8 hours ago, BeeZee said:I'm more inclined to make something like a New Orleans BBQ shrimp and serve with cornbread, the more I think about it...like the restaurant dish I enjoyed. That way he can get a good helping of large shrimp and not little rubbery pieces chopped up. I was thinking of indulging his "vision" but why waste good shellfish!
I was already thinking of New Orleans BBQ shrimp so after reading this, I decided to make a batch of cornbread to compare with the crusty baguette that I'd planned to use to sop up the juices.
Both the cornbread and shrimp recipes are from Toni Tipton-Martin's book, Jubilee.
I really preferred the flavor of the cornbread with these shrimp but as a sauce-sopper, this particular cornbread is too crumbly.
If I was craving shrimp surrounded by cornbread, then this would NOT scratch that itch and I'd much prefer a shrimp corndog. Since I was going for BBQ shrimp, I was happy.
Finally, pardon me for using peeled shrimp...at least they still had their tails!
