Our rich, bold, and buttery bourbon sauce delivers just the right kick—perfect for dipping shrimp, drizzling over corn, or spooning onto tender potatoes.
INGREDIENTS (serves 4–6)
for the boil
1.5 lbs. large raw shrimp, peeled and deveined, tails on
1 lb. baby red potatoes
4 ears corn, cut into halves or thirds
2 lemons, sliced
3 Tablespoons Old Bay seasoning (plus more for serving)
4Tablespoons butter, melted
1 Tablespoon olive oil
salt and black pepper, to taste
fresh parsley, chopped (for garnish)
for the Cajun Bourbon Butter Sauce
½ cup unsalted butter
2 cloves garlic, minced
1 Tablespoon bourbon
1 teaspoon Cajun seasoning
½ teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon kosher salt
1 Tablespoon fresh lemon juice
1 Tablespoon chopped fresh parsley
pinch of cayenne (optional)
METHOD
for the sauce
Melt butter in a small saucepan over medium heat. Add garlic and cook for about one minute until fragrant. Stir in the bourbon and let it simmer briefly to cook off the alcohol. Add Cajun seasoning, Old Bay, paprika, and salt. Whisk in lemon juice and simmer 2–3 minutes to blend flavors. Remove from heat and stir in parsley. Serve warm.
for the boil
Boil the potatoes in salted water until fork-tender, about 12–15 minutes. Add corn and cook 5 minutes more. Drain and set aside. Toss shrimp with olive oil, Old Bay, salt, and pepper. Grill or sauté over medium heat until just pink, about 2–3 minutes per side. In a large bowl, combine shrimp, potatoes, and corn. Drizzle with melted butter and the juice of one lemon. Toss gently. Finish with chopped parsley and serve warm with lemon slices and Cajun bourbon butter on the side.
