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Shrimp Diablo over Pumpkin Risotto
from the kitchen of Sharmagne Leland-St. John

25 raw shrimp, washed and deveined
2 tablespoons sesame oil
10 yellow heirloom, teardrop tomatoes
5 spicy okra pickles, cut into chunks
1/4 cup barbecue sauce
1 tablespoon horseradish
Salsa picante, to taste

Put the oil into an iron skillet and place over
a low heat. Add the tomatoes let cook for 3-5
minutes. Add the shrimp.. Stiring frequently.
When all the shrimp have turned pink, add the
barbecue sauce, the horseradish, and the okra
pickles. Stir until all the shrimp are coated,
and the sauce is bubbling. Add the salsa picante
stir and serve over pumpkin risotto.

For the pumpkin risotto recipe, see October 2005.









 

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