daily thoughts

copycat recipe: Walkerswood shrimp

This recipe dates way back to when I was in my twenties, I managed a health food store and my best friend happened to work alongside me. In the plaza where we worked, there was a Hops restaurant and every Wednesday, (Wednesdays were tough days for us, when the store’s weekly delivery would arrive. We’d spend hours pricing and lugging cases of soy milk and spring water into their destined end caps.) we’d whisper the hours left to our “Mai Tai chill out” that was later in the day.  Usually, a salad and baked potato combo was the standard fare to go with our “happy hour”. But, more often than not… we’d share the Walkerswood shrimp appetizer.

I remember we’d try to figure out the sauce. Buttery, spicy… with a ethnic twist that was indescribable. We’d attempt to bribe the waitstaff for the recipe, and the closest we got to it was: “It’s a jerk seasoning. They sell it at Albertson’s” So, her and I trotted off to Alberson’s and each bought a jar of pungent jerk seasoning- which was actually a paste.

We looked at each other, saying it was the wrong color and texture, but… oh well let’s try it.

For the record: Jerk seasoning tastes much better diluted with butter, cream and wine.

And, here I am… fourteen years later… finally having the recipe.

walkerswood shrimp (5 of 8)

I scored some fresh Key West pink shrimp for $4.99 a pound last week, and I couldn’t wait to give this recipe a try. There was only one thing missing: My sweet friend and a Mai Tai.

Mai Tais, Shrimp and girlfriends make wonderful company.

It turns out you can use any jerk seasoning with this recipe, I used Walkerswood, because that’s what they used at Hops. But, be sure to use a paste consistency seasoning. Not a powdered jar form. Trust me. It’s not the same.

walkerswood shrimp (4 of 8)And, yes… I see this image is a bit crooked.

I promise, no Mai Tais were involved. I think a dog jumped on my leg… or something. 😉

copycat recipe: Walkerswood shrimp

Author Hops Restaurant


  • 1/2 cup white wine
  • 1 tablespoon black pepper fresh ground
  • pinch thyme
  • 1 tsp salt
  • 1 tablespoon granulated sugar
  • 1 cup heavy cream
  • 1/2 pound butter cut into cubes
  • 1 teaspoon jerk seasoning per serving


  • Place all ingredients up through sugar into a saucepan , and bring to a boil. Boil until mixture is reduced to 1/4 the original mass.
  • Add the cream and cook ove rmedium heat until sauce thickens.
  • Remove from heat and add the butter, stir to melt.
  • For the Jerk sauce:
  • Mix 1 1/2 ounces of butter/wine sauce to 1 teaspoon Jerk seasoning.




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1 Comment

  1. Mark says:

    It’s black peppercorns not ground black pepper that you use.

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