Saturday, February 7, 2009


Howling Wolf Extra Spicy BBQ Sauce
This makes an attractive dish for a Christmas buffet.
Beautiful in a chafing dish.
Serves 8
2 pounds cooked shrimp – tails removed. Thaw if frozen.
2 teaspoons butter
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 large can of whole tomatoes cut into large pieces, drained
1 tablespoon sugar
1 cup sliced water chestnuts
1/3 cup Howling Wolf Extra Spicy BBQ Sauce
1 12-ounce can tuna
1 tablespoon corn starch
¾ cup water
Fresh parsley, chopped
Thaw shrimp briefly in a colander under running cold water.
Sauté the onion, celery and green pepper in the butter until the onion is translucent. Add the tomatoes, water chestnuts and tuna to the pan. Stir in the Howling Wolf Extra Spicy and the thawed shrimp. Add sugar.
Mix the corn starch and water and stir into the heated ingredients. Cook, stirring gently, until thickened and bubbly.
Top with fresh parsley. Serve over rice.
Guests will want the recipe.