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
These are Cajun spiced, NewOrleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce
And with a strong after taste of NewOrleansCajun country in every bite. And if you know your family friends (or yourself), prefer the more sweet, less spiced version, simply use less of the Cajun spices when you make the whole batch
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)
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