Getting Sauced

     I came across an interesting recipe for a shrimp sauce in the August issue of Cuisine at home magazine and thought I'd give it a try.  In perusing the list of ingredients I was pleased to discover that I already had all of them on hand.  So I set out a couple dozen shrimp to thaw and later peel and set about to concoct the sauce that would be used to briefly cook them.

     I always attempt to divide the recipe in half so that the two of us aren't left with a month's worth of leftovers that ultimately become science projects in the refrigerator, but this time I decided to make the full amount.  After all it was only supposed to serve 4.  Maybe that was a typographical error and should have been 40. 

     The shrimp were delicious, full of flavor from the sauce.  I served them over some steamed rice and enjoyed the meal.  But now to figure out what to do with the rest of the tangy sauce.  Well, I've found lots of uses for it.  It became a baste for some ribs, spiced up some grilled pork chops and even found it's way into a sandwich or two.  So it's really a versatile and worthwhile recipe to use when ever you want a healthy alternative to the sodium and sugar laden store bought versions.  I now pass it along to you:

VINNY'S ALL PURPOSE AMAZING UNIVERSAL SAUCE

1 Tbsp EVOO                                                         1 Tbsp low sodium soy sauce

1/2 cup minced onion                                          1 dried bay leaf

1 Tbsp minced garlic                                            1/2 tsp Old Bay seasoning

1 - 14 oz can low sodium diced tomatoes          1/2 tsp dried oregano

1/2 cup unsweetened ketchup                             1/2 tsp dried thyme

1/4 cup packed light brown sugar                      2 Tbsp unsalted butter

1/4 cup cider vinegar                                          juice of 1/2 lemon

1Tbsp Worcestershire sauce                                salt, pepper and Tabasco sauce to taste

     Heat oil in a saute pan over medium.  Stir in onion and saute 2 minutes.  Add garlic and cook until fragrant, 1 minute.  Add tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, soy sauce, bay leaf, Old Bay, oregano, and thyme; bring to a simmer.  Reduce heat to medium-low, and cook to thicken, 10 -15 minutes.

     Stir in butter and lemon juice until butter is melted.  Season sauce with salt, pepper, and Tabasco.  Blend sauce in a food processor until smooth, if desired.

     At that point the sauce is ready for whatever use you deem worthy!