Memphis Blues Shrimp

written by cookeatlove on October 19, 2009 in Appetizers and Fish/Seafood with 4 comments

I watched a video of a chef from Memphis Blues making this rub.  It is delish!  What is great about this recipe is that you make a big batch of it and then you can use it on other dishes.  It goes well with fish, chicken beef or pork.  I have never put it on veggies but I am sure that could be tasty too.  Store in an airtight container for up to 6 months.

Ingredients: (print recipe)

1-cup sugar

¼ cup dried oregano

1 cup dried parsley flakes

¼ cup of black pepper

¼ cup of onion powder

¼ cup of garlic powder

1 tbs celery salt

2 tbs of mustard powder

Dash of cayenne (if you are brave)

1/4 cup Lowry’s seasoning salt

Directions:

Mix all the dry ingredients by hand.

To make shrimp:

6 medium shrimp (shell on)

4 tbs butter

A good sprinkle of the rub.

Let butter bubble and caramelize to bring out the nutty flavor of the butter.   Add shrimp and do a quick sauté and then add rub.  Do not overcook or you will be eating little erasers.  When the shrimp are done (4 min or 2 min per side, shrimp should be opaque) then pour the contents of the pan into a bowl.  Serve with cornbread!

tags: cajun corn bread memphis blues memphis blues shrimp recipe seasoning for shrimp shrimp unpeeled shrimp

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