Grilled pawns and tomatillo salsa on a white plate.

BBQ Bourbon Prawns with Tomatillo Salsa

Name: BBQ Bourbon Prawns with Tomatillo Salsa Recipe
Prep time: 45 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 4 Heirloom Tomatoes (assorted varieties and colors); 4 Walla Walla Spring Onions; 6-8 oz Beecher's Flagship Reserve Cheese (crumbed); 6 oz Broken Coffee Vinaigrette; 8 Basil Leaves; 16 Ocean Garden 21/25 Mexican Shrimp (grilled); 4 oz. White Balsamic Vinegar; 1.25 oz Worcestershire Sauce; 1 pinch Sugar; 2 tsp Chopped Shallots; 2 oz Extra Virgin Olive Oil; 1 oz Coffee (brewed); Tomatillo Salsa (yield 1 cup):; 1/2 cup Tomatillo, husked and Dice 1/4 inch; 1/4 cup Tomato, red and yellow diced 1/4 inch; 2 tsp Red Onion, cleaned and diced 1/4 inch; 1/3 tbsp Lime Juice; 2 tbsp Olive Oil; 1/2 tsp Jalapeño, seeded and minced fine; Pinch Kosher Salt; Cilantro Lime Cream (yield 1/2 cup):; 1/2 cup Sour Cream; 2 tbsp Lime Juice; 1/2 tbsp Cilantro, washed and chopped fine; Creamy Parmesan Polenta (yield 1/2 cup):; 6 oz Chicken Stock or Broth; 6 oz Heavy Cream; 1/2 tsp Black Pepper; 1/2 tsp Kosher Salt; 1/2 cup Polenta

Recipe and photo courtesy of Ocean Garden Products, Inc.

Makes: 4 servings
Prep Time: 30 - 45 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Heirloom Tomatoes (assorted varieties and colors)
Walla Walla Spring Onions
Beecher's Flagship Reserve Cheese (crumbed)
Broken Coffee Vinaigrette
Basil Leaves
Ocean Garden 21/25 Mexican Shrimp (grilled)
White Balsamic Vinegar
Worcestershire Sauce
Sugar
Chopped Shallots
Extra Virgin Olive Oil
Coffee (brewed)

Tomatillo Salsa (yield 1 cup):

Tomatillo, husked and Dice 1/4 inch
Tomato, red and yellow diced 1/4 inch
Red Onion, cleaned and diced 1/4 inch
Lime Juice
Olive Oil
Jalapeño, seeded and minced fine
Pinch Kosher Salt

Cilantro Lime Cream (yield 1/2 cup):

Sour Cream
Lime Juice
Cilantro, washed and chopped fine

Creamy Parmesan Polenta (yield 1/2 cup):

Chicken Stock or Broth
Heavy Cream
Black Pepper
Kosher Salt
Polenta
Parmesan Cheese, grated

Additional Items:

• Large Bowl
• Heavy Saucepan
• Saucepan

Directions:

Grill Prawns:

Preheat grill to medium heat.
Season prawns.
Grill the prawns until translucent.
Place 1 tbsp of Bourbon BBQ Sauce on top to baste.
Remove the prawns to a serving platter.
Top with the tomatillo salsa and cilantro lime cream. Serve over creamy polenta.

Grill Prawns:

Combine all ingredients and mix well. 
Store refrigerated until needed for use.
Before use, heat in a saucepan and bring to a boil. (Caution: the bourbon may produce a flame).
Cook until the sauce thickens slightly.

Tomatillo Salsa:

Combine all ingredients and mix well.
Store refrigerated for at least 1 hour until needed for use.

Cilantro Lime Creams:

Combine all ingredients and mix well. 
Store refrigerated for at least 1 hour until needed for use.

Creamy Parmesan Polenta:

In a heavy saucepan, combine the chicken broth and cream and bring the liquid to a boil.
Add the salt and pepper, then whisk in the polenta.
Cook over low heat until the polenta grains are soft and the liquid is absorbed.
Fold in the Parmesan cheese and serve.