Oct 05 2015
I had some cheesy corny grits left from the other night and some shrimp in the freezer so it was shrimp and grits tonight. I had made my Super Pig bacon twists early and they were perfect to serve with the shrimp and grits.
I have made shrimp and grits a lot so knew the basic ingredients. I always use Penzey’s Cajun seasoning and for this one I decided to add a little Thai red curry paste. I didn’t want to make it too hot or the wife would not like it. My recipe is below.
I did not have bacon for in the shrimp but had the bacon twists to serve with it. I did this outside on my gas burner and used my DeBuyer skillet. Since I was using leftover grits this was a fast and easy meal. The recipe came out pretty good, just a little heat but I could tell I forgot to add a little sour.
Naturally I had to have some good crusty bread with a little butter! We both though my recipe was good!
Recipe
My Creole Thai style BBQ Shrimp
By Smokin Don
Louisiana BBQ shrimp is not what we think of as BBQ; it is either cooked in a skillet stove top or in an oven. My favorite is lots of butter, bacon, garlic, onions, peppers and seasoning. I like it with a tomato base too and this is one just off the top of my head that turned out pretty good.
Serves two:
10 to 16 oz. fresh or frozen wild caught shrimp, peeled and deveined
2 slices of bacon, diced
4 tablespoons butter
1 or 2 slices onion, diced
2 to 4 garlic cloves minced
A diced green pepper (optional)
1 16 oz. can diced tomatoes; I used some flavored with basil, garlic and oregano
½ heaping teaspoon Penzey’s sandwich sprinkle, it is a garlic, onion salt with herbs
½ heaping teaspoon Thai red curry paste or to taste
Half and Half cream to suite
2 tablespoons Worcestershire sauce or red wine vinegar
2 to 3 green onions, white and green parts, sliced
Salt and pepper to taste
Cajun seasoning to taste
This is a working recipe; first I didn’t have any bacon since I used it all to make some bacon twists. I didn’t use any green pepper and I forgot the Worcestershire sauce.
I poured a little water off the tomatoes and placed in a saucepan. I brought it to a boil then down to simmer. I added the Penzey’s seasoning and the Thai red curry paste, fresh ground pepper and stirred in. Stir in the Worcestershire sauce. I let it reduce down for about a half hour. I poured it in a bowl and mashed with a potato masher. If you want a smoother sauce puree it with a blender.
Rinse the shrimp, drain and dry with paper towels. Season the shrimp with Cajun seasoning to taste and place in the fridge until ready to use.
Brown up the bacon until getting pretty brown, add in the butter and then the onions and garlic. Stir and sauté until the onions start to brown. Add in the tomato sauce and cook until nice and bubbly. Stir in some half and half cream. Add the shrimp and cook for 5 minutes, stirring once half way. You can stir in the green onions at the point or save for garnish.
This is good served over rice or some old fashioned grits.
Note: if you don’t use seasoned tomatoes add some basil and oregano.
