Calypso Shrimp Recipes

CALYPSO SHRIMP SKEWERS

Steps:

• Cut prosciutto into 1/2 inch wide by 7 inch long strips.
• Soak thirty 6-inch skewers in water for 30 minutes.
• Meanwhile, in a shallow dish combine honey and ginger and set aside.
• In another shallow dish combine peanuts and coconut and set aside.
• Drain skewers. thread shrimp lengthwise on skewers at tail end until they are straight.
• Brush each shrimp with honey mixture.
• Roll in coconut mixture wrap a piece of prosciutto around each shrimp.
• If grilling, cook shrimp until opaque.
• If cooking in oven, preheat to 375 degrees and bake 4 to 6 minutes.
• Stir together créme fraîche, lime peel, and enough lime juice to make the desired consistency.

CALYPSO SHRIMP

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!

CALYPSO SHRIMP AND SCALLOP BURGERS

Steps:

• You can half the above to make three (3) servings instead of six (6). Burgers: In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don't end up with a puree; you want it to be slightly chunky). Transfer to a large bowl. Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl. TIP: I find it easier to hand chop the shrimp and scallops to get the right "chunk" consistency. Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently. In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl. Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care). Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The "burgers" will firm up considerably while cooking. Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce. Mustard Sauce: The accompanying piquant Stone Crab Mustard Sauce is a combination of mayonnaise, Dijon and yellow mustards, horseradish and a touch of Tabasco, which gives just enough zing to each bite. Its name, of course, comes from the fact it would also be good with stone crab.