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West Indies Barbecue Shrimp



WEST INDIES BARBECUE SHRIMP
Calypso Restaurant Recipe

Makes 1 serving

4-5 large shrimp, shelled and deveined
1/3 cup Calypso Barbecue Sauce Base (recipe below)
1 tablespoon water
4 tablespoons cold butter, cut into 4 pieces
2 slices French bread, toasted

Place shrimp in a heavy skillet with sauce base and water. Bring to a simmer over medium heat and cook about 3 minutes, or until the shrimp are almost cooked, turning them once. Reduce the heat to very low. Remove from the heat and begin stirring one piece of butter at a time into the sauce. Return to very low heat and as each piece of butter melts, stir in the next. When the fourth piece has melted, place toasted bread on a warm serving plate, place the shrimp on top and pour the sauce over all.

Calypso Barbecue Sauce Base:
4 large garlic cloves
1/4 cup fresh lemon juice
1 cup Worcestershire sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon seasoned salt or to taste
1/4 teaspoon hot pepper sauce, or to taste
1 teaspoon cracked black pepper
3 tablespoons Better Than Bouillon Beef Base
2 teaspoons paprika

Place all the ingredients in a good blender or a food processor fitted with the metal blade and process until pureed. Makes about 1 1/3 cups.

Kicthen Notes: Make the Calypso Barbecue Sauce Base several hours, or even a day, ahead to give all the herbs and spices a chance to mingle. The recipe can be easily doubled, tripled or even quadrupled, but we recommend not cooking more than two portions at once. The additional portions can be held briefly in a 225 degree oven.

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