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


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


  1. In a small sauce pot add all the ingredients for the whisky glaze and simmer till thickened.
  2. Prepare the Honey Butter Biscuit Shrimp according to package instructions to an internal temperature of 165°F.
  3. Sprinkle with Shrimp with the Maple Seasoning and drizzle the glaze over the top and garnish with scallions.

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