Maple Whiskey Glazed Shrimp

Maple syrup is usually thought of as breakfast food and whiskey as an after dinner drink.  However mixed together they make a great glaze for seafood.  I used the glaze on shrimp and served it over polenta.  It would taste great on salmon or tuna, too.

Servings:  4-6

Time: Prep: 10 minutes Cooking: 10-15 minutes
Hardware: Measuring spoons and cups, a skillet, a baking sheet, non-stick foil, a plate, tongs, a wooden spoon, a pastry brush

Ingredients:

• 1 pound large shrimp (21-25 count)
• 1 tablespoon olive oil
• Salt & pepper
• 2 tablespoons + 1 tablespoon butter
• 3 tablespoons chopped pecans
• ½ cup whiskey (I used Jack Daniels)
• ½ cup real maple syrup
• 2 tablespoons orange juice
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• A pinch hot pepper flakes

1. Heat the oven to 400°.  Cover the baking sheet in foil. Set aside.
2. Toast the pecans in 2 tablespoons of the butter over medium heat.  Set aside on a plate.  Wipe out the skillet.
3. Combine the whiskey, maple syrup, orange juice, brown sugar, vinegar, and the pepper flakes in the skillet.  Bring to a boil and boil until the mixture is reduced by half and is the consistency of warm syrup. Add the remaining butter and set aside.  Keep warm.
4. Clean the shrimp. Toss them with the olive oil and salt and pepper. 
5. Spread the shrimp out in a single layer on the baking sheet. Roast them for 3 minutes.  Using the pastry brush, glaze the shrimp with the whiskey mixture. Flip and glaze the other side.  Roast for 3-4 more minutes or until they are cooked through.

Serve over rice, polenta, or grits.  Top with more glaze and sprinkle with chopped pecans.  Serve with your favorite green veggie.  Offer your guests the remaining warm sauce.

Maple Whiskey Glazed Shrimp
over polenta with steamed asparagus tips