Justin Moore’s BBQ Shrimp
Photo credit: Kristen Barlowe
Justin Moore’s always had a thing about doing it his way. Call it stubborn redneck mettle or just the fierce commitment to blaze a trail that is inherent to people from his home of Poyen, Arkansas. This blazing sense of “Off the Beaten Path” drives his album of the same name.
A little bit rowdy, a little bit sentimental and a whole lotta roughneck, Moore has dented the country radio charts with hits including “Lettin’ the Night Roll” and “Point at You.” Moore hit #1 with “Small Town USA,” the sentimental family embracing “If Heaven Wasn’t So Far Away” and the fidelity pledge “Til My Last Day.”
And now, for the first time since bursting onto the country music scene as Billboard’s “ACM New Artist of the Year,” Moore can take some time off from all of that hard work to relax and enjoy his success … and his Big Green Egg.
Justin Moore’s BBQ Shrimp on the Big Green Egg
1 pound peeled and deveined shrimp
Cajun dry seasoning (I use Tony’s)
Good olive oil
Fresh chopped garlic
Freshly ground pepper
Red pepper flakes
Get the EGG to 400-450°F (204-232°C).
In a bowl, mix shrimp with all ingredients. Amounts of each depend on your taste … I like mine spicy, so I use a fair amount of Cajun spice and pepper flakes. Don’t drown in olive oil, but make sure each shrimp is covered. Use skewers for cooking on the EGG. Cook 3 to 4 minutes per side, then close all vents, and cook for 2 more minutes for a nice smoke flavor.
Serve over pasta, or as an appetizer with toasted French bread.