WHISKEY SHRIMP RECIPE - (3.9/5)
Provided by á-3514
Number Of Ingredients 16
Steps:
- Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.
WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY
A homestyle take on a restaurant favorite, crispy chicken breasts and panko-breaded shrimp are coated in a sweet and savory whiskey glaze. It's all served up with a side of roasted garlic mashed potatoes.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h50m
Yield 2 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350°F (180°C).
- Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
- Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
- Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
- Add the eggs and panko to 2 shallow dishes.
- Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
- Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
- Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
- Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
- Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
- While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
- Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
- Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
- Enjoy!
WHISKEY MARINADE
This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.
Provided by Wittcheypooh
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 14.8 g, Fiber 0.3 g, Protein 0.9 g, Sodium 1491.3 mg, Sugar 11 g
SHRIMP WITH BOURBON COCKTAIL SAUCE
Stop by the store for cooked shrimp and mix up a zesty sauce at home for an impressive, 15-minute appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Mix all ingredients except shrimp in small bowl.
- Serve sauce as dip for shrimp.
Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
SHRIMP IN WHISKEY SAUCE
Make and share this Shrimp in Whiskey Sauce recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dredge shrimp lightly in flour.
- Mix cream and mustard together.
- Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden.
- Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended.
- Serve in individual au gratin dishes.
- This recipe should serve four, but don't be surprised if your guests implore you for a second helping!
Nutrition Facts : Calories 475.4, Fat 28.6, SaturatedFat 16.7, Cholesterol 371.6, Sodium 1403.5, Carbohydrate 9.2, Fiber 0.2, Sugar 0.1, Protein 32.7
SHRIKE'S PRIME RIB WITH WHISKEY SAUCE
Slow-baked, moist, rubbed prime rib with a whiskey-based sauce tastes like it was done on a grill.
Provided by Shrike0064
Categories Main Dish Recipes Roast Recipes
Time P1DT5h
Yield 10
Number Of Ingredients 18
Steps:
- Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
- Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
- Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
- Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
- Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
- While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
- Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.
Nutrition Facts : Calories 841.3 calories, Carbohydrate 44 g, Cholesterol 145 mg, Fat 50.5 g, Fiber 1.8 g, Protein 42.9 g, SaturatedFat 20 g, Sodium 19204.1 mg, Sugar 37.6 g
WHISKEY SHRIMP ON TOAST
Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.
Provided by 2Bleu
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
- SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
- Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
- BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
- SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
- Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).
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