Recipe courtesy of Marcus Samuelsson
Recipe courtesy of Marcus Samuelsson
Watch how to make this recipe.
Bourbon Shrimp with Baby Spinach
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings as an appetizer or 2 as a main dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 389 mg
I learned about layering flavors watching my grandmother roast chicken; layering textures came later. Here the sweet bourbon glaze reinforces the natural sweetness of the shrimp, while tender, silky spinach provides the counterpoint.
If you can find them, use head-on shrimp. Eating them with their heads on changes the whole dining experience. It makes it more of a feast. I grew up eating crayfish and shrimp this way in Sweden, holding the heads in our fingers and sucking what we called “the good stuff.”
Whatever shrimp you cook, eat them with your fingers. This is not the time for refinement.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings as an appetizer or 2 as a main dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 389 mg
Ingredients
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Directions
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23m
Easy
CLASS
- Toss the shrimp with the olive oil, 1/2 teaspoon paprika, salt, and pepper in a large bowl.
- Heat a large saute pan over high heat. Melt 2 tablespoons butter, then add the shrimp in batches and saute until pink and curled, about 2 minutes on each side. Transfer to a platter.
- Add the garlic, soy sauce, bourbon, honey, and 1 tablespoon butter to the skillet. Cook for 1 minute, then remove from the heat. Stir in the baby spinach, 2 tablespoons chopped basil, and 2 tablespoons chopped mint. Add the remaining pinch of paprika and 2 tablespoons butter and stir until the spinach wilts.
- Add the cooked shrimp and top with the lemon juice.
- Scatter the remaining 2 tablespoons chopped basil and 2 tablespoons chopped mint on a serving platter, then top with the spinach and cooked shrimp. Spoon any glaze in the pan over the top and squeeze lemon juice over the top before serving.
