The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Seafood

Tue Mar 25, 2014

Shrimp Boil Skewers

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Shrimp Boil Skewers

From jambalaya to blackened catfish, getting myself acquainted with Cajun cuisine this past month (by way of the grill) has be fun and a bit exhilarating. That earthy, herbal, and hot Cajun spice mix has yet to do any wrong, making everything it touches all the better. To finish out this lot of recipes, I took some inspiration from a traditional shrimp boil, but instead of a giant pot of simmering shrimp, potatoes, sausage, and corn, I put all the ingredients on a stick and took them to the flames.

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Tue Mar 18, 2014

Blackened Catfish with Creole Sauce

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Blackened Catfish with Creole Sauce

A Cajun bender is a good type of bender to be on, right? A massive amount of Cajun seasoning I put together worked wonders on wings, ribs, and in jambalaya, so why stop there? If it made me love all of those things even more, could it make something I don't have much admiration for—fish—equally irresistible? I figured it could, so married the two to form the classic blackened catfish.

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Tue Oct 15, 2013

Garlic-Lime Shrimp

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Garlic-Lime Shrimp

After tackling a mega-grilling project like Sunday Gravy, I like to balance things out with a much more simple dish—which this garlic-lime shrimp certainly is. There was a time not that long ago that my seafood aversion would keep me steering clear of such a dish, but I've found by introducing flavors I cannot resist into foods I may not like, they instantly become desirable. I've come to like a lot of seafood using this approach, but in all honesty, one of the most-loved of all crustaceans—shrimp—can still be a struggle for me. So to help me over that hump, I made these with a Tex-Mex influence that I knew I would fall for, and hopefully you will too.

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Tue Sep 24, 2013

Grilled Fish in Parchment

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Meat-a-thon 3

I'm fresh off a barbecue competition this past weekend (more on how that went next week) and while gaining a notch in the waistline comes with the territory during one of these events, I returned home with a few extra this time around thanks to the abundance of fried foods that came along with the Jersey Shore location. Between my times of work and cleaning yesterday, I managed to sneak in yet another fried meal for lunch, which I instantly regretted and made me feel like I need to lighten things up for the rest of the week. That got me thinking about some grilled fish and parchment I made last year, and even though I'm not a big fish guy, I found myself really enjoying these refreshing packets of seafood.

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Tue Mar 5, 2013

Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp

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Meatward Season

My frequent trips to the chain restaurant capital that is Houston, Texas, inevitably has me dining at these shrines to American food culture fairly often. Growing up in suburbia, I admit to having a lingering nostalgia for chain restaurants, unfortunately those memories rarely seem to hold up when I revisit these restaurants as an adult—the dishes all seem to fall three or four adjectives short of their descriptions. There is one exception to this, a restaurant that wasn't part of my youth, but now is so ingrained into my personal history that I make a point of visiting every time I'm down South—Papiasito's Cantina. I'm usually in for the addictive salty chips with thin salsa and a platter of sizzling skirt steak fajitas served alongside lard-laden flour tortillas, but I've also found they make one of the few shrimp dishes (I'm not a shrimp fan) I really enjoy in the form a shrimp brochette.

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