BOURBON KEY WEST PINK SHRIMP with BASIL, PINE NUTS, SUN-DRIED TOMATO RICE PILAF

• 1 pound Key West pink LARGE shrimp (fresh), shells off, deveined; tails on
• 2 shallots, finely diced
• 2 garlic cloves, finely minced
• 1 teaspoon paprika
• 1/4 C Bourbon
• 1/4 C orange juice, freshly squeezed
• 2 tsp. honey
• 1 1/2 T reg. mustard
• 2 to 3 T olive oil
• 2 T unsalted butter

Add 2 to 3 tablespoons of olive oil to large frying pan, heat on med.-high heat.  Add shallots and garlic, stir for 1 min.  Add a little salt and pepper.  Toss in the shrimp and season with a little more salt and pepper.  Add paprika and cook for about a minute, mixing it up.  Add the bourbon and orange juice.  Simmer the dish on med.-low heat for about 5 minutes, liquid should reduce about 1/2.  Stir in the honey, mustard and 2 T butter.   Stir until incorporated.  It’s now ready to serve!  Serves 4

Side Note:

You can place in oven ready platter, cover with foil and set aside (I refrigerated this dish for several hours, then let it come to room temperature before reheating).  Just reheat on warm in 180 degree oven approx. 20 minutes before serving.  This makes it a great dish for a dinner party!

RICE PILAF:

• 2 C chicken broth
• 3 T olive oil
• 1 med. onion, chopped
• 1 1/2 C Uncle Ben’s rice
• 3 T dried basil or 2/3 C chopped fresh basil
• 1/2 C toasted pine nuts
• 1/2 C sun-dried tomatoes, chopped
• 1 T unsalted butter

Place olive oil in large pot (with lid).  Heat oil on med.-heat.  Add onion and saute until translucent, about 5 minutes.  Add rice and stir 1 minute  Add broth and bring to boil.  Reduce heat to low.  Cover and cook until broth is absorbed, about 20 minutes.  Still in basil, sun-dried tomatoes and toasted pine nuts.  Add 1 T butter and season with salt and pepper to taste.  Serve hot.

Side Note:  Can make ahead, leave on stove at room temperature (covered), then reheated before serving.