Recipe by Chef Jacquie

4-6 Servings

–Bourbon Shrimp Ingredients

  • 2 Tablespoons butter
  • 2 Tablespoon extra-virgin olive oil
  • 3 large cloves of minced garlic
  • 1 teaspoon red pepper flakes
  • 1 pound extra-large shrimp, peeled and deveined
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Bourbon Whiskey
  • 1/4 cup fresh long-leaf parsley, chopped

–Cheesy Grits Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup uncooked quick cooking grits
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterrey Jack Cheese
  • 2 Tablespoon butter
  • Salt and Pepper to taste

–Cheesy Grits Directions

In a medium saucepan, over medium-high heat, bring salted water to a boil.  Whisk in grits, then reduce heat to medium-low and cook according to directions on package.

Remove from heat, stir in cheese and butter, season with salt and pepper.

–Bourbon Shrimp Directions

In a large skillet over medium heat, add butter and oil and cook until melted.  Add garlic and red pepper flakes, sauté for 1-2 minutes.  Add shrimp and sauté for another 1-2 minutes.

Turn shrimp over, add lemon zest, juice and season with salt and pepper.

Pull pan off the heat, pour in bourbon and return to heat, tilt pan away from you, and ignite, voile flambé! Once flames have disappeared, remove from heat.

–To Serve

Ladle cheesy grits on bottom of bowl, top with shrimp and chopped parsley and serve.


Keep Reading

Linguini with White Clam Sauce

What You’ll Need: 1 pound linguini 1 bag of fresh little neck clams 3 medium cloves of garlic, finely chopped 1 tablespoon flat-leaf parsley, chopped 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay) 1/2 cup seafood stock or clam juice 1 (6.5 oz) can of chopped clams (plus 1/3 cup of […]


Grilled Portobello Mushroom with Garlic and Lime Vinaigrette Recipe

Grilled Portobello Mushrooms with Zesty Lime Vinaigrette A Summer Classic from Chef Jacquie’s Italian Market Kitchen There’s something special about summertime cooking – the scent of something sizzling on the grill, the ease of a no-fuss meal, and the joy of using fresh ingredients that take you back to the way food used to taste. […]


How to Make Zesty Lemon Pasta with Spanish Tuna and Capers in Just 30 Minutes!

Why You’ll Love This Recipe Ready in 30 Minutes Packed with Bright, Fresh Flavor Uses High-Quality Spanish Tuna in Olive Oil Crunchy Panko Breadcrumb Topping for Texture Elevated, Yet Easy Weeknight Meal   Ingredients for Lemon Pasta with Spanish Tuna Pasta Base 1 lb durum wheat semolina pasta (bonus points if it’s lemon-flavored!) Zest of […]