BBQ Bourbon Prawns with Tomatillo Salsa

By March 21, 2018 June 28th, 2018 Fish & Seafood, Recipes, Seafood Entrees
BBQ Bourbon Prawns with Tomatillo Salsa

Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients

4 Heirloom tomatoes (assorted varieties and colors)
4 Walla Walla spring onions
6-8 oz. Beecher’s Flagship reserve cheese (crumbed)
6 oz. Broken coffee vinaigrette
8 Basil leaves
16 Ocean Garden 21/25 Mexican shrimp (grilled)
Broken Coffee Vinaigrette 4 oz. White Balsamic Vinegar
1.25 oz. Worcestershire Sauce
1 pinch Sugar
2 teaspoons Chopped shallots
2 oz. Extra virgin olive oil
1 oz. Coffee (brewed)

Tomatillo Salsa (yield 1 cup)

1/2 c Tomatillo husked and dice 1/4 inch
1/4 c tomato, red and yellow diced 1/4 inch
2 t red onion cleaned and diced 1/4 inch
1/3 T Lime Juice
2 T Olive oil
1/2 t Jalapeno seeded and minced fine
Pinch Kosher salt

Cilantro Lime Cream (yield 1/2 cup)

1/2 c Sour Cream
2 T Lime Juice
1/2 T Cilantro washed and chopped fine

Creamy Parmesan Polenta (yield 1/2 cup)

6 oz. Chicken stock or broth
6 oz. Heavy cream
1/2 t black pepper
1/2 t Kosher salt
1/2 c Polenta
1 oz. Parmesan cheese, grated

Grill Prawns

  1. Preheat grill to medium heat.
  2. Season prawns.
  3. Grill the prawns until translucent.
  4. Place 1 tbsp of Bourbon BBQ Sauce on top to baste.
  5. Remove the prawns to a serving platter.
  6. Top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta.

Grill Prawns

  1. Combine all ingredients and mix well.
  2. Store refrigerated until needed for use.
  3. Before use, heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame).
  4. Cook until the sauce thickens slightly.

Tomatillo Salsa

  1. Combine all ingredients and mix well.
  2. Store refrigerated for at least 1 hour until needed for use.

Cilantro Lime Creams

  1. Combine all ingredients and mix well.
  2. Store refrigerated for at least 1 hour until needed for use.

Creamy Parmesan Polenta

  1. In a heavy saucepan, combine the chicken broth and cream and bring the liquid to a boil.
  2. Add the salt and pepper, then whisk in the polenta.
  3. Cook over low heat until the polenta grains are soft and the liquid is absorbed.
  4. Fold in the Parmesan cheese and serve.

Recipe and photo courtesy of Ocean Garden Products, Inc.

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