March 2, 2013 Dinner – Creole BBQ Shrimp with Steamed Broccoli, Rice and Peach Cobbler

Suzette wanted to have a spicy dinner of BBQ shrimp.   When she checked the frozen food, she found a bag with 1 ½ lbs. of large (16-25 count/lb.) shrimp.

Suzette made the recipe for “Barbecued Shrimp” from Paul Prudhomme’s Louisiana Kitchen (page 88):

2 dozen large shrimp with heads and shells on

Seasoning Mix:
1 tsp. ground red pepper (preferably cayenne: we used cayenne)
1 tsp. black pepper
½ tsp. salt
½ tsp. crushed red pepper
½ tsp. dried thyme leaves
½ tsp. dried rosemary leaves crushed (we did 1 ½ tsp. of fresh rosemary chopped finely)
1/8 tsp. dried Oregano leaves

¼ lb. (1 stick) plus 5 Tbsp. in all butter

1 1/2 tsp. garlic minced

1 tsp. Worcestershire sauce

½ cup Basic Shrimp stock

½ cup beer at room temperature

Combine the seasoning mix in a small bowl.

 

Combine 1 stick of butter the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat.  When the butter is melted add the shrimp.  Cook for 2 minutes shaking pan in back and forth motion.

 Add the remaining 5 Tbsp. of butter and the stock (we used PPI chicken stock) and cook for 2 more minutes shaking pan in back and forth motion.  Add the beer and cook and shake pan 1 more minute. Serve over rice.

Before Suzette started cooking the shrimp I made rice and while she cooked I de-stemmed and steamed the flowerets from two heads of Broccoli and wrapped part of a large French Baguette I bought at Fano’s ($3.00) retail outlet in aluminum and put it in a 400˚ oven to heat.

Before dinner Suzette had taken a large bag of peeled and chopped peaches given to us by her employee, Ed, that we had frozen last summer and thawed them.  While the shrimp were cooking Suzette prepped a peach cobbler using Laura Williams’ Jiffy Cobbler recipe:

1 stick of Butter (1/4 lb.)                               ½ tsp. of salt

1 cup flour                                                           1/3 cup of sugar

3 tsp. of baking powder                                                2/3 cup milk

4 cups of fruit with ¾ cup of sugar

Melt butter in 8 inch square pan.

Mix together flour, baking powder, salt, and sugar in small bowl.  Add milk and stir until just blended.  Spoon batter over the melted butter carefully (don’t stir).  Pour fruit over batter.

Bake in 375˚ oven for 35 minutes.  If canned fruit is used, drain it before starting recipe.

When we served dinner, we pulled the heated baguette from the oven and put the cobbler into the oven and lwered the heat to 375 degrees to bake while we ate.

We served the shrimp over rice and tossed broccoli flowerets over the shrimp.  We drank our beer of choice these days, Noche Buena, a seasonal beer brewed by Cevezeria Cuauhtemoc Moctezuma in Mexico (Costco $16.99 for 24 bottles, including 8 Dos Equis pilsmer, 8 Dos Equis amber and 8 Noche Buena).

For dessert we ate warm peach cobbler topped with Land O Lakes whipped cream.

A meal of real Southern comfort food.

Bon appétit