This week we have the New Orleans Saints coming to Ray Jay. New Orleans is the home of Cajun cooking. Every time we play the Saints I love it because I get a chance to take a dive into a very flavorful culinary source. These recipes are always a little challenging and time consuming. However, this recipe strays from the difficult to the easy and super tasty. So this week is a take on the New Orleans “blue-collar” favorite, New Orleans BBQ Shrimp. Enjoy and check out the tailgate to taste it.
Ingredients
Cajun Spice Mix (recipe follows)
1 lb large shrimp peeled and deveined (20-30 count)
2 cloves of garlic (minced)
¼ cup white onion (minced)
1 cup clam broth
2 tablespoons Worcestershire sauce
½ cup dark beer
2 tablespoons flour
4 tablespoons unsalted butter
1 loaf French bread (sliced)
1 scallion chopped
Cajun Spice Mix:
- 1 tablespoon paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 teaspoon kosher salt
Directions
Mix all Cajun Spice Mix ingredients together. Sprinkle half of the spice mix over the shrimp and coat evenly. Put the other half to the side until ready to grill.
Heat your grill to medium high heat. Grill the shrimp for 5-6 minutes until nice and pink. Remove the shrimp from the grill. Heat an aluminum pan on the grill. Spray the pan with non-stick spray. Add the rest of the spice mix, onion, garlic, and shrimp to the pan. Cook for 30 seconds. Combine the flour, beer, Worcestershire, and clam broth. Stir this mixture into the pan and cook for one minute. Lower the heat on the grill and add the butter. Stir the combination until the butter melts.
Serve the shrimp and broth in a bowl topped with some chopped scallions and a couple of slices of the bread. Use the bread to sop up the broth and enjoy.
*This recipe yields 4-6 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Tailgating with attitude.”
Chef Red
