Shrimp & Octopus In a Bourbon And Black Pepper Sauce. Yummy!!!
1 lb large shrimp shelled & deviened, and patted dry (leave tails if you wish)
1 can of prepared octopus drained I used fresh octopus, but canned is easier and faster for most home cooks (octopus recipe coming soon)
1/2 onion, minced
2 cloves garlic, minced
1/2 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
1 cup ketchup
2 tbsp tomato paste
1/3 cup cider vinegar
1-2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/4 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil then reduce heat to medium-low, and add shrimp and simmer for 10 minutes, then add canned octopus and simmer 10-15 additional minutes. Remove shrimp and octopus with a slotted spoon and arrange 0n plates. Run sauce through a strainer if you prefer a smoother sauce and drizzle over the shrimp and octopus and garnish with lemon slices. Serve with a refreshing salad or side dish of your choice. Bon Appetit!