Marcia of Sip Smoke Savor had mentioned to me that if there were 2 persons one should consult on ways to pair whisky and food it would be Sheila McConachie & Graham Harvey, talented cooks with a restaurant in Speyside and authors of The Whisky Kitchen, some 100 recipes.
Sip Smoke Savor enlisted them for a series of articles on the topic and in Whisky and Food, Part One, they share their insight as well as a recipe for Creamy Prawn Pots to get you started. Suggested pairing for the prawns is Talisker 12 year old.
While you're visiting Sip Smoke Savor, double up and read Pair My Cheese With Whisky Please, say Piave Vecchio with 14 year old Clynelish for example.