BBQ Shrimp Sauce from Louisiana Technical College


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


  • 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).