We were trying to duplicate a sauce served on shrimp in our favorite semi-Cajun restuarant, Howe's Bayou near Detroit. We think the sauce is mostly butter, molasses, hot sauce, a little lemon juice, a little garlic, salt and Worchestershire.
My wife dumped a dozen thawed, raw (previously frozen) shrimp into the pot, thinking it would be nice to cook them in the sauce.
Yech! The sauce changed flavor - all of a sudden the sweet molasses flavor disappeared. It became insipid with no depth.
We can't figure out why - chemistry? a bad shrimp in the bunch? Any good ideas?