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Grilled pawns and tomatillo salsa on a white plate.

BBQ Bourbon Prawns with Tomatillo Salsa

Recipe and photo courtesy of Ocean Garden Products, Inc.

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

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):
Cilantro Lime Cream (yield 1/2 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

Creamy Parmesan Polenta (yield 1/2 cup):

1/2 cup	Sour Cream
2 tbsp	Lime Juice
1/2 tbsp	Cilantro, washed and chopped fine

Additional Items:

• Large Bowls

6 oz	Chicken Stock or Broth
6 oz	Heavy Cream
1/2 tsp	Black Pepper
1/2 tsp	Kosher Salt
1/2 cup	Polenta
1 oz	Parmesan Cheese, grated

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.

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