Derby Shrimp
Yield
4
RECIPE Ingredients
- 1 pound Lobster Gram Jumbo Shrimp, thawed
- Kosher salt & freshly cracked black pepper
- Neutral oil
- Lemon wedges, for serving
For the butter sauce
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon minced shallot
- 2 cloves garlic, finely minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 3 tablespoons bourbon
- 1 tablespoon Worcestershire
- 1 tablespoon lemon juice
- 3 teaspoons sorghum syrup
- 1 tablespoon chopped parsley
- Kosher salt, to taste
Price
$49.99
- 16-20 jumbo shrimp per pound
- Flash frozen for freshness
- Fully cooked, peeled, deveined, ready to thaw & serve
- 8 oz. tub of our famous cocktail sauce
- One cocktail sauce per pound of shrimp
- Can be shipped via 2-day or overnight air
Recipe notes
Served at Churchill Downs during the Kentucky Derby, this shrimp with Kentucky-style BBQ butter is the perfect warm-weather appetizer to enjoy with a mint julep. With its bold Southern flavors, including bourbon and sorghum, this will become a new favorite, whether the horses are running or not.
RECIPE Preparation
- Pat shrimp dry and place in a medium bowl. Season with salt and pepper. Set aside.
- Make the butter sauce: In a medium skillet over medium heat, melt butter. Add shallots, sauté until softened, about 3 minutes. Add garlic, Cajun seasoning, smoked paprika, and cayenne; sauté until very fragrant, about 1 minute more. Add bourbon and continue to cook, about 3 minutes more. Whisk in Worcestershire, lemon juice, sorghum syrup, hot sauce, and parsley. Simmer, whisking occasionally, until thickened enough to coat the back of a spoon. Taste for seasoning and adjust if needed.
- Add shrimp, stirring to coat in the butter sauce. Continue to cook until the shrimp is just heated through. Serve immediately with lemon wedges.
- Notes: If you can’t find sorghum syrup, cane syrup, or honey can be substituted.
