The talk of the town these days is a dish from Applebee’s that’s been making waves across social media. It’s a succulent, mouth-watering delicacy that you just can’t resist. Today, we’re going to delve into this popular dish and I’ll show you how to recreate it right in your kitchen!
Unearthing the Mystery: Applebee’s Bourbon Street Chicken and Shrimp
So what’s the dish that’s been causing a stir? It’s none other than Applebee’s Bourbon Street Chicken and Shrimp. This dish is a sublime combination of succulent grilled chicken and shrimp, all doused in a spicy bourbon sauce.
With flavors inspired by New Orleans’ famous Bourbon Street, this dish offers a burst of southern charm with every bite. The dish is served on a bed of crispy fried red potatoes and topped with sautéed onions and mushrooms.
Tip: For a truly authentic feel, try using bourbon from Kentucky, the heart of Bourbon country.
Bringing Bourbon Street to Your Kitchen
Now that we’ve uncovered the dish, it’s time to bring it to your kitchen. With the right ingredients and a bit of patience, you can recreate this Applebee’s favorite right at home.
The key to the dish is the bourbon sauce. It’s a delightful blend of bourbon, brown sugar, and various spices that create a sweet and spicy coating for the chicken and shrimp. It’s essential to marinate your chicken and shrimp in this sauce for at least an hour to allow the flavors to seep in.
Tip: Use a marinating container to ensure your chicken and shrimp are evenly coated in the sauce.
Garnishing the Dish: The Final Touch
No dish is complete without the right garnish. For the Bourbon Street Chicken and Shrimp, sautéed onions and mushrooms bring a savory balance to the flavorful bourbon sauce. They also add a delightful crunch to the dish.
Finally, the dish is served on a bed of crispy fried red potatoes. These potatoes not only add a wonderful texture contrast, but they also soak up the bourbon sauce, making every bite a flavor explosion.
Tip: Use a good quality frying pan for frying the potatoes to ensure they’re crispy and golden brown.
Now that you’ve got the inside scoop on Applebee’s famed Bourbon Street Chicken and Shrimp, you can impress your family and friends by making this dish at home. Remember, the key to a great dish lies in the quality of ingredients and the love you put into making it. Happy cooking!
Homemade Applebee’s Bourbon Street Chicken and Shrimp
Course: DinnerCuisine: American4
servings15
minutes25
minutes550
kcalA flavorful and succulent dish inspired by Applebee’s Bourbon Street Chicken and Shrimp. Bring the taste of New Orleans into your kitchen.
Ingredients
1 lb chicken breast
1/2 lb shrimp
1/2 cup bourbon
1/2 cup brown sugar
1 onion, sliced
1/2 cup mushrooms, sliced
4 red potatoes, sliced thin
Directions
- Marinate chicken and shrimp in a mixture of bourbon, brown sugar, and your choice of spices for at least an hour.
- Sauté onions and mushrooms until they’re soft and golden brown.
- Fry the thinly sliced red potatoes until they’re crispy and golden brown.
- Grill the marinated chicken and shrimp until fully cooked.
- Serve the chicken and shrimp on a bed of crispy fried red potatoes, topped with the sautéed onions and mushrooms.
Notes
- Make sure to marinate the chicken and shrimp for at least an hour to allow the flavors to seep in.
- Use a good quality bourbon for the best flavor.
- For an added kick, you can add a dash of cayenne pepper to the bourbon sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can definitely use chicken thighs if you prefer. They may even add more flavor to the dish.
Q: What if I don’t have bourbon?
A: If you don’t have bourbon, you can use whiskey or even rum as a substitute.
Q: Can I make this dish without shrimp?
A: Absolutely! You can make this dish with just chicken, or even substitute the shrimp with another type of seafood if you like.
Q: How do I know when the chicken and shrimp are fully cooked?
A: The chicken is done when it no longer pink in the middle, and the shrimp are done when they turn pink and opaque.
