Recipes
FRY BAKE AND SHRIMP

Aside from Bake and Shark as one the most popular sandwiches in Trinidad & Tobago, Bake and Shrimp is twist on the classic that is almost as popular. Joel makes his version of this iconic sandwich with the help of Adams Gourmet Sauces.
Ingredients
FOR THE SHRIMP:
1 lb large shrimp, peeled and deveined
Salt and black pepper
2 tsp Adams Chadon Beni Sauce
Few drops Adams Pepper Sauce
Juice of 1 – 2 limes
Flour
Oil for frying
FOR THE FRY BAKE :
3½ cups flour
1 tsp baking powder
1 small pack instant yeast
1 tbsp shortening
1 tbsp sugar
1 tsp salt
1½ cups warm water
Oil for frying
Toppings:
Lettuce
Tomatoes
Adams Garlic Sauce
Adams Homey Mustard Sauce
Adams Pepper Sauce
Adams Chadon Beni Sauce
Directions
- Season the shrimp with salt, pepper, Adams Chadon Beni Sauce and Adams Pepper Sauce. Let marinate for ½ hour. Just before frying drizzle with lime juice and mix well.
- Dredge the shrimp in flour seasoned with a little salt and black pepper. Heat oil (enough for shallow frying) in a large frying pan over medium high heat.
- Add the shrimp in batches, frying about 1 – 2 minutes on either side, until the shrimp are just cooked through. Place on absorbent paper.
- To assemble the sandwich, split the fry bake (see method below) in half. Place lettuce and tomatoes on bottom half of bake followed by the fried shrimp. Drizzle with the Adams sauces, cover with the top half and enjoy.
- For the bake: Place all dry ingredients in a bowl. Rub shortening into the dry ingredients. Add warm water and mix to form soft dough. It may be necessary to add a little more water. Knead for a few minutes to and shape into a smooth ball. Cover with a damp cloth and let dough rise for approximately 1 hour. Punch down dough and knead again for a few minutes. Form into balls and let rise again. Flatten with rolling pin and fry in hot oil. Drain on absorbent paper.