1/2 c Butter 1/2 ts Dried rosemary 1/2 ts Dried tarragon 3/4 ts Salt 1 tb Lemon juice Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster. Yields: 1/2 cup From: "Taste of Home" Magazine but recipe actually from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson (D.CARLSON) - GEnie
How To make Seafood Butter Sauce and Baste's Videos
SPECIAL GREEN SEASONING/COMMENT FAIRE UN MARINADE VERT/SAUCE VERT
ARE YOU LOOKING FOR AN ALL PURPOSE SEASONING! FOR ALL YOU LAMB, MECHOUI,ROAST DINNERS,CHICKEN WINGS,BURGERS. THIS IS THE PERFECT SEASONING FOR YOU THIS EID..ALSO INTRODUCE A NEW GREEN SAUCE MORE COMMON WITHIN THE SENEGAMBIAN COMMUNITY...
EP 27-Do you love ultimate seafood? Marinade squid & oregano shrimp| adobong pusit| buttered shrimp
Marinade squid with coconut milk and buttered shrimp with oregano
Baked Shrimp Boil Packets
Something fun and easy on this Memorial Day weekend. Try my Baked Shrimp Boil Packets. Enjoy!
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Pasta on the griddle is absolutely amazing! This week on Family Style, Blackstone Betty shows you how to make a simple, but stunning shrimp scampi pasta. This dish is perfect for a special occasion, date night, or Sunday funday meal!
00:00 Introduction 01:45 Put tomatoes on griddle 02:00 Cook the pasta 02:15 Prepping the shrimp 02:40 Adding oil, butter, garlic, and shallots to tomatoes 03:10 Griddling the shrimp 03:30 Adding the white wine 03:40 Mixing pasta together 05:10 Plating 05:50 Signing off
Serves 4 Prep time 10 min Cook time 15
Ingredients 1-1.5 lb shrimp, wild caught large or jumbo 6 tbsp extra virgin olive oil, divided 4 garlic cloves, fresh chopped 16 oz red and yellow cherry tomatoes 1 shallot, chopped 1 lemon ½ c white wine, Pinot Grigio 5 tbsp unsalted butter 3 tbsp flat leaf parsley, fresh chopped Blackstone Crazy Cajun Seasoning Fresh grated Parmesan and or Pecorino Romano cheese ½ c Red pepper flake optional 12 oz linguine (reserve 1 c pasta water)
Directions Boil linguine until al dente reserving starchy pasta water. Peel and butterfly shrimp. Toss shrimp with 2 tbsp oil, Blackstone Crazy Cajun Seasoning to taste, 1 chopped garlic clove and 1 tbsp parsley along with the zest of the lemon. Set aside.
On medium-high heat drizzle 2 tbsp oil and add tomatoes to blister about 3-4 minutes. Add 2 tbsp butter and the rest of the oil along with the shallots to cook 1 minute then add the garlic, tossing to cook along with the tomatoes. Slide aside to make space to add shrimp to cook 1 minute per side then incorporate shrimp with tomatoes.
Add 3 tbsp butter and the white wine to your shrimp and tomatoes allow to cook for 1 minute to burn off the alcohol then add the cooked pasta and ¼ c pasta water tossing to combine and coat pasta. Add ¼ more pasta water and if tomatoes have not burst open yet give them a gently smash to burst open so tomatoes help to create your sauce along with the juice of half a lemon.
Add fresh grated cheese (a combination of Pecorino Romano and Parmesan preferably) toss throughout pasta adding the last of your butter and more pasta water if desired to create more sauce. Top with fresh chopped parsley and crushed red pepper (optional)!
Note: for a spicy sauce add crushed red pepper to shrimp marinade if desired. Shop: Blackstone recipes: Merch: For Blackstone Products Technical Support:
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