Wednesday, July 20, 2011

Bourbon Marinade Jazzes Grilled Shrimp

Would you like to receive an email that a company is sending you a new product to try? It’ll be shipped overnight and all you have to do is test it.  If you like it, please review it so others will benefit, too. 

That is definitely one of the perks of my job.  And this week I tasted a product worthy of a shout out. 

Woodford Reserve Bourbon has released Sorghum Vinaigrette Dressing; it is a smooth blend of bourbon, Kentucky sorghum (similar to molasses), cider vinegar, oil, and spices. 

I went through that bottle in about 3 days.  I tossed a salad of fresh market lettuce, avocado, and blue cheese, and marinated shrimp for the grill one night and flank steak the next.  To go with the steak, I brushed the dressing on peach halves as they grilled. 

There is another bottle in my future.  The dressing can be ordered by calling the Woodford Reserve gift shop at 859-879-1940, or by visiting the distillery in Versailles, KY. 

It is worth the call for a shipment. But, in the meantime, here is a recipe for grilled shrimp that uses the elements of the dressing in a marinade.

Bourbon Molasses Glazed Shrimp

1 pound large shrimp
2 tablespoons olive oil
2 tablespoons bourbon
1 1/2 tablespoon unsulfured molasses
2 teaspoons cider vinegar
2 teaspoons hot sauce
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

            Peel and devein shrimp, keeping tails intact.  Place in a heavy plastic bag.
Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl;  add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally.
            Prepare grill.  Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes.  Makes 2 servings.

Potato Tortes
1 tablespoon extra-virgin olive oil
Coarse salt
Freshly ground pepper
1/2 pound yellow potatoes, such as Yukon Gold (about 2 medium)
3 tablespoons (packed) fresh breadcrumbs
3 tablespoons refrigerated finely grated Parmesan cheese
1 1/2 tablespoons minced fresh thyme
1 1/2 teaspoons freshly grated lemon zest
1 clove garlic, finely minced

  1. Preheat oven to 400 degrees F.
  2. Line inside of 2 (10-ounce) ramekins or custard cups with heavy-duty aluminum foil, allowing edges to extend over sides.  Brush the foil on bottoms and sides of each ramekin with 1/2 teaspoon olive oil. Place on a baking sheet for easier handling.
  3. Peel potatoes and slice as thinly as possible, about 1/16 inch thick, placing them in a bowl of cold water to prevent browning.
  4. Place breadcrumbs, cheese, thyme, lemon zest, and garlic in a bowl; mix well.
  5. Without draining potatoes, use your hands to lift about one-fourth of potatoes out of water and arrange in an even layer in one of ramekins.  Repeat procedure with another one-fourth of potatoes and ramekin.  Drizzle each with 1/2 teaspoon olive oil and sprinkle lightly with salt and pepper.  Spoon 2 tablespoons breadcrumb mixture on top of each potato layer.  Repeat potato, olive oil, and salt and pepper layer; reserve remaining breadcrumbs.
  6. Press layers down; fold over ends of foil to encase potatoes and seal well so potatoes will steam.  Bake 30 minutes.  Uncover and sprinkle reserved breadcrumb mixture on tops;  bake, uncovered, until topping is browned and potatoes are tender, about 15 minutes.
  7. Let stand 10 minutes.  Use foil edges to lift potatoes out of ramekins; transfer molded potato slices to serving plates with a flat spatula.  Makes 2 servings.

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debby maugans
from the author of Small-Batch
Birmingham News   Table
Small Batch Bistro
Asheville City Market