Calypso’s barbecue shrimp gets a Caribbean twist
Q: I read your column religiously and have a collection of your recipes. I am a longtime patron of Calypso in Pompano Beach. Whenever I go it’s an inner struggle on whether to order the grilled conch or barbecue shrimp. The sauce on the barbecue shrimp is so out-of-this-world that I always ask for extra. I could drink it like a soup! Please see if they will part with the recipe. — Carey Colomb Behm, Fort Lauderdale
A: Well here’s another recipe to add to your collection, Carey. The struggle is real, I get it. And so do hundreds of others who have flocked to this Caribbean mainstay since Lora and Chuck Ternosky opened the doors to Calypso Restaurant & Raw Bar (460 S. Cypress Road, Pompano Beach, 954-942-1633, calypsorestaurant.com) in 1990. The unassuming hidden gem, tucked away in a strip mall, is one of those South Florida mom-and-pop special finds that we all search out. Lora still bakes all the desserts from scratch, and Chuck continues making magic in the kitchen.
A devoted clientele has embraced the Caribbean experience where fresh seafood rules and is as consistent as the laid-back island vibe. Core menu highlights of Jamaican jerk, curries, rotis and cutters are complimented by an extensive list of chalkboard specials that keep things interesting for the regulars.
The West Indies barbecue shrimp recipe first appeared in this column in 2006. Chef Chuck confirmed that, after 13 years, nothing has changed, something that keeps his customers satisfied and coming back. He developed the shrimp recipe when creating the menu way back when as his interpretation of New Orleans style barbecue shrimp with a Caribbean twist. He also emphasized how critical it is to start with wild Gulf shrimp. You will be pleased at how easy the recipe is to make, Carey. The most time consuming part is the sauce. After that it comes together very quickly. Simplify your prep schedule by making the barbecue sauce the day before. This also allows time for the flavors and herbs and spices to meld.
The key to Calypso’s long run is simple, but not for everyone, according to Chuck Ternosky. “Hard work and 100 percent dedication, that’s it. If you don’t have that you should go do something else. The business has to come before everything else in order to make it. Combine that with good service, quality food and a clean restaurant, and that’s our formula. And it seems to be working.”
I second that. Cheers to Lora and Chuck, who celebrate their 29th year in business this month.
Or write to: You Asked For It, Sun Sentinel, 333 SW 12th Ave., Deerfield Beach, 33442. Include your name, town and phone number.