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

  1. 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.
  2. 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.
  3. Add the shrimp in batches, frying about 1 – 2 minutes on either side, until the shrimp are just cooked through. Place on absorbent paper.
  4. 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.
  5. 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.

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