Creamy Bourbon Grilled Shrimp

by Kevin on January 29, 2014 · 3 comments


Shrimp Flambee Recipe

After the success of the deliciously heavenly Honey Bourbon Chicken Wings, my friend Wes and I decided we needed to keep trying more bourbon recipes.  We like bourbon.  We REALLY like Four Roses Bourbon.   If we do recipes with bourbon in them, it gives us a logical excuse to try a drink or two.  Or three.

Whatever it takes.

So we took to the grill with another app in mind:  Shrimp.  We also pulled out some other big guns:  Butter and heavy whipping cream.  We weren’t messing around.

  Shrimp Flambee Recipe

To top it all off, we did something I’ve never done before – we lit food on fire.  It was SO COOL.  Poured the bourbon over the shrimp and took a lighter to it – POOF – flames.  It was probably the most fun I’ve had at a grill in years.  Maybe ever.  Of course it helps that the company I kept was a hilarious and creative guy like Wes.  It also helped that we sampled the Four Roses Bourbon a couple times.

You know, just in case.  Of something.

Shrimp Flambee Recipe

Anyway, this appetizer is a must next time you light your grill.  Creamy, tasty, a little smoke – and it’s fast and fun.  It’s recipes like this that remind me why I fell in love with cooking – especially outside.  Try it soon and enjoy this amazing Creamy Bourbon Grilled Shrimp with some friends – but only if you’re into things like totally blowing your friends away with flavor and leaving them begging for more.

Creamy Bourbon Grilled Shrimp

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Creamy Bourbon Grilled Shrimp


  • About 1lb uncooked shrimp, peeled, deveined, tails taken off.
  • For The Sauce
  • 3 tbs butter
  • 1 tbs chopped garlic
  • 1/4c minced shallot
  • 2c heavy whipping cream
  • 2 tbs spicey brown or dijon mustard
  • juice of 1 lemon, squeezed
  • For Shrimp
  • 2 tbs butter
  • Salt & Pepper to taste
  • 1/2 tbs minced garlic
  • 1/4c Bourbon - preferably Four Roses
  • I loaf french or sourdough bread, cut into slices


  1. Set up your grill for direct cooking - high heat. (add some light fruit wood for a bit of extra flavor)
  2. Sauce
  3. Inside, heat butter in saucepan and cook shallot until it's clear.
  4. Add garlic and lemon juice & cook for 2-3 minutes.
  5. Add cream and mustard and cook on medium-low heat for about 15-20 minutes.
  6. Shrimp
  7. In a cast iron skillet, melt butter, then add shrimp, salt & pepper
  8. Add bourbon - light it for fun - and let cook off for about 1-2 minutes.
  9. Dump in the sauce and mix together in skillet for a minute.
  10. Toast your sliced bread on the grill - will only take a minute or so on each side.
  11. Put one piece of shrimp on each piece of bread and pour on extra sauce.

Leave a Comment

{ 3 comments… read them below or add one }

Mike Sluss May 10, 2015 at 8:09 pm

Kevin these were a big big hit in the family My 17 yo loved them I did add a dash of River Zroad Barbecue Shrim Mixto it for a Little heat Btw brand new Favorite Bourbon Four Roses was Great.


Mike Sluss May 8, 2015 at 12:43 pm

Kevin was looking for a new recipe for Mother’s Day . Thank you this will be perfect.


carrie January 29, 2014 at 10:34 am

This looks amazing!!!


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