Recipe courtesy of John Greeley
Show: Drink Up
Episode: Whiskey
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil, plus extra
  • 12 jumbo shrimp, peeled and deveined
  • 1 bunch fresh pea shoots
  • 2 ears corn, shucked
  • 1 cup Chile-Mango Whiskey Sauce, recipe follows
  • 2 tablespoons chopped fresh chervil
  • 1 tablespoon chopped fresh dill
  • 1 lime, cut into thirds
  • Kosher salt and freshly ground black pepper
Chile-Mango Whiskey Sauce
  • 1 teaspoon olive oil
  • 1 1/2 cups peeled, large-dice fresh mango
  • 1 tablespoon sliced scallions (white part only)
  • 1 tablespoon peeled and thinly sliced fresh ginger
  • 1 Thai chile, seeds removed and minced
  • 6 ounces or 3/4 cup whiskey
  • 1 tablespoon honey
  • 1/4 teaspoon finely ground mace blade
  • 1/4 teaspoon finely ground star anise
  • Juice of 1 lime

Directions

Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.

Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.

In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.

To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.

Chile-Mango Whiskey Sauce

In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.

Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.

Cook's Note

If needed, you should light the whiskey with a match. Be careful of the flames.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Popcorn Rock Shrimp with Spicy Honey

Recipe courtesy of Chuck Hughes

Pea Salad with Basil and Pea Shoots

Recipe courtesy of Alex Guarnaschelli

Saute of Gulf Shrimp

Recipe courtesy of Anton Shulte

Quesadillas with Jack and Spicy Saute

Recipe courtesy of Aida Mollenkamp

Lamb Carpaccio with Salsa Verde, Pea Shoots, and Egg Yolk

Recipe courtesy of Daniel Bonanno

Jack Daniel's Shrimp Shooters

Recipe courtesy of Dan Smith

Warm Pea Shoot and Rock Shrimp Salad with Hoisin Dressing and Crispy Wontons

Recipe courtesy of Emeril Lagasse

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here