Tuesday, March 30, 2010
New Orleans-Style Barbecued Shrimp
The Recipe: New Orleans-Style Barbecued Shrimp from the April 2010 issue of Everyday Food
The Substitutions: I used peeled shrimp instead of in-the-shell so it would be easier for the kids. I think I also used regular sized shrimp rather than jumbo because that's what I had in the freezer.
The Verdict: The Everyday Food people promised that this would turn "a weekday meal into a party!" and while this certainly wasn't a party, it was okay. It had some spice, but wasn't too hot for my shrimp-loving kids (these kids will eat shrimp in any form though -- it's by far their favourite food). It was incredibly easy to make, but for some reason I was expecting something unbelievably delicious, and this was kind of mediocre. Still, the combo of the Creole salt with lemon and a boat-load of Worcestershire (which is one of my favourite condiments -- lord, I love an anchovy) was interesting and shook up our usual curry/soy sauce/tomato triad of flavours that are served over rice. Probably won't be making this one again, but it was a nice diversion from our regular mid-week repertoire.