2 Yummy Shrimp Dishes for the Holidays

(1) Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce
(2) Spicy Sriracha Shrimp


Calypso sauce for grilled shrimp and scallops
Olive oil 1 Tablespoon
Yellow onion 1/2 Medium , sliced
Salt To Taste
Brown sugar 1 Teaspoon
Garlic cloves 4 , thinly sliced
Apple cider vinegar 4 Tablespoon
Vodka 2 Tablespoon
Lime juiced 3
Ground allspice 1 Teaspoon
Habanero pepper 2
Grated ginger 7 Gram
Other ingredients for grilled shrimp and scallops
Red beets 60 Gram , thinly sliced
Golden beets 60 Gram , thinly sliced
Watermelon radish 40 Gram , thinly sliced
Shrimp 32 , peeled and deveined (4 per person)
Scallops 32 (4 per person)
Olive oil 1 Tablespoon (as needed)
Garnishing for grilled shrimp and scallops
Baby chard 15 Gram (as needed)
Mache 15 Gram (as needed)
Arugula 15 Gram (as needed)
For steve's spicy sriracha shrimp
Sriracha sauce 7 Teaspoon
Red wine vinegar 1/4 Cup (4 tbs)
Garlic clove 5 , mince
Grated ginger 8 Gram
Juice of lemon 1/2
Onion 1/2 Medium , diced
Canned roasted red pepper 100 Gram
Large shrimp 350 Gram , peeled and deveined, tail on
Salt and ground black pepper To Taste
Garnishing for steve's spicy sriracha shrimp
Fresh parsley 1 Teaspoon
Fresh basil 1 Teaspoon


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


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.


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.


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

For Spicy Sriracha Shrimp


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


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.


5. Garnish with parsley, basil and serve hot!

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 256Calories from Fat 50

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 486 mg20.25%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet