Old Forester Butter Shrimp And Orzo

Mar 05, 2025

Old Forester Butter Shrimp And Orzo

Old Forester Butter Shrimp & Orzo pairs succulent shrimp with a rich bourbon-butter sauce, enhanced by garlic, cream, and a splash of Old Forester Bourbon. Served over buttery orzo and finished with fresh herbs, this indulgent dish embodies the bold flavors of Churchill Downs cuisine, making it a standout choice for race-day dining.

Wine Pairing— Stonestreet Estate Vineyards
Chardonnay Alexander Valley, Sonoma County, 2021

Ingredients

• 1 Cup Orzo (About 6–8 Ounces)
• 2 Tablespoons Unsalted Butter (Optional, For Extra Richness)
• ½ Teaspoon Salt
• Water Or Chicken/Vegetable Stock (Enough To Cook The Orzo Per Package Instructions)

For The Shrimp:

• 1 Pound Large Shrimp, Peeled And Deveined
• ½ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• ¼ Teaspoon Smoked Paprika (Optional, Adds Color And Mild Smokiness)

Bourbon-Butter Sauce:

• 2 Tablespoons Unsalted Butter
• 2 Cloves Garlic, Minced
• ¼ Cup Old Forester Bourbon
• ½ Cup Chicken Stock
• ¼ Cup Heavy Cream
• Juice Of ½ Lemon
• Pinch Of Salt & Pepper, To Taste
• 1 Tablespoon Chopped Fresh Parsley Or Chives (For Garnish)

Instructions

1.     Boil Water/Stock: In A Medium Saucepan, Bring Water Or Stock (Enough To Cook The Orzo) To A Boil. Add ½ Teaspoon Salt.

2.     Stir In The Orzo And Cook According To Package Directions (Usually 8–10 Minutes) Until Al Dente.

3.     Drain The Orzo And Return It To The Pan. Stir In About 2 Tablespoons Unsalted Butter For Extra Flavor. Cover To Keep Warm.

4.     Pat The Shrimp Dry With Paper Towels. Season With Salt, Pepper, And Smoked Paprika (If Using).

5.     Heat Butter: In A Large Skillet Over Medium-High Heat, Melt 2 Tablespoons Of Butter.

6.     Sear Shrimp: Add The Shrimp In A Single Layer, Cooking For About 1–2 Minutes Per Side, Or Until They Turn Pink And Opaque.

7.     Remove & Set Aside: Transfer The Shrimp To A Plate; Keep Warm.

8.     Sauté Garlic: In The Same Skillet, Reduce The Heat To Medium. If Needed, Add A Small Pat Of Butter Or A Drizzle Of Olive Oil. Add Minced Garlic And Sauté For About 30 Seconds, Or Just Until Fragrant (Avoid Browning).

9.     Carefully Pour In The ¼ Cup Old Forester Bourbon. (If You Want To Flambé, You Can Ignite The Bourbon With A Long Lighter Or Match, But This Is Optional—Always Take Caution!) Let The Bourbon Simmer For About 1 Minute, Scraping Up Any Browned Bits From The Bottom Of The Pan.

10.  Stir In The Chicken Stock And (Optional) Heavy Cream. Increase The Heat Slightly And Allow The Sauce To Bubble And Reduce For 2–3 Minutes.

11.  Once The Sauce Has Thickened A Bit, Stir In The Lemon Juice. Taste And Adjust Seasoning With Salt And Pepper. If You Prefer A Richer Sauce, Whisk In Another Tablespoon Of Butter Off The Heat.

12.  Add The Cooked Shrimp Back Into The Skillet, Spooning The Sauce Over Them To Warm Through For About 1 Minute.

13.  Divide The Orzo Among Serving Plates.

14.  Top With Shrimp & Sauce: Place The Shrimp Over The Orzo And Drizzle Any Remaining Sauce From The Pan On Top.

15.  Garnish: Sprinkle With Fresh Parsley Or Chives.