Hard to describe how tasty this Maple Bourbon Marinade is!
Lots of flavour here! There is no mincing shallots, crushing garlic, squeezing lemons of limes - you just measure and stir... doesn't get any easier!
It is delicious over shrimp in particular. But it also shines on salmon, scallops, chicken or pork. Steak tenderloin or sirloin is worth a try as well.
Shrimp only needs about 20 minutes in this marinade. Other fish or cuts of meat could be as much as 24 hours.
There is no acid in this marinade so it will not 'cook' seafood like others might. The recipe makes about ⅓ cup. That amount is fine for about 1 ½ pounds of shrimp but if you are using on large quantities of other more solid meats you may want to double it.
If you use gluten free soy sauce this will be gluten free.
I have not tried reducing the excess marinade to serve as a side sauce. The ⅓ cup quantity is not worth trying to make it into extra sauce but if you are increasing the amount to start you might consider reducing the excess. You don't need extra sauce for shrimp or scallops because the marinade tends to permeate them. More solid meats like steak or pork might be enhanced by a little more as a side sauce. (Never serve marinade that has been used on raw meat without boiling it for several minutes.)
This is so good it is worth stocking up on bourbon for!
Easy Maple Bourbon Marinade
- 2 Tbsps Bourbon
- 1 tablespoon soy sauce reduced sodium preferably. Use gluten free soy sauce for gluten free marinade.
- 3 Tbsps maple syrup
- 2 tsps Dijon mustard
- ½ teaspoon chili powder
- Mix all ingredients and pour over shrimp, chicken or pork tenderloin as needed. For large quantities of meat, increase recipe proportionally.