Tonight’s dinner goes back to my Southern girl roots. Being brought up in Texas near the Gulf of Mexico we always had lots of shrimp. I started out with a 2 lb. bag of jumbo, frozen, raw, deveined and easy-peel shrimp. They were even on sale so I stocked up a few more bags in the garage freezer.
I skipped the part about using egg and panko because I didn’t have any. I added a package of Italian seasoning mix to the flour in addition to the cajun seasoning. You can use Old Bay if you don’t have anything else. So, pretty much just the flour mixture and then fried.
I didn’t use the homemade remoulade sauce listed with the recipe. I sort of took bits and pieces from various recipes and reviewers and came up with this:
1/2 cup Marie’s Thousand Island dressing
hot sauce to taste
2 tsp soy sauce
squirt from lime juice container.
It came pretty darn close to tasting like the real from-scratch recipes.
First I combined 4 TBL of butter with 1 tsp of minced garlic and melted in microwave.
Next I buttered a roll and toasted it.
Meanwhile, I coated the shrimp and fried them up.
Next, I put shredded lettuce and tomato slices on the toasted roll and then put on the cooked shrimp.
Jumbo shrimp peeled and deveined and marinated for about an hour in about 1/2 cup olive oil, juice from 2 nice sized limes, 4-5 TBL honey, minced garlic (I put in two cloves), salt and pepper to taste. I roasted them on a foil-lined baking sheet in a 425F convection oven for about 6 minutes. I put some pepper flakes on my daughter’s portion when I took them out since she likes things a bit spicy.
This is such an easy and delicious dinner. I started off with a 2-lb bag of Jumbo, frozen, raw shrimp that I defrosted under cool water and removed the shells. They were split and deveined already so it went really quickly. Next, I put some Old Bay seasoning on the shrimp and then wrapped each jumbo shrimp in a half slice of raw bacon and fastened with a toothpick. I put them into a container and poured BBQ sauce on them and let them sit in the fridge for a couple hours. When I got ready to cook them I preheated my oven on broil and put in a foil-lined pan with the shrimps for approximately 6 minutes. The oven rack was at the middle of the oven so it would go faster if it were higher to the heating element. The shrimp and the bacon cooked at the same time so they were both perfect. Kids loved them and I just tossed away the foil when I was finished. Ta Da!