Recipe by Private Chef/Caterer Albert Creese
Enjoy this great Caribbean appetizer with a Southern Twist.
Chef Albert Creese can be booked for as a private chef for weddings and private occasions.
INGREDIENTS: Avocado Aioli Dip
1 whole ripe avocado, peeled, diced
1 tsp garlic, crushed
1 tsp onion, grated
¼ cup homemade mayonnaise
2 tbsp lime juice
Salt & pepper to taste
INGREDIENTS: Wadadli Beer Louisiana BBQ Sauce
1 bottle Wadadli beer
1 onion, finely diced
4 sprigs rosemary, finely chopped
¼ cup Worcestershire sauce
3 cloves fresh garlic, crushed
½ bunch parsley, chopped
¼ cup heavy cream
1 lb butter
Ingredients: Red Onion Gastrique
½ medium red onion, diced
1 ½ cup white sugar
½ cup vinegar
1 cinnamon stick
1lb large Gulf shrimp, peeled & deveined
1 bottle Crystal hot sauce (or mild hot sauce)
6 cups all-purpose flour
Method for Avocado Aioli Dip:
In a bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.
Method for Wadadli Beer BBQ Sauce:
In a saucepan over a medium-high heat reduce the Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter. Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.
Method for Red Onion Gastrique:
Add all ingredients to a sauté pan over medium-high heat, reduce until it reaches a thick consistency. Set aside.
Method for Shrimp:
Place clean shrimp in large mixing bowl. In two small bowls add flour and crystal hot sauce separately. Dip shrimp first in the flour, then the hot sauce and then back into the flour. Deep-fry with medium-hot oil for 2 minutes.
Divide the shrimp between all serving plates. Add a spoonful of red onion gastrique and avocado aioli to eachplate. Drizzle the plates with BBQ sauce.