Skewered Shrimp with Sweet Heat Bayou Sauce
(Complements of Chef John Reason)
Ingredients
2 lbs 26/30 peeled shrimp
3 tbs cane syrup
1 tsp Creole seasoning
1 tbs olive oil
1 tbs minced garlic
1 tsp minced fresh thyme
1/4 cup jalapeno pepper jelly
¼ cup white wine
¼ cup shrimp or chicken stock
1 tbs lemon juice
4 tbs chilled butter, cut in chunks
Directions
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Combine shrimp, cane syrup, seasoning and marinate for 15 minutes.
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Place shrimp on pre-soaked skewers.
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Cook shrimp on gas or wood fired grill and set aside.
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In a sauce pan, heat 1 tbs olive oil and saute garlic until slightly brown.
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Add thyme, pepper jelly, wine, stock and lemon juice.
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Lower heat and simmer until reduced by half, approximately 15 minutes.
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Lower heat to lowest setting and add butter in chunks until melted. Remove from heat.
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