Creole Pineapple Shrimp Martini

IF YOU WANT TO SERVE A DISH that your guests will eat with their eyes before gracing their lips, this is it. In less than 15 minutes, you can prepare this stunning appetizer that will captivate your guests with its sweet and peppery aroma, courtesy of coating extra-large shrimp with silky barbecue sauce, smoked paprika, bell peppers, onions, and garlic—alongside the guest of honor, sweet and juicy diced pineapple. The wow-factor is off the charts; it’s pointless to resist!

Ingredients

Olive oil

4 garlic cloves, roughly chopped

1⁄2 yellow bell pepper, medium diced

1 small yellow onion, small diced

12 extra-large shrimp, peeled (tails left on) and deveined

1 1⁄2 tablespoons light brown sugar

3⁄4–1 cup tomato sauce

1 tablespoon smoked paprika

Kosher salt

Cracked black pepper
1⁄3 cup Chef Jernard Smokey Whiskey River Barbecue & Steak Sauce made with Kurvball BBQ Whiskey

1 cup small-diced pineapple

Minced fresh flat-leaf parsley, for garnish

Cooking Instructions

01

In a medium sauté pan over medium-high heat, heat just enough olive oil to coat the pan.

02

Add the garlic and bell pepper and cook until the garlic is nice and toasted and the pepper turns a bit golden in color. Stir in the onion and cook until translucent, 1–2 minutes.

03

Place the shrimp on top of the vegetables. Sprinkle the brown sugar on the shrimp, followed by the tomato sauce and smoked paprika. Season with salt and pepper as desired.

04

Pour in the barbecue sauce and stir everything to combine. Simmer for 2–3 minutes to reduce the sauce. The shrimp should be tender and not overcooked.

05

Have ready four martini glasses. Spoon the sauce into the center of each martini glass about a third of the way up. Add a few chunks of pineapple and then line the rim with three shrimp. Sprinkle with fresh parsley and serve!