Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Jack Daniel’s bbq shrimps

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Jack Daniel’s bbq shrimps

    • Preparation time: 10 minutes + marinating
    • Cooking time: 15 minutes
    • Total time: 25 minutes + marinating

    Serves: 2


    2 tbsp Jack Daniel’s Bourbon
    1 clove garlic, crushed
    2 tbsp chopped rosemary
    350g jar Waitrose Louisiana Inspired Barbecue Cooking Sauce
    200g tail-on raw king prawns
    100g basmati rice
    2 corn on the cob


    1. Mix together the bourbon, garlic, 1 tbsp rosemary and 4 tbsp barbecue sauce. Add the prawns and marinate for 1 hour, covered and refrigerated.

    2. Place the remaining barbecue sauce in a pan with 300ml water plus the rosemary and bring to boil. Add the rice and cook gently for 12-15 minutes, stirring occasionally.

    3. Cook the corn on the cob on the barbecue or griddle pan for 8-10 minutes until just charred, then cut off the kernels and add to the rice.

    4. Thread the prawns onto 4 skewers and barbecue or grill for 4 minutes, turning once until cooked through. The shell should change from grey to bright red with the prawn meat white and opaque. Serve with the barbecue rice. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars