Kahlua Shrimp Food

KAHLUA SHRIMP

Steps:

• Cut cheese slices into matchstick sized pieces that are 1/4 inch by 3 inches in length. Partially cook bacon strips so the fat is rendered and still limp enough to wrap around shrimp. Place on paper towel to absorb bacon fat. Cut each slice of bacon in half. Clean and devein shrimp leaving tail on. Place jalapenos under broiler and blacken all sides. Place blackened jalapenos in paper bag and leave sealed for 10 minutes. Peel glossy skin layer from each pepper. Slice each pepper in half and remove seeds. Slice each half into 4 matchstick sized pieces. Preheat over to 425 To assemble shrimp, place a jalapeno and cheese matchstick into crevice of shrimp where vein was removed and then wrap the 1/2 slice of bacon around the shrimp to hold in the cheese and jalapeno. Line a baking pan with foil and coat with a thin layer of butter so the shrimp bundles will not stick. Place shrimp bundles on the foil leaving 1/2 inch space between each. Place in oven 15-20 minutes or until bacon is crisp and shrimp is pink and somewhat firm to the touch. To make sauce, combine Kahlua, syrup, and butter in small sauce pan. Heat sauce under medium high heat until boiling cook until mixture is reduced and becomes s syrupy like consistency. Add salt to taste.

KAHLUA BAKED BRIE APPETIZER

Steps:

• Spread pecans in a 9" pie plate.
• Microwave on high 4 to 6 minutes, stirring every 2 minutes until toasted.
• Add Kahlua and sugar; stir well.
• Remove rind from top of Brie and discard rind.
• Place Brie on microwave safe plate.
• Spoon pecan mixture over top of Brie.
• Microwave, uncovered, at high for 1 to 1 1/2 minutes or until soft, turning halfway through cooking.
• Serve with Melba rounds or crackers.

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE

Steps:

• Soak skewers in water for 30 minutes.
• Preheat the oven on a high broil setting.
• When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
• Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
• Core tomatoes and cut into chunks.
• Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
• Blend until smooth.
• Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
• Lower heat to medium and cook about 8 minutes.
• Add lime juice and stir until the glaze is thick.
• Add salt to taste.
• Reserve 1/4 cup to 1/2 cup glaze.
• Thread shrimp on skewers, then set on a barbecue grill over high heat.
• Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
• Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
• Serve with reserved glaze, chopped cilantro and lime wedges.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLUA CREAM SAUCE

Steps:

• In a cup or small bowl combine water and cornstarch stirring until dissolved.
• Set cornstarch mixture aside.
• In heavy saucepan stir together heavy cream, sugar and Kahlua.
• Cook over medium heat stirring constantly until mixture comes to a boil.
• Lower heat and simmer for 1 minute.
• Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
• Remove from heat and whisk for 1 minute.

KAHLUA® TRUFFLES

Steps:

• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool to room temperature.
• Stir egg yolks, 1 at a time, into chocolate until evenly mixed. Pour sweetened condensed milk into chocolate mixture and stir until blended; add coffee-flavored liqueur and return double boiler to heat. Simmer until mixture is heated through, 2 to 3 minutes.
• Transfer chocolate mixture to the bowl of a stand mixer; beat in butter, 1 tablespoon at a time, until fluffy. Cover bowl with plastic wrap and chill, 4 hours to overnight.
• Roll mixture into 3/4-inch balls. Pour cocoa powder into a small bowl; roll balls in cocoa powder until coated. Arrange balls on a plate and refrigerate until set, at least 1 hour.