• Tommy Centola

Feast of the Seven Fishes Dish 6 Bourbon-Glazed Shrimp

Updated: Jan 4

This is a a great way to include alcohol flavoring in your cooking. The alcohol cooks out, leaving the bourbon flavor in the sauce.

2 pounds fresh Shrimp ( head & shells on), 41-50 count

3 ounces Olive Oil

Salt and Cracked Black Pepper to taste

1 tablespoon crushed Red Chiles

2 ounces Bourbon

3 ounces Louisiana Cane Vinegar

3 ounces Corn Syrup

1 stick Cinnamon

2 ounces Lime Juice

Cooked Rice to serve

In a large heavy-gauge saucepan, lightly sauté shrimp in olive oil. When the shrimp becomes lightly pink, turn and season with salt, pepper, and red chiles. Deglaze with bourbon, and then add cane vinegar, corn syrup, and cinnamon. Simmer until sauce becomes thick and stir in lime juice. Serve over rice.

Enjoy!!!

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