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During this time of the year you can catch your own shrimp or just pull up to the nearest seafood market! The secret to purchasing shrimp is that you make sure you are getting Georgia Wild Shrimp! The ones in the picture above were caught while casting the old net, which can happen especially during this time of the year. My father used to always says, “When the shrimp have red legs it means that are just about to leave the creeks/rivers and head out to the sound!” Good thing we caught these nice ones before they started making way!
Great Bait and Crusty Bread!
Captain Steve “Triple Trouble” Howell has once again been a cooking up some good stuff! And this time it is not my recipe, but one of his! This recipe was given to him in one form and now it he has taken it to a Captain Steve “Triple Trouble” super great and delicious level! He is calling it Barbecued Shrimp à la Chef Kelly Plaswirth! And I am calling it Great Bait and crusty Bread!
Captain Steve “Triple Trouble” Howell and Captain Judy!
Captain Steve “Triple Trouble” says.....
Hello again folks. Prime time for fall white shrimp in Georgia is approaching, so Captain Judy asked me to start thinking about shrimp recipes she could share in her Weekly Fishing Report. There are a gazillion recipes for barbecued shrimp but I particularly like one developed by Kelly Plaswirth, former chef at the Federal Reserve Bank of New Orleans. My wife, Melinda, started her career at the New Orleans Fed and became good friends with Chef Kelly. Now, some chefs can be secretive about their recipes, but Melinda liked this recipe so much that she finally talked Kelly into sharing the recipe. Of course, it didn’t hurt that she was his boss at the time!
We have enjoyed this dish many times over the years and, yes, we have tinkered with the ingredients and cooking method. That’s what cooking is all about. Note that Judy’s father probably wouldn’t have liked this dish – there’s no ketchup in it! Enjoy. (From Captain Judy, this is true! However, he could have always added a bottle or two! Heck, after all, we had plenty; he brought it at the warehouse by the case! How about this? Glass bottles, too! And when the bottle was empty, daddy would add a bit of apple cider vinegar, shake it, and then drink it! As I said before, “Yes he loved ketchup even straight up!”)
Barbecued Shrimp à la Chef Kelly Plaswirth
From the Federal Reserve Bank of Atlanta – New Orleans Branch
1 cup unsalted butter
1 cup Crisco vegetable oil
1 TB finely minced garlic
4 dried bay leaves crushed fine (a blade-style coffee grinder works great for this)
3 teaspoons crushed fresh rosemary leaves
1 teaspoon dried basil
1 teaspoon oregano (preferably Mexican oregano)
1 teaspoon salt
1 teaspoon cayenne pepper
1 TB paprika
1 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 pounds large fresh shrimp in the shell
1. In a heavy sauté pan, melt the butter, then add the oil and mix well.
2. Add all the other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil.
3. Turn off the heat and let the pan stand, uncovered, at room temperature for at least 30 minutes.
4. Add the shrimp to the sauce. Mix thoroughly and put the pan back on the burner.
5. Cook over medium heat for 6 to 8 minutes, or until the shrimp just turn pink, then put the pan in a pre-heated 450 degree oven and bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup of sauce over each one and lots of crusty French bread to sop up the drippings.
Thanks for reading! Captain Judy
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