I am being seriously punished for writing these posts so much later than when I actually cooked the dishes. This post (and about ten others) are going to be more like memory exercises!
Josh and I both love shrimp.
Unfortunately, shrimp in landlocked Colorado can be quite expensive. So when I stumbled on a great shrimp sale, I was extremely excited to dust off the ole' TJOC shellfish chapter and see what I could find.
I started with Becker barbecued shrimp (p. 386). First, I ground rosemary, oregano, red pepper flakes, sweet paprika, whole peppercorns, and salt in my spice grinder. I added the mixture (which even at that point smelled spicy and delicious) to melted butter, along with a whole bunch of minced garlic:
I added peeled shrimp to the spice mixture:
Once cooked, the now-heavily-spiced-shrimp were removed from the pan:
Beer and chicken broth were added to the cooking mixture, which was then boiled for a couple minutes:
The shrimp were added back into the cooking mixture and heated through:
This dish was extremely good. It was extremely heavily spiced and flavorful--delicious, although not "barbecued" in the traditional sense (or really in any sense, I'm not exactly sure where the "barbecue" in the title comes from). The recipe looks long and complex but was actually quite easy once it got started. And when I dipped bread in the extra sauce it was amazing.
I also decided to make Grilled or broiled shrimp or scallops (p. 386). Josh is a big fan of the pre-made shrimp at Whole Foods, I always complain that it's way too expensive, so I figured that I could make the shrimp myself.
I laid peeled shrimp on a baking sheet and drizzled olive oil over them (I know I deviated from the recipe here but I didn't want to get another bowl dirty).
I broiled the shrimp for a couple of minutes and then flipped them over and broiled the other side:
Done! Incredibly easy. Easy and delicious. I think this might be my go-to recipe for simple shrimp from now on. I liked the flavor and texture of broiled shrimp more than boiled shrimp. And the lack of added flavors made the shrimp a perfect base for a sauce (in my mind, most items are the perfect base for a sauce, I love sauce)! I decided to make remoulade sauce with Blender mayonnaise (p. 579).
I placed an egg, dry mustard, salt, a bit of ground red pepper, sugar, and vegetable oil in the blender:
I blended it and, with the blender running slowly, first added vegetable oil, and then lemon juice:
And more vegetable oil:
And I blended until thick. Incredibly simple and much easier on the wrists than making traditional mayonnaise. It was tasty, although I rarely feel the need to make mayonnaise from scratch. Making mayo from scratch is pretty impressive to people, so it's a nice item to add to your repertoire of skills.