Caribbean Barbecue Shrimp Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
1 Serving
Ingredients
  • 4 large shrimp, shelled and deveined
  • 1 tablespoon water
  • 2 tablespoon cold unsalted butter, cut into small pieces
  • 2 slices french bread, toasted
  • 4 large garlic cloves
  • 1/4 cup fresh lemon juice
  • 1 cup worcestershire sauce, reduced sodium if desired
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 1 teaspoon seasoned salt, or to taste
  • 1/4 teaspoon hot pepper sauce (Ternosky recommends Matouk's brand), or to taste
  • 1 teaspoon cracked black pepper
  • 3 tablespoon beef base, reduced sodium if desired (Ternosky recommends Better than Bouillon)
  • 2 teaspoon paprika
Directions
  1. To make the sauce, combine 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, 1/4 teaspoon hot pepper sauce, 1 teaspoon cracked black pepper, 3 tablespoons beef base, and 2 teaspoons paprika in a blender or food processor.
  2. Process until pureed. Makes about 1 1/3 cups.
  3. Using a small saute pan over medium heat, simmer 4 large shrimp, 1/3 cup Calypso barbecue sauce and 1 tablespoon water until shrimp are almost cooked, about 3 minutes, turning them once. Reduce heat to very low.
  4. Remove from heat and gently whisk 2 tablespoons cold unsalted butter (cut into small pieces), one piece of butter at a time, into the sauce. Return to very low heat and as one piece of butter emulsifies, whisk in the next.
  5. To serve, place 2 slices toasted French bread on a warm serving plate, top with the shrimp and pour the sauce over the shrimp.