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Posted by / Tuesday, July 23, 2013

A Twist on Barbecued Shrimp

| 2 Comments

This recipe is something I have not made in probably 10 years. Not sure why, but I am happy to say I made it for Aftertaste by Lot18 recently and it made for an amazingly delicious lunch. It has a fun story and with the sauce alone you can devour a loaf of bread in one sitting!


In keeping with the theme of my blog — this recipe was used with fresh local caught shrimp. So roll up your sleeves and head on over to Lot18 and get the recipe for New Orleans barbecued shrimp.

E.A.T. local E.A.T. well

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2 Comments

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2 comments:

  1. alawcrewJuly 24, 2013 at 12:32 AM

    Looks amazing! I'm off to "pin" it ;)

    ReplyDelete
    Replies
    1. Tim VidraJuly 24, 2013 at 6:37 AM

      Thanks Angie! It really is an amazing simple dish!

      Delete

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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