Host Rus Jones, Smoky Ribs BBQ & Southern Cuisine, docks The Southern Lady near Deer Island and cooks up a pan of Gulf Coast shrimp. Along for the ride and probably for the eatin’ too are Derek and Chad, Rus’s shipmate sons.
With a slight rocking of the boat, Rus handles easily a couple dozen shrimp, slicing open and de-veining them with the help of a good pair of kitchen shears. The incision, according to this practiced sea culinarian, eliminates the grit found in the prawn’s body. And the opening allows seasoning to be fully absorbed into the meat.
With a mind to presentation, Rus opts for leaving on both head and shell. The beautiful result of doing so is seen at the end of the video.
BBQ Shrimp, the naming for which the cook takes no credit, aren’t actually barbecued at all. But, the preparation of this dish does begin and end with a delicious sauce. Melted butter welcomes familiar dried herbs–thyme, oregano, rosemary, and paprika–that mingle in the cook’s hot skillet. These seasonings are accompanied by pepper of three types and garlic and onion powders. Into this pre-mixed blend, Rus adds Worcestershire sauce, beer, and fresh, minced garlic.
The creative seafarer serves this New Orleans treat, pink to perfection, with a couple teaspoons of the cooking sauce and two nice-sized pieces of French bread for sopping. The smell of sea air, Gulf produce, herbs and spices, and the company of a good, hungry crew extend the life of Southern culture and cuisine.
A list of ingredients that flavor Smoky Ribs’ rendition of this well-known sea delicacy is included on Rus’ YouTube channel.
Visit son Chad’s YouTube Channel to learn more about sailing the Southern Lady on the Gulf and beyond.