Recipe Database
Bourbon Glazed Gulf Shrimp
Bourbon Glazed Gulf Shrimp

2 lb fresh gulf shrimp(shells and heads on)
3 oz. cane vinegar
3 oz. corn syrup
1 stick cinnamon
2 oz. bourbon
2 oz. lime juice
3 oz. olive oil
1 Tbls. crushed red chili
salt and black pepper to taste

In a large heavy-gauge sauce pan, gently saute shrimp in olive oil. When the shrimp become lightly pink, turn and season with salt, pepper, and red chili. Deglaze with bourbon, then add cane vinegar, corn syrup, and cinnamon. Simmer until sauce becomes thick and stir in lime juice. Serve with popcorn rice and watercress salad.

From Dickie Brennan's Bourbon House Seafood, Chef Darin Nesbit