2 Yummy Shrimp Dishes for the Holidays by Steven Dolby

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Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce

Calypso Sauce

(Serves 8 people)

1/2 Medium yellow onion (sliced)

1 Tsp Brown sugar

4 Garlic cloves (thinly sliced)

4 Tbsp apple cider vinegar

2 Tbsp vodka

 Juice of 3 limes

1 Tsp ground allspice

3 Habanero chili

7g Grated ginger

1 Tbsp olive oil

Salt (to taste)

Refrigerate 1 hour

OTHER INGREDIENTS

60g Red beets (Thinly sliced)

60g Gold beets (Thinly sliced)

40g Watermelon radish (Thinly sliced)

4 Shrimp per person (peeled and deveined)

4 Scallops per person

Olive oil

Salt (to taste)

For Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce 

Directions

For Calypso Sauce: 

1. In a pan, pour olive oil, add onion and a good pinch of salt. Sprinkle sugar and cook until golden brown. 

2. Add garlic, cook for 2-3 minutes and transfer it to a blender, followed by vinegar, vodka, lime juice, allspice, habanero, and grated ginger. Blend until smooth. Transfer to a bowl, cover with plastic wrap and pop in refrigerator for an hour. 

MAKING 

3. Into a bowl, place shrimp, drizzle olive and season with salt. Mix well. 

4. Place a grill pan on flame and cook shrimp in it. 

5. Season scallops with salt and cook in a hot pan with oil. Transfer shrimp and scallop to a plate and set aside. 

6. In a bowl, place baby chard, Mache, and arugula. Sprinkle salt, drizzle oil and toss lightly. 

7. Just before serving season the beets (red and golden) and radish. 

SERVING 

8. On a platter lay beets and radish, followed by salad greens, shrimp, and scallops. Spread some sauce and serve immediately. 

Steve's Spicy Sriracha Shrimp

(Serves 2-3)

1/2 Medium onion (diced)

7 Tsp Sriracha sauce

1/4 Cup red wine vinegar

5 Garlic cloves (minced)

8g Grated ginger

1/2  freshly squeezed lemon

1 Tbsp olive oil

Salt & Ground black pepper (to taste)

100g Jarred roasted red peppers

350g Large shrimp (peeled and deveined, tail on)

For Spicy Sriracha Shrimp 

Directions

1. In a bowl, combine sriracha, red wine vinegar, garlic, ginger, and lemon juice. Whisk well. 

MAKING 

2. Place a pan on flame, pour oil and sweat onion for 5 minutes. 

3. Add roasted pepper and cook for 1-2 minutes. 

4. Stir in shrimp and sauce (prepared earlier). Cook until done. 

SERVING 

5. Garnish with parsley, basil and serve hot!

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© STEVEN DOLBY