Tuesday, March 30, 2010

Walker's Wood Shrimp...more from my Hop's Favorites

  This will be my final post on my Hop's Restaurant favorites. Looking over them, it really is too difficult to pick a favorite out of the three. Michael did some searching and found the secret spice blend for  Walker's Wood Spice Mix , which has been conveniently left out of the previously posted recipes for Walker's Wood Shrimp like Hop's .

Assemble your ingredients. The sauce comes together quickly.

Over medium high heat, combine wine, lemon juice, sugar, pepper, salt, thyme, and jerk seasoning.
Bring to a boil and reduce by half.

Reduce heat to medium, add cream and cook, stirring until thickened.

Remove pan from heat and slowly whisk in butter until melted.
Cover pan and set aside. Lightly coat shrimp with garlic pepper salt.
Saute shrimp in a small amount of olive oil over medium high heat until pink.
Or you may grill your shrimp.
Do not overcook shrimp. Toss shrimp in sauce. To serve, toast your choice of a small loaf of bread.
Place shrimp along 1/2 slice of toasted bread with the tails up and drizzle with Walker's Wood Sauce. Place small ramekin on plate and fill with additional sauce for dunking.

This recipe can be served as an appetizer or an entree. The spice "heat" can be adjusted by the amount of the Jamaican Spice Mix you add to the recipe. It makes a great lunch accompanied by a salad.  It is certainly one that I could eat everyday. Try this, and I guarantee you too will never tire of it.

Walker's Wood Shrimp
Courtesy Recipe Secrets
Corrected by Michael Callahan

1 teaspoon Walker's Wood Traditional Jamaican Seasoning
1/2 cup dry white wine
1/4 cup fresh-squeezed lemon juice
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 teaspoon salt
1 pinch dried thyme
1 cup heavy whipping cream
1 cup real butter – sliced, room temperature
1 lb. peeled and deveined shrimp, #20-25's
garlic pepper salt blend – as needed
olive oil OR vegetable oil – as needed


In a saucepan over medium-high heat, combine wine, lemon juice, sugar, pepper, salt, and thyme. Bring to a boil and reduce by half.
Reduce heat to medium, add cream to pan, and cook, stirring often, until thick.
Remove pan from heat and slowly whisk in butter until melted.
Cover pan, set aside, and keep warm.
Lightly coat shrimp with garlic pepper salt.
Sauté shrimp in a small amount of olive oil a skillet over medium-high heat until pink. Do not overcook.
Pour prepared sauce over shrimp.

Walker's Wood Shrimp

Spicy, seasoned, grilled shrimp with Jamaican Walker's Wood Shrimp ...

See Walker's Wood Shrimp on Key Ingredient.

Walker's Wood Shrimp on Foodista
Michael and Carla


  1. I absolutely adore shrimp. Great photos. I could dive right in.

  2. What a lovely post! Thanks for sharing!

  3. These shrimp sound great and I love shrimp. All these recipes you have shared from Hop's sound great. Is it still in business?

  4. Thank you all so much.

    As far as we know there are only a feew left. You can find out where at www.hopsonline.com, thanks again.

  5. I have never been to Hop but I can tell it is a great place with that recipe! Now I need to find out more about that Jamaican seasoning! i am intrigued!

  6. Good looking food and gorgeous photos!

  7. Slightly incorrect recipe: The base sauce is the lemon butter used by Hops as garnish for grilled fish. The Walker's Wood sauce is the garnish for the shrimp only. For an authentic Walker's sauce, leave out the jerk seasoning. The jerk seasoning gets mixed with just enough olive oil to make a paste, then whisk into a bit of the lemon butter to taste, giving two complete, distinct sauces with only using the labor to make one.

  8. I posted this recipe on my blog in 2000. I loved it and my boyfriend worked there in Orlando, FL so he brought the recipe home. I submitted it to several copy cat sites including robbie's recipe secrets. It has been copied numerous times. When the recipe was submitted in early 2000, it was two parts. There is no secret ingredient. BTW the garlic salt pepper blend is not in the tradtional Hops recipe I added that because the shrimp taste better with it. The actual ratio used at Hops is 1.5 oz of lemon butter sauce to 1 tsp of Walkerswood Traditional Jerk Seasoning which is a paste and comes in a 10 oz jar. Combine and drizzle over shrimp. Hops served a salmon-shrimp combo with same sauce as well. I'm not sure who the previous Anonymous poster was but they are incorrect. A true Walkerswood sauce MUST have the Walkerswood jerk seasoning...that is why it is called the Walkerswood Shrimp. Brittany bukieb@aol.com

  9. Made this recipe tonight, really spot on, except a bit on the salty side. I suggest if you use a salted butter, that you do not add any additional salt to the product. Add some wondra if you want a sauce that's a bit thicker as well.


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