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Jack Daniel’s bbq shrimps
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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.
Typical values per serving:
This recipe was first published in June 2016.
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