Firecracker Shrimp
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
5 large
Shrimp1 large
Onion (chopped)2 cups
Orange Juice1.5 sticks
Unsalted Butter1 cup
Lime Juice1 cup
Apple Cider Vinegar1 cup
Dark Brown Sugar1 tsp
Salt1 tsp
Black Pepper2 tbsps
Dry Mustard2 tbsps
Hot Paprika1 tbsp
Crushed Red Pepper1 tsp
Cayenne Pepper1 tsp
Garlic Powder1 tsp
Chili Powder2 tbsp
Hot Sauce2 tbsps
Tamarind Paste2 tbsps
Honey1 cup
Creole Mustard1 cup
Heavy Whipping CreamDirections:
1
Peel shrimp, leaving head and tail on
2
Place barbecue sauce in skillet and set on medium heat
3
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
4
Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp
5
Drizzle a small amount of horseradish sauce on top of the shrimp and serve
6
Place onions in a food processor with the motor running and then add 1/2 cup of orange juice
7
In a large pot, melt butter on medium heat and add the onion puree
8
Add the 1 1/2 cups of orange juice and the rest of the ingredients
9
Stir and cook on low heat for approximately 25 minutes
10
Mix all ingredients together in a bowl
11
Refrigerate until ready to use