BBQ Shrimp Sauce by Louisiana Technical Culinary College

November 7, 2006


1 large onion
10 oz. white wine
6 oz. dry vermouth
1 cup shrimp stock
1/2 cup BBQ sauce
3 oz. Worcestershire sauce
3 oz. peek a pepper sauce
1 tbsp. cracked black pepper
Juice of three lemons
1 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


  • In a sauce pan, place all ingredients together- expect butter- and simmer for 30 minutes covered.
  • When ready, whip the butter piece by piece until sauce is shinny.
  • Use this sauce on top of 21/25 count shrimp or bigger with head on.
  • Pour the sauce on top of the shrimp and bake until shrimp are cooked, do not over-cook the shrimp.
  • Serve in a bowl with sliced French bread.