February 23, 2014 Cajun BBQ Shrimp, Dirty Rice and Kale

February 23, 2014 Cajun BBQ Shrimp, Dirty Rice and Kale

We went to Pro’s Ranch market today and bought  1 ¼ lbs. of  51-70 count heads on Shrimp for $6.99/lb. that looked fresh and a papaya, some limes and onions.

When we got home we decided to make BBQ shrimp for dinner.  After I rode to Rio Bravo and took a shower, we started to cook at around 6:00 p.m.  Suzette suggested that we use some of our kale since it is starting to grow again, so I went to the garden and picked about a dozen leaves of kale and de-stemmed them and chopped up about 1 Tbsp. of fresh garlic greens I had also picked.

Suzette used her Paul Prudhomme’s Louisiana Kitchen recipe for BBQ shrimp and we heated the thawed dirty rice, I heated several slices of French baguette and we had a wonderful dinner with beers.

Here is the recipe for the BBQ’d Shrimp:

Suzette made “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.  At the end of cooking, Suzette added the kale leaves.

Bon Appétit