Thursday, April 23, 2009

FOOD: SPRING FOR DELICIOUSNESS

In the days since April 15th, Maren has remembered how to cook again. A few items have turned out delicious. Here she shares two of her recent favorites with you:

1. Cajun BBQ Shrimp

Maren's father-in-law was kind enough to scan the family recipe and e-mail it just before the dinner hour yesterday. There happen to be two family recipes, plus a plethora of recipes online. She compared, contrasted, and combined based on the ingredients on hand and came up with the following. Besides, it might not be fair to give the family recipe for the world to see.

1 lb. of shrimp (word to wise, use head on shrimp, but peel and devein the rest of the body. The fat in the head gives tons of flavor... Maren will keep this in mind next time, but this time she just used the large shrimp on sale at Albertson's. They were not local gulf shrimp; instead, they were imported from Thailand...gasp!)
3 sticks of butter (and this is conservative!)
1 medium finely chopped onion
4 crushed garlic cloves
some vegetable oil (could probably omit)
few generous squirts of Worcestershire sauce...and maybe a few more!
3 Tbsp of lemon juice
1/2 tsp of garlic powder (not sure this is necessary with the fresh garlic)
1/2 tsp kosher salt (Brad's new all-time favorite ingredient for every recipe)
crab boil to taste (this is one super potent liquid heat...do people outside of Louisiana even know what this is?)
salt and pepper to taste

Preheat oven to broil. Maren put hers on low broil and it was plenty hot enough. Place shrimp in shallow baking dish and sprinkle with kosher salt. In saucepan, saute onion until transparent and then add the garlic and butter (all the "experts" say don't use margarine).

When the butter has melted, begin to add each ingredient...garlic powder, salt and pepper, crab boil, and Worcestershire sauce. Add one and then stir well before adding the next.

After mixed well, add the vegetable oil and lemon juice. Stir about a minute and then pour over the shrimp. Broil about 8-10 minutes. Maren did 10 minutes and could have definitely done less. Don't overcook!

Serve over pasta and/or with the best french loaf you can find for dipping in the buttery goodness! Exercise religiously for the next week to remove ill-effects from your body, all the while sweating garlic!

2. Grilled Asparagus

Snap asparagus at the easy snapping point to remove the tough part. Roll the asparagus around in a plate of kosher salt, lemon juice, and olive oil. Drop them directly onto a medium hot grill (being careful to shake as much excess oil off as possible.) The oil may cause some flare ups on the grill which will char the asparagus. Try to avoid this. Turn once on the grill after about 3 minutes. Grill a few more minutes. Eat them as soon as possible.

Here's hoping a few of our readers can put these recipes to the test in their own families!

1 comment:

Lexi said...

We do roasted asparagus in the oven that's just as tasty when you can't get to a grill {we are sans grill at the moment}.

It is similar: put asparagus in single layer on a non-stick foil lined baking sheet, coat in olive oil, coarse salt and minced garlic then cook for 10-15 minutes in a 400 degree oven. Yummo!

I'll have to try the Cajun shrimp if I can find the liquid boil solution ;-) I am in Texas now, so who knows if they even carry it! We are just lucky to still have access to Zaps potato chips still :-0