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INGREDIENTS
1 large onion
10 oz white wine
6 0z dry vermouth
1 cup shrimp stock
1/2 cup BBQ sauce
3 oz Worcestershire sauce
3 oz piccapeppa sauce
1 Tbsp cracked black pepper
Juice of three lemons
1 and 1/2 Tbsp chopped garlic
2 pinch chopped basil
1 pinch chopped oregano
1 pinch thyme
10 drops of hot sauce
4 oz butter in small pieces
PROCEDURE
- In a sauce pan place all ingredients together and simmer for 30 minutes covered
- When ready, whip the butter piece by piece until sauce is shiny.
- Use this sauce on top of 21/25 count shrimp or bigger heads on.
- Pour the sauce on top of the shrimp and bake until shrimp are cooked, please do not over cook the shrimp and serve in a bowl with sliced French bread (plenty of it).
