Success on the barbee

Success on the barbee

I've been trying for a couple of weeks to figure out what to do with the last bit of a bag of shrimp that's been in the freezer longer than I am happy about.....which really is any amount of time in the freezer, honestly. Growing up in the South where Gulf seafood is plentiful and cheap, by comparison, I never even acknowledged that frozen shrimp existed. It's only since we moved up here that this has become a requirement for us, and I am not yet so savvy with prepping foods that account for the differences between frozen and fresh. Seriously people, I FLY CRAWFISH IN from Louisianna when I need a fix. Not even kidding. Also it's really not any more expensive (and WAY tastier) than buying the pre-shelled, frozen tail meat in the grocery store....but I digress.

So anyway....it turns out that if you go all old skool and fill an aluminum pouch with sliced onion, the (still frozen) shrimp, lemon halves (after squeezing their juice all over everything), and a whole bunch of a favorite seasoning mix, then toss it in a medium-hot grill for somewhere around 20 minutes, what comes out is pretty darned good peel-n-eat shrimp that takes less than 10 minutes to prep. Color me excited.

And full.

Orange you glad?

Comments

[Jackie]

Sounds freakin delicious. This one's getting bookmarked for when I have a grill.

[Carole]

Yum. And that salad is gorgeous.

[Danielle]

Hello, prolific blogger. Who are you? And wouldja pass the shrimp?

[Manise]

Yummy dinner! It's amazing what you can do in a foil pouch on the grill! Tons of fun!

[michelle]

Really? You can fly crawfish in from LA? Drool...I'm so getting a grill this summer!

[lynette]

ooh the shrimp recipe sounds so wonderful. thanks for sharing!