I recently cleaned out all of my “stuff” for our move, just to another floor in the building, but I love this purging of everything excess – shoes, clothes, old kitchen goods and a very large stack of recipes. Some of these recipes were my old “favorites” before the idea of photographing and blogging about food had even crossed my mind. Most of these recipes remind me of the Taster as it was when we first started dating that I started having an interest in cooking and food. Ahh, memories.
I ended up tossing most of those old recipes – but a few I kept – honeydew bellini ice (that I swear I’ll make this summer), and the inspiration for this recipe – an old Cooking Light recipe for “Four Alarm Barbecue Sauce” served with shrimp.
BBQ sauce is surprisingly pretty simple to make and the smoky sauce pairs well with grilled shrimp. I recommend purchasing the largest shrimp you can – these were a little small for my preference but was the largest the store had. I took this over to our friends (who just started a blog!) house for an appetizer and thankfully they loved the spice as I added some extra heat.
Now I just need to get to that Honeydew Bellini Ice.
- 2 Tbsp canola oil
- 3 medium shallots, chopped
- 3 large cloves of garlic, minced
- ¾ cup water
- 3 Tbsp chili sauce
- 1 Tbsp ketchup
- 1 - 12 oz beer
- 4 Tbsp honey
- 1 pound raw shrimp
- Grill shrimp and set aside.
- Heat oil in medium sized sauce pan.
- Add garlic and shallots, cooking about 3 minutes, until fragrant.
- Add water and stir.
- Add remaining ingredients.
- Bring to a boil, reduce heat and simmer until reduced, about 10 minutes.
- Using a blender or hand-held blender, carefully blend sauce until desired consistency.
- Serve shrimp with BBQ sauce.