Easy grilled shrimp Garlic Shrimp (No. 8) Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.
On a large piece of foil lay your clean and trimmed asparagus drizzle with olive oil and a good amount of House seasoning (salt, pepper, and garlic). Fold the foil up to make a packet. Add to the grill (also works in the oven) for about 10-15 minutes. I usually judge by pushing on the foil once it is a little soft they are ready to go.
This chicken marinade has been my Go to recipe FOREVER. Cider vinegar, Dijon mustard, garlic, lime juice, lemon juice, sugar, EVOO! It is the BOMB! Be sure to save some marinade to pour OVER the chicken once it comes off the grill. You will be sopping it up. Trust me on this one!
Peel and eat shrimp, cooked in beer and Old Bay. The best way to cook shrimp. Cocktail sauce is good, but we also like to dip our shrimp in a little melted butter with a splash of soy sauce and garlic powder.
This reminds me of FL....LOVE to do this....Crab Boil Seasoning (I use Old Bay) 12 baby red potatoes 6 ears of corn, shucked and silk removed One 12 oz can or bottle of domestic beer 1 medium-size white onion, quartered 2 packages smoked sausage, cut into 1-inch pieces 1 lb medium to large raw shrimp, in the shell (we add red potatoes and sometimes crab legs too)
Spicy Cajun Shrimp with Smoked Gouda Grits, a southern classic elevated! This Shrimp and Grits dish walks the line between fresh flavors and comforting richness, you’re gonna love it! | joyfulhealthyeats.com #comfortfood