Shrimp Kristofer’s From The Inn at Kristofer’s

Shrimp Kristofer’s From The Inn at Kristofer’s
Sister Bay, Door County Wisconsin
Serves 832 Large Shrimp , tails intact, deveined and butterflied (8-10 count size, 3-4 per person serving size)2 TBl Olive Oil
2 tea fresh Ginger, peeled and finely minced
2 Garlic Cloves, minced

Sauce –1 TBL Olive Oil
½ pound Chorizo sausage, crumbled (remove from casting, if necessary)
28 oz Roma Tomatoes, coarsely chopped
3 TBL Fresh Ginger, peeled and finely minced
2 Garlic Cloves, minced
2 Shallots, peeled and thinly sliced
¾ cup Balsamic Vinegar
1 TBL Soy Sauce
¼ cup Honey
¼ cup Brown Sugar
1 TBL Worcestershire Sauce
2 TBL Fresh Cilantro, chopped – for garnish, optional

Shrimp –
Place the shrimp, 2 TBL olive oil , ginger and garlic in a large ceramic/glass bowl, covered, to marinate for at least 3-6 hours.

Sauce –
Place 1 TBL of olive oil in a medium hot skillet. Add the chorizo sausage and tomatoes. Cook until the sausage is cooked through, about 5 minutes. Drain off the excess grease. Add the ginger, garlic and shallots. Cook, stirring occasionally until soft, about 10 minutes. Add the balsamic vinegar, soy sauce, honey, brown sugar and Worcestershire sauce. Cook until the sauce is syrupy and thick – about 10-15 minutes. Place this in a food processor and puree until smooth. The sauce can be refrigerated for up to 2 days.
In a clean skillet that is heated to medium high, add the shrimp, cut side down. No olive oil is needed since it is in the marinade. Cook until the shrimp are pink and opaque throughout, about 4-5 minutes, depending on the size of the shrimp.

To serve, place the shrimp on a plate and drizzle with the sauce. Feel free to add the cilantro as a garnish. It is great with mashed potatoes or rice. You can make it “hotter” by adding a jalapeno to the sauce.

Chef’s Tip –
Shrimp come from different areas. The best shrimp are from Central America and are called white shrimp or Panama whites. They are firm and have a sweet flavor. Tiger shrimp are the next , followed by the brown shrimp. Brown shrimp then to be softer and do not hold up well when sautéed.