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Evan Williams BourbonIngredients

½ cup fish stock
2 tbsp. shallots (minced)
2 tbsp. garlic (minced)
2 tbsp. roasted almonds (chopped)
3 tbsp. butter
1 pound bay shrimp (peeled and cleaned)
1 oz. Evan Williams Bourbon
2 cups cream
2 tbsp. butter
pinch cayenne pepper
salt and black pepper
dash Tabasco


Boil stock for 15 minutes to reduce. In large skillet, saute shallots and garlic in butter on high heat until clear. Stir in shrimp then immediately add bourbon. Stir briefly to mix. Add stock, salt, black pepper, cayenne and Tabasco. Add cream and almonds last, then simmer for 2-3 minutes until all ingredients are heated through. Do not boil.

Recipe courtesy of Evan Williams

Shrimp Recipe

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