Bourbon-Glazed Shrimp

Bourbon-Glazed Shrimp takes approximately 45 minutes from beginning to end. One portion of this dish contains around 47g of protein, 22g of fat, and a total of 548 calories. For $5.59 per serving, you get a main course that serves 4. This recipe from The Kitchn requires low sodium soy sauce, unsalted butter, garlic, and green onions. Plenty of people made this recipe, and 1478 would say it hit the spot. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a solid spoonacular score of 69%. Try Bourbon-Glazed Shrimp, Mustard-Glazed Shrimp Crostini with Bacon-Peach-Bourbon Jam, and Bourbon-Glazed Ham for similar recipes.

Servings: 4

 

Ingredients:

1/4 cup plus 2 tablespoons bourbon, such as Bulleit or Maker's Mark

1/2 cup brown sugar

2 to 3 cloves garlic, minced

1/4 cup chopped green onions

1/4 cup low-sodium soy sauce

1/4 cup olive oil

2 pounds peeled and deveined frozen shrimp, thawed

2 tablespoons unsalted butter

Equipment:

frying pan

whisk

toothpicks

Cooking instruction summary:

Add the shrimp to the skillet in a single layer. Cook the shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still a little translucent, about 2 minutes. Transfer to a plate and set aside.Add the reserved marinade to the skillet. Bring to a boil over medium high heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired. Add the cooked shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.Recipe NotesThese shrimp also make a great appetizer! Keep the shrimp marinating until party time, then quickly cook and serve on toothpicks.Print RecipeShow Nutritionpescatarianegg-freepeanut-freetree-nut-freefish-freepork-freered-meat-freecelery-freemustard-freesesame-freelupine-freemollusk-freePer serving, based on 4 servings. (% daily value)Calories468Fat21.6 g (33.3%)Saturated6.1 g (30.6%)Trans0.3 gCarbs22.1 g (7.4%)Fiber0.4 g (1.6%)Sugars17.9 gProtein32.7 g (65.4%)Cholesterol301 mg (100.3%)Sodium1865.1 mg (77.7%)

 

Step by step:


1. Add the shrimp to the skillet in a single layer. Cook the shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still a little translucent, about 2 minutes.

2. Transfer to a plate and set aside.

3. Add the reserved marinade to the skillet. Bring to a boil over medium high heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired.

4. Add the cooked shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.Recipe Notes

5. These shrimp also make a great appetizer! Keep the shrimp marinating until party time, then quickly cook and serve on toothpicks.Print Recipe

6. Show Nutritionpescatarianegg-freepeanut-freetree-nut-freefish-freepork-freered-meat-freecelery-freemustard-freesesame-freelupine-freemollusk-free

7. Per serving, based on 4 servings. (% daily value)Calories468Fat21.6 g (33.3%)Saturated6.1 g (30.6%)Trans0.3 gCarbs22.1 g (7.4%)Fiber0.4 g (1.6%)Sugars17.9 gProtein32.7 g (65.4%)Cholesterol301 mg (100.3%)Sodium1865.1 mg (77.7%)


Nutrition Information:

Quickview
548k Calories
47g Protein
22g Total Fat
29g Carbs
11% Health Score
Limit These
Calories
548k
27%

Fat
22g
34%

  Saturated Fat
5g
37%

Carbohydrates
29g
10%

  Sugar
27g
30%

Cholesterol
586mg
196%

Sodium
2303mg
100%

Alcohol
5g
28%

Get Enough Of These
Protein
47g
95%

Selenium
108µg
155%

Manganese
1mg
51%

Phosphorus
467mg
47%

Calcium
363mg
36%

Copper
0.64mg
32%

Vitamin E
4mg
31%

Iron
5mg
31%

Zinc
4mg
30%

Vitamin B12
1µg
28%

Magnesium
84mg
21%

Vitamin K
21µg
21%

Vitamin C
10mg
13%

Vitamin B3
1mg
9%

Potassium
272mg
8%

Folate
27µg
7%

Vitamin A
237IU
5%

Vitamin B5
0.43mg
4%

Vitamin B6
0.08mg
4%

Vitamin B2
0.06mg
4%

Vitamin B1
0.03mg
2%

Fiber
0.32g
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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