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

Ingredients

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

Directions

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.







Michael and Carla