Grilled Shrimp with Orange and Habanero Mojo
Butterscotch Sauce
Keep it in the fridge to turn cake or ice cream into a special-occasion dessert.
20
1 1/2 cups
Ingredients
-
1 cup packed dark brown sugar
-
1/4 cup corn syrup
-
1/2 stick (4 tablespoons) butter
-
2/3 cup heavy cream
-
2 teaspoons vanilla
-
1/2 cup chopped pecans (optional)
Instructions
- Combine the sugar, honey, and butter in a small heavy saucepan over medium heat. Bring to a boil, and cook 10 minutes (without stirring) until candy thermometer registers 280F.
- Remove pan from heat, and stir in cream, vanilla and pecans (if using). Serve warm or chilled. Store in refrigerator up to 2 months.
Nutritional Info (per serving)
- Calories 180
- Fat 9g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 30mg
- Sodium 40mg
- Potassium 15mg
- Carbohydrates 24g
- Fiber 0g
- Sugars 24g
- Protein 0g
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