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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 1 |
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Ingredients:
5 large shrimp |
1/2 cup barbecue sauce, recipe follows |
drizzle horseradish sauce, recipe follows |
Directions:
1. 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.
2. Barbecue Sauce:
3. 1 large onion, chopped
4. 2 cups orange juice
5. 1 1/2 sticks unsalted butter
6. 1 quart ketchup
7. 1/2 cup lime juice
8. 1/2 cup apple cider vinegar
9. 1/2 cup dark brown sugar
10. 1 tablespoon salt
11. 1 tablespoon black pepper
12. 2 tablespoons dry mustard
13. 2 tablespoons hot paprika
14. 1 tablespoon crushed red pepper
15. 1 heaping teaspoon cayenne pepper
16. 1 teaspoon garlic powder
17. 1 teaspoon chili powder
18. 2 tablespoon hot sauce
19. 2 tablespoons tamarind paste
20. 2 tablespoons honey
21. 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.
22. Horseradish Sauce:
23. 1/4 cup pure horseradish
24. 1/4 cup Creole mustard
25. 1 cup heavy whipping cream
26. 1 teaspoon salt
27. 1/4 teaspoon black pepper
28. 1/8 teaspoon cayenne pepper
29. Mix all ingredients together in a bowl. Refrigerate until ready to use.
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