Jack Daniels' Broiler Room Barbecue Shrimp
- 1 lbs butter
- 1 lbs chopped white onion
- 1 cup chopped garlic
- 1/2 cup chili powder
- 2-1/2 cups Jack Daniels'
- 4 jalapeños, chopped
- 5 cups coffee
- 3 cups Worcestershire sauce
- 3 cups tomato paste
- 2 cups cider vinegar
- 4 lbs brown sugar
- 1/4 cup molasses
- 3 cups shrimp stock
12 Shrimp Ingredients:
- 3 oz cornbread (2-1/2 inch squares)
- 2 oz Jack Daniels' Barbecue Sauce
- 1/2 oz green bell peppers
- 1/2 oz red bell peppers
- Salt & Black pepper to taste
- 1 oz oil
Jack Daniels' Barbecue Sauce: Sauté onion and garlic and jalapenos in the butter; add chili powder and cook 2 to 3 minutes. Add Jack Daniels' and bring to a boil, add remaining ingredients and simmer 45 minutes to hour.
Strain, adjust salt and pepper.
Shrimp: Prior to service prep the cornbread and peppers. Cornbread: cut into 2 1/2 x 2 1/2-inch squares and grill briefly on the broiler, hold for service.
Peppers: Finely julienne the peppers (very clean, even cuts with all ribs removed), mix together. Sauté for one minute on high heat in olive oil in a large sauté pan. Season with salt and pepper.
Season the shrimp with salt and pepper, sauté over medium high heat in a sauté pan until just cooked, approximately 1 1/2 minutes. Add barbecue sauce and reduce to low.
Warm the cornbread slightly in the oven or broiler.
Cut the cornbread diagonally to create two triangle pieces and place in the center of plate with one piece leaning on the other. Arrange the cooked shrimp around the cornbread, and spoon the barbecue sauce around and over the shrimp and cornbread.
Garnish with the peppers.Makes 4
Submitted by: Evan Smith, Broiler Room, Caesar's Tahoe Source:
Submitted by: Recipe Group Member
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