I live in Thomasville, Georgia, now. But, I lived in Tallahassee, Florida, for more than 40 years. North Florida has its own unique rhythm and mix of cultures. With Tallahassee being the state capitol and having eight colleges, you’re more likely to run into someone who isn’t from Tallahassee than a native Tallahassean. South Floridians come up here and bring a little of Miami or Tampa with them along with their love of Cuban and Caribbean food. Tallahassee used to be full of more southern country folk than you find now, but, they’re still around. Tallahassee is a short drive from the Georgia border. Make no mistake about it. You are in the deep south, the new south, and to me the most special place on earth. It’s beautiful here. There are old southern homes with tall white columns next to mission style homes with Spanish tile roofs. We have gorgeous camellias, dogwoods, and azaleas. Curtains of moss hang from our Live Oaks and Water Oaks. Need to lighten your mood? Take a drive on a sunny day down one of our canopy roads over rolling hills. Drive past a pecan orchard, a cotton field, or stop at a peach stand. Admire the view of a freshly plowed field next to an old tobacco barn surrounded by long leaf pines. Head south for a short drive to a shrimpin’ village or just a tad further to some of the most beautiful beaches in the world.
This blend of South Florida and Southern Georgia is reflected in the variety of food on our tables. Peach cobbler? Sounds good, but peach and guava pie sounds better. Shrimp and grits? Well, of course, Darlin’! But can I get a Cuban on the side (extra pickles)? Sunday dinners were southern. We'd have country fried steak with rice and gravy, sliced tomatoes, fried okra, cornbread, sweet potatoes, cream corn (silver queen, please!) and many different varieties of southern peas. And, of course, no Sunday meal is complete without a pot of greens. Cornbread and greens is a meal in itself. Grits and greens, now that's a meal. Grits are a staple here, along with friendly smiles and southern charm. But in the summer, it's shrimp. I grew up eating fried shrimp, boiled shrimp, shrimp and grits…you get the idea. When you see a cast iron skillet full of shrimp, you think seafood. I think of home and comfort, sandy feet, and sun-kissed shoulders. I hear my daddy’s drawl. My mouth waters for the blackberry cobbler I’ll enjoy after, or maybe this time, a slice of key lime pie.
New Orleans Smoky BBQ Shrimp:
2 sticks butter ½ cup olive oil ¼ cup Worcestershire Sauce ¼ cup soy sauce 4 cloves garlic, crushed or minced 1 tsp. kosher salt 1 tsp. black pepper ¼ tsp. cayenne pepper 1 bay leaf ½ tsp. dried thyme, or a fresh sprig if you have it ½ tsp. dried rosemary, or a fresh sprig if you have it ½ tsp. dried oregano, or a fresh sprig if you have it Dash of hot pepper sauce, (I prefer Louisiana) 1 TBLSP La Chinata sweet smoked paprika 2 lemons, 1 sliced, one juiced 3 pounds large shrimp, deveined with the shells and tails still on
Preheat oven to 400 degrees. Combine all ingredients except shrimp in a cast iron skillet and heat until butter is melted. Add shrimp and stir to coat. Bake at 400 degrees about 20 minutes or until tails are slightly curved, stirring a couple of times while they bake. Do not overcook.
If you're going to make this dish and make your mouth feel lucky, there are rules here that must be strictly adhered to. You must not use shrimp that has been shelled. They will be more tender and have much more flavor if you cook them with the shells and tails on. It’s easy enough here to find them with the heads already taken off, deveined but with the shells and tails intact. Never shelled a shrimp? It's better to pinch than pull. Fresh herbs, real garlic, real lemons are important. This isn’t the time for shortcuts if you can help it. The smoked paprika must be La Chinata, sweet. You can order it on line if you can’t find it locally. If you are not going to use that brand, it’s better to leave it out. Some smoked paprika can be quite bitter.You must serve with plenty of French bread for sopping up the highly flavorful juices. That’s the best part. When you’re done eating, if you don’t have a sopped dry skillet, you’re doing it wrong. You can scoop into individual serving bowls or just put the skillet in the center of the table and let everyone dig in. Make sure you put out containers for the shells. Moisten a roll of paper towels and put them on a serving tray on your table. You’re gonna need them. Enjoy!
