Fat Tuesday

Tomorrow is the first day of Lent. That makes today Fat Tuesday, aka Mardi Gras!! I keep meaning to make to New Orleans for the carnival. I can never seem to find the time to go. It was suppose to be our honeymoon detestation, but that fell through too. I wasn’t in my high school band either. They marched in the parade almost every year, and came back with truly awesome stories of shenanigans and beads. I’m starting to think it’s just not meant to be. May be next year I can make it. Until then, Laissez les Bon Temps Rouler.

New Orleans Barbecue Shrimp

5 Tsp butter

3 cloves garlic, minced

2 1/2 Tsp homemade Cajun seasoning (recipe following)

1 1/2 tsp. cumin

1 1/2 tsp. sugar

3 lbs. shrimp, peeled and deveined

1 lemon, juiced

2 Tsp Worcestershire sauce

4 scallions, whites and green parts thinly sliced

In a large bowl combine the Cajun seasoning, sugar, and cumin; blend well and set aside. Over medium heat, melt butter in a large cast iron skillet. (I used my Lodge 12″ skillet.) When butter has melted, add the garlic. Cook the garlic for 1 to 2 minutes stirring constantly. Add the shrimp to the seasoning mixture and toss well to coat. (You may want to use your hands for this. Make sure to wash up afterwards.) Once the shrimp is coated in the seasoning, add to the pan of hot butter and garlic. Cook the shrimp for 4 minutes, stirring frequently. Shrimp will not be fully cooked. Add the Worcestershire sauce and lemon juice, stir well. Cook for 2 to 3 minutes more, or until shrimp are fully cooked. Sprinkle the scallions over the shrimp; stir to combine. Serve hot over grits or rice with a few slices of crusty French bread.

Cajun Seasoning

2 1/2 Tsp paprika

2 Tsp salt

2 Tsp garlic powder

1 Tsp black pepper

1 Tsp onion powder

1 Tsp cayenne pepper

1 Tsp dried leaf oregano

1 Tsp dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.




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