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Simple Seafood Barbecue Sauce

Makes about 2 cups

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 teaspoons bottled minced garlic
• 1 can (14 ounces) chicken broth
• 1 bottle (12 ounces) chili sauce (see note)
• 2 teaspoons Cajun seafood seasoning (see note)
• 2 teaspoons Worcestershire sauce
• Tabasco sauce, to taste

In a 2-quart saucepan, heat the oil and melt the butter on medium. Add the garlic and cook for 30 seconds. Add the chicken broth, chili sauce, seafood seasoning, Worcestershire sauce and Tabasco sauce, if using. Stir well and raise the heat to medium high. Bring to a boil. Boil and stir occasionally for 5 to 7 minutes to reduce by one-third, and thicken.

Remove the sauce from heat and use. Or cool and refrigerate, covered, for up to 1 week. The sauce also can be frozen in small portions in freezer-weight plastic containers for up to 3 months. Defrost in the refrigerator, and use within 3 days.

To use the sauce: Brush on shrimp or seafood kebabs during the last few minutes while grilling over medium-low heat, until the seafood is done to personal preference. Additional sauce can be passed for dipping at the table.

Notes: Chili Sauce is found alongside the ketchup in the grocery store. There are several brands, and for testing purposes, we used Heinz Chili Sauce. We used Paul Prudhomme's Seafood Magic as our Cajun seafood seasoning, but any brand will do.

Start to finish: 15 minutes

Per tablespoon: 23 calories (50 percent from fat), 1 g fat (trace g saturated), 1 mg cholesterol, trace g protein, 2 g carbohydrates, 1 g dietary fiber, 210 mg sodium.

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