Catamaran Sailing
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Shrimp On The Barbi
Beach recipe by Tammy Shelton


Down here in lovely Louisiana, when the heat of summer comes on, we are bereft of air and gifted instead with clouds of mosquitoes... so when it's light, we cook. (Of course, this being Louisiana, we cook regardless.)

Things you'll need:

  • barbeque pit and coals

  • Beer, preferably a dark sweet one, we have Abita Turbodog but really probably any will do.

  • Shrimp, medium to large, shell on, you can dehead them but it doesn't matter. Get enough for your crowd, usually a serving is 7-10 shrimp each.

  • Skewers, either bamboo or metal.

  • Lemon pepper

  • Lemons. Depending on lemon size, you may need 7-12 lemons for 2 lbs. of shrimp.

  • Cajun Seasoning salt. Tony Chachere's (sha-sheree) is best if you can get it, there are several brands, Zatarain's, Escuriex's, &c.


    Wash shrimp at the house before you go sailing, dehead them there if you don't want the heads, but don't shell them.
    Get your grill hot but not too hot, nice grey coals with some space between the coals and the cooking surface.
    While your grill is heating, take shrimp and skewer them from swimmeret side thru back, and put enough on each skewer for a serving. If you fill the skewer so there's a handhold on one end, that will be enough shrimp.
    ----)-)-)-)-)-)-)-)- kinda like this

    Set your shrimp aside on a plate and meanwhile slice lemons into rings. Slice enough lemons so that you can lay the rings/discs of lemon on the cooking surface so as to make a platform for the shrimp. Squeeze the rings onto the shrimp and then lay the ring/discs on the grill. The lemon slices will keep the shrimp from burning, impart flavor as the heat from the coals will rise thru the slices, and also keep the shrimp from drying out.

    Sprinkle the skewered shrimp with lemon pepper and Chachere's. Lay the skewered shrimp on the grill on top of the lemon slices you've laid down.

    Let them cook a couple of minutes, then flip the skewered shrimp. Keep an eye on the shrimp, as they don't take long to cook. While they're cooking, pour a little beer over them and then sprinkle again with seasoning salts. When you pour the beer over the shrimp, it will hit the coals and steam, making for flavor as well as keeping the shrimp from drying out.

    Don't worry about the lemon slices burning. They're merely a platform for the shrimp; unfortunately they do stick to the grill surface but if you're sailing then there's sand around to scrub it with.

    When done, nice and pink with firm flesh, should be about 5-10 minutes max. Serve them on the skewer to the other hungry sailors you're with out there.

    If you can't get a good dark beer or any kind of Cajun seasoning, email me at the address below and we'll see about sending you some.

    Bon appetit
    Tami trs4389@usl.edu

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