Name: Grilled “Crayfish” with Curry Beurre Blanc
Yield: Serves 4
Cuisine: Guadeloupe
Ingredients: 20 spot prawns or jumbo shrimp in the shell; 3 tablespoons fresh lime juice; Salt and freshly ground black pepper; 1 cup dry white wine; ¼ cup white wine vinegar; ⅓ cup minced shallots; 1½ teaspoons colombo powder, homemade or store-bought, or good-quality regular curry powder, or more to taste; ¼ cup heavy (whipping) cream; 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch pieces; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1 onion, halved crosswise, each half cut into 6 to 8 wedges; 1 red (bell) pepper, cored, seeded, and cut into 1-inch squares

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Guadeloupe is famous throughout the Caribbean for a large, sweet-fleshed shellfish known as oassou (pronounced wa-sou). Although commonly translated as crayfish, the oassou is actually a type of prawn. The preferred cooking method is grilling: The shellfish are skewered, heads and all, and roasted over glowing coals. Oassous are not available in the U.S. (at least not yet), but the spot prawns found in Hawaii and the Pacific Northwest have a similar flavor. Jumbo shrimp