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Louisiana BBQ Shrimp

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No need to run out and clean off the grill, this isn't that kind of recipe.


But it would be handy to have a pot of your favorite grits ready. 

Gather together some spices, you'll need, 


Cayenne pepper, black pepper, salt, crushed red pepper flakes, dried thyme, dried oregano, paprika, garlic, and bay leaves.
Mix all the dried spices together and crumble in the bay leaves. 


In a measuring cup, mix up some white wine, chicken or fish stock, fresh lemon juice, and Worcestershire sauce.


In a skillet over medium-high heat melt the butter until it is sizzling, then add the garlic and spices. I like to sauté the dry spices for about half a minute before adding any liquids, I think it gives their flavors a chance to "bloom." Then add the liquids and simmer until the sauce thickens. 


Add the shrimp and cook for about 3 to 5 minutes more. 

I liked serving this over cheesy grits, but as the recipe states,  you should eat it with a good hot crusty french bread right from the skillet.
The sauce is DEVINE!!!!

Louisiana BBQ Shrimp


  • 1/2 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/4 teaspoon paprika
    2 bay leaves, crushed
    4 tablespoons (1/2 stick) butter
    2 garlic cloves, minced
    1/4 cup white wine
    1/2 cup fish stock (or chicken stock)
    2 tablespoons fresh lemon juice
    2 tablespoons Worcestershire sauce
    1 pound shell-on shrimp
    2 tablespoons minced fresh parsley
    Hot crusty French bread, for serving


  1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

    In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

    Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

    Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

    Recipe from Toni Tipton-Martin & B. Smith

    Food 52

And that's that!

Corn and Blueberry Salad

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Corn, blueberries, and cucumbers, tossed with a spicy vinaigrette, how could this not be good. 


Gather your goodies, 


you'll need corn, blueberries, cucumber, red onion, cilantro, jalapeno pepper, lime juice, olive oil, honey, and cumin.

The recipe calls for fresh corn but I used thawed frozen. It also calls for fresh jalapeno, I didn't have one so I used roasted and chopped green chili. I use the 505 brand of New Mexico green chilis. I'm not a compensated endorser, they don't even know that I exist, I just like their products. And besides, I've roasted and peeled, enough green chilis in my time, been there done that, pass me the jar, please. 

In the bottom of a medium bowl, 


whisk together the vinaigrette ingredients, then toss in the corn, cucumber, blueberries, onion, cilantro, and chili pepper. 


I served it with some air-fried salmon patties. 

This would even be great tossed with some arugula and queso fresco. 

Corn and Blueberry Salad


  • 6 ears fresh sweet corn, husked
    1 cup fresh blueberries
    1 cucumber, sliced
    1/4 cup finely chopped red onion
    1/4 cup chopped fresh cilantro
    1 jalapeno pepper, seeded and finely chopped
    2 tablespoons lime juice
    2 tablespoons olive oil
    1 tablespoon honey
    1/2 teaspoon ground cumin


  1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

    In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine.

    Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

    Better Homes and Gardens

And that's that!