Karen Steffens Photo by: Karen Steffens

Bourbon-Glazed Shrimp

This grilled shrimp appetizer recipe won "Best Seafood Dish" in a local barbecue contest. To get the best flavor, use a high-quality bourbon.

Sunset FEBRUARY 2006

  • Yield: Makes about 24 pieces (about 8 appetizer servings)
  • Total:35 Minutes


  • 1 teaspoon vegetable oil
  • 1 clove garlic, minced
  • 2 tablespoons Bourbon
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon hot sauce
  • 3 tablespoons butter, cut into small pieces
  • Salt and pepper
  • 24 shelled, deveined shrimp (26 to 30 per lb.), rinsed and drained
  • 6 slices bacon, each cut into quarters (halved lengthwise and then crosswise)


1. In a 2-quart pan, heat oil over medium-high heat. Add garlic and stir until golden, 1 to 2 minutes. Remove pan from heat and add Bourbon, Worcestershire, and hot sauce. Light contents with a long match and let the alcohol burn off. Return to low heat and add butter, one piece at a time, stirring to incorporate into sauce. Add salt and pepper to taste.

2. Heat broiler to high and position a rack 5 to 6 inches away from the heating element. Meanwhile, lay each shrimp on its side, place a piece of bacon along its back (cut bacon to fit lengthwise if necessary), roll up loosely, and secure with a skewer or toothpick. Arrange shrimp in a single layer on a 10- by 15-inch pan. Brush liberally with Bourbon sauce. Broil 3 to 4 minutes, turn, brush with more sauce, and broil another 2 minutes, or until cooked through. Discard extra sauce.

Note: Nutritional analysis is per piece.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 54%
  • Protein: 9.4g
  • Fat: 5.4g
  • Saturated fat: 2.3g
  • Carbohydrate: 0.5g
  • Fiber: 0.0g
  • Sodium: 161mg
  • Cholesterol: 69mg

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Bourbon-Glazed Shrimp recipe