Creole Shrimp & Bourbon BBQ Sauce

The so-called Creole spice mix gives the shrimp a special aroma, which can also be used for cooking pork and chicken dishes. This mixture can be stored for up to six months in a jar with a hermetically sealed lid and can be used to season any fried dish with it, even an omelet!

Ingredients

• 1.2 kg raw large shrimp with head
• a few feathers of green onions
• 3 tbsp. l. extra virgin olive oil
• 1/3 cup ground paprika
• 1/4 cup garlic powder
• 4 tsp onion powder
• 2 tsp dry thyme
• 2 tsp dry basil
• 1 tsp dry marjoram
• 3 tbsp. l. freshly ground black pepper
• 3 tsp freshly ground white pepper
• 2 tsp cayenne pepper
• salt
• 800 g good ketchup or tomato sauce
• 3/4 cup bourbon whiskey
• 1 tbsp. l. molasses or honey
• 1 tbsp. l. granular mustard
• 3 cloves of garlic
• 1 medium onion
• 2 cm fresh ginger root
• 3 st. l. brown sugar
• 1 tsp Worcester sauce
• 1 tsp hot red pepper sauce
• 4 tbsp. l. lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Directions

1. Stir all the ingredients of the Creole mixture thoroughly, set aside 3 tbsp. l. the resulting seasoning.
2. For the sauce, chop the garlic, onion and ginger and mix with the rest of the ingredients.
3. Peel the shrimp from the shells, leaving the tips of the tails and heads, drizzle with heated olive oil, sprinkle with 3 tbsp. l. Creole seasoning and stir.
4. String 4-5 shrimps on wooden skewers pre-soaked in water and bake on a well-heated, oiled wire rack over strong charcoal for about 2-3 minutes. on each side until the shrimp turn red.
5. When serving, add a little sauce to the center of each plate, sprinkle with chopped green onions and place the shrimp.