Bbq Shrimp Jeff Smith Frugal Gourmet Recipes

BBQ SHRIMP JEFF SMITH FRUGAL GOURMET

ï»¿Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine! Taken from Jeff's book

Provided by Phil likes to cook

Categories Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

BBQ Shrimp Jeff Smith Frugal Gourmet image

Steps:

In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
Preheat oven to 375.
Place shrimp in an open baking dish and pour over the sauce, stir to coat.
Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dishï»¿.

Nutrition Facts : Calories 378.7, Fat 33.7, SaturatedFat 7.1, Cholesterol 145.6, Sodium 1102.5, Carbohydrate 2.6, Fiber 0.5, Sugar 0.1, Protein 16.7

Ingredients

3 bacon, slices fried until clear chopped (I don't drain and the receipe is silient)
1/2 lb margarine (I replace one stick with a 1/2 cup of water added with the shrimp and it comes out fine)
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder (pure found in Indian markets but the ususal blend is fine)
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons rex crab boil (I use "Old bay" crab boil found in front of the fish counter)
1/2 teaspoon Tabasco sauce (I add 1 tsp)
1 1/2 lbs shrimp, with shell (I use sized 31-40 per pound sized and peel them)

CHEESY CAJUN SHRIMP AND GRITS

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Cheesy Cajun Shrimp and Grits image

Steps:

In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

Ingredients

8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

MR. JIM'S LOUISIANA BBQ SHRIMP

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 10

Mr. Jim's Louisiana BBQ Shrimp image

Steps:

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

Ingredients

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE

This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

Provided by papergoddess

Categories Sauces

Time 1h40m

Yield 1 quart

Number Of Ingredients 11

Steps:

Combine all ingredients in a large saucepan.
Simmer SLOWLY uncovered, stirring occasionally, until thickened.
(approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

Ingredients

3 cups beef broth (or 3 cups water and 3 beef bouillon cubes)
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup prepared yellow mustard
1/4 cup white vinegar (cider will do, also)
1/8 cup liquid smoke
1/2 cup Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon chili powder

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Bbq Shrimp Jeff Smith Frugal Gourmet Recipes

BBQ SHRIMP JEFF SMITH FRUGAL GOURMET

ï»¿Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine! Taken from Jeff's book

CHEESY CAJUN SHRIMP AND GRITS

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida

MR. JIM'S LOUISIANA BBQ SHRIMP

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE

This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

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