Imagine the HUGE smile that went across my face when Louisiana Seafood contacted me and asked if I would be interested in receiving a pound of jumbo shrimp….that was one question I didn’t think twice about. Thank you again for the lovely shrimp.
These BEAUTIFUL jumbo shrimp were caught by fisherman Lance Nacio, owner of Anna Marie Seafood, so a huge thanks goes out to you Lance! Lance was featured in the Washington Post, check out the article!
This shrimp is delicious and so easy to make!
If you love the taste of grilled shrimp but you find it difficult not to burn the shrimp, don’t worry. You can troubleshoot by wrapping the shrimp in foil. The beauty of cooking shrimp in foil is that it is difficult to overcook them on the grill. The foil packets seal in the juices and keep the shrimp moist and tender as they cook, which prevents the rubbery, dry texture that cooking unwrapped shrimp often creates.
We also love roasted garlic, so we roasted some on the grill to serve alongside the shrimp!
And of course don’t forget the French bread to get all that yummy sauce.
1 pound Louisiana Shrimp, deveined, tails left on
1 stick cold butter
1 teaspoon Mrs. Dash, Original
4 garlic cloves, roughly chopped
1 teaspoon red pepper flakes
Juice of 1 lemon
In a food processor, add the butter, Mrs. Dash seasoning, garlic, red pepper flakes, and lemon juice. Pulse until fully combined.
Lay out a sheet of foil large enough to fit the shrimp and fold over to make a pocket.
Arrange the shrimp in a single layer on the foil.
Place pinches of the butter mixture over the shrimp.
Fold the foil and make a pocket, making sure it is completely sealed. The packet should surround the shrimp closely, but not be tight.
To Serve: Transfer the shrimp to a plate and pour the sauce directly on top. You can also serve some of the sauce in a small dish for dipping.
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Here is some GREAT information about Louisiana’s Shrimp season
Thanks again Louisiana Seafood!