Ingredients
Olive oil 1 teaspoon
Shrimp—½ pound of large 10-15 count—peeled and de-veined.
Bourbon Smoked Sea Salt—1/2 teaspoon
Bourbon Smoked Pepper—1/2 teaspoon
Bourbon Smoked Paprika—1 teaspoon
Fresh chopped parsley—1 Tablespoon (big pinch)
Fresh chopped tomato (1)
Kentucky Country Ham 1 tablespoon
Bluegrass Brewing Company Altbier ½ cup
Bourbon Barrel Aged Worcestershire Sauce ¼ cup
Butter to thicken 2 oz
Directions
Heat skillet and coat pan with olive oil. Season the shrimp with spices and sauté with tomatoes and ham. Remove shrimp from pan when they begin to lose their translucency. Add the beer, reduce by half and stir in the Worcestershire. Put shrimp back into skillet and cook until done—about 1 minute. Stir in butter until melted and sauce has thickened. Add big pinch of parsley and remove from heat. Adjust taste with salt and pepper. Serve with toasted baguettes.
Recipes
