April 2, 2022

Maple Bourbon Shrimp and Salmon

Maple Bourbon Shrimp and Salmon is one of our favorite springtime dinners. I begin this dinner by stir frying snow peas. Then, I quickly cook the salmon and shrimp on the stove top. Finally, I top everything with a delicious Maple Bourbon Sauce. We like this dish for several reasons. First of all, I like that I can cook this complete dinner in just thirty minutes. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love the sweet and savory flavors in this dish. The Maple Bourbon Sauce is really fantastic.

The Equipment I Used

A Nonstick Skillet- I used this to cook the snow peas and the seafood.

The Ingredients Needed for Maple Bourbon Shrimp and Salmon

Rice- I used Rice Select Jasmati rice, but you could also use basmati rice. Or,you could use any other long grain rice.
Shrimp- I used large Gulf shrimp. I find the frozen ones fresher than the actual fresh ones.
Snow Peas- Sugar snap peas would also be good.
Salmon- I really like the Faroe Island salmon.
Maple Syrup- You could use regular maple syrup. But, I used a Bourbon barrel aged maple syrup.
Ginger- I used powdered ginger from the spice section of the market.
Soy Sauce- I recommend a low salt soy sauce. That way it doesn’t overpower the other flavors.
Cornstarch- You can find this in the baking section of your market.
Sesame Seeds- You can find this in the spice section of your market.

How I Made my Shrimp and Salmon

First, I made the rice. Set a timer so your rice doesn’t overcook.
Next, I made the snow peas. Cook them just until they’re crisp tender.
Then, I made the shrimp and salmon. Be sure to cook them until they’re cooked through.
Finally, I made the Maple Bourbon Sauce. Watch it so that it doesn’t burn.

If you like seafood, you need to try this sweet and savory Maple Bourbon Shrimp and Salmon.

Maple Bourbon Shrimp and Salmon

Shrimp and salmon in a maple bourbon sauce, served with snow peas and rice.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Ingredients

1 cup jasmine rice
1 tbsp. extra virgin olive oil
2 cups snow peas
1 lb. salmon fillet, sliced in four pieces
2 tbsp. unsalted butter
¼ tsp. each black pepper and kosher salt
½ pound large Gulf shrimp, shelled and deveined

For the Maple Bourbon Sauce:

1 tbsp. vegetable oil
¼ tsp. crushed red pepper flakes
½ cup maple syrup or bourbon maple syrup
¼ tsp. ground ginger
¼ cup Bourbon
2 tbsp. low salt soy sauce
2 tsp. cornstarch mixed with 4 tsp. water

Garnishes:

1 tbsp. sesame seeds

Instructions

Begin by making the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer for 16 minutes. Remove from the heat and let it sit covered for 10 minutes.
While the rice cooks, make the snow peas: In a large nonstick skillet on medium heat the oil. Cook the snowpeas until they're tender, for about five minutes. Remove them to a plate and keep warm.
Add the shrimp to the pan and cook until they are pink and cooked through. Add them to the snow peas. Season the salmon with the salt and pepper. Melt the butter in the pan and cook the salmon until it's cooked through.
As the salmon cooks make the Maple Bourbon Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the red pepper flakes, syrup, ginger, bourbon, and soy sauce. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
Pour the sauce over the shrimp and salmon and serve it with the rice and snow peas. Sprinkle the sesame seeds on the salmon and serve.