Recipe: Rick's Jerome's Spicy Sautéed Shrimp

LSU Beach Tiger · Post by **LSU Beach Tiger** » Sat Mar 03, 2007 10:17 am

Rick G wrote:
We keep Zatarain's gumbo and jambalaya mix in the pantry; they're pretty good.

Are you sure you're not Cajun & from Louisiana?! Love it.

Being from Louisiana it is very hard to find good eats when you go out of town. It's funny, you go to a resturant & they list their food on the menu as "Spicy or Hot" so you order it & it's not even close.

Rick, If food isn't spicy enough for me on the island You'll just have to deliver your shrimp to my villa- I'll pay you a catering fee.

liamsaunt · Post by **liamsaunt** » Sun Mar 04, 2007 11:33 am

I made an islandy marinade for flank steak and chicken last night that was easy to do:

1/2 pineapple, chopped
1/2 cup tequila
1/2 cup orange juice
1/2 cup lime juice
2 jalepenos, chopped
4 cloves of garlic, chopped
2 tbsp. St. John jerk spice
2 tsp. salt
2 tsp cracked black pepper
1 bunch cilantro, chopped

Combine everything in blender until smooth and use as a marinade for grilled meat.

nothintolose · Post by **nothintolose** » Sun Mar 04, 2007 11:52 am

Dang - it is still early enough in the morning that I would still eat breakfast but I am really getting hungry for all of the stuff ya'll are describing.

I was just thinking the same as madforstjohn! This thread is totally making me hungry!

nothintolose

p.s. keep 'em coming!

RickG · Post by **RickG** » Sun Mar 04, 2007 12:35 pm

LSU Beach Tiger wrote:Are you sure you're not Cajun & from Louisiana?! Love it.

Well, we were listening to KRVS Lafayette on the Internet while we were cooking breakfast. I'm probably more Creole influenced. We have a lot of East Texas and Lousiana cowboys around here. One of our friends does a Zydeco show here in DC on WPFW. So, a lot of times we are the sole white folks at some of the parties.

It's interesting what you say about tolerance for spicy food. My kids eat stuff that a lot of adults find too highly spiced. I know when something is too hot for them when they start drinking water after every bite. They don't usually say anything. The Zatarains gumbo mix is pretty good with shrimp and Aidell's andouille. But, that andouille is spicy for the kids. I made a homemade seafood gumbo the weekend before Fat Tuesday that was a hit. I need to come up with a faster way to make roux. I'm going to try to oven method soon.

Too bad we're going to miss each other on STJ. I'd love to visit Peter Bay. That's one place we need to hit.

Cheers, RickG

RickG · Post by **RickG** » Sun Mar 04, 2007 12:37 pm

liamsaunt wrote:I made an islandy marinade for flank steak and chicken last night that was easy to do

Yum! Make a double batch of the first four ingredients and you have a fine aperitif! Take photo when you cook, we need food porn!

Cheers, RickG

liamsaunt · Post by **liamsaunt** » Sun Mar 04, 2007 4:00 pm

RickG wrote:
liamsaunt wrote:I made an islandy marinade for flank steak and chicken last night that was easy to do
Yum! Make a double batch of the first four ingredients and you have a fine aperitif! Take photo when you cook, we need food porn!

Cheers, RickG

Ha ha! John said the same thing! He was trying to get me to make margaritas, but I did not have any limes left after squeezing so many for the marinade. I did take photos but they are not good. My food photos need even more help than my fish pictures, unfortunately.

cat · Post by **cat** » Sun Mar 04, 2007 5:22 pm

YOu can buy roux in a jar down here that is to die for and faster when you don't have time for the real thing!

waterguy · Post by **waterguy** » Sun Mar 04, 2007 6:49 pm

Cat get us the name maybe we can order it on line
Thanks
Tom

augie · Post by **augie** » Sun Mar 04, 2007 7:35 pm

OK - food porn!

I don't cook pork tenderloin on the smoker only, but I did again tonight.

Pretty simple recipe - marinate the tenderloins in soy sauce, minced garlic, and scallions for a couple days.

Put them on the water smoker for a little under three hours, added a packet of smoked apple chips to the coals, let them continue to cook for 15 minutes wrapped in tin foil after taking them off of the grill and - VOILA!

cat · Post by **cat** » Sun Mar 04, 2007 8:04 pm

http://www.cajunwholesale.com/catalog/a ... VAodvT3P4A

Tom,

Here is a site you can order it from! Good luck! The Savois roux is the only one I have used.

RickG · Post by **RickG** » Sun Mar 04, 2007 10:13 pm

Nice smoke ring on that pig!

Ron_L · Post by **Ron_L** » Sun Mar 04, 2007 11:15 pm

Great looking tenderloins, Augie!

I love the wine holder, too!

nothintolose · Post by **nothintolose** » Sun Mar 04, 2007 11:31 pm

I use the Savoie's sausage in my red beans and rice or jambalaya...you know the Zataran's boxes you get at the grocery already made up so all you do is add water and the meat

Oh, and Augie...that first pic...not gonna comment on what I first thought

nothintolose

cat · Post by **cat** » Mon Mar 05, 2007 1:12 am

true food porn?

waterguy · Post by **waterguy** » Mon Mar 05, 2007 7:16 am

Thanks Cat it will save time.

usvi-on-line

Login or Register with your Facebook account

Recipe: Rick's Jerome's Spicy Sautéed Shrimp