Beazell's Sweet BBQ Shrimp

Sunday, August 11, 2013

1 lb. Shrimp, peeled & de-veined (you can leave the tails on)
1/4 tsp. Oregano
2 Tbsp. Beazell's Cajun Seasoning
1 Tbsp. Worcestershire Sauce
1/2 cup butter
1/2 tsp. sugar
1/2 cup Steens syrup or Maple syrup
1 tsp. lemon juice

Mix your Oregano, Beazell's, Worcestershire Sauce, butter, sugar, syrup and lemon juice in a large bowl. Whisk real good. Add your shrimp and make sure each is well coated with the mixture. Pour in an oven safe baking dish and bake at 400 degrees for approximately 30 minutes or until the shrimp are pink, stirring occasionally. OR, place each shrimp on skewers and grill for 3 to 4 minutes on each side or until shrimp are pink while basting continuously with syrup marinade. Absolutely delicious shrimp!


Sesame Shrimp Hearts with Passion Sauce

Sunday, August 11, 2013

1 pound Louisiana shrimp, peeled and deveined
10 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
1 tablespoon grated fresh ginger
4 teaspoons fresh lemon juice
1 tablespoon orange juice
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds, toasted
1/3 cup strawberry jelly
2 teaspoons white wine vinegar
1/2 to 1 teaspoon hot pepper sauce
1 medium avocado, peeled and sliced

Preheat oven to 425°F. With a small knife, slice down back of shrimp, almost completely through. Gently spread and flatten. On lightly greased baking sheet, arrange shrimp cut side up; set aside.
In 1-quart saucepan, melt 6 tablespoons I Can't Believe It's Not Butter!® Spread over medium heat, then stir in ginger, juices, salt and pepper. Evenly spoon sauce over shrimp, then sprinkle with sesame seeds. Bake 5 minutes or until shrimp turn pink.
In 1-quart saucepan, heat remaining 4 tablespoons I Can't Believe It's Not Butter!® Spread, jelly, vinegar and hot pepper sauce over low heat, stirring frequently, until jelly is melted. Strain, if desired. To serve, arrange shrimp in heart shapes on sliced avocado and drizzle with sauce.


Twin Hearts Apricot Glazed Salad

Sunday, August 11, 2013


3 Tbsp brandy
1 Tbsp water
6 dried apricot halves
2 Tbsp crumbled feta cheese (or mild blue cheese)
1/2 tsp cream or milk (plus additional as needed)
1/4 tsp dried tarragon
4 medium peppadews (see Cook's Note)
8 peeled and cooked Louisiana jumbo shrimp (see Cook's Note)
4 thin wood or metal skewers
1 Tbsp apricot (or peach) preserves
2 tsp white wine vinegar
1 Tbsp light olive oil
Pinch of cayenne pepper
Salt and pepper to taste

In a small saucepan, heat the brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes

Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the peppadews with the feta mixture

Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve.

Place a peppadew inside each 'heart' and push another skewer across the middle, through the shrimp and the peppadews. Repeat with remaining shrimp and peppadews.

Preheat broiler on high heat. Place the shrimp skewers on a broiling pan. Brush with the apricot preserves. Broil briefly (just a few seconds) very close to the heat until lightly colored. Set aside.

Remove the apricots from the brandy and cut into strips. Whisk together 2 tablespoons of the brandy with the remaining ingredients.

Divide the greens between two plates and drizzle some of the dressing over the greens. Top with the apricot strips and the shrimp skewers.

Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad

Cook's Note:

Pair up Louisiana shrimp that are approximately equal in size. If they don't have enough of a natural curve to form a proper heart shape, adjust the curve as they are skewered. Only Louisiana shrimp will do.

Peppadews are a sweet, slightly spicy pepper from South Africa. They can be found in jars in the pickle and olive section of the supermarket.


Spicy Mardi Gras Shrimp Sliders with Creole Slaw

Sunday, August 11, 2013

3 tablespoons extra virgin olive oil, divided
3/4 cup onion, red bell pepper & celery, chopped "holy trinity"
1 pound fresh cleaned and deveined Louisiana shrimp, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon Louisiana Hot Sauce
1 jumbo egg, whisked
2 teaspoons Italian parsley, finely chopped
1 teaspoon Mr. Pete’s Cajun Seasoning
2 teaspoons parsley flakes
10 Garlic Butter Ritz Crackers, crushed
30 Garlic Butter Ritz Crackers- to make sliders

8 ounces chopped slaw mix
1/2 cup mayonnaise
1 tablespoon Creole mustard, heaping
1 tablespoon red wine vinegar
1 teaspoons Louisiana Hot Sauce
1 tablespoon Italian parsley, chopped
1/4 teaspoon Mr. Pete’s Cajun Seasoning
2 teaspoons sugar

1. Add 1 tablespoon olive oil to a medium-high heat skillet and saute holy trinity for 3-4 minutes or until onions are translucent. Remove from stove and allow to cool.

2. Combine holy trinity and ingredients 3-10 in a mixing bowl. Oil hands and form mixture into (30) 2 inch patties. Chill in fridge for 15 minutes.

3. Add remaining olive oil to a large medium-high heat griddle or skillet. Fry shrimp patties about 2-3 minutes on each side until golden brown. Cook in batches.

4. Meanwhile, combine all slaw ingredients in a mixing bowl. Mix well. Can be chilled until ready to serve

5. Top each cracker with shrimp patties and slaw


Recipe No.3

Sunday, August 11, 2013


1 pound Louisiana shrimp, peeled and deveined
4 ounces vermicelli
½ cup vegetable stock
3 tablespoons peanut butter
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon ground ginger
3 teaspoons soy sauce
2 teaspoons sugar

Cooking Directions

Prepare vermicelli according to package instructions
In a sauce pan, add vegetable stock, peanut butter, olive oil, garlic, ginger, soy sauce and sugar. Heat to medium.
Stir sauce until peanut butter is dissolved, then reduce heat to low and simmer.
Add shrimp and mix well. Cover and allow shrimp to cook, about 6 minutes, or until shrimp is pink and cooked through.
Serve over noodles!