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Standing Walrus

Shrimp Shooters



These Shrimp Shooters are always a big hit at parties. The Cajun Shrimp have a nice kick, that's cooled by the Salsa. Serve them either on an Asian Style Soup Spoon, or in a 2 oz. shot glass.

Whenever I cook for an Hors D'oeuvres party, everyone's always looking to see what type of shooter I'm going to do, this time. This is one of my most popular ones, and is always a hit.

As in all my recipes, if you want this one to be "hot", just use more blacken on the shrimp, or in the Salsa.

One of the great things about this recipe is that it's a "Do Ahead" Recipe. You can blacken the shrimp, and keep them in the refrigerator, the day before. And, the same for the Salsa. In fact, the Salsa is best if it's allowed to marinate in the refrigerator for 24 hours. This gives all of the flavors a chance to blend.

This is one of those recipes that you could really kick the flavor up by using any one of my 3 Jamaican Jerk Blends. My Preference would be the Fiery Hot Jamaican Jerk.



    Shrimp
  • 1/4 Pound, Shrimp, Cleaned and deveined
  • 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe
  • Butter and Vegetable Oil, for frying

    Jerked Pineapple Salsa
  • 1/2 Large, Fresh Pineapple
  • 1 Large, Habanero Chile Pepper, seeded, and minced fine
  • 2 Large, Jalapeno Chile Peppers, seeded and minced
  • 1/4 Large, Red Bell Pepper, minced
  • 1/2 Cup, Orange Juice Concentrate
  • 1 Tablespoon, Butt Kickin' Blacken, Original Recipe
  • 1/4 Cup, Rum, optional


Preparing the Shrimp

1. Clean and devein the shrimp, and coat well with the Butt Kickin' Blacken.

2. Heat a fry pan to medium / high, add the butter and oil, then enough shrimp to barely cover the pan. Don't put more than one layer in at a time, because they won't cook evenly.

3. Turn the shrimp after about 2 minutes, and continue to cook for another minute. Is you cook them too long, they'll come out real tough.

4. Slice the shrimp in half, and set aside, or in a plastic bag in the refrigerator.


Making the Pineapple Salsa

1. Prepare the pineapple by first cutting the top and bottom off, then stand it on end and trim the skin and the eyes.

Cut the pineapple in half, lengthwise, then cut one half into half again. Remove the core from both quarters.

Slice the pineapple lengthwise into slices a little over 1/8" thick, then slice each of these pieces into little strips. Mince these and place in a bowl.

2. Add the rest of the ingredients, and mix well. The addition of little BBQ Sauce creates some extra heat, and helps to thicken the sauce.

3. This is best prepared a day ahead which will give it enough time for the flavors to blend.


To Serve

1. Scoop some Salsa into an asian soup spoon, then add 1 shrimp on top. It really goes real quick, even if you're making 200+ of them.

2. If you're serving them in small "shooter" glasses, make sure that you've added I like to make them a little more adult with the addition of the rum. This way it's either to "drink" the salsa, so to speak.

Use a 2oz. Shot Glass, fill half way with Salsa and place a shirmp on top.
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