Bbqshrimpjeffsmithfrugalgourmet Recipes

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BBQ SHRIMP JEFF SMITH FRUGAL GOURMET



BBQ Shrimp Jeff Smith Frugal Gourmet image

Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine! Taken from Jeff's book

Provided by Phil likes to cook

Categories     Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 bacon, slices fried until clear chopped (I don't drain and the receipe is silient)
1/2 lb margarine (I replace one stick with a 1/2 cup of water added with the shrimp and it comes out fine)
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder (pure found in Indian markets but the ususal blend is fine)
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons rex crab boil (I use "Old bay" crab boil found in front of the fish counter)
1/2 teaspoon Tabasco sauce (I add 1 tsp)
1 1/2 lbs shrimp, with shell (I use sized 31-40 per pound sized and peel them)

Steps:

  • In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
  • Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
  • Preheat oven to 375.
  • Place shrimp in an open baking dish and pour over the sauce, stir to coat.
  • Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
  • While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dish.

Nutrition Facts : Calories 378.7, Fat 33.7, SaturatedFat 7.1, Cholesterol 145.6, Sodium 1102.5, Carbohydrate 2.6, Fiber 0.5, Sugar 0.1, Protein 16.7

"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE



This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

Provided by papergoddess

Categories     Sauces

Time 1h40m

Yield 1 quart

Number Of Ingredients 11

3 cups beef broth (or 3 cups water and 3 beef bouillon cubes)
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup prepared yellow mustard
1/4 cup white vinegar (cider will do, also)
1/8 cup liquid smoke
1/2 cup Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1 tablespoon chili powder

Steps:

  • Combine all ingredients in a large saucepan.
  • Simmer SLOWLY uncovered, stirring occasionally, until thickened.
  • (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).

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