Recipe courtesy of John Uglesich
Firecracker Shrimp
- Level: Easy
- Yield: 1 serving
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
Ingredients
5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
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
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
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:
- 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:
- Mix all ingredients together in a bowl. Refrigerate until ready to use.