It's Thursday, so I'm talking food. I can (and do) talk food any old day of the week. I love to eat, love to cook, etc. Today I'm sharing one of our most favorite ever recipes. BBQ Shrimp. Remember Jeff Smith? The Frugal Gourmet? This is his recipe from NOLA (New Orleans, LA). I made this last Saturday when Colin and Mailing came over. We always serve it with a big loaf of Italian or French bread for mopping up the sauce. I also always make a big salad to go with it. Honestly, I'd be fine with just shrimp and bread to dip, but the salad makes me feel healthy (because the dish surely does NOT make me feel healthy...but so good!!):
- Chop up 3 slices of bacon and fry in a sauce pan. Do not drain.
- Once the bacon is cooked add 1/2 pound of butter (yes - 2 whole sticks). Melt that and then add:
- 2 TBS Dijon mustard
- 1 1/2 tsp chili powder
- 1/4 tsp basil
- 1/4 tsp thyme
- 1 tsp ground pepper
- 1/2 tsp oregano
- 2 cloves garlic minced
- 2 TBS Old Bay seasoning
- 1/2 tsp tabasco or hot sauce
Simmer that deliciousness for around 5 minutes or so. Put 1 1/2 - 2 lbs of shrimp with the shells on in a pan (hint - use an aluminum throw away pan - you do not want to have to clean the pan, trust me) and pour the sauce over. Bake at 375 uncovered for 20 minutes or so, stirring a couple of times.
I just put the whole pan on the table so the sauce is there for the bread. You can peel the shrimp or not. Sometimes we eat them shell and all and just leave the tails on our plates.
This is so rich and so filling that we do not usually have dessert, but I did make cookies for Colin and Mailing.
Blueberry & Chocolate Chunk Ginger Cookies
In a small bowl, whisk together:
- 1 Cup flour
- 1/4 Cup wheat germ
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
In a large bowl whisk together:
- 1 large egg
- 3/4 Cup brown sugar
- 1/3 Cup canola oil
- 1 tsp vanilla
Add the flour mix to the wet ingredients and stir to combine. Add in:
- 1/2 Cup oatmeal
- 2 oz of chopped chocolate (I just used chocolate chips because that's what I had)
- 1/3 Cup dried blueberries
- 1/4 Cup candied ginger chopped
Stir just to combine. Heat oven to 375
Drop by Tbs on an ungreased cookie sheet (I used parchment paper) and bake till puffed and barely golden. ~ 8-10 minutes. Cool on pan 2 minutes and then transfer to a rack. I got 2 dozen out of this recipe.
Well, it is 7:20 a.m. and my mouth is watering for BBQ shrimp! LOL. Guess I will pour another cup of coffee and get to work. I have a bunch of reports to get out this morning. Later I will make a Blueberry Rhubarb pie!
Have a great Thursday!