Email to Cat      

Shrimp: Bourbon-Glazed Shrimp

Source of Recipe


Sunset, February 2006






List of Ingredients



• 1 tsp vegetable oil
  
• 1 clove garlic, minced
  
• 2 Tbsp Bourbon
  
• 1 tsp Worcestershire sauce
  
• 1/4 tsp hot sauce
  
• 3 Tbsp butter, cut into small pieces
  
• Salt and pepper
  
• 24 shelled, deveined shrimp (26 to 30 per pound), rinsed and drained
  
• 6 slices bacon, each cut into quarters (halved lengthwise, and then crosswise)
  






Instructions



1. In a 2-quart pan, heat oil over medium-high heat. Add garlic and stir until golden, 1 to 2 minutes. Remove pan from heat and add Bourbon, Worcestershire, and hot sauce. Light contents with a long match and let the alcohol burn off. Return to low heat and add butter, 1 piece at a time, stirring to incorporate into sauce. Add salt and pepper to taste.
   
   
2. Heat broiler to high and position a rack 5 to 6 inches away from the heating element. Meanwhile, lay each shrimp on its side, place a piece of bacon along its back (cut bacon to fit lengthwise, if necessary), roll up loosely, and secure with a skewer or toothpick.
   
   
3. Arrange shrimp in a single layer on a 10- x 15-inch pan. Brush liberally with Bourbon sauce. Broil 3 to 4 minutes, turn, brush with more sauce, and broil another 2 minutes, or until cooked through. Discard extra sauce.
   
   Makes about 24 pieces
   (about 8 appetizer servings)