Summer is gone, but our love for barbecuing never ends. So here is one of my favorite barbecue sauce recipes and a use for this sauce. I will combine it with a bit of Creole seasoning and shrimp!
The Sauce
3 Cups Ketchup,¾ Cup Molasses
2 Tbsp Worcestershire Sauce,1 Tbsp Tabasco (or other hot sauce)
¼ Tsp Ground Ginger,½ Tsp Granulated Garlic
¼ Tsp Onion Powder,3 Tbsp Brown Sugar
1Tbsp Chili Powder,2 Tbsp Sesame Oil
3 Tbsp Vinegar,2 Cups Tomato Puree
Salt and Pepper to taste
Mix all ingredients in a sauce pot and simmer for 45mins; serve hot
Creole Seasoning,2 ½ Tbsp Paprika
2 Tbsp Salt,2 Tbsp Garlic Powder
1 Tbsp Black Pepper,1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper,2 Tbsp Dried Oregano
2 Tbsp Dried Thyme,1 Tbsp Dried Basil
In a bowl, add and mix all ingredients. Store in a airtight container
Barbecue Shrimp
Thread Shrimp (as many as you would like to eat, peeled and de-veined) onto skewers (if you are using wooden skewers, soak for 30 minutes). Sprinkle Creole seasoning lightly over shrimp after brushing with melted butter. Barbecue the shrimp until done (about 2-3 minutes per side).
Move the shrimp to plates and dip into the barbecue sauce (there will be enough sauce to use for other dishes). Serve with rice.
Ciao Glenn and Glenn
