Sunday, June 30, 2013

Grilled Shrimp Bourbon-yaki

Isn't it hard to believe that the Fourth of July is almost here?  I have been so busy that this summer break has flown by so far.

Fourth of July is the biggest grilling day of the year and there will be cookouts across the US this week.   You know that guy who has a decrepit grill laced with spider webs and possibly a bird's nest?  Yeah, even he is busting out the grill for Independence Day. 

Here is a quick and easy appetizer for your cookout.

This is inspired by the appetizer that Dave Scott (Inspired by E-recipe Cards) made at our blogger get together this year.   He elected to use pre-cooked shrimp.   I thought they would come off the grill over cooked but his were excellent.    I added the bourbon for flavor, the green onion for some color, and the red pepper flake for heat. 

Grilled Shrimp Bourbon-yaki

Prep Time: 15
Cook Time: 5

Ingredients (makes 12 appetizer portions 2 each)
  • 2 dozen large shrimp, pre-cooked
  • 24 pieces pineapple
  • 3/4 cup teriyaki sauce
  • 1/4 cup pineapple juice
  • 1 oz Four Roses Single Barrel Bourbon
  • 1 green onion, sliced
  • 1/4 tsp red pepper flakes
  1. Mix the marinade ingredients together.
  2. Wrap each shrimp around a piece of pineapple and secure with a cocktail skewer.
  3. Marinate the shrimp for 30 to 45 minutes.
  4. Meanwhile, preheat a charcoal grill to 400f.
  5. Grill the mini kabobs for 1-2 minutes per side. The shrimp is already cooked, you are just trying to warm them up and caramelize the sauce a bit.
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The teriyaki and bourbon give two sweet flavors that compliment each other and the bourbon adds a smokiness from aging in charred oak barrels.  

Essential grilling accessory.  The mop?  Oh yeah, that too.  I was talking 'bout the bourbon!

Such a few ingredients but it has a ton of flavor - sweet, aromatic, smoke, and heat.

Using the pre-cooked shrimp makes this a recipe ANYONE could do. 

Quick, easy, and tasty.  What more could you want?
I had the pleasure of meeting the folks from Four Roses Bourbon at Kingsford University in 2011.  They taught us about the production of bourbon, pairing bourbon in/with recipes, and their signature lines of bourbon.   I used the Single Batch in this because of its full body and mellow taste.  I received a few samples from Four Roses this week and will be posting some creative bourbon recipes in the next few weeks.

A Diva, a TV Show, and a Ton of BBQ
Speaking of the holiday, I have the BEST way for you to kick it off.   On Wednesday, July 3rd,  our friend Danielle "DivaQ" Dimovski's show BBQ Crawl premiers in the US on the Travel Channel[Video link in case embedding doesn't work]

Danielle is a kick ass pitmaster on the competitive BBQ circuit.  I got to know her through the BBQ Brethren forum when I was first getting into the BBQ thing and she has always been helpful when I've asked questions.   You might know her from her finalist appearance on BBQ Pitmasters. 

She is in my list of top pitmasters that I respect and they all have something in common.  The harder they work, the luckier they get! 

Danielle with my Too Sauced To Pork teammate Wayne Brown at Memphis in May 2013

This show follows her travels to BBQ joints and various competitions.  She brings her BBQ knowledge and sharp sense of humor in this ultimate experience, a "BBQ crawl" across North America.  I know this is going to be entertaining.

Will she visit your town?  Tune in on Wednesday night on the Travel Channel and see! 

[Standard Compensation Disclaimer] 
I received free samples from Four Roses for recipe development. 
Danielle is North of the border promised to pay me all of the Canadian pennies , boy, I'm gonna be rich!!!!