So I snuck out to a local "bridge" the other evening and yes this involved shrimp. And this is the result, Mangrove Snapper, my favorite!
All filleted up nice.
Covered with a little grape seed oil, GBP, Cayenne, celery seed.
Then just for fum I added a little Mad Hunky Rub.
On the grill we go, the gasser - no time for charcoal.
Fresh off the grill.
And all plated up with some homemade Mac and smoked Colby cheese with broccoli. And a fresh from the oven Rosemary, Parmesan and Gruyere bread stick!
Yummm...diner!
Bridges, Pilings and Shrimp!
Bridges, Pilings and Shrimp!
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
Re: Bridges, Pilings and Shrimp!
Now That is "FOOD PORN"..........I've got a major "Foody".....very nice Mark.....
"I want to help the helpless, but I don't give a damn about the clueless anymore!
Re: Bridges, Pilings and Shrimp!
Loves snappa!
Senior Exalted Pro Staff Member of the Paddle-Fishing.com Kayak & Canoe Anglers Club
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.
"SANCTUARY!!!"
Capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.
- Urban Legend II
- Posts: 91
- Joined: Thu Jan 27, 2011 12:56 pm
- Location: Winter Garden, FL via Fort Stewart, GA
Re: Bridges, Pilings and Shrimp!
Very Nice!
Hobie Pro Angler 14
"Calling fishing a hobby is like calling brain surgery a job"
"Calling fishing a hobby is like calling brain surgery a job"
- size matters
- Posts: 115
- Joined: Tue May 24, 2011 8:08 am
- Location: Englewood, Florida
Re: Bridges, Pilings and Shrimp!
ok mark... yes you are invited to my next planned fishing camping trip.. just bring along those seasonings and we will eat like kings...........lol
"President of the Dink Fishing Club"
Re: Bridges, Pilings and Shrimp!
size matters wrote:ok mark... yes you are invited to my next planned fishing camping trip.. just bring along those seasonings and we will eat like kings...........lol
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?
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- Posts: 86
- Joined: Thu Jan 06, 2011 12:41 pm
Re: Bridges, Pilings and Shrimp!
How do you do the mac & smoked colby with broc? Never heard of that one before.
Re: Bridges, Pilings and Shrimp!
I have a cold smoke cabinet and smoke generator(s). This is part of a post but you'll get the idea.
Somehow that looks like coleslaw but.......
Da cheese is ready! Oh forgot about the sprinklers - no harm done!
An out on ta da counter.
Packaged up for the frige!
That's a lotta smokey cookin goodness right there. It will go into my home me Mac-N-Cheese, Dip, Bread, Chicken Scallopine and any thing else my pea brain muttles up.
Mac N Cheese
Ingredients
1 pound pasta shells
4 tablespoons butter
1/2 onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons Dijon mustard
2 cups shredded 5-cheese Italian blend ( I use 2 cups smoked Cabot Cheddar)
Directions
Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
Somehow that looks like coleslaw but.......
Da cheese is ready! Oh forgot about the sprinklers - no harm done!
An out on ta da counter.
Packaged up for the frige!
That's a lotta smokey cookin goodness right there. It will go into my home me Mac-N-Cheese, Dip, Bread, Chicken Scallopine and any thing else my pea brain muttles up.
Mac N Cheese
Ingredients
1 pound pasta shells
4 tablespoons butter
1/2 onion, finely chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
3 cups whole milk, warmed
2 teaspoons Dijon mustard
2 cups shredded 5-cheese Italian blend ( I use 2 cups smoked Cabot Cheddar)
Directions
Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.
"Likes smokey old pool rooms N clear mountain mornins. Little warm puppies, children and girls of the night"?