Shrimp with Henry Bain Sauce

a fun appetizer to incite conversation

In 1881 Henry Bain created his special sauce for serving with game animals. Today, you can use the sauce in much the same way. With the leftovers, marinate steak or chicken, or just toss it on top of a brick of cream cheese and serve it with crackers. I think that it works really well with this recipe.

Shrimp Piccata and Honey Baked Ham Stuffed Shrimp are other easy and fun appetizers to serve when entertaining friends and family.

cooking information

• Yield: 10
• Prep Time: 15 minutes
• Cooking Time: 12 minutes

all ingredients

• 1 Pound Shrimp, fresh
• 1 Brick Cream Cheese
• 1 12 oz Bottle Chili Sauce
• 1 14 oz Bottle Ketchup
• 1 10 oz Bottle A1 Sauce
• 1 10 oz Bottle Worcestershire Sauce
• 1 8 oz Bottle Major Grey’s Chutney
• 1/2 Bottle Tobasco Sauce

recipe instruction

Shrimp:

1. Preheat your oven to 350 degrees.

2. Remove the shells and the veins from the shrimp. With a pairing knife, where the vein was, make the backbone a little deeper.

3. Add 1 teaspoon – 1 tablespoon of cream cheese (depending upon the size of the shrimp) and smear it on the back.

4. Line the shrimp on a baking sheet and bake for 12 minutes.

5. Once the shrimp are finished, place the cookie sheet in the refrigerator.

Henry Bain Sauce:

1. Blend all remaining ingredients together.

To Assemble

1. Spoon a teaspoon of Henry Bain sauce over each shrimp and serve.

cooking tips

• Serve this sauce with a brick of cream cheese, or marinate your meats with the leftovers.