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Need good cajun or blackening rub for shrimp

Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston

Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 1,615
    edited July 6
    GoldenQ said:
    Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
    Paging @nolaegghead and @SGH

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • johnnypjohnnyp Posts: 3,237
    GoldenQ said:
    Has any tried Dizzy Pig Cajunish on fish or shrimp and also what do you recommend for shrimp.    I like to cook them on blackstone without shells for use in shrimp and grits or for use in pasta dishes
    Bayouish is really tasty.  Not very traditional as a blackening seasoning, but I like it regardless.
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • JNDATHPJNDATHP Posts: 319
    edited July 7
    We really like this...and like the label states, it contains no salt meaning a can lasts a long time and we can control our salt intake. I believe we found it at a Rouses grocery store in Louisiana although it is available on the Internet. 


    Michael
    Large BGE
    Reno, NV
  • GoldenQGoldenQ Posts: 337
    I went with cajunish from Dizzy Pig      Thanks
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • Photo EggPhoto Egg Posts: 8,397
    edited July 10
    Don't let the redfish label fool you.
    This is a Classic for good reason.
    Remember, fresh shrimp is great. Don't over power it with seasoning.
    Let your shrimp warm up just a bit and let the higher heat blacken the shrimp.
    Perfect for your Blackstone.

    Thank you,
    Darian

    Galveston Texas
  • GoldenQGoldenQ Posts: 337
    Thanks Darian
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
  • SGHSGH Posts: 25,177
    Photo Egg said:
    Don't let the redfish label fool you.
    This is a Classic for good reason.
    Remember, fresh shrimp is great. Don't over power it with seasoning.
    Let your shrimp warm up just a bit and let the higher heat blacken the shrimp.
    Perfect for your Blackstone.

    Agree 100%. For “blackening” it’s hard to beat Paul Prudhommes products. I use them religiously.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • stv8rstv8r Posts: 724
    Try JO #2 from J.O. Spices jospices dot com
  • stv8rstv8r Posts: 724
    not blackened but amazing shrimp seasoning

  • EggcelsiorEggcelsior Posts: 14,112
    stv8r said:
    Try JO #2 from J.O. Spices jospices dot com
    JO is essentially what Old Bay used to be when it was made by the Chesapeake Bay Spice Co. Great stuff.
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