• Matt Chinnery

Buffalo Trace Bourbon Jerk Prawns

This recipe couldn't be more simple or quicker (minus the marinating time!). I thought I would use some of the Buffalo Trace Bourbon I was sent for the Buffalo Trace Bourbon Pork Belly Burnt Ends recipe which you can read here. I am mad for jerk anything, if you want to go all out you can make your own jerk seasoning but for this I just used Dunn's River that I pick up easily in most supermarkets. It is great shared at a party or as a side for everyone at a BBQ.

Buffalo Trace Bourbon Jerk Prawns

  • 2 x 180g Packs of raw prawns

  • 30ml Buffalo Trace Bourbon

  • Tbsp Jerk seasoning

  • 2 x Spring onions

  • Small lettuce head

  • Handful of chopped parsley and coriander

  • Half a lime

  • Slice of butter

In a bowl big enough to hold all the prawns, mix the juice of half a lime, Buffalo Trace Bourbon and jerk seasoning. Add the prawns and mix well, allow to marinate for at least 30 minutes, but the longer the better.

Chop a handful of fresh parsley, coriander and the spring onions. Melt a slice of butter in a frying pan and add the prawns with half the marinade juices. Cook for 4 minutes, mixing the prawns so they are covered in the melted butter. Add the chopped herbs, spring onions and the rest of the marinade till the prawns turn pink and are cooked throughout, about another 3 minutes.

Roughly tear up the lettuce and arrange on a plate, pile the prawns on top and drizzle any left over juices from the pan.

Disclaimer - I was sent the bottle of Buffalo Trace Bourbon for free as part of an agreement to use it for this Buffalo Trace Bourbon Pork Belly Burnt Ends. There was no pre discussion about using it for this recipe but as I had it to hand I choose to use it for this recipe. All other ingredients was paid for by myself.

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