BBQ Sherry Sauce for Grilled Shrimp
4 servings
30 minutes
This sherry barbecue sauce is crafted for true gourmets who appreciate subtle flavor nuances. Its roots trace back to European culinary tradition where sauces play a key role in revealing the richness of aromas. Thick, rich, and slightly caramelized, it combines sweet-sour and smoky notes highlighted by delicate hints of sherry and ginger. This sauce pairs perfectly with grilled shrimp, giving them a deep velvety flavor and spicy sweetness. Lemon zest and mustard add freshness and a light tanginess, while the smoky liquid imparts the aroma of a smoky evening feast. It doesn't just complement the shrimp; it transforms them into culinary art worthy of the best summer parties and romantic dinners under the open sky.
1
In a saucepan, mix ketchup, soy sauce, sherry, lemon juice, sugar, ginger, mustard, liquid smoke, garlic, and lemon zest. Place over high heat and bring to a boil, stirring. Reduce heat and simmer for about 20 minutes until the sauce thickens slightly and the volume reduces to 1.5 cups.
- Ketchup: 1 glass
- Soy sauce: 0.3 glass
- Sherry: 0.3 glass
- Brown sugar: 2 tablespoons
- Lemon juice: 2 tablespoons
- Grated ginger: 4 teaspoons
- Dijon mustard: 2 teaspoons
- Garlic paste: 1 teaspoon
- Liquid smoke: 1 teaspoon
- Lemon zest: 1 teaspoon
2
Pour into a jar and store in the refrigerator. Serve with shrimp.
