Steamed Shrimp and BBQ Bacon Wrapped Shrimp

Both are very yummy.  Will need two people for this recipe unless you are superwoman.  One manning the grill and one the steamer/kitchen.  

This is the second time doing these recipes.  The first time we did two pounds jumbo shrimp and did one pound for each recipe.  This time I had only bought a pound of jumbo shrimp and split the two recipes.  Divide up the shrimp.

Steamed Shrimp:

Keep the shell on.  You will need one 12 or 16oz beer to put in the bottom of the steamer.  If you are doing a half of a pound a 12 oz will be just fine.  I used Yuengling Lager.  Place shrimp in steamer basket and heavily coat with old bay seasoning.  Stir to turn shrimp and coat some more. Now, I adore old bay seasoning.  My philosophy for this recipe is just when you think you put enough on, add more.  The shrimp will steam for about 6-10 minutes or until pink.

BBQ Bacon Wrapped Shrimp:

Shell and devein shrimp.  Using a paring knife is the easiest way to devein the shrimp in my opinion.  Place on a plate and coat with a bbq rub.  You will want to semi-cook the bacon before wrapping the shrimp so it finishes at the same time as the shrimp.  You only need half of a piece of bacon to wrap one shrimp.  So count your shrimp and divide the number of pieces of bacon you will need.  Place the bacon on a plate and microwave for a minute and thirty seconds.  Cut in half and let cool a bit.  Wrap a half of a piece of bacon around each shrimp and secure with a toothpick.  Coat with more bbq rub.  Walk the plate out to your lovely helper so they can start grilling!  Place shrimp on grill and baste with your favorite bbq sauce.  Turn shrimp and baste.  Keep turning and basting til shrimp are pink.  May take about 6-10 minutes depending on grill.  

Remember: Rubbery shrimp is awful and overcooking is easy.  I would rather take one off prematurely and slightly break it open to check it then to overcook.  

We served this awesome dish with a side salad and home brewed iced tea.  

Saturday Adventure

My friends, Katelyn and Tiffany, embarked on an adventure to places we have never been in our own town.  First stop was the Bizarre Market which is made up of local artists who sells goods that have been re-purposed into something else.  A lot of neat stuff at decent prices. They are having another Bizarre Market November 20th at Quirk Gallery.  We then headed to the Clothes Rack on Cary Street.  It is a small thrift store sponsored by the junior league. I got a 1982 Southern Living Cook Book for $1!  Next stop was to several antique stores in Carytown, but my favorite stop was to Penzeys Spices.  All spices are fresh and quickly shipped to their warehouse where they dry and ground the spices/herbs by hand.  Many obscure/hard to find spices are here as well as new ones such as different seasoning salts or combinations of spices.  One of my favorite to smell was the Ceylon Cinnamon.  They had a fair amount of Central and South American inspired spices, which are by far my most favorite dishes to cook and consume.  I also had a lovely little chat with an employee about the awesomeness of fresh rosemary and how it is one herb we refuse to use in a dried form.  I am glad someone else feels so strongly about that as I do!

Another great thing about Penzeys is that all the recipes are from customers.  The company itself does not publish its own recipes whatsoever. Each recipe in the catalog has a story from a customer who sent it in. Very cool if you ask me. If you do not have a store near you (they have 49) then you can also purchase the spices/herbs online. But, it is fun to go in and smell all the rich herbs and spices and get some free recipes.