Grilled "Tail and Feather" Cajun Shrimp

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What's the best way to enjoy a summer day in the south? Well we do it with fresh Gulf shrimp, family, friends and a cold drink. We love to cook this dish after a long day on the water or while hanging around the pool.

2-3 lbs medium shrimp.1/3 cup light beer. 2 tbsp Tail and Feather Rub. 2 tsp lime juice

Mix all ingredients until mixture becomes a paste, and seasoning is fully dissolved. Coat shrimp with mixture and let marinate in the fridge for 30 mins. Prepare your grill or stove stop to high heat and coat bottom of cast iron skillet with butter or olive oil. Place shrimp in hot pan and sear both side, then add rest of marinade and butter or olive oil and let simmer for 5 mins. Let shrimp cool then pour over rice and enjoy.

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