shrimp and grits

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.

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