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Cast iron is my favorite cookware and when I heard Lodge was coming out with a Cast Iron Cookbook I knew I would love it. Boy was I right. This cookbook is packed with down home cooking, just my style. Everything from breads, to desserts, sides, to main courses, all cooked up in cast iron.
The recipe I chose to share with you is Barbecue Shrimp over Rice from Sheri Castle, a food writer and cooking teacher in Chapel Hill, North Carolina. I was pleasantly surprised to find that I had everything for this recipe in my pantry and shrimp in the freezer. I am pretty picky about my barbecue but I am always excited to try another version so I thought this would be a great recipe to try. It came together very fast making it a perfect weeknight meal. The kids loved it as much as my husband and I did. It is a recipe I will make again. It is bursting with flavor.
The Virtual Potluck is serving up many different recipes from The Lodge Cast Iron Cookbook today and each of us has a cookbook to giveaway as well. Be sure to visit 30A Eats for the full round-up. I have quite a few pages marked that I can’t wait to try, like the Fresh Peach Crumb Coffee Cake, doesn’t that sound delicious?
AND WE HAVE A WINNER! Denise Terry: ” I like the sound of the blueberry peach skillet pie. Just ordered a Lodge 12 1/2 in skillet yesterday. Can’t wait to get it!”
To enter to win The Lodge Cast Iron Cookbook:
- Visit other Virtual Potluck Lodge Cast Iron Posts and tell me which recipe you would most like to try.
- Follow Lodge Cast Iron on facebook.
- Follow Lodge Cast Iron on twitter.
- Follow Miss in the Kitchen on facebook.
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- Subscribe to Miss in the Kitchen by email or RSS.
Leave a comment for each. Entries will be received through April 8th. US entries only. Winner will be chosen at random.
Barbecue Shrimp over Rice
- 2/3 cup tomato sauce
- 2/3 cup ketchup
- 1/3 cup unfiltered cider vinegar
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cracked or coarsely ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper or to taste
- 2 1/2 to 3 pounds extra-jumbo shrimp (16 to 20), peeled and deveined
- 1/2 cup butter, cut into small pieces
- Hot cooked long-grain rice
1. Stir together first 15 ingredients in a large bowl. Add the shrimp and toss to coat.
2. Heat a large cast iron skillet (preferably large enough to hold the shrimp in a single layer) over high heat until very hot. Carefully pour in the shrimp and sauce. (Watch out for spatters!) The liquid should boil and hiss.
3. Cook, stirring well and scraping the sauce from the bottom of the skillet, until the shrimp begin to turn pink and the sauce thickens, depending on the size of the shrimp, about 2 minutes. Remove the skillet from the heat and add the lemon juice and butter. Stir until the butter melts and the shrimp are cooked through.
4. Serve immediately over plenty over plenty of hot rice to soak up the delicious sauce.