1 ½ tablespoons sambal
1 tablespoon hoisin
1 tablespoon wasabi sauce
3 tablespoons sesame oil
1 tablespoon mirin
1 tablespoon soy sauce
2 lb. U-8 jumbo shrimp, peeled & deveined
12 tablespoons oil
½ cup whiskey
•Combine sambal, hoisin, wasabi, sesame oil, mirin and soy sauce in a medium bowl.
•Add shrimp to bowl and toss to coat well.
•Place in refrigerator to chill at least 30 minutes.
•Heat 12 tablespoons of oil in a medium sauté pan.
•Remove shrimp from refrigerator and cook slowly in pan, turning every 2 minutes until done (should be pink). Add a little whiskey each time you turn shrimp. Serve with polenta.
4 cups water
1 package Boursin Cheese
1/8 teaspoon Tone’s® Crushed Red Pepper Flakes
Tone’s® Salt & Pepper to taste
1 cup yellow corn meal
½ stick butter
•In a small sauce pot, bring 4 cups of water to a simmer.
•Add the Boursin Cheese and whisk until melted.
•Season with Tone’s® Salt, Pepper and Crushed Red Pepper Flakes to taste.
•Slowly add corn meal, whisking the entire time until thick.
•Add the butter and continue stirring until melted. Serve hot with shrimp.
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