Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: Smokin Don on April 22, 2016, 12:54:30 AM
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Apr 21 2016
I don’t know anything better to brighten up a gray, rainy day than some shrimp and grits! New Orleans style is my wife and my favorite way to fix shrimp. We don’t have it often with all that butter but sure is good once in a while. You need to serve it with good crusty bread to sop up the good sauce and a bowl of coarse ground grits tastes great with it.
After lunch I cooked some coarse ground yellow grits until they were nice and thick. I place some in two bowls to reheat at supper time and when cool in the fridge. I cut some fresh chives from my garden for on top.
At supper time I diced and browned 3 slices of bacon the removed to add back. I got the butter melted and stirred in the seasonings then added the shrimp and bacon. I saved some bacon to add to the grits.
While it was in the oven I toasted some English muffins and microwaved the grits a bowl at a time for 1 minute; added some 4 state shredded cheddar and some bacon then another 30 seconds. We added some chives on top. I added a couple Tbs. of the sauce from the shrimp and some hot sauce to mine.
They hit the spot; the English muffins were good with all the nooks and crannies to mop up the good sauce. My wife said we should have invited the son down we won’t eat all the shrimp. I said I plan to put a good dent in them! We did manage to eat them all!
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Smokin Don
Recipe:
Nola style BBQ Shrimp
3 slices bacon, chopped
½ lb butter, 2 sticks
1 TBS Dijon-style mustard or country style
1 ½ teaspoons chili powder or Cajun seasoning
¼ teaspoon basil
¼ teaspoon thyme
1 teaspoon cracked pepper
½ teaspoon oregano
2 TBS Old Bay seasoning
½ teaspoon Tabasco or to taste, I like Cholula
1 ½ lb large shrimp, shell on
Preheat oven or smoker to 375 deg. Fry up bacon in a skillet till brown, remove to add later, add butter & all other ingredients except the shrimp, simmer several minutes.
Place shrimp in an open baking dish & pour bacon, butter mix over. Add bacon back in. Stir once to coat shrimp. Bake or smoke 20 minutes, stirring once. Serve at once along with some good hard crust bread to sop up all that good sauce.
Just a salad as a side is all I need along with a wet wash rag, kinda messy to eat, but sure is good!
Note:
This is an old Frugal Gourmet recipe. I have been doing it in a cast iron skillet from start to finish and set the skillet on the table so you can dip bread in the sauce. I just had one pound of shrimp so cut the butter to 1 stick + 2 Tbs. I used Maille Dijon mustard, Penzey’s Cajun seasoning in place of chili powder and Cholula Chili Lime hot sauce. I cut the oven time back to 15 minutes.
Will feed 2 Cajuns or 3 to 4 other people
For 4 people I would use 1 ½ lbs. of shrimp and all the butter.
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Wow. Simply WOW. love the idea of the skillet on the table to mop up the sauce. Great looking meal!
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I love shrimp and grits. On a recent ten day road trip to Florida, i ordered shrimp and grits three times. All were different, but very good.
Plate me, Don.
Art
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One of my favorite comfort foods and yours looks great Don! Very nice and thanks for sharing with us!
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Don another beautiful meal!
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Meal tastfully done and that's it I want to be adopted. OK
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Nice! I just mentioned New Orleans Style BBQ shrimp on another post. Love 'em!