Magazine Monday - BBQ Shrimp

From Southern Living magazine



This shrimp dish looked absolutely beautiful in the photographs in Southern Living magazine and behold – the results of my efforts look pretty grand too, if I may say so myself. This is a perfect example of the saying “don’t judge a book by it’s cover”. The shrimp part of the meal sucked. It was disappointing. It was an expensive lesson as I had to throw out all of that shrimp. Yes! I had to toss it.

I am including the recipe for you in case this works for you or if you like the flavor combo. First off, I followed the recipe to the letter but I am wondering if the cook time was too long.

The shells became one with the shrimp, making them impossible to peel. It was just frustrating….you’d pull and peel and get a tiny piece of shrimp and that was with shell glued on. Doug said he wasn’t fond of the flavor combination – the BBQ and shrimp taste.

So…it looked pretty. It was virtually impossible to peel. It was sloppy beyond being fun as the sauce coated your hands while struggling with the shrimp.


The okra and tomato salad was quite good. That one I could recommend if you can get fresh okra. As luck would have it, this was a night when we did not have anything else in the fridge as a back up. Grrrrrr.....so we ate quite a bit of the salad and lots of bread.



Here are the recipes if you want to try them.


Southern Living Magazine's BBQ Shrimp

5 minutes prep; bake for 35 minutes

To make cleanup easier, bake in a disposable foil pan.

Ingredients:

4 pounds unpeeled, large fresh shrimp

2 lemons, cut in wedges

2 bay leaves

1 cup butter, melted

1 cup ketchup

½ cup Worcestershire sauce

4 garlic cloves chopped

3 TB. Old Bay Seasoning

1 tsp. dried rosemary

1 tsp. dried thyme

French Bread


Three simple steps…..





1. Place shrimp in 13x9 inch pan. Top with lemon wedges and bay leaves.

2. Stir together melted butter and the next six ingredients. Pour over shrimp.

3. Bake, uncovered, at 400 degrees F for 35 minutes or until shrimp are pink. Stir every 10 minutes. Discard bay leaves and serve with lemon wedges and French bread.



See? Really easy to toss together!



This is what it looks like after it bakes. Gorgeous.



Ready for the salad?



Pan-Fried Okra, Onion and Tomatoes



2 lbs okra

½ cup vegetable oil

1 medium sized red onion, thinly sliced

2 large tomatoes, seeded and thinly sliced

2 TB. Lime juice

1 ½ tsp. salt

1 ½ tsp. pepper

1 tsp. chicken bouillon granules

Cut okra in half lengthwise.


Pour ¼ cup oil into large skillet over medium high heat. Cook okra in hot oil in batches. Six minutes or until browned, turning occasionally. Remove from skillet and drain well on paper towels. Repeat with remaining okra, adding a ¼ cup oil as needed. Cool.



Stir together onion and next five ingredients in a large bowl. Add okra and toss to coat. Serve at room temperature.





Again, I can't stress enough that the shrimp may work for you...just not my cuppa tea. It was a pretty meal...and I loved the salad! If you try it please let me know how it went for you.

Cheers!