BBQ Shrimp: A Quick Cajun Favorite

BBQ Shrimp: A Quick Cajun Favorite

Sarah Fromenthal, EvoOutdoors Team Member

www.evooutdoors.com

Do you love seafood, spices, butter, and crusty bread and want a quick weeknight meal (approximately 20 minutes total)? Well this is a meal that will quickly grab your heart by the tastebuds! Unlike the name suggests, this is far from your traditional ” BBQ” and requires no grill or BBQ sauce. Also, be warned in advanced that this is a finger food that is NOT meant to be neatly eaten, but instead, it encourages finger licking.

Now the original version that I have indulged in over the years contains an inordinate amount of butter, but I have knocked the butter content down from a pound of butter to under an individual stick of butter. Its also traditionally served with crusty bread to sop up all of the juice, but since we are going healthier I chose to use lightly steamed cauliflower.

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You will need:

  • About one stick of butter (my conscious only allowed me to use about 3/4 of a stick)
  • One can of your favorite beer
  • 1/2 Cup of green onion
  • 1/3 Cup of Worcestershire sauce
  • 1 Tbsp of liquid crab boil (I use Zatarain’s)
  • 1 Tbsp if cayenne pepper
  • 1 Tbsp of red pepper flakes
  • 1 Tsp of hot sauce (I’m partial to Louisiana Hot Sauce)
  • 1 Tbsp of kosher salt
  • 1 Tbsp of black pepper
  • 1 Tbsp of dried thyme leaf
  • 1 Sprig of fresh rosemary
  • 6 Cloves of minced garlic
  • 2 whole bay leaves (remove before serving)
  • 1 Lemon
  • Approximately one pound of large shrimp- de-headed but not peeled (the peelings enhance the flavor)
  • Juice sopping option (crusty bread, cauliflower, etc)

Melt the butter on a medium heat in a large saucepan. Once melted, add the beer and allow to simmer until some of the beer begins to evaporate. Once the beer is slightly reduced, add the green onions, garlic, bay leaves, Worcestershire, crab boil, cayenne, red pepper flakes, salt, pepper, thyme, rosemary sprig, and hot sauce.

Roll the whole lemon on the cutting board before cutting in half to release its juices, then squeeze the juice of the halves into the pan then drop in the whole lemon (don’t let the seeds fall in because it will add an unwanted bitterness).

Stir all the ingredients well and let them come to a low boil without allowing it to smoke. If for some reason you think it needs more liquid, add additional beer.

When ready, add the shrimp in but be sure they are laying in one flat layer to ensure they cook evenly. After approximately two minutes depending on size, flip them over and allow that side cook until shrimp is all evenly pink in color but not overcooked. Remove the bay leaves, then pour all this deliciousness into a large plate and serve with your favorite bread (or other option to soak up the juice) with a handful of napkins!

Enjoy!

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Sarah Fromenthal was born and raised in Southern Louisiana and has a strong passion for hunting, fishing, the outdoors and cooking.

 

Women’s First Lite Merino Wool Base Layers Review

Women’s First Lite Merino Wool Base Layers Review

By EvoOutdoors team member Andrea Haas

Original Post: Huntress View

When I first started hunting about 10 years ago, my hunting attire consisted of bulky men’s camo over a couple pairs of long johns as base layers, depending on the weather. Needless to say, that system just didn’t work for me and I was happy to see that soon women’s hunting apparel companies started to appear, like SHE Outdoor Apparel and Prois. But one thing was still lacking for me: good quality women’s base layers.

Base layers are crucial when the temperatures really start to drop in the winter and can either make or break a hunt. I spend hours in the tree stand and need to be able to withstand the elements, rather than being forced to pack up and head home at prime time because I’m too cold. This happened to me last season and cost me a very nice 9 point with my bow.

Thankfully in 2015 First Lite came out with new Merino Wool base layers specifically for women and I was able to put them to the test. Over the years I have tried a few other brands of base layers but I feel none of them performed as well as the First Lite base layers did in regards to thermoregulation, scent control and moisture wicking ability, which is exactly what Merino Wool is known for. They were soft and comfortable without any itching like what you may think of when you hear the word “wool”. Not only did they perform well in the cold, they did just as well in temperatures over 80 degrees by wicking away moisture; I didn’t sweat at all while walking to my tree stand. I was extremely impressed!

Base Layer Options

Firstlite collage

Lupine Crew Top and Larkspur Full Length Bottoms in Sage Green

The Syringa Shorts can be worn underneath your full length bottoms as undergarments, or can be worn alone as a base layer in warmer weather under your outer layer pants.The top layers consist of the Lupine Crew Top and Artemis Hoody, and the bottom layers consist of the Larkspur Full Length Bottomsand the Syringa Short. If you are considering purchasing the base layers, I would at the very least, recommend the Lupine Crew and Larkspur Bottoms.

The Artemis Hoody can be worn as a base layer top, or over the Lupine Crew top as a mid layer.

Artemis Hoody with Lupine Crew Top underneath, and Syringa Shorts

Artemis Hoody with Lupine Crew Top underneath, and Syringa Shorts

I used the sizing chart on the First Lite website to determine what size I needed based on my measurements. I am 5’3”, 110 pounds and I went with an XS in the Larkspur Full Length Bottoms and the Syringa Short, and a Small in both the Lupine Crew Top & Artemis Hoody. I originally ordered an XS in the Lupine Crew top but it was just a little smaller than what I like so I ordered a small instead and it fit perfect.

Sizing/Fit

I found that the bottoms fit best when I went down a size smaller than what I would normally wear, and that the tops fit best when I went up a size larger. The bottoms seemed to stretch out just a tad after being worn a time or two, but shrink back to normal after being washed. I love that the waistband on the bottoms stretches with you and does not dig in too tight on your hips or mid section, creating the dreaded “muffin top”. Both of the tops have thumb holes in the arm cuffs for added warmth and concealment, and helps keep them from rolling up whenever you put on your outer layers.

These are available in sizes XS to XL.

Color Options

There are 3 solid colors available (Black, Golden and Sage Green) and 4 camo patterns (ASAT, RealTree Xtra, RealTree Max-1 and First Lite Fusion). I ordered my base layers in Sage Green and the Artemis Hoody in the new First Lite Fusion camo pattern.

Artemis Hoody in First Lite Fusion

Artemis Hoody in First Lite Fusion

First Lite Accessories

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Talus Fingerless Merino Glove in Dry Earth

There are several other First Lite apparel items that have became my hunting staples, the Talus Fingerless Merino Gloves, theMountain AthleteCold Weather Sock and the First Lite Beanie. The gloves have open fingers, which I prefer for bow hunting, and have worked great for me all season long. In late season when it gets colder, I recommend either a full glove, or adding a hand muff for added warmth. The socks work great to wick away sweat which is great for both warm and cold temperatures. The beanie is fairly lightweight & what I like to wear during early bow season when it is still pretty warm.

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First Lite Beanie and Lupine Crew

The First Lite Women’s Base Layers have played a crucial role in my hunting success this season. I’ve been able to hunt more comfortably in both the cold and the heat, and have even noticed a big decrease in the amount of times I have been winded by deer thanks to the merino wool’s natural resistance to odor. I highly recommend these for any female hunter looking to extend their time in the field!

Success In The Field

Pheasant Hunting: I wore the Lupine Crew & Artemis Hoody

Pheasant Hunting: I wore the Lupine Crew & Artemis Hoody

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Rifle season doe: I wore the First Lite Lupine Crew top, Larkspur Bottoms & Talus Fingerless Gloves

Duck Hunting: I wore the Lupine Crew, Artemis Hoody and Larkspur Bottoms

Duck Hunting: I wore the Lupine Crew, Artemis Hoody and Larkspur Bottoms

First Lite products available at EvoOutdoors.

Get to know team member Andrea Haas via her hunting blog and Facebook page called Huntress View where she shares her hunting stories and gives hunting tips and advice. “I feel that more women will become involved in hunting and the outdoors if they are able to learn about it from other women.” -Andrea Haas

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Going Greek: Venison Gyros

Going Greek: Venison Gyros

Adam Parma, EvoOutdoors ProStaff

Kristin Parma, EvoOutdoors Media

“Gee-ro”

“J-eye-ro”

“Hee-ro”

I still don’t know how to pronounce it however, no matter which pronunciation you decide, the Gyro sandwich has been deemed an American-Greek fast food staple. Served at festivals, carnivals and a select number of Mediterranean restaurants around the United States, the Gyro sandwich is a delicacy that I don’t often get to eat, but absolutely savor when I do.

According to Whats Cooking America the Gyro type of sandwich has been known, and sold on the streets of Greece, the Middle East, and Turkey for hundreds of years. Greek historians believe that the dish originated during Alexander The Great’s time when his soldiers used their knives to skewer meat that they turned over fires. Even today, a proper gyro is made with meat cut off a big cylinder of well-seasoned lamb or beef on a slowly rotating vertical spit called a gyro.

I don’t know about you but I don’t have a slow turning vertical spit in my kitchen. Heck, I barely have a kitchen! If you’re anything like us, you like to think outside the box when it comes to your wild game meat. After all, you worked hard to harvest the animal and what better way to honor your hard work than to experiment with different recipes.

Here is our own take on a venison gyro, or as Adam calls it a “Deer-ro”

Ingredients:

2 lbs venison steak- any cut.

We used a package of deer venison steak at the very bottom of the freezer…you know, that package that is unmarked and questionable. The one that clearly you were either too tired to label during processing or didn’t even know what to call it. Any cut and type of venison meat will do, from deer to exotic game.

Olive oil

Unsalted butter

1 white onion

Salt, pepper, turmeric, paprika, cayenne, garlic and any other spice combinations you may like- oregano and mint would be good!

Pita bread

Feta Cheese

Tzatziki sauce

Typically you can buy tzatziki sauce in your local grocery store. Store bought has a very strong dill flavor and I like mine a little more diluted. Click on the link for an EASY TZATZIKI recipe which you can tweak to satisfy your pallet.

Roma tomato, sliced

Romaine lettuce, shredded

Hot sauce- Because we live in the South y’all

Directions:

1. Thinly slice one white onion and the venison steak.20151130_183658

2. Season with spices. 20151130_185330

 

3. Using a cast iron skillet, heat and coat pan with olive oil and a tablespoon of butter.  Add. venison and onion mix. Sear venison on both sides, making sure not to overcook but letting a crust form on the edges of the meat (that will give it the true gyro texture!). Add more olive oil/butter as needed. 20151130_1856134. Assemble sandwiches by heating pita bread. Layer tzatziki sauce, meat and onions, lettuce, tomato, feta cheese.

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Add hot sauce for a spicy kick!

5. If you are feeling really creative, wrap your Gyro sandwich in foil for that real street food feeling. Enjoy!

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Kristin and Adam Parma pose for Christmas portraits on their ranch in Adkins, TX.

Adam and Kristin Parma co-own the Czech Out Ranch in Adkins, Texas.