Jack Daniel’s bbq shrimps


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. 

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,239kJ
Fat 9.7g
Saturated Fat 1.4g
Carbohydrate 84.1g
Sugars 18.6g
Protein 26.5g
Salt 2.5g
Fibre 3.4g

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This recipe was first published in Thu Jun 16 09:24:00 BST 2016.