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.

Grilled Shrimp with Spicy Ale BBQ Sauce
Recipe Type: appetizer, seafood
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 1.5 cup
Ingredients
  • 2 Tbsp canola oil
  • 3 medium shallots, chopped
  • 3 large cloves of garlic, minced
  • 3/4 cup water
  • 3 Tbsp chili sauce
  • 1 Tbsp ketchup
  • 1 – 12 oz beer
  • 4 Tbsp honey
  • 1 pound raw shrimp
Instructions
  1. Grill shrimp and set aside.
  2. Heat oil in medium sized sauce pan.
  3. Add garlic and shallots, cooking about 3 minutes, until fragrant.
  4. Add water and stir.
  5. Add remaining ingredients.
  6. Bring to a boil, reduce heat and simmer until reduced, about 10 minutes.
  7. Using a blender or hand-held blender, carefully blend sauce until desired consistency.
  8. Serve shrimp with BBQ sauce.

12 Comments ( Reply )

  1. Mellissa
    Jun 08, 2011 @ 8:12 am

    I have a file folder of recipes I have pulled out of magazines, I pull one out and it immediately goes in that folder.

    Reply

    • Emily
      Jun 08, 2011 @ 9:06 am

      How often do you go through the file? I have a large one right now…I think I need to stop getting magazines to ever get through it!

      Reply

  2. Lindsay @ Pinch of Yum
    Jun 08, 2011 @ 8:20 am

    SHRIMP! I love shrimp. Where do you buy yours?

    Reply

    • Emily
      Jun 08, 2011 @ 9:09 am

      That was just from Target, so they didn’t have a great selection…we are spoiled and get the really BIG shrimp direct from a restaurant. :)

      Reply

  3. Sarah Jayne
    Jun 08, 2011 @ 9:05 am

    This looks AMAZIN!!!!!! Thanks for sharing. I need to purge my old tear outs and print offs, as well!

    Reply

  4. frank
    Jun 08, 2011 @ 9:16 am

    i just drooled a little on myself.

    Reply

  5. Mercedes
    Jun 08, 2011 @ 5:31 pm

    Love this smoky, spicy and peppery bbq sauce and so happy to have the recipe now! It would also be excellent basted over grilled chicken.

    Reply

  6. Dana
    Jun 08, 2011 @ 6:34 pm

    Since I’ve started blogging, I’ve been making so many new things, but this often means forgoing some of my old standbys. I should really go through some of my old recipes…. I bet I’d find some gems like this one!

    PS. Thanks for the good wishes today!

    Reply

  7. Erika @ Dr.TriRunner
    Jun 08, 2011 @ 8:30 pm

    Yummmm!! I love shrimp, and have a bunch in the freezer that I’ve been trying to decide what to do with. Thanks Emily!

    Reply

  8. Maris (In Good Taste)
    Jun 10, 2011 @ 7:26 pm

    I cannot wait to make this! The sauce looks delicious and those shrimp have my mouth watering!

    Reply

  9. Lori@FakeFoodFree
    Jun 17, 2011 @ 8:50 pm

    I went through all my recipes when we moved into our house after being back in the States. It’s amazing how our tastes change. Some things I wouldn’t even want to try now! There were some old favorites though. This bbq sauce sounds so good! I tend to like anything spicy and if a beer is involved, that’s even better!

    Reply

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