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Gina’s spicy jumbo shrimp

Serves four Servings


  • 1 tablespoon vegetable oil
  • 1/2 cup diced tasso ham, a spicy smoked cajun ham
  • 1 pound u-10 gulf shrimp, peeled, deveined, tail on
  • 1 tablespoon neely’s bbq rub
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon thyme leaves
  • 1 teaspoon lemon
  • 2 tablespoon unsalted butter
  • 2 teaspoon hot sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon shallot, minced
  • 1 clove garlic, peeled, minced
  • 1/2 bunch scallions, washed, minced, green part only
  • 2 bunch tomatoes, concasse
  • 1/2 bunch parsley, washed, chopped, leaves only


Baking Directions:

Heat a heavy sauté pan over high heat.

Add the vegetable oil to the pan and sauté the shrimp for between three and four minutes or until pink.

Remove the shrimp and reserve warm.

Add the ham and half of the butter to the same pan and cook for two minutes.

Add the shallot, garlic and scallions and cook one minute more.

Add the tomatoes, Neely's BBQ seasoning, oregano, cayenne pepper, thyme leaves, parsley, lemon juice, hot sauce and Worcestershire sauce to the pan.

Add the shrimp back to pan along with remaining butter and toss well to coat.

To serve mound the grits in the center of a plate and pour the shrimp and sauce over.

Sprinkle more scallions if you wish.

Add salt and pepper to taste.

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