#smokeandfirewithlisa
#mytexasplate
Check out my Reels video for this recipe @winewithlisa
Cooking and creating recipes for my fully-loaded Santa Maria Grill has propelled my live fire cooking skills to a whole new level! I am having so much fun coming up with meals and I am just now getting started.
I named her badass Maria.
Lonestar Grillz located right here in Texas, custom designed, fabricated and delivered it to me. It’s very easy to get it up and running and I love the wheel that raises and lowers the base to get the food closer to the coals for a quicker cook or a slower cook when it’s raised. Because I opted to get it fully loaded, this grill also functions as an Argentinian Grill. More on that later.
Check out my Instagram @winewithlisa to see my recipe Reels!
Who doesn’t LOVE New Orleans BBQ Shrimp!?!??
Lots of butter and spices to get soaked up by bread while enjoying the succulent shrimp.
Pinwheel the peeled shrimp with tails left intact in a 12 inch Lodge Castiron skillet. The skillet helps it cook evenly.
The recipe is located at the end of the article and it’s so easy to through them in a pan, melt and pour! I’ve found that the more garlic with this recipe and smoked paprika and Calabrian chilies is what sends this recipe to a another level of layers of flavors. In my version of BBQ Shrimp the Calabrian chilies packed in oil and are tangy, vinegary but with tolerable heat and definitely help make this dish.
Calabrian Chilies are available online if you can’t find them at your grocery store. I go through many jars of these during the year. I think I am addicted.
Once the coals are ready, put the cast iron pan and shrimp on the grill, pour the butter sauce on the shrimp and in just a few minutes they will be ready! Have some bread, rice or pasta ready to go.
Pour evenly.
Look at them bubbling. Watch my Reels video on Instagram to see it in action. It never gets old!
