Blackstone Copycat Shrimp Antoinette
Blackstone Copycat Shrimp Antoinette is a recreation from our family’s favorite restaurant made on the griddle, shrimp and peppers with garlic wine sauce over toasty bread!
My parents always went to a restaurant called Primavista for special occasions for as long as I can remember.
As we celebrated their 50th wedding anniversary and enjoyed our favorite appetizer, “Shrimp Antoinette”, I decided to recreate it for them at their house on their Blackstone!
How to make Blackstone Copycat Shrimp Antoinette
First put 4 tablespoons butter and LOTS of minced garlic in a saucepan.
Place this either on the stove or right onto your Blackstone griddle over medium heat.
Once the butter melts, cook a few minutes, mixing a few times until the garlic softens.
Add 3/4 cup each Sherry wine and chicken broth, plus a little chicken base, kosher salt, and pepper.
Simmer this for 10 more minutes, stirring a few times, as you make the rest of the dish.
Raise or lower the heat as needed to keep the sauce simmering.
While the sauce is simmering (either on stove or griddle) add some cooking oil of choice to your griddle over medium heat.
Add thinly sliced peppers and onions, kosher salt, and pepper.
Cook the peppers 6 to 7 minutes, mixing a few times.
Add some cooking oil to an empty griddle space and place French bread slices on the griddle.
Season with kosher salt and pepper, flipping a few times and remove the bread once toasted how you like.
Right after adding the bread, put a little more cooking oil and a pound of shrimp on another empty griddle space.
Season the shrimp with Old Bay and cook 2 minutes, mixing with spatulas.
Then combine the shrimp with the peppers and onions.
Cook this for 2 more minutes, mixing a few times.
Add a splash of Sherry wine to the sauce right before serving, taste for seasoning and add a little more chicken base if needed.
Assemble the dish with a piece or a few pieces of toasted bread on a plate (amount depends if you’re serving this as a meal or an appetizer).
Top the bread with a few pieces of shrimp and the peppers and onions.
Then spoon the sauce over top and garnish with fresh basil.
The sauce for Blackstone Copycat Shrimp Antoinette is supposed to be thin.
And this is meant to be eaten with a fork because the bread will soak up the delicious sauce.
If you like Blackstone Copycat Shrimp Antoinette, you might also like these recipes…
Blackstone Alice Springs Chicken
Blackstone Island Shrimp Stir Fry
And Blackstone Steak Caprese Crostini
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Copycat Shrimp Antoinette
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 4 tablespoons butter
- 12 to 16 cloves garlic minced
- 3/4 cup Sherry wine (plus a little extra splash)
- 3/4 cup chicken broth
- 1 teaspoon Better than Bouillon chicken base
- kosher salt, pepper
- cooking oil of choice
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red onion thinly slided
- 1 (16-ounce) loaf French baguette cut into diagonal slices
- 1 pound jumbo shrimp peeled and deveined
- Old Bay or your favorite seafood seasoning blend
- fresh chopped basil for garnish
Instructions
- Put the butter and garlic in a saucepan. Place this either on the stove or right onto your Blackstone griddle over medium heat. Once the butter melts, cook a few minutes, mixing a few times until the garlic softens.
- Add the Sherry wine, chicken broth, chicken base, kosher salt, and pepper. Simmer for 10 more minutes, stirring a few times. Raise or lower heat as needed to keep the sauce simmering.
- While the sauce is simmering (either on stove or griddle) add some cooking oil of choice to your griddle over medium heat. Add the peppers, onions, kosher salt, and pepper. Cook the peppers 6 to 7 minutes, mixing a few times.
- Add some cooking oil to empty griddle space and place the bread slices on the griddle. Season with kosher salt and pepper, flipping a few times and remove once toasted how you like.
- Right after adding the bread, put a little more cooking oil and the shrimp on another empty griddle space. Season the shrimp with Old Bay and cook 2 minutes, mixing. Then combine the shrimp with the peppers and onions. Cook 2 more minutes.
- Add a splash of Sherry wine to the sauce right before serving, taste for seasoning and add a little more chicken base if needed.
- Assemble the dish with a piece or a few pieces of toasted bread on a plate (amount depends if you're serving this as a meal or an appetizer). Top with a few pieces of shrimp and the peppers and onions. Spoon the sauce over top and garnish with fresh basil.Note: The sauce is supposed to be thin. This is meant to be eaten with a fork because the bread will soak up the delicious sauce.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
You May Also Like
Blackstone Griddle Pizza Tortellini
Smoked BBQ Whiskey Candied Bacon
