“Anyway, like I was sayin’, shrimp is the fruit of the sea” – Bubba Gump

Ok, so I would consider my Apple tutoring at The Core a success. Still much that I do not know but at least all my music has been downloaded to all the right devices.  I can now take my iPod to the gym – Yay! *cough* – which should (but will it??) help with the diet part of my plan.

Speaking of dieting – lets talk about last nights dinner. Spicy New Orleans BBQ Shrimp.  I first liked this recipe because you prepared the sauce the night before so the shrimp – that were purchased from Bayou Joe (the guy who sets up at the Parade close to the bridge on McFarland – for all you Tuscaloosans) – could marinate overnight. (These shrimp were so big and fresh that they still had the shiny greenish tails – waaaay better than the previously frozen grocery store shrimp and pretty much on par with the price of them too.)  Then they are just popped in the oven for 15-20 minute and poof, add a salad and french bread – dinner is served. (I chose to add a little brown rice too)

And boy, was it good  – the peanut gallery gave it 2 thumbs up each. 🙂

yes, I know – the base is a half cup of butter – did you really think it would be on my diet?

Below is a picture of what it should look like – mine of course – not so pretty.

Theirs……

Mine…….

New Orleans BBQ Shrimip

One day I will learn to take those fancy food pics everyone else posts on their blog. But hey – only one techy thing at a time for this chick.

abp

Ingredients:

2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley (or dried)
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon hot sauce
5 cloves fresh garlic, minced (the jarred kind is fine)

Directions:

Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 – 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

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