‘Tis the Season to be Tipsy: Curried Honey Bourbon Shrimp

This recipe actually has shrimp, bay scallops, Brussels sprouts, and sweet potatoes… but I couldn’t put all that in the title, and truth be told, you could make just the shrimp and put it with rice or a salad.

This is a delicious meal, but full disclosure:  this is the third go-round of this meal, and there will more than likely be a fourth. The first time was something of a test run, so of course, I took no pictures. The second go-round I didn’t cook the Brussels sprouts long enough for my liking, and this time I added in the bourbon and the scallops. Problem is, I hate bay scallops, and this recipe reminded me why. Although full of flavor, they are tiny and cook way too fast making it really difficult to gauge the cooking time, especially when cooking them in the same pan with something else. Can you even see them? I tried to find a picture where you could actually see them, but they’re so tiny! Because I love the flavors and the combination of foods, that reason alone is enough for me to try this dish again with sea scallops.

Once I realized how I like each part of the meal a different texture (crispy Brussels sprouts, tender sweet potatoes), this unexpectedly became a labor of love. In order to make sure that I was able to serve it all together, I found myself cooking all the parts of this meal almost simultaneously: cubing potatoes, marinating the seafood, roasting the Brussels sprouts, making simple syrup… with two kids nipping at my heels, I felt like my kitchen was spinning!

But the end result of this dish was totally worth.


‘Tis the Season to be Tipsy: Curried Honey Bourbon Shrimp
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  • 1 lb. raw shrimp, peeled and deveined
  • 1 lb. raw scallops, rinsed and patted dry
  • 1 large sweet potato, peeled and cubed
  • 1/2 lb. Brussels sprouts, halved
  • 3/4 C granulated sugar
  • 1/2 C honey bourbon
  • 1/4 C water
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1/2 Tbsp. Old Bay seafood seasoning
  • 1/2 tsp. Black pepper
  • 3 Tbsp. Yellow curry powder
  • 2 Tbsp. Worcestershire sauce
  • 2 - 3 Tbsp. extra virgin olive oil


  • Season shrimp and scallops in garlic powder, onion powder, Old Bay, pepper, curry, and Worcestershire sauce and allow to marinate in the fridge for at least an hour.
  • Preheat oven to 425 degrees. Toss Brussels sprouts in olive oil and salt and pepper (if desired), and roast 20 - 25 minutes until crisp.
  • Meanwhile, microwave the sweet potato cubes for about four and half minutes, just until tender and drain. Set aside.
  • Prepare your bourbon simple syrup by combining the water, bourbon, and sugar and allow to cook until all the sugar is dissolved. Set to simmer.
  • Heat 2 tablespoons of olive oil with the butter and add in the shrimp and scallops and cook until shrimp turns pink then add in the vegetables and simple syrup and let simmer until everything is evenly coated.
  • Plate, drizzle with honey, and enjoy.

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