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

  1. Chicknutt says:

    Ok Pooramy! I’m hooked on your blogs now. Some people are hooked on Pinterest (I’ve never tried that), but now I look forward to your blogs! You sold me on the recipe when you confessed to the “butter”. What dish is worth eating if you can’t add butter! By the way, the photos were so good, my stomach is growling, and it is only 9:20 in the morning! If you have any extra shrimp, put that on the breakfast menu tommorrow with some good old southern grits!

    • pooreamy says:

      Thanks, glad you enjoyed it! Pinterest is easy to get hooked on and butter is the bomb! Surprisingly, being the southern girl I am, I’ve actually never made shrimp n’ grits – but I just put it on my list – especailly while Bayou Joe is selling them that fresh! Look for it! 🙂

  2. Sherry Bonner says:

    Your shrimp looks great. And your blog, I am so impressed. Thanks for letting me enjoy a part do your life .

  3. Carol Belles says:

    I think your pictures look fine. It’s more like what the home cook is going to end up with so it doesn’t discourage a beginner cook. Like your blog – will have to pop in as much as I can!

    • pooreamy says:

      Thanks Carol! I’m glad you enjoy it! I’m happy the pictures work – nothing fancy going on in my kitchen – so I hope it does encourage people who may not have spent much time in the kitchen to get in there and get busy.
      Thanks for the comment!

  4. Terri Mickelson says:

    Love it and so does my “peanut gallery”! I am planning on making it again next week, we loved it so much! Thank you for the recipe.

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