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shrimp

Cruciferous Crunch Shrimp Salad

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Cruciferous Crunch Shrimp Salad

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil
 

Preheat oven to 400º. 

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

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Blackened Shrimp with Corn Grits

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Blackened Shrimp with Corn Grits

BLACKENED SHRIMP WITH CORN GRITS

Serves 8-10 entree portions or around 70 tasting portions

4 cups chicken stock

4 cups whole milk

2 cups stone-ground yellow grits

Kosher salt and pepper to taste

4 ounces unsalted butter

3 pounds peeled and deveined gulf shrimp (21/25 ct)

6 tablespoons Jay D’s Spicy & Sweet Barbecue Rub

1/4 cup canola oil

1 bunch scallions, chopped

 

In a large Dutch oven, bring the chicken stock, milk, and a pinch of salt up to a boil.

Whisk in the grits and bring to a simmer, stirring occasionally for approximately 30 minutes. Stir in the butter and season with salt and pepper to taste.

Season the shrimp with Jay D’s Spicy and Sweet Rub which can be found in our shop. In a large cast-iron skillet, heat the canola oil to medium-high heat. Working in batches, cook the shrimp for about 2 minutes per side, or until they’re opaque in the center. Serve the shrimp over the grits and garnish with the chopped scallions.

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BARBECUE SHRIMP

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BARBECUE SHRIMP

BARBECUE SHRIMP

1 lb large head-on shrimp, marinated (see recipe below)

½ cup BBQ butter, divided (see recipe below)

½ cup heavy whipping cream

1 tbsp Jay D’s Spicy & Sweet BBQ Rub

1 loaf French bread

¼ cup green onion, chopped

Preheat oven to 350 degrees. Cut the French bread into 1/2" crostinis and spread 1 tsp of the BBQ butter. Place crostinis on a sheet pan and bake for 5-7 minutes until slices are golden brown. Heat a large skillet over medium high heat, and add marinated shrimp to cook for 3-4 minutes. Flip the shrimp and add the cream. Reduce cream by half and add the remaining BBQ butter and the Jay D's Barbecue Rub. Continue to cook the shrimp and stir in the butter until the sauce reaches a creamy consistency. Plate the shrimp on a platter and garnish with green onions and crostinis.

Shrimp Marinade

¼ cup Jay D’s Louisiana Barbecue Sauce

¼ cup canola oil

¼ cup garlic, minced

1 tbsp freshly ground black pepper

½ tsp cayenne

1 tbsp Slap Ya Mama Cajun Pepper Sauce

In a mixing bowl, combine Jay D's Barbecue sauce, oil, garlic, black pepper, cayenne, and Slap Ya Mama Cajun Pepper Sauce. Place shrimp into gallon Ziploc bag and add the marinade mixture. Allow shrimp to marinate for 4 hours in the refrigerator.

Barbecue Butter

½ lb unsalted butter, divided

¼ cup garlic, minced

1 tbsp fresh rosemary, minced

1 tbsp fresh oregano, minced

¼ cup Jay D’s Louisiana Barbecue Sauce

1 tsp freshly ground black pepper

Heat a skillet over medium heat. Place 2 tbsp of butter in the skillet and allow it to melt. Add the garlic, rosemary, and oregano and cook for 2-3 minutes until the garlic is soft. Add Jay D's Louisiana Barbecue Sauce and cook for additional 2 minutes. Pour the contents of the skillet into the mixing bowl of stand mixer and allow it to cool. Once cool, add the remaining butter, black pepper, and whip butter for 4-5 minutes. The mixture should double in size.

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