Recipes

Al’s American River Cajun Shrimp

1 Lb. Shrimp (shelled and deveined)

Butter 1 tsb.

Garlic salt

Blackened Spice (Cajun’s Choice)

Olive Oil 2 tbls.

Butterfly the shrimp.

Put frying pan on medium high heat, add 1 tsb. butter, and 2 tbls. Olive Oil. Add shrimp to pan along with garlic salt and blackened spice. Cook quickly just before removing add spice once again. This part is optional this adds heat, aka original recipe (Gil’s favorite). If you don’t like it that spicy, leave that step out.

Note: As you might have guessed, there is no Cajun spice is Cajun Shrimp. To dress it up some you can add diced green onions. And substitute Diced garlic instead of garlic salt.

I hope everyone at The Social Boater enjoys the Shrimp.

(Note from the Boater Guy - Thanks Al for the recipe.  We miss you making that great shrimp and what a treat it always was. Yum Yum)

Ribs with Big Dicks Dry Rub

Ribs are always great on the boat, but it can be tricky if you put the BBQ sauce on too early because all the sugar in the sauce can burn so easily.  While I love the BBQ sauce

I have tried a lot or sauces and rubs on my meat :) but the Big Dicks is the best dry rub I have found.  They are a local put together rub so you have to get it from their web site but the effort is worth it.  They also provide some rub for Pot Luck!  Anyway just apply liberally before cooking and you can add a little more while it is cooking.  Then enjoy.  Big Dicks Dry Rub Web Site