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Frank's® RedHot®



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Servings: 12


  • 4 cups Rice
  • 2 cups Chopped pecans
  • 1 cup Chopped parsley
  • 4 tbsp. Cooking oil
  • 3 lbs. Large shrimp, peeled and deveined, tail off
  • 24 oz. Bourbon
  • 16 oz. CATTLEMEN'S® Gold Barbecue Sauce
  • 8 oz. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 24 oz. Sour cream
  • 6 oz. Water


  • 1. Cook rice according to package directions. Add pecans and parsley and hold hot for service.<br>
  • 2. For each serving heat 1 tsp. cooking oil and sauté 8 shrimp until cooked. Remove shrimp from pan and deglaze with 2 oz. bourbon. <br>
  • 3. Mix BBQ and RedHot together. Add 2 oz. mixture and 2 oz. water, let simmer 30 seconds. Remove from heat and whisk in 2 oz. sour cream. Return shrimp to pan, coat with sauce, and serve over 1 cup rice.