One of the great things about a BBQ sauce that's made with ginger is its versatility. In an instant you can take your favorite fish filet and make it extraordinary with a few simple steps. Amberjack is a favorite white fish in our family, and Outta The Park Sauce can make it a spectacular dish to serve at your next dinner party.
Having grown up in North Carolina, I was taught that the word barbecue is a noun for the most part and it's something folks eat that's typically pork in nature and shredded, served with a delightful vinegar based dressing.
One of the unique things about our BBQ sauce is its versatility. Yes, it's tasty on ribs and chicken and beef and the standard foods you put on a grill. But have you tried it on salmon yet?
OK, confession here, this one isn't really a recipe. On game day just head to the seafood counter at your favorite grocery store, pick up a ring of chilled shrimp... and replace the little plastic bowl of no-name cocktail sauce in the middle with Outta The Park BBQ Sauce!
I think you'll find the ginger in our sauce is a little more subtle than the horseradish found in most cocktail sauces, and that Outta The Park lets the shrimp remain the star player. Garnish with fresh cilantro & you’ve got another quick and easy game winner for your party menu!
1 lb medium shrimp, deveined, tails on
1 tbsp olive oil
1 tbsp dry rub (see recipe below)*
1/2 cup Outta the Park BBQ Sauce, plus extra
After deveining the shrimp, wash and pat dry. Place in a bowl and sprinkle with the olive oil. Coat with the dry rub mixture. Pour the BBQ sauce in a second bowl and add shrimp. Marinate shrimp in sauce for 1-3 hours.
Blanch’s BBQ Salmon:
2 healthy de-boned Alaskan Salmon Filets
1/2 Tsp. Virgin Olive Oil
1 Tsp. Balsamic Vinegar
1 Bottle OTP BBQ Sauce
Marinate Salmon in a generous lather of Outta The Park BBQ Sauce. Calmly add the Oil & Vinegar. Squeeze juice of one lemon into the mix. Add Salt and Pepper to taste.