Smokehouse Dusted Honey Butter Biscuit Shrimp
Make your own whisky glaze and give it a name. When you pour it over some smoky seasoned Honey Butter Biscuit Shrimp, you’ll have a good looking, lip-smacking, signature option that can show up anywhere on your menu.
Menu Part
Ingredients
| 12 | Each | Honey Butter Biscuit Shrimp (Item# 057562) |
| 1 | Tablespoon | Smokehouse Maple Seasoning, McCormick |
| Whisky Glaze: | ||
| 1/8 | Cup | Whiskey |
| 2 | Tablespoons | Water |
| 2 | Tablespoons | Brown sugar |
| 1 | Tablespoon | Ketchup |
| 2 | Tablespoons | Soy Sauce, Low Sodium |
| 3/4 | Teaspoon | Apple Cider Vinegar |
| 1/8 | Teaspoon | Ginger, Ground |
| 1 | Each | Garlic, Clove, Chopped |
| 1/8 | Teaspoon | Red Chili Flakes |
| 2 | Teaspoons | Cornstarch |
| 2 | Tablespoons | Scallions, Chopped |
Directions
- In a small sauce pot add all the ingredients for the whisky glaze and simmer till thickened.
- Prepare the Honey Butter Biscuit Shrimp according to package instructions to an internal temperature of 165°F.
- Sprinkle with Shrimp with the Maple Seasoning and drizzle the glaze over the top and garnish with scallions.
