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GLAZED GRILLED SHRIMP WITH JACK DANIEL'S
SWEET AND SOUR SAUCE AND CITRUS RICE CAKES
From: George Beaird; Opryland Culinary Institute
Source: Jack Daniel's
Makes 8 appetizer-sized portions
FOR THE CITRUS RICE CAKES:
1 1/2 cups jasmine rice
2 cups orange juice
1/2 cup lime juice
1/2 cup water
1/2 teaspoon salt
Pepper, to taste
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat to low and simmer, covered, 20 minutes or until all liquid is absorbed.
Spread rice onto lightly greased 9-inch square baking pan. Cover and refrigerate until chilled.
Remove from refrigerator; cut into 8 desired shapes with sharp knife.
Heat 2 to 3 tablespoons oil in large skillet over medium-high heat. Sauté rice cakes in batches until golden brown and heated through. Add additional oil as necessary.
FOR THE SWEET AND SOUR SAUCE:
1 cup tomato juice
1 cup pineapple juice
1/4 cup honey
1 clove minced garlic
1 tablespoon Heinz 57® sauce
1 tablespoon whole grain mustard
1 teaspoon ground ginger
1/4 cup Jack Daniel's Tennessee Whiskey
2 tablespoons cornstarch (dissolved in 2 tablespoons water)
salt and cayenne pepper, to taste
Combine first eight ingredients in saucepan and bring to a simmer over medium heat.
Slowly add cornstarch/water mixture until well blended. Stirring constantly, bring to a boil. Continue to boil one minute until sauce thickens.
Season to taste with salt and pepper. Reserve 1/4 cup of sauce to glaze shrimp. Keep remaining sauce warm.
FOR THE GLAZED GRILLED SHRIMP:
16 jumbo shrimp (8 to 15 per pound)
Salt and pepper
1/4 cup Jack Daniel's Sweet and Sour Sauce (recipe above)
sliced scallions (optional garnish)
Season shrimp with salt and pepper. Brush shrimp with sauce.
Grill until shrimp are bright pink and cooked through, about 5 minutes. Brush with additional sauce during grilling. Keep warm.
TO SERVE:
For individual servings, place a rice cake on the plate. Pool a spoonful of Jack Daniel's Sweet and Sour Sauce next to rice cake. Place 2 shrimp over sauce. Garnish with chopped scallions, if desired.
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