Friday, July 5, 2013

Fantastic Foodie Friday~ Firecracker Shrimp

This dish is not for the faint at heart...
It is a spicy dish!
Everyone that tried the dish loved it,
but be warned...
It will leave your mouth tingling...

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
Peel shrimp, leaving head and tail on. 
Place barbecue sauce in skillet and set on medium heat. 
Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. 
Remove shrimp from skillet and place on plate, pouring any extra sauce 
from the skillet on top of the shrimp. 
Drizzle a small amount of horseradish sauce on top of the shrimp and serve.

Barbecue Sauce:

1 large onion, chopped

2 cups orange juice

1 1/2 sticks unsalted butter

1 quart ketchup

1/2 cup lime juice

1/2 cup apple cider vinegar

1/2 cup dark brown sugar

1 tablespoon salt

1 tablespoon black pepper

2 tablespoons dry mustard

2 tablespoons hot paprika

1 tablespoon crushed red pepper

1 heaping teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon chili powder

2 tablespoon hot sauce

2 tablespoons tamarind paste

2 tablespoons honey

Place onions in a food processor with the motor running 
and then add 1/2 cup of orange juice. 
In a large pot, melt butter on medium heat and add the onion puree. 
Add the 1 1/2 cups of orange juice and the rest of the ingredients. 
Stir and cook on low heat for approximately 25 minutes.

Horseradish Sauce:

1/4 cup pure horseradish

1/4 cup Creole mustard

1 cup heavy whipping cream

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

Mix all ingredients together in a bowl. Refrigerate until ready to use.


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