“This sauce is great on any seafood - from shrimp to swordfish. Just brush on during the last few minutes of cooking.”
2 cups

Ingredients Nutrition


  1. In a 2 quart saucepan, heat the oil and butter on medium.
  2. Add the garlic and cook for 30 seconds.
  3. Add the chicken broth, chili sauce. seafood seasoning, worcestershire sauce and Tabasco sauce to taste, if using.
  4. Stir well and reduce the heat to medium high.
  5. Bring to a boil.
  6. Boil and stir occasionally for 5-7 minutes to reduce by one third and thicken.
  7. Remove sauce from heat and use.
  8. Or cool and refrigerate , covered for up to 1 week.
  9. The sauce can also be frozen in small portions in freezer weight plastic containers for up to 3 months.
  10. Defrost in refrigerator and use within 3 days.
  11. To use the sauce:.
  12. Brush on shrimp or seafood kabobs during the last few minutes while grilling over medium heat, until the seafood is done to personal preference.
  13. Additional sauce can be passed for dipping at the table.

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