Can I make this recipe alcohol-free?

Absolutely! Substitute the bourbon with apple juice mixed with a teaspoon of vanilla extract and a dash of liquid smoke if you have it. You'll still get depth of flavor without the alcohol.

My peaches aren't ripe enough. What should I do?

If your peaches are still firm, you have two options: either place them in a paper bag with a banana overnight to speed ripening, or cook them a bit longer in the skillet (possibly with a tablespoon of water added) to help soften them.

Can I use frozen shrimp for this recipe?

Yes! Thaw frozen shrimp completely in the refrigerator overnight, then pat thoroughly dry with paper towels before cooking. Excess moisture will prevent proper searing.

Is this recipe spicy?

As written, this recipe has just a gentle warmth from the red pepper flakes. It's more about the complex flavors than heat. If you prefer more spice, double the red pepper flakes or add a diced fresh chili to the glaze.

Bourbon Peach Roasted Shrimp Recipe

Description

A delectable Bourbon Peach Roasted Shrimp dish that combines juicy peaches, succulent shrimp, and a flavorful bourbon-infused glaze for a mouthwatering meal that’s perfect for summer dinners or elegant occasions.

Ingredients

Units Scale

Peach Glaze

3/4 cup (240 g) peach preserves
1/4 cup (56 g) bourbon
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon coarse ground mustard
2 teaspoons garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

Shrimp

1 pound large uncooked shrimp, peeled, deveined, tails-on
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 medium peaches, pitted, thinly sliced
Parsley, for garnish

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Instructions

Prepare the Peach Glaze: In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Mix well to create a smooth glaze. Set aside approximately 1 ½ cups of glaze for later.
Season the Shrimp: In a medium bowl, toss the shrimp with the kosher salt to season evenly.
Sear the Shrimp: Heat a large skillet over high heat. Add olive oil and butter to the skillet, and once the oil is hot and the butter has melted, add the shrimp. Cook for 2-3 minutes on each side, or until the shrimp are seared with a golden surface. Avoid overcooking to maintain a tender texture. Transfer the seared shrimp to a plate and tent with foil to keep warm.
Cook the Peaches: Using the same skillet, reduce the heat to medium-high and add the thinly sliced peaches. Stir occasionally and cook for 3-4 minutes until the peaches soften and start to caramelize.
Add the Glaze: Remove the skillet from heat and pour the prepared peach-bourbon glaze over the peaches. Stir gently to coat the peaches evenly with the glaze. Return the skillet to the heat and cook for another 3-4 minutes until the glaze thickens and is heated through.
Combine and Garnish: Add the seared shrimp back into the skillet with the peaches and glaze. Toss gently to ensure the shrimp are coated with the sauce. Garnish with fresh parsley and serve immediately.

Notes

Use fresh, ripe peaches for the best flavor and sweetness in the dish.
Be careful not to overcook the shrimp to avoid a rubbery texture.
This dish pairs well with rice, quinoa, or crusty bread to soak up the sauce.
If you prefer a non-alcoholic version, replace the bourbon with orange juice or peach juice.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 20g
Sodium: 950mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 180mg