Maralyn and I are often asked, What is the best you ever tasted? We hesitate to answer since we are still traveling and tasting. One of my lasting pleasures is the mouthwatering garlic cheese grits at LuLu’s on the pristine Gulf Coast of Southern Alabama. Pair Lu Lu’s grits with some Creole shrimp and you are in Southern cooking heaven.
Last week I enjoyed the perfect meal. It was hot, spicy and full of flavor. It was about 50 steps from my back door. I was invited to our neighbors to celebrate summer’s end. In Florida, that means time to start cooking indoors again, although we all grill year round. Caren made a once secret recipe called Spicy Shrimp. I forgot to ask her about the name. Just said, I would kill for her recipe.
After many culinary adventures in New Orleans, Caren put all of the best flavors together for original Spicy Shrimp.
Here it is, the first time in print.
Husband Jay, a mixologist, knew the perfect beginning while we enjoyed the spicey aromas of the spicy sizzling shrimps… an icy cold dry martini. Caren only entered her kitchen once or twice. Once put together this recipe is surprisingly easy.
Caren’s Spicy Shrimp
Ingredients
2 pounds of fresh raw shrimp, cleaned and deveined.
2 quarter sticks of butter
½ cup Worcestershire sauce
1 tsp salt
1 tsp cayenne pepper
2 tbs chopped garlic
1 tsp thyme
tsp rosemary
½ tsp celery salt
1 tsp olive oil
Method
Combine all ingredients except shrimp.
Heat until butter melts, careful not to boil.
Place shrimp in baking pan and cover with the mixture.
Cover and marinate in fridge overnight.
Pre-hear oven to 325.
Bake uncovered until shrimp is pink, about 15 minutes.
Serve with grits and a basket full of French bread.
A green salad adds the right cool crunch.
Caren’s creamy elephant garlic grits were the perfect pairing. We sipped on cold beer and sopped up the sauce with crusty French bread. Simply delicious.
Brenda C. Hill
International Food Wine & Travel Writers Association
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