This is the process for my throwdown entry:
Blackened Redfish: Olive oil, lemon juice, crushed red pepper, parsley, cayenne and black pepper. Marinate the filet for 15 minutes.
Fire grilled over hickory
Ready for the plate
Grilled Shrimp Scampi:
Marinate jumbo shrimp in olive oil, lemon juice, garlic, parsley and pepper for 30 minutes. Grill over medium heat grill for 2-3 minutes per side.
Ready to plate
Crawfish & Andouille ABT's
Peeled and cleaned crawfish from my own boil...
Chopped andoulli , not homemade
Stuffing: crawfish, andouille, and shredded cheddar jack
I added the membranes and seeds to the stuffing for the ABT's and wrapped them with bacon.
On the WSM for 2.5 hrs at 250 -275. Wait until the bacon is crispy.
Corn! Nuff said!
Here's the plate! It was my dinner plate that night!
Thanks for looking everyone!
Mike
Blackened Redfish: Olive oil, lemon juice, crushed red pepper, parsley, cayenne and black pepper. Marinate the filet for 15 minutes.
Fire grilled over hickory
Ready for the plate
Grilled Shrimp Scampi:
Marinate jumbo shrimp in olive oil, lemon juice, garlic, parsley and pepper for 30 minutes. Grill over medium heat grill for 2-3 minutes per side.
Ready to plate
Crawfish & Andouille ABT's
Peeled and cleaned crawfish from my own boil...
Chopped andoulli , not homemade
Stuffing: crawfish, andouille, and shredded cheddar jack
I added the membranes and seeds to the stuffing for the ABT's and wrapped them with bacon.
On the WSM for 2.5 hrs at 250 -275. Wait until the bacon is crispy.
Corn! Nuff said!
Here's the plate! It was my dinner plate that night!
Thanks for looking everyone!
Mike