Simple Seafood Barbecue Sauce
Makes about 2 cups.
Note: Chili sauce is found alongside the ketchup in the grocery store. There are several brands, and for testing purposes, we used Heinz Chili Sauce. We used Paul Prudhomme's Seafood Magic as our Cajun seafood seasoning, but any brand will do.
• 2 tbsp. olive oil
• 1 tbsp. butter
• 3 tsp. bottled minced garlic
• 1 (14-oz.) can chicken broth
• 1 (12-oz.) bottle chili sauce (see Note)
• 2 tsp. Cajun seafood seasoning (see Note)
• 2 tsp. Worcestershire sauce
• Tabasco sauce, to taste
Directions
In a 2-quart saucepan, heat the oil and melt the butter on medium. Add the garlic, and cook for 30 seconds. Add the chicken broth, chili sauce, seafood seasoning, Worcestershire sauce and Tabasco sauce, if using. Stir well and raise the heat to medium high. Bring to a boil. Boil and stir occasionally for 5 to 7 minutes to reduce by one-third, and thicken. Remove the sauce from heat and use. Or cool and refrigerate, covered, for up to 1 week. (The sauce also can be frozen in small portions in freezer-weight plastic containers for up to 3 months. Defrost in the refrigerator, and use within 3 days.)
To use the sauce: Brush on shrimp or seafood kebabs during the last few minutes while grilling over medium-low heat, until the seafood is done to personal preference. Additional sauce can be passed for dipping at the table.
Nutrition information per serving of 2 tablespoons:
Calories49Fat3 gSodium483 mg
Carbohydrates5 gSaturated fat1 gCalcium8 mg
Protein1 gCholesterol2 mgDietary fiber1 g
Diabetic exchanges per serving: ½ other carb, ½ fat.
