chubbyalaskagriz wrote:VERY NICE, janie!
Y'know what? When I was in my early 20's I worked in a restaurant in St. Charles, IL. on the Fox River and we had the weirdest recipe (VERY popular dish!) for a cajun BBQ Shrimp.
We lined an individual-serving-sized metal ramekin with large, raw, peeled, de-veined shrimp (about 1 dozen of them) and sprinkled with a TON of black pepper, then enuf paprika to make red, then garlic butter. We baked this, then served alongside a mound of dirty rice. I found it an odd preparation- and GREASY with too much butter. But is was SO popular! We sold a TON of it!
Y'know what? When I was in my early 20's I worked in a restaurant in St. Charles, IL. on the Fox River and we had the weirdest recipe (VERY popular dish!) for a cajun BBQ Shrimp.
We lined an individual-serving-sized metal ramekin with large, raw, peeled, de-veined shrimp (about 1 dozen of them) and sprinkled with a TON of black pepper, then enuf paprika to make red, then garlic butter. We baked this, then served alongside a mound of dirty rice. I found it an odd preparation- and GREASY with too much butter. But is was SO popular! We sold a TON of it!
That is a wierd concoction, you just never know what might "Float another's boat!" It must have been good! Give me Scampi any day of the year!!!!