INGREDIENTS: Hurricane Sauce:
1 oz. chopped garlic
1 oz. Worcestershire sauce
1 tsp. cayenne pepper
1 tsp. dry thyme
10 oz. honey
2 tsp. salt
1 bay leaf
1 tsp. ground black pepper
2 tsp. oregano
1 ½ tsp. shrimp base
2 Tbsp. roux
Hurricane Shrimp:
5 16/20 shrimp
2 oz. hurricane sauce
½ cup white rice
1 Tbsp. vegetable oil
1 tsp. chopped scallions
5 slices French breadDIRECTIONS: For hurricane sauce:
Mix together all ingredients in a sauce pot (excluding roux) , bring to a boil, and whip in the roux. Turn heat down and let sauce simmer for 10 minutes.
For shrimp:
Heat sautT pan with oil, sautT shrimp, add hurricane sauce, and toss well until all shrimp are coated. Place white rice in the center of the plate and arrange shrimp around rice. Pour remaining sauce around rice and shrimp. Garnish plate with scallions and sliced French bread.SERVINGS:From:From: Brad Wiser, Cafe Tu-Tu Tango, Coconut Grove, Florida.PHOTO CREDIT:Photo Credit: NATIONAL HONEY BOARD