Wednesday, May 20, 2015

SIR LYON'S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN ENJOY DAN:

SIR LYON’S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN
                                                                                                    By CHEF DAN:
Serves 4

BOURBON BBQ. SAUCE:
1 cup CHIVAS REGAL (aged 12 years)
1 (6 oz) can tomato paste
2 cups ketchup
1/3-cup cider vinegar
2 tablespoons EACH liquid smoke flavoring, molasses, Worcestershire sauce, Tabasco chipotle pepper sauce, and smoke paprika.
2 teaspoons EACH garlic powder, onion powder, and Tandoori masala
1 teaspoon each ground cumin, and mustard powder
1/2-teaspoon EACH sea salt and freshly ground black pepper
Serve with coucous

DIRECTIONS FOR BARBECUE SAUCE:
1.   In a skillet over medium heat, whisk together all ingredients.
2.   Bring to a simmer and lower heat and simmer for 8-10 minutes.

SHRIMP:
24 large shrimp, shelled and deveined
1 tablespoon olive oil
Sea salt and freshly ground black pepper
12 slices of prosciutto, halved lengthwise
2 tablespoons flat leave parsley, chopped
Lime wedges for serving

DIRECTIONS FOR SHRIMP: (PRE- HEAT OVEN TO 400 DEGREES)
1.   In a bowl, toss the shrimp with the olive oil and season with S-&-P.
2.   Wrap each shrimp in a half slice of prosciutto and transfer to a baking sheet.
3.   Brush the shrimp with some of the barbecue sauce and arrange 1-inch apart.
4.   Roast the shrimp for 5 minutes.
5.   Brush with more barbecue sauce and roast for 5 minutes longer, or until the shrimp are firm and white and the barbecue sauce is shinny.
6.   Transfer the shrimp to a platter and sprinkle with chopped parsley.
7.   Serve with lime wedges and any reaming barbecue sauce for dipping.
8.   Serve with couscous and place shrimp over the couscous.

ENJOY DAN:                                             BON-APPETITE!!





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