Special Request: Wicked Good Shrimp from Sanctuaria Wild Tapas

 

 

 

Wicked Good Shrimp from Sanctuaria Wild Tapas

Photographed on Tuesday, Nov. 27, 2012, in St. Louis by Laurie Skrivan, lskrivan@post-dispatch.com

Q • I’m requesting the recipe for Wicked Good Shrimp from Sanctuaria Wild Tapas. It’s shrimp served in a delicious, flavorful sauce. — Lori Shifter, University City

A • Wil Pelly heads Sanctuaria’s three-year old pan-Latin kitchen at the corner of Manchester and Boyle in the Grove district.

“Caribbean. Cuban. Jamaican. Spanish. Cajun and Creole. A touch of Mexican,” he calls the food. “And a little bit of St. Louis on the side.”

During the growing season, much of the food is sourced from Sanctuaria’s back-door garden. Plus they use Foundation Farm in Belleville, says Pelly, which provides protein and produce for Sanctuaria and two sister restaurants, Diablitos Cantina and Café Ventana.

Sanctuaria is known for its Cocktail Club. With a $20 membership, members work their way through a 200-cocktail list, keeping track with personal notebooks lined up near the bar.

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Click here for the recipe.