Double down on Mother’s Day with lunch and a homemade dinner

In the words of musician Luke Bryan “…most mamas oughta qualify for sainthood.” And, although we should appreciate and celebrate all of the special mothers out there everyday, there is one special day a year that we devote to them. That special day is this SUNDAY. If you’re in a pickle and haven’t booked your lunch reservation for mom, Bourbon House has you covered with a few tables left.

Who doesn’t want to be spoiled with a seafood feast, topped off with a frozen bourbon milk punch? You’ll reap the benefits of taking mom out because 1.) you’ll make her happy and 2.) you get to eat said seafood feast. This is the very definition of win-win. Plus they’re giving away roses to all moms on Sunday, so you can skip the run to the grocery or florist.

But why stop there? Continue the celebration with a home cooked dinner feast for mom and the family. BBQ Shrimp is an easy, yet impressive meal to make at home. There are not a ton of ingredients, the sauce begs for a good loaf of French bread for dipping, and it’s all prepared in ONE pan, which means an easy clean up. Also, you can pair the shrimp with an array of sides, from grits (a classic restaurant option) to rice or even roasted vegetables.

Bourbon House’s BBQ Shrimp recipe takes the classic New Orleans style BBQ sauce – which is nothing like its ketchup based cousin – and adds a touch of (drum roll…) BOURBON! For those of you who aren’t familiar with New Orleans style BBQ sauce (a definite possibility if you live outside of Louisiana), this style of BBQ utilizes butter, garlic, lemon and Worcestershire as the core ingredients. From there you can zig zag a little to find your own flavor. A dash of hot sauce, a teaspoon of vinegar, etc.

Since we live in South Louisiana and have the bounty of the Gulf of Mexico in our backyard, we use beautiful, locally caught, jumbo Gulf shrimp. We encourage you to source the best available to you. Quality ingredients help make your dish that much better, so start off on the right foot!

Happy Mother’s Day to all! And best of luck with your cooking endeavors!

Bourbon House’s Bourbon BBQ Shrimp
Serves 2 (but can easily be doubled or tripled)

Prep Time: 15 minutes
Cook Time: 5 minutes

1 t garlic, chopped
1 T butter
1 lb peeled shrimp
3 T Worcestershire sauce
1 T Crystal hot sauce
1 lemon, juice only
1 T cane vinegar
1 T cane syrup
2 t Creole seasoning
2 t cracked black pepper
1 t bourbon
1 C, Butter, chilled and chopped
1 fresh rosemary, minced

Lightly sauté the garlic in 1 T of butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, cane vinegar, cane syrup, Creole seasoning and cracked pepper. Add the bourbon and stir to deglaze the saute pan. Cook until reduced by half.

Reduce the heat to medium and add the remaining butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary.

Plate with your chosen side and serve immediately.