Recipe: Shrimp in Pickapeppa Sauce (Guest Post from Fearless Grill)

Recipe Source: Egghead Forum Recipe Section – Posted by 'Rhum and Jerk'. His description states that the recipe is sourced from a book titled Traveling Jamaica With Knife, Fork, and Spoon. http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=352

While I was responsible for cooking after Fearless Baby was born, I decided to take the opportunity to use up ingredients that had been piling up in our cabinets. We had several bottles of Pickapeppa Sauce that we purchased after making a tasty Tamarind Tenderloin (http://www.fearlesskitchen.com/2009/01/recipe-tamarind-tenderloin-guest-post-from-fearless-grill.html) last year, and then never used. I poked around looking for something that used Pickapeppa Sauce as a main ingredient and found this recipe on the Egghead Forum, a site for Big Green Egg owners. It looked good, and as an added bonus, shrimp were on sale at our local grocery store that week, so I decided to make it.

I made a couple of changes to this recipe. Fresh shrimp were double the price of frozen when I went to the store, so I bought a bag of frozen whole shrimp instead. I substituted an amber ale that I had on hand for the Red Stripe beer called for in the recipe since I don't really like Red Stripe, and didn't want to buy a 6-pack to use half a beer. I also doubled the amount of garlic called for. I couldn't find our Pyrex baking pan, which the recipe specified, and I couldn't find any other non-reactive pan that would fit in my Big Green Egg and would allow me to lay out all the shrimp in one layer. I used a large ceramic coated dutch oven, which wasn't quite big enough to lay all the shrimp out, so some ended up on top of others. To make up for this, I stirred them several times while cooking to make sure all the shrimp got equal exposure to the heat.

This dish came out great. The shrimp were really tasty, and picked up a lot of flavor from the sauce. The sauce was fantastic, and I wish I had made more than one loaf of bread to go with it, as we quickly went through a loaf soaking it up. In fact, we froze the remaining sauce to dip in bread at a later date. The only change I might suggest to this besides using the correct type of pan, is to reconsider cooking the shrimp in their shells. Although this technique may provide better flavor to the dish, shelling the sauced shrimp made an unholy mess while eating. While this was fine for a family dinner, if I was going to serve this to guests or at a party, I would try shelling the shrimp before cooking to make them easier to eat.

Shrimp in Pickapeppa Sauce (Serves 3-4)

Equipment Required

• Big Green Egg or oven
• Large, non-reactive baking pan (9x12 ovenproof glass dish specified in recipe)

2 lbs raw shrimp, with shells and heads if possible

1/2 cup olive oil

10 cloves garlic, thinly sliced

1 tablespoon coarsely ground black pepper

1 teaspoon kosher salt

1 1/2 teaspoons dried rosemary, crushed

1 bottle Pickapeppa Sauce

2 lemons, juiced

1/4 lb unsalted butter, cut into thin squares

1/2 cup beer, at room temperature

Several loaves of white bread

1. Place the shrimp in your baking pan. Pour the olive oil over the shrimp, then evenly scatter the garlic slices over the shrimp and sprinkle with the pepper, salt, and rosemary. Cover all the shrimp with Pickapeppa Sauce, then drizzle with lemon juice. Allow to marinate for 2 hours at room temperature, shaking the dish occasionally.
2. Preheat your Big Green Egg or oven to 350 degrees. Add the beer and butter squares to the dish, and bake for 10 – 15 minutes, or until all the shrimp are visibly cooked (red). If necessary, turn or stir the shrimp to expose them evenly to the heat.
3. Serve immediately, with bread to soak up the sauce.

Comments

[glass baby bottles]

My family loves to eat seafood especially shrimps cooked in such a delicious sauce.

[Fearless Kitchen]

Thanks, Glass! Seafood is an important part of a balanced diet.