Welcome to another of Kev’s cooking with cast iron. In this episode I am cooking what happened to be in the fridge. Some Fresh Gulf Shrimp and two (yep just two) Stone Crab claws.
Today we are cooking up Cajun shrimp in a Lodge cast iron skillet over charcoal, with Stone crabs and cheesy grits.
For the grits, it is up to you, slow cooked, 5 minute, or instant.
I slow cook mine in a Lodge cast iron pot, for about 40 -50 minutes, with butter and a dash of salt.
What you need for this meal:
3 tablespoons butter, 2 garlic cloves, minced, 1/2 cup amber beer – I use local Islamorada Beer Companies – Sandbar Sunday Beer,1 teaspoon Worcestershire sauce, 1 teaspoon pepper,1/2 teaspoon salt,1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, crushed, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon cayenne pepper, 1/8 teaspoon dried oregano, 1 pound uncooked large shrimp, peeled and deveined.
If you want more spice and a sweet taste to the Cajun seasoning outlined above, try adding a local hot sauce from your area, here in the Keys, I use Bone Lee’s Gourmet Hot Sauce, it adds extra zip to many of my dishes. I used 3 or 4 tablespoons of Bone Lee’s Gourmet Hot Sauce, but you can use the whole bottle if you want to.
Mix beer, Worcestershire sauce and seasonings in a bowl. set aside
In a large cast iron skillet, heat butter over medium-high heat, once melted add garlic; cook and stir for a bit, add beer, seasonings,Worcestershire sauce, and if you want Bone Lees; bring to a boil.
Melted butter and garlic.
Cook 2 – 3 minutes, stir until pink and turnover stirring.
How I crack Stone crab. I use the end of a table knife.
I add the Stone crab to the skillet, place it in the melted butter Cajun seasoning, flip after a second or two the removed.
Stone crab is sold precooked. You do not need to cook it. I happen to like it seasoned and slightly warm.
Finished, now add the shrimp and Stone crab to a bed of cheesy grits and enjoy
My good friend Charles watching the grilling and crab claw cracking.
Dinner time, bon appetit
Thanks for tuning in to Kev’s Key Largo Living.
I hope you enjoy making this dinner. Kev