I have this thing for shrimp.
It’s not because of how they look.
They’re not particularly pretty.
And let’s face it, they look kind of alien too.
Now, not that I have anything against aliens — I’m sure they could be very nice — but I’m not quite sure putting anything on one’s plate (let alone one’s stomach) that looks like it could pilot a space ship would be such a good idea.
And then there’s the whole bottom-feeder thing.
I won’t even get into that.
And yet l still have a thing for them.
They unassumingly do what they do at the bottom of the ocean while the big guns swim past above.
And though a lot of people love ’em, dig a little deeper and you’ll find they rarely get much respect.
(See: bottom-feeder thing).
They are you could say, the underdogs of the sea.
And yet there’s no denying it, they are delicious.
But we’d never see that if we just focused on the fact they have antennae.
Funny thing is, life kind of has a way of turning magical when you think about it just right.
The very thing that could look a certain way — when you look at it a certain way — changes when you look at it differently. And just like that, you see it for what else it is too.
How many times do we see ourselves and others in that way too?
Looking at the things we think are not so pretty or great and failing to see how beautiful we really are too?
Imagine all the things we’d be missing out on if we didn’t see past things that really didn’t matter.
Bubba of Forest Gump said:
Shrimp are the fruit of the sea
And as Lisa Harris said, light can shine through a broken bottle just as it does through a diamond.
And when paired with bacon and beer and just the right amount of hot sauce, shrimp becomes the best skillet BBQ you’ve had north of The Big Easy.
And it’s not what you think. This BBQ sauce is unlike any other.
It’s got this lemon-y, vinegar-y, beer-y tang and trust me, as strange as that may sound, when married with this shrimp, you’ll wonder why you’ve never had it ’til now.
And you won’t even need to fire up a single briquette to make it.
Pretty impressive for a little guy with antennae, don’t you think?
New Orleans-Style Skillet BBQ Shrimp with Bacon
Inspired by The New Comfort Food
Makes 2 servings
3 slices nitrate-free bacon, chopped width-wise
25 extra large shrimp (about one pound), peeled, deveined and with tails left on
2 tablespoons Cajun (or Creole) seasoning
2 tablespoons fresh rosemary leaves, minced
2 teaspoons garlic powder
3 tablespoons sunflower seed oil (or any light-flavored oil)
1/2 cup beer, preferably a lager
1/2 – 1 1/2 tablespoons jalapeno pepper hot sauce, to taste
4 tablespoons Worcestershire sauce
3 tablespoons lemon juice
6 tablespoons unsalted butter, cold and sliced
splash of half and half
Small sourdough boule bread, sliced, for serving
In a small skillet or saucepan over medium heat — using a wooden spoon or spatula — cook chopped bacon until crispy, stirring often. Drain on paper towel-lined plate and set aside.
In a medium-sized mixing bowl — using a wooden spatula or spoon — gently fold shrimp, Cajun seasoning, minced rosemary leaves and garlic powder together until well combined and shrimp is evenly coated. Set aside.
Heat a large non-stick skillet over medium heat until hot. Add sunflower seed oil to skillet and then the seasoned shrimp. Cook until shrimp is just starting to turn pink, about a minute, stirring occasionally. Transfer partially cooked shrimp to a large, clean plate and set aside.
Add beer, jalapeno pepper hot sauce, Worcestershire sauce and lemon juice to hot skillet and stir well — scraping skillet bottom well for all those tasty bits — and simmer for about 10 minutes.
Remove skillet from heat and slowly add unsalted butter — a tablespoon at a time — to sauce, stirring well each time until all butter has been added.
Add in a splash of half and half. Stir well.
Return reserved shrimp to skillet and gently fold to coat evenly.
Return skillet to medium heat and cook shrimp for another 3 – 4 minutes or until just cooked through.
Note: Stir shrimp occasionally and be careful not to overcook (which will just make them rubbery and no one likes rubbery shrimp).
Divide shrimp and sauce among two large serving plates, sprinkle bacon bits evenly over top of each and serve immediately with lots of sourdough bread to mop up all that delectable sauce.
Thanks, Mimi; so glad you enjoyed =)
Your recipes are wonderful. I would love for you to share them with us.
Thank you and thanks so much for the invite; I will check your website out.
Christina- my hubby would flip over this!! He is from Louisiana and lovesssss anything seafood! BUT, very sadly he cannot eat it, or any meat for that matter because of gout. That was the main reason we went vegan. Seafood is very bad for it unfortunately so even just one meal would cause bad flareups. That’s the thing he misses most, is seafood. But I make him a lot of spicy, Cajun flavored dishes and he is satisfied. Anyways, that sauce sounds like it has incredible flavor. I love the heartfelt post and the Lucille Ball and Ethel picture, hahaha! I absolutely was obsessed with watching I love Lucy reruns growing up. I’d watch them for 6 hours straight! 🙂
That’s such a shame, but totally understandable! It must be said though: I think it’s awesome, Brandi, how you’ve not let these challenges stop you and actually let them inspire you to be more creative in the kitchen (and come up with just-as-tasty alternatives). And what a lucky hubby to have such an awesome wife =) And yes, the sauce is pretty incredible; very unique and not like anything I’ve ever tasted.
So glad you enjoyed the post, and yes, Lucille and Ethel, I know, aren’t they the best?! I personally have the chocolate factory scene with Lucy frantically shoving chocolates in her mouth fondly and forever ingrained in my memory! lol
Big hugs for a great week! xo!
I adore this post Sarah! This dish looks absolutely delicious – so perfect for summer! Your posts are always so enjoyable to read. I love the picture of Lucy and Ethel – my sister and I used to be obsessed with those two! Hope you had a lovely weekend! xo
I am assuming you meant Christina, not Sarah? 😉
Thank you, lovely, I’m so glad you enjoyed it and enjoy my posts in general =) And I so agree, it’s hard not to be fans of Lucy and Ethel. Hope you had a lovely weekend too and having a wonderful start to your week!
This recipe sounds so delicious, I definitely have to try it.
Thanks so much and hope you do, Sika; I think you’ll really enjoy it =)
Thanks for dropping by! You’re welcome here anytime =)
Your version of New Orleans style BBQ shrimp sounds delicious.
Thank you, Karen!
Your food photos are amazing. I really hope you come and join us.
Thanks so much guys. I will swing by and check you out =)
I am so on this recipe, blown away…. LOVE IT! Looking forward to seeing more! THANKS!
Thanks so much, John, so glad! Welcome to SKC =)
Love the pic of the cat and the alien spaceship! Thanks for sharing buddy!
I know, isn’t it hilarious?! I know you’ve seen that kind of (kitty) face before, ha! So glad you enjoyed, Niko! Thanks for stopping by =)