Phillips Root Beer Chipotle BBQ Shrimp

How to make that:

*** Ingredients:

8 shrimp skewers (4 shrimp per skewer)
6 oz. root beer chipotle BBQ sauce
8 oz. silver queen corn relish
4 sprigs parsley
2 tsp. scallions, slivered

Root Beer Chipotle BBQ Sauce
3/4 C. root beer syrup
1/4 C. orange juice concentrate
1/4 C. lime juice
5 oz. ketchup
1 tsp. liquid smoke
1/4 tsp. ginger, ground
1/4 tsp. cinnamon
1/4 tsp. garlic, granulated
1 oz. chipotle in adobe puree

Silver Queen Roasted Corn Relish
2 ears corn on cob, husk off
2 Tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
1/2 C. red onion, finely diced
1/2 C. pimiento, finely diced
1/2 C. celery, finely diced
2 Tbsp. parsley, chopped
3 oz. red wine vinegar
3 oz. sugar
*** Preparation Instructions

Prepare Silver Queen Roasted Corn Relish: Toss corn with oil, salt and pepper, then roast in convection oven for 8 to 10 minutes at 385°F. Meanwhile, prepare vinegar syrup: bring vinegar and sugar to a boil in a medium pot and stir until sugar is dissolved. When corn is cool enough to handle, shave corn off stalk. Toss with vinegar syrup and remaining ingredients. Chill.

Prepare Root Beer Chipotle BBQ Sauce: Combine all ingredients in a saucepot. Bring to a boil over medium heat, stirring occasionally. Once sauce reaches a boil, remove from fire and allow to cool.

Grill shrimp skewers, marking on each side. Brush with BBQ sauce and cook for an additional minute or until done. Criss-cross skewers on plate, 2 per portion. Ladle additional BBQ sauce over each skewer and top with slivered scallions. Mound corn relish between skewers on opposite end of plate and garnish with parsley.



Recipe Source

Phillips Original Recipe

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