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Barbecued Shrimp

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Ingredients
  Butter 45 Milliliter
  Oil 45 Milliliter
  Minced onion 1
  Garlic 1 Clove (5 gm), minced
  Tomato catsup 160 Milliliter
  Orange brandy 160 Milliliter
  Cider vinegar 125 Milliliter
  Orange juice 125 Milliliter
  Orange brandy 125 Milliliter
  Light molasses 80 Milliliter
  Worcestershire sauce 15 Milliliter
  Thyme leaves 3 Milliliter
  Basil leaves 3 Milliliter
  Chervil 3 Milliliter
  Oregano leaves 3 Milliliter
  Garlic powder 3 Milliliter
  Cracked black pepper 3 Milliliter
  White pepper 3 Milliliter
  Paprika 3 Milliliter
  Salt 3 Milliliter
  Tabasco sauce 1 Milliliter
  Liquid smoke flavoring 3 Milliliter
  Tiger prawns/Very large shrimp 1 Kilogram
  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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
6

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