BBQ Bourbon Prawns with Tomatillo Salsa

• From: National Fisheries Institute

Ingredients

• 20 colossal (U/10) shrimp

• Bourbon BBQ Sauce (yield 4 cups)12 oz Dijon mustard

• 3/4 cup soy sauce

• 1 cup bourbon whiskey

• 1/3 cup Worcestershire sauce

• 1.5 cup brown sugar

• 2 cup ketchup

• Tomatillo Salsa (yield 1 cup)1/2 cup tomatillo husked and dice 1/4 inch

• 1/4 cup tomato, red and yellow diced 1/4 inch

• 2 tsp red onion cleaned and diced 1/4 inch

• 1/2 Tbs cilantro washed and chopped fine

• 1 Tbs lime juice

• 2 tsp olive oil

• 1/2 tsp jalapeño seeded and minced fine

• pinch kosher salt

• Cilantro Lime Cream (yield 1/2 cup)1/2 cup sour cream

• 2 Tbs lime juice

• 1/2 Tbs cilantro washed and chopped fine

• Creamy Parmesan Polenta (yield 1 1/2 cup)6 fl oz chicken stock or broth

• 6 fl oz heavy cream

• 1/2 tsp black pepper

• 1/2 tsp kosher salt

• 1/2 cup polenta

• 1 oz Parmesan cheese, grated

Features spicy basted grilled prawns, served atop creamy Parmesan polenta and drizzled with luscious cilantro lime sauce.

Directions

• Season and grill the prawns until translucent. Place 1 tbsp of Bourbon BBQ Sauce on top to baste.
• Remove the prawns to a serving platter and top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta.
• Bourbon BBQ SauceCombine all ingredients and mix well. Store refrigerated until needed for use. Before use heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame). Cook until the sauce thickens slightly.
• Tomatillo SalsaCombine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
• Cilantro Lime CreamCombine all ingredients and mix well. Store refrigerated for at least 1 hour until needed for use.
• Creamy Parmesan PolentaIn a heavy saucepan combine the chicken broth and cream and bring the liquid to a boil. Add the salt and pepper then whisk in the polenta. Cook over low heat until the polenta grains are soft and the liquid is absorbed. Fold in the Parmesan cheese and serve.