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Makes 6 servings

Ingredients:
1 packet of River Road “BBQ shrimp” seasoning
2 sticks butter (will divide this up)
2 green bell peppers
1 large onion
2.5 lbs peeled and de-veined shrimp
16 oz whole mushrooms
Slap ya mama seasoning
Worcestershire sauce
Lemon juice

Directions:
Prepare shrimp and set aside (peel and de-vein them if they aren’t already, keep them cold)
Cut up the bell pepper and onions into desired size, you can do large bites or small
Melt 4 tbsp butter in large saute pan
Saute down bell pepper and onions until translucent/soft but not too soft because you don’t want it to turn to mush when you bake your shrimp
Add mushrooms to saute down with them
Add slap ya mama seasoning to taste

Get a 13x9 pan and lay your shrimp out, not overlapping
Pour the seasoning pack on top
Pour the bell pepper, onion, and mushroom mixture on top, stir it around to mix the seasonings
Add Worcestershire on top (about 4 tbsp)
Add lemon juice on top (about 2 tbsp)
Cube up butter and place all over the top of the shrimp (you should have a stick and 2 tbsp)
Bake for 10 minutes, take out and stir
Bake for another 10 minutes, take out and plate!

1
Lay out all your ingredients.
2
Start with the grits! Melt two tbsp butter, add corn and jalapeños. Cook for about 5 mins.
3
Add water according to the grits package, bring to a boil.
4
Add grits and cook according to package.
5
Once grits are cooked, add cream cheese, spices, heavy cream and cheddar.
6
Start on the shrimp! Sauté green bell pepper, onion and mushrooms in 4 tbsp butter.
7
Line shrimp on baking sheet and cover with spices from river road packet.
8
Cook on 350 for 20 minutes (or until shrimp are cooked.
9
Stir around to mix!
10
Assemble and serve with grits and lots of French bread!
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