Just in time for the Derby! Simple to make and delicious.
We'll tell you what the perfect pairing for this Derby Day Special is today at Ashe's Wine and Spirits. Join us from 3:00-6:00.
Serves 10 – 12
1 pound raw shrimp, peeled and deveined (30-40 count), tails removed
2 teaspoon extra virgin olive oil
4 teaspoons Cajun seasoning
4 teaspoons of your favorite bourbon (I like Woodford Reserve)
1 tablespoons butter
Kosher Salt
Freshly ground Pepper
1 cucumber, sliced into ¼-inch rounds (try to find a seedless variety)
½ cup crème fraiche
Pinch Bourbon smoked paprika (or substitute with smoked or plain paprika)
Instructions:
In a small bowl, combine olive oil, Cajun seasoning and bourbon. Stir to combine. Add shrimp and stir to coat all shrimp evenly.
Refrigerate for 15 minutes.
In a large sauté melt butter, add shrimp and cook on medium high heat until cooked through and just pink. in color, approximately 3 – 4 minutes. Season to taste with salt and pepper.
Combine paprika and crème fraiche. Place a dollop of crème fraiche mixture on a slice of cucumber (can also use toast points) and top with a cooked shrimp. Repeat with the remaining cucumber, shrimp and crème fraiche. Garnish with a dusting of paprika.