Today (July 15th, 2010) is officially the opening day of Shrimping in Galveston, Texas!
Whenever we visit Galveston, we have to bring home some fresh jumbo Wild Gulf Shrimp!
I also watch when the Wild Gulf Shrimp goes on sale at H.E.B. and stock up. I put in individual Ziplock bags and freeze. I make Shrimp cocktail with homemade sauce, Cajun dishes, Vietnamese dishes….do I sound like Forrest Gump?
Ingredients
Rub
1 1/2 tablespoons Chili Powder
1 tablespoon Curry
1 teaspoon Cayenne Pepper
1 1/2 tablespoon ground Cumin
1 teaspoon fresh ground Black Pepper
1 1/2 tablespoons White Pepper
1/2 tablespoon Garlic Powder
1 tablespoon Kosher Salt
1 tablespoon Paprika
Basting Butter
1 stick Butter, at room temperature
1 1/2 tablespoon Parsley, chopped
1 1/2 tablespoons Cilantro, chopped
2 tablespoons Garlic, minced
1/4 teaspoon Kosher Salt
1/4 teaspoon fresh ground Black Pepper
1/4 teaspoon Cayenne
3 tablespoons Dry White Wine
1 1/2 tablespoons fresh Lemon juice
Sriracha Sauce
2 Egg Yolks
1 1/2 teaspoon Shallot, minced
1 teaspoon Garlic, minced
2 teaspoons fresh Lime juice
2 teaspoons fresh Grapefruit juice
2 teaspoons fresh Orange juice
1 1/2 ounces Sriracha Sauce
1 teaspoon Kosher Salt
1/4 teaspoon Worcestershire Sauce
3/4 cup oil (I used Peanut Oil, but you can use any oil)
1 tablespoon fresh Cilantro, chopped
Directions
Peel, devein your shrimp and thread them on skewers. Make sure that all the tails are facing the same direction and they should also touch each other.
Combine chili powder, paprika, curry, cumin, fresh ground pepper, garlic powder, white pepper, cayenne pepper and salt.
Brush your shrimp with olive oil, the oil will help to keep the spices on the shrimp and also will make sure that the shrimp doesn’t stick to the grill.
Make sure that the shrimp is fully covered with olive oil.
Sprinkle the seasoning that you have made generously on the shrimp. Since lot of the seasoning will cook off or fall off, you need to be very generous.
Make sure all the sides of the shrimp are covered with the seasonings.
Combine butter, white wine, lemon juice, salt, pepper, cayenne pepper, fresh chopped garlic, fresh parsley and fresh cilantro.
Mix it well.
Combine egg yolk, fresh chopped garlic, grape fruit juice, lemon juice, orange juice, salt, minced shallots, Worcestershire sauce and the Sriracha sauce in a food processor.
Add oil slowly, in thirds to the mixture in the food processor.
Blend the mixture again.
Add some more oil and blend it again. Finally, add the remaining oil and add cilantro to the mixture.
Mix the mixture thoroughly, into a thick sauce texture.
Pre heat your grill and turn it down to low, spray it with oil. Set the skewers of shrimp on to the grill, baste the shrimp with the butter mixture frequently.
Cook the shrimp approximately 3 minutes on each side and baste both the sides with the butter mixture.
Steam some rice, add the shrimp and drizzle some Real Texas Sriracha sauce over the shrimp.
Real Texas spicy shrimp with Real Texas Sriracha sauce served over steamed rice is ready now!
{ 6 comments… read them below or add one }
I live here in Houston and I usually buy around 25 to 100 Lbs of shrimp a year and I place the shrimp in zip lock bags in the amount I want to cook for a meal and then fill bags with water and close up making sure you get all the air out and they will keep over a year frozen in the water. Walter
Cool tip! If I had freezer space, I’d have to stock up on Shrimp too! It doesn’t keep that long here.
I could eat shrimp everyday!
The shrimp recipe looks marvelous and I am already planning it for our next trip to Port A in August. We try to get down there at least 3 to 4 times a year and I will let you know how it turns out.
I really wanted to comment about Ramona’s Ninja: that is the greatest blender/food processor I have ever had. A couple of months ago Miss Jan was gone visiting grandkids and about 3 a.m. I had a dream that our sweet Lucy [our Blue Lacy] was throwing up in bed and I awoke to find out that sweet Lucy was in fact throwing up in bed. Anyway, after I got it all cleaned up I could not go to sleep so I turned on the tube to see a program about the Ninja. I ordered one that morning — greatest food processor on the market.
I hope Lucy is okay….I think I was watching TV late at night and watched the whole show on the Ninja.
Try frozen Margarita’s they turn out great too! 🙂
You’ll love this recipe, make sure you use the Jumbo Shrimp.
Is the oil affecting the shrimp off the Texas coast? How do you feel about frozen shrimp?
The shrimp near Texas is great! Frozen shrimp works. I prefer the wild gulf shrimp rather than the white farm raised, it so much sweeter. I buy when it’s on sale a freeze all the time.
Enjoy the Spicy Shrimp recipe!
Ramona