Beach Side Spicy Shrimp on Mid-Week Mixers

Beach Side Spicy Shrimp

Beach Side Spicy Shrimp on Mid-Week Mixers

With September 11th the start of football officially began. To get you ready Naomi shares a great tailgating recipe for you to make even if you’re not into football.

Naomi says, In tailgating, it is simply common knowledge that I will have some form of a seafood, normally shrimp, hanging around. As a result, I am always on the lookout for some tasty morsels that can be included on my spread.

When I saw this one on A Bachelor and His Grill, I knew it would make an appearance somewhere, I just wasn’t sure when. When I decided to make Grilled Creole Steak with Creole Gorgonzola Butter and my crock pot baked potatoes for the Bears/Packers game, I knew I found its’ time to shine. Shine it did.

Now, on his site, David Olson has his shrimp peeled and on skewers. Because shrimp are so temperamental in cooking and can go from scrumptious to rubber in the snap of fingers, plus shrimp are so easy to peel, I keep the shell on and grill individually.

Every piece of these shrimp were GONE! They had a nice flavor to them that really either could complement a main dish or be one on its’ own served with a creole spaghetti.

On a separate note, this rub is one that I will be using on other forms of seafood. The taste in this rub was spectacular and versatile.

One last point in how I served these. David had squeezed the lemon over the shrimp after they came off the grill. Because I kept the shell on mine, I served mine with lemon wedges for my family to squeeze the lemon juice on after peeling.

So, here we go!

Ingredients:
3 T. olive oil
1 t. jarred garlic
2 t. ground cumin
2 t. chili powder
2 pinches granulated sugar
1/2 t. SMOKED paprika
Salt / black pepper & crushed red pepper flake to taste
3 Lbs large shrimp
Lemon wedges

Directions:
1) In a small mixing bowl thoroughly combine first 7 ingredients ( all but shrimp & lemon).

2) Add Shrimp to mixing bowl with spice rub ensure each shrimp is well coated. Allow to marinade for a good 1-2 hours.

3) Place over HOT Grill Grates for 4-6 Minutes, TOTAL! Turn after 2-3 Minutes.

4) Set aside to REST for 2-3 Minutes

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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