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INGREDIENTS
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 and 1/2 Tbsp chopped garlic
2 pinches chopped basil
1 pinch chopped oregano
1 pinch thyme
10 drops of hot sauce
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)
