As the Metroplex prepares to host Super Bowl XLV, gourmet chef Brian Olenjack, whose restaurant is not far from Cowboys Stadium, is showing you how to cook up some delicious gameday meals that your friends and family will love.
First up, Tequila & Brown Sugar Glazed Shrimp with Corn & Jicama Relish.
Tequila & Brown Sugar Glaze
1 C. tequila
1 C. dark brown sugar
1 ? tsp. lime juice
1 oz. roasted garlic
Mix all ingredients together and bring to a simmer. Cook until temperature reaches 220 degrees on a candy thermometer. It should be the consistency of maple syrup.
Corn & Jicama Relish
4 ears corn, roasted
? Jicama, peeled & small dice
2 poblano, roasted, small dice
? red onion, small dice
? bunch cilantro, chopped
1 lime, juiced
1 ? Tbsp. Oil
Salt & Pepper to taste
Mix all together and serve as a bed under tequila & brown sugar shrimp.
To prepare dish:
6 pieces 16-20 shrimp, peeled & deveined
1 oz. tequila & brown sugar glaze
Pinch kosher salt & black pepper
Heat oil in saut? pan. Season 6 shrimp with kosher salt & black pepper. Add shrimp to hot saut? pan. Cook for 1 minute. Turn over and add 1 oz. of tequila & brown sugar glaze. Cook for about 1 more minute or until cooked through. Plate shrimp on top of corn & jicama relish and pour sauce on top of shrimp.
Coming up tomorrow, you'll learn how to cook Olenjack's Shrimp and Grits.
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