BCP Pairing Sessions #7: Summer Edition – Sweet, Sweet Baccarat
BCP Pairing Sessions: #7: Summer Edition – Sweet, Sweet Baccarat
Cigar: Sweet and Mild Connecticuts
Eats: Honey Garlic Glazed Grilled Shrimp
Why it Works: Sweet and Tangy is the theme here, and as we enter the dog-days of the season, you’ll want to keep this pairing handy for those times when you feel like it’s too hot out to eat. When that honey, garlic glaze meets the better end of the aromatic Hefeweizen’s slightly citric splash, it could be as hot as the sun out, as long as you can catch some shade before you cut these Connecticuts for a post-meal smoke, you’ll be able to withstand any heatwave that may come.
Recommended Sweet and Mild Connecticuts:
W: Jamastran Connecticut
W: Connecticut Champagne
W: Honduran Connecticut Shade
B: Honduras, Nicaragua
F: Honduras, Nicaragua
Honey Garlic Glazed Grilled Shrimp Recipe:
1 pound shrimp, shelled and deveined
2 tablespoons olive oil
1/2 cup honey
1/2 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon hoisin sauce
1 tablespoon garlic, minced
1/4 teaspoon pepper
large sealable bag
- In a small bowl, mix the soy sauce, olive oil, honey, hoisin, balsamic vinegar, garlic and pepper together to create marinade.
- Pour the shrimp and half the marinade into the sealable bag. Shake and shimmy to ensure shrimp is thoroughly coated.
- Place the shrimp and remaining marinade in the refrigerator for 1 hour.
- Pre-heat grill to medium-high heat. After 1 hour of marinating, slide several shrimp onto each skewer and place on grill. Cook until pink throughout, 3-4 minutes per side.
- Pour remaining marinade into a small saucepan and set over medium-high heat.
- Bring marinade to a boil, then reduce to a simmer and cook till it has thickened to a glaze. (~5 minutes)
- Remove shrimp from grill and brush with glaze.
- Serve immediately.
Kick it up a notch: Don’t be scared to add some broccoli, sliced onions or pineapple squares to those skewers and make these Honey Garlic Glazed Grilled Shrimp Kebobs sing.