Sauce Essentials: Yummy Shrimp, Chicken BBQ Sauce

19
Andy Anderson !

By
@ThePretentiousChef

This is an excellent homemade BBQ sauce that has deep flavors, yet does not overpower the chicken or seafood it is used with. And, one other thing, it is made without ketchup.

The main photo for this recipe is actually a shrimp recipe that I am working on.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 8 Tbsp
    sweet butter, unsalted, divided
  • 1/4 c
    yellow onions, chopped
  • 1/4 c
    scallions, chopped
  • 2 clove
    garlic, minced
  • 1/4 c
    bourbon
  • 12 oz
    beer, light variety
  • 4 Tbsp
    bbq sauce, homemade, if possible
  • 2 Tbsp
    worcestershire sauce, homemade, if possible
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    coconut sugar
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    sweet paprika
  • 1/4 c
    heavy cream
  • 1 Tbsp
    frank’s hot sauce
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • OPTIONAL ITEMS

  • ·
    sweet clover honey

How to Make Sauce Essentials: Yummy Shrimp, Chicken BBQ Sauce

Step-by-Step

  1. PREP/PREPARE
  2. Chef’s Note: When I talk about using things like ketchup, Worcestershire, and BBQ sauce, I would sincerely hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought, chemical laden condiments have a few things in them that I cannot pronounce. Go homemade… if you can.
    Versatile Homemade Ketchup

    DIY Essentials: Homemade Worcestershire Sauce

    Sauce Essentials: Southern Style BBQ Sauce

    Sauce Essentials: Southern Style BBQ Sauce
  3. Gather your Ingredients (mise en place).
  4. Add 4 tablespoons of the butter to a saucepan over medium heat.
  5. When the foaming subsides, add the scallions, garlic, and onions.
  6. Cook until they begin to soften about 3 – 5 minutes.
  7. Add the bourbon and the beer.
  8. Chef’s Note: Do not be tempted to drink it…
  9. Boil until reduced by half, about 15 – 18 minutes
  10. Add the BBQ sauce, Worcestershire sauce, lemon juice, cumin, paprika, and coconut sugar.
  11. Allow to boil for 2 minutes.
  12. Add the cream, and stir to combine.
  13. Add the remaining 4 tablespoons of butter, and the hot sauce.
  14. Boil until thick and flavorful.
  15. Chef’s Note: Add some salt and pepper, to taste.
  16. Chef’s Tip: Some people like a really thick BBQ sauce. If this is the case, then take about 3 tablespoons of water, and whisk in 1 tablespoon of all-purpose flour. Add it to the BBQ sauce, simmer for 4 – 6 minutes, until properly thickened.
  17. Store in a glass container with a tight-fitting lid, in the fridge. It will last 10 – 12 days.
  18. Chef’s Tip: If you want a smoother sauce, pulse it in a blender before storing.
  19. Chef’s Note: If you want it a bit sweeter, add a tablespoon of optional honey. I use the honey, if I am serving this sauce with chicken, and leave it out, when I am doing shrimp.
  20. PLATE/PRESENT
  21. I love putting this sauce on chicken, or shrimp, because it flavors the dish without overpowering it; as many BBQ sauces tend to do. Enjoy.
  22. Keep the faith, and keep cooking.

Printable Recipe Card

About Sauce Essentials: Yummy Shrimp, Chicken BBQ Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian Soy Free




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