Bourbon Black Pepper BBQ Shrimp
Mix up a large batch of this sauce. You’re going to need it when they taste it atop our Lightly Dusted Shrimp that looks like you caught it and cooked it up this morning.
Menu Part
Ingredients
| 6 | Each | Lightly Dusted Shrimp 16/20 ct. (Item# 055249) |
| 1/4 | Cup | Ketchup |
| 1 | Tablespoon | Bourbon |
| 1 | Tablespoon | Brown Sugar |
| 1 | Tablespoon | Light Molasses |
| 1 | Tablespoon | Cider Vinegar |
| 1 | Teaspoon | Soy Sauce |
| 2 | Teaspoon | Worcestershire Sauce |
| 1 | Teaspoon | Dijon |
| 1/4 | Teaspoon | Onion Powder |
| 1/4 | Teaspoon | Garlic Powder |
| 1/4 | Teaspoon | Red Pepper, Flakes |
| 1/2 | Teaspoon | Black Pepper, Ground Corse |
| 1/2 | Teaspoon | Liquid Smoke |
Directions
- Fry the Lightly Dusted Shrimp according to package instructions and to the internal temperature of 165°F.
- Boil all of the ingredients together and lower to a simmer. Stir occasionally for approximately 10 minutes till it has reduced and thickens.
- Let cool. Can be made ahead of time.
