- Joined
- Sep 3, 2009
- Location
- Springdale Ar
Had some fully cooked salad shrimp (100-150 per pound but this bag the shrimp are much larger than normal salad shrimp) that bought to use on pizzas and salads. Kinda burned out on salad and just craving something different. Also had some Sam's Choice spiral sliced brown sugar ham that I had smoked over hickory that had a great sweet and smokey flavor.
Looking in the spice cabinet I notice the bag of Saigon 21 and thought it would be good on the shrimp. So I got about 1 1/2 cups of shrimps defrosted and sprinkled about 2 tsp of the Saigon 21 on them and mixed up really well and let sit for about 30 minutes. While the the shrimps defrosted and marinated, I cut up a couple of slices of the ham into 1 1/2" pieces.
I melted a small amount of bacon grease in an 8 inch skillet and threw the ham in to get some heat. Once the maillard reaction began taking place on the ham, I tossed in the shrimps to warm up a little. In about a minute the smell in the kitchen was just incredible. I scooped out the ham and shrimp onto a warm, low carb tortilla and I have to say the flavor was out of this world.
I'm already planning on trying this in the future with some raw shrimp and marinade longer before cooking. The combination of flavors from the sweet, smokey ham, the Saigon 21 marinated shrimpand the bacon grease seemed to compliment each other very well. Some fried rice and stir fried vegetables would make a great meal.
Thanks,
Robert
Looking in the spice cabinet I notice the bag of Saigon 21 and thought it would be good on the shrimp. So I got about 1 1/2 cups of shrimps defrosted and sprinkled about 2 tsp of the Saigon 21 on them and mixed up really well and let sit for about 30 minutes. While the the shrimps defrosted and marinated, I cut up a couple of slices of the ham into 1 1/2" pieces.
I melted a small amount of bacon grease in an 8 inch skillet and threw the ham in to get some heat. Once the maillard reaction began taking place on the ham, I tossed in the shrimps to warm up a little. In about a minute the smell in the kitchen was just incredible. I scooped out the ham and shrimp onto a warm, low carb tortilla and I have to say the flavor was out of this world.
I'm already planning on trying this in the future with some raw shrimp and marinade longer before cooking. The combination of flavors from the sweet, smokey ham, the Saigon 21 marinated shrimpand the bacon grease seemed to compliment each other very well. Some fried rice and stir fried vegetables would make a great meal.
Thanks,
Robert