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New Orleans Famous B-B-Q Shrimp
2 pounds large fresh shrimp in the shell (heads removed)
2 sticks of butter
1/2 cup olive oil
2 tsp crab boil (powder)
1 tablespoon minced garlic
1 teaspoon onion powder
1/2 teaspoon basil
2 teaspoons oregano
1 tablespoon parsley
1 tablespoon black pepper
1/4 teaspoon cayenne
4 teaspoons salt
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
Toasted French bread
Melt butter in olive oil. Add all other ingredients except shrimp. Heat sauce to a low simmer, turn off heat and let set for at least 15 minutes and up to 2 hours.
When ready to cook, add shrimp to reheated sauce in the skillet and cook for 10 minutes stirring often, then put under oven broiler until shrimp are pink all over.
Divide shrimp among individual bowls. Pour sauce over shrimp and serve with french bread for dipping.
South Texas Fajitas
4 jalapeno peppers; pierced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 8 oz bottle herb and garlic oil-bas; salad dressing
1 can beer
1 1/2 teaspoons garlic powder
4 small Mexican limes; juiced
2 teaspoons cumin powder
1 large onion; minced
2 tablespoons cilantro; minced
1 tablespoon Worcestershire sauce
1 bay leaf
3 pounds skirt steak
Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender. Serve the fajitas with flour tortillas, pico de gallo salsa , guacamole, and cold beer (optional).
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