Total Time
30mins
Prep 20 mins
Cook 10 mins

From Canada's Inn on the Twenty. Shrimp can be grilled or sauteed. You'll need these items to continue: six tall clear martini glasses, six bamboo skewers, and six Chinese paper cocktail umbrellas. This is also a "two-fer"-two recipes for the price of one! Today is your lucky day!

Ingredients Nutrition

Directions

  1. GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
  2. Drain thoroughly and return potatoes to the pot.
  3. Melt the butter in a small pan over low heat.
  4. Add the minced garlic to infuse the flavor into the butter.
  5. Add the milk (or cream) just enough time to warm it.
  6. Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
  7. Season to taste with salt and white pepper. DO NOT overmix the potatoes!
  8. WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
  9. Simmer over low heat until mixture is reduced to 1 tablespoon.
  10. Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
  11. Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
  12. Keep sauce warm, but not over direct heat.
  13. SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
  14. Grill on high just until flesh turns white-no longer translucent.
  15. (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
  16. Presentation: Divide and spoon the mashed potatoes into each martini glass.
  17. Stand a shrimp skewer upright but at an angle into the mashed potatoes.
  18. Place one stuffed green olive on the top end of each skewer.
  19. Pour whiskey sauce over each shrimp skewer.

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