Maple Bourbon Shrimp and Salmon
Shrimp and salmon in a maple bourbon sauce, served with snow peas and rice.
Ingredients
- 1 cup jasmine rice
- 1 tbsp. extra virgin olive oil
- 2 cups snow peas
- 1 lb. salmon fillet, sliced in four pieces
- 2 tbsp. unsalted butter
- ¼ tsp. each black pepper and kosher salt
- ½ pound large Gulf shrimp, shelled and deveined
For the Maple Bourbon Sauce:
- 1 tbsp. vegetable oil
- ¼ tsp. crushed red pepper flakes
- ½ cup maple syrup or bourbon maple syrup
- ¼ tsp. ground ginger
- ¼ cup Bourbon
- 2 tbsp. low salt soy sauce
- 2 tsp. cornstarch mixed with 4 tsp. water
Garnishes:
- 1 tbsp. sesame seeds
Instructions
- Begin by making the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer for 16 minutes. Remove from the heat and let it sit covered for 10 minutes.
- While the rice cooks, make the snow peas: In a large nonstick skillet on medium heat the oil. Cook the snowpeas until they're tender, for about five minutes. Remove them to a plate and keep warm.
- Add the shrimp to the pan and cook until they are pink and cooked through. Add them to the snow peas. Season the salmon with the salt and pepper. Melt the butter in the pan and cook the salmon until it's cooked through.
- As the salmon cooks make the Maple Bourbon Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the red pepper flakes, syrup, ginger, bourbon, and soy sauce. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
- Pour the sauce over the shrimp and salmon and serve it with the rice and snow peas. Sprinkle the sesame seeds on the salmon and serve.
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