Instructions
Sprinkle the shrimp with Baby Bam Seasoning. Refrigerate while making the sauce and biscuits.
Barbecue Sauce: In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, and black pepper. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
Shrimp: Heat oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute, occasionally shaking the skillet, for 2 minutes. Add the barbecue sauce. Stir and simmer for 3 minutes. Remove the shrimp with tongs and mound in the center of a warm platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
Yield: 6 servings
Ingredients
- 2 pounds medium shrimp, peeled and deveined, about 42
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/4 cup packed light brown sugar
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Chopped chives, for garnish
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