Firecracker Shrimp

Total Time:
9 min
Prep:
5 min
Cook:
4 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 5 large shrimp
  • 1/2 cup barbecue sauce, recipe follows
  • Drizzle horseradish sauce, recipe follows
Directions
  • 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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