Barbecued Shrimp Recipe
Ingredients
| Butter | 45 Milliliter | |
| Oil | 45 Milliliter | |
| Onion | 1 , minced | |
| Garlic | 1 Clove (5gm), minced | |
| 160 ml tomato catsup | ||
| 160 ml orange brandy | ||
| Cider vinegar | 125 Milliliter | |
| Orange juice | 125 Milliliter | |
| 125 ml orange juice concentrate | ||
| 80 ml light molasses | ||
| Worcestershire sauce | 15 Milliliter | |
| 3 ml each of thyme leaves, basil leaves, chervil, oregano leaves, garlic powder, cracked black pepper, white pepper, paprika, salt | ||
| Tabasco sauce | 1 Milliliter | |
| 3 ml liquid smoke flavouring | ||
| 1 kg tiger prawns or very large shrimp | ||
| Court bouillon | 1 | |
| Melted butter | 45 Milliliter | |
Directions
Heat the butter in a sauce pan with the oil, add the onion and garlic.
Saute until tender.
Stir in the catsup, brandy, vinegar, orange juice, concentrate, molasses, Worcestershire, seasonings, Tabasco and smoke flavouring and bring to a boil.
Reduce heat and simmer until sauce is very thick.
Cool.
Peel and devein the prawns.
Bring the court bouillon to a boil and simmer the prawns until cooked.
Toss the prawns in the barbecue sauce and serve.
Or, brush the prawns with melted butter and grill over medium coals for 10 minutes brushing often with sauce.
Saute until tender.
Stir in the catsup, brandy, vinegar, orange juice, concentrate, molasses, Worcestershire, seasonings, Tabasco and smoke flavouring and bring to a boil.
Reduce heat and simmer until sauce is very thick.
Cool.
Peel and devein the prawns.
Bring the court bouillon to a boil and simmer the prawns until cooked.
Toss the prawns in the barbecue sauce and serve.
Or, brush the prawns with melted butter and grill over medium coals for 10 minutes brushing often with sauce.
Chef
