Jul 012013
 
Spicy Bourbon Shrimp, and how to formulate a pan sauce

I had a plate of spicy, boozy glazed shrimp substantially similar to these in a restaurant a few years ago; after using bread to sop up every last remainder of the sauce, I thought, “I must reverse-engineer these.” (The restaurant is now closed, else I’d link them here; I guess word about these shrimp never got out.) I don’t know how similar my final formulation is to the erstwhile restaurant’s, but I’ve grown inordinately fond of this dish and I’m ┬ádone revising the sauce– this is a winner. The sauce is created following general, popular steps for a modern-day pan […]