Idaho® Yukon Gold Potatoes with Bacon-Bourbon Shrimp


  • 1 pound Idaho® Yukon Gold Potatoes, scrubbed, cut into large chunks
  • 1 pound large shrimp, peeled and deveined
  • 6 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 3 slices bacon, chopped
  • 1/4 cup bourbon
  • oil for frying


  1. Over medium high heat, boil the potatoes until just tender. Drain well, set aside to cool.
  2. In a medium bowl, mix the shrimp, garlic, olive oil, salt and smoked paprika. Marinate the shrimp for at least one hour to overnight.
  3. In a large skillet over medium heat, stirring frequently, cook the bacon until crispy. Remove from the skillet, drain well and reserve.
  4. Drain all but a tablespoon of fat from the pan.
  5. Add the marinated shrimp to skillet cook 1 - 2 minutes, until they are almost pink, stirring occasionally.
  6. Add the reserved bacon and bourbon to the pan, cook additional 2 - 3 minutes, until shrimp are pink and the bourbon has reduced and thickened slightly.
  7. Meanwhile, heat enough oil in a medium pot to cover the potatoes, or if you have a deep fryer follow the manufacturer’s instructions.
  8. When the oil is hot, but not smoking, add a few pieces of the Idaho® Yukon Gold Potatoes to the oil. Fry the potatoes until lightly golden brown and crispy.
  9. Place the potatoes onto a serving platter, and then spoon the Bacon-Bourbon Shrimp over the top.
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Yield: 4-6

Cheryl D Lee
Food Blogger
Black Girl Chefs Whites

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