This simple shrimp saute is inspired by the bourbon old fashioned cocktail, and comes together in just minutes!
- 1/2 cup freshly-squeezed orange juice
- 1/3 cup bourbon
- 2 teaspoons granulated sugar (or honey)
- pinch of cayenne pepper
- 1 pound large or jumbo shrimp, raw, peeled and deveined
- salt and freshly-ground black pepper
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- zest of one orange
- 2 scallions (green onions), thinly sliced
- (optional garnish: orange and lemon slices)
- Combine orange juice, bourbon, sugar and cayenne together in a bowl and whisk together until blended. Set aside.
- Heat oil in a medium saute pan over medium-high heat. Add shrimp and garlic, and season generously with salt and freshly ground black pepper. Saute for 4-5 minutes, turning once, until the shrimp are cooked and pink and no longer opaque. Transfer the shrimp to a separate plate with a slotted spoon, and set aside.
- Add the orange juice mixture to the saute pan and bring to a simmer. Immediately use a spoon to scrape the brown bits off the bottom of the pan (since that’s where the great flavor is!). Then reduce heat to medium. Let the mixture simmer for about 5 minutes, until reduced by half.
- Add the shrimp back to the pan, and toss until they are coated with the sauce. Remove from heat and sprinkle with the orange zest and scallions, and garnish with orange and lemon slices if desired. Serve immediately with egg noodles or quinoa or over a salad.