NewOrleansBBQShrimp. we’re heading off the NewOrleans in a week. I have not had a lot of exposure to Southern food so I decided to try to make some Southern BBQshrimp
Grill or saute shrimp until done and serve with VooDoo Sauce. Mix marinade ingredients, place shrimp in marinade and let stand 1 hour. 12 jumbo shrimp, peeled & deveined, tails left on
NewOrleans-StyleBBQShrimpIngredients. Add oil and cookshrimp until they are just done. It's best to prepare shrimp in batches if you do nothave large skillet
Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts. It is traditionally used as a condiment with seafood (ever hear of Shrimp Remoulade
CajunShrimp with Spicy Mango Dipping Sauce. These Spicy NewOrleansShrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings
I wanted to bake a decent homemade roll that will hold up to the juices from my French Dip Sammies that I am making for the Superbowl today (and by the way , great for making Po' Boys too) I found this easy recipe from King Arthur Flour and decided to give it a try
But, one thing that I was VERY happy with were these CajunBBQ Chicken thighs. This is a standard cajun seasoning that can be used on a number of different things
1 loaf day-old long neworleans-style thin crusted French bread, cubed (about 6 or 7 cups). Preheat oven 350 degrees (lower temperature if baking in glass pan)
Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover
I made a few changes with this dish and added a lot more flavor with the Cajun spices. In the past, I made a very rich flavorful alfredo sauce and loaded up the shrimp with wine, butter, and cheese
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