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BBQ Shrimp with Verde Salsa
2 lbs head on shrimp (16-20 ct)
1 cup sweet white wine (like Moscato)
1/4 cup worcestershire sauce
garlic (powder, paste, or minced) to taste
2 tbs Magic Swamp Dust
1 tbs hot sauce
juice of 1/2 lemon
1/4 cup verde (green) salsa
1 stick unsalted butter
In a very large skillet, add the shrimp and everything else except the butter. Keep the butter cold while it waits. On medium heat, cook the shrimp in the sauce just until they turn pink. Scoot them to the side, lower the heat to a simmer and whisk in the butter, 1 tbs at a time. This makes a velvety sauce. Don't overheat the butter or it will break - keep the heat nice and low. When you've got all the butter whisked in, serve immediately with warm, crusty french bread to sop up the juice.
Crawfish & Sausage Cheesy Grits
To make the sauce for the crawfish:
2 links green onion sausage, sliced
1 lb crawfish tails, cleaned (preferably from a boil)
1 - 2 cups sauce from BBQ Shrimp recipe
1/2 - 1 cup heavy cream
1 cup shredded White Cheddar Cheese
In a skillet, saute the sausage. Add the crawfish tails. (If they are not from a boil, add a little cajun seasoning.)
Lower the heat to a simmer, add the BBQ shrimp sauce and cream. Stir gently. Stir cheese into hot grits. Spoon sauce over cheesy grits.
Try not to keel over when you taste it. It's that good.