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Hugo’s BBQ Shrimp




Source of Recipe


My version of a recipe from Rosemary’s Restaurant






Recipe Introduction


What a great sauce! I have used it for the shrimp (a misnomer since the shrimp is merely sautéed, but you could grill it) and to mix with my NC BBQ sauce to make shredded chicken bbq and it is really delicious! The original recipe called for cooking heavy cream down until thick and adding some of the sauce to it. I did this and it didn’t have the ‘punch’ I wanted, so I decided to do it without the cream. If you decide that the sauce has too much ‘punch’, you can certainly dilute it.





List of Ingredients



• 10 oz. Worcestershire sauce
  
• 10 oz. soy sauce
  
• Juice of one lemon
  
• 10 oz. tomato puree
  
• 4 T. dark brown sugar
  
• 36 large shrimp, peeled and deveined
  
• Salt and pepper
  
• ¼ c. peanut oil
  






Instructions



1. Combine the first 5 ingredients in a small saucepan at medium heat and stir to dissolve the sugar. Bring to a boil and simmer 5 minute; remove from the heat and set aside.
   
2. Season the shrimp with salt and pepper and sauté in hot oil. When shrimps are half cooked, add enough sauce to coat and simmer until done.
   






Final Comments


Serves 4 – 6

Serve with Bleu Cheese Slaw