Sun Sentinel Palm Beach Edition
Calypso West Indies barbecue shrimp
Adapted from Chef Chuck Ternosky
4 large shrimp, shelled and deveined
1⁄3 cup Calypso barbecue sauce (see recipe)
1 tablespoon water
2 tablespoons cold unsalted butter, cut into small pieces
2 slices French bread, toasted
1. Using a small saute pan over medium heat, simmer shrimp, barbecue sauce and water until shrimp are almost cooked, about 3 minutes, turning them once. Reduce heat to very low.
2. Remove from heat and gently whisk
one piece of butter at a time into the sauce. Return to very low heat, and as one piece of butter emulsifies, whisk in the next.
3. To serve, place toasted bread on a warm serving plate, top with the shrimp and pour the sauce over the shrimp.
Makes 1 serving
Nutrition information per serving: 620 calories, 39% calories from fat, 27g fat, 15g saturated fat, 348mg cholesterol, 49g carbohydrates, 12g total sugar, 6g added sugar, 45g protein, 1616mg sodium, 2g fiber