Cookbook Thursday: Marinated Gulf shrimp on the grill from 'Mr. Dickey's Barbecue Cookbook'

Pelican Publishing out of New Orleans produces quite a few cookbooks each year, including many on Louisiana cuisine. Here’s one from our neighbor, Texas, featuring 100 recipes and pointers from ribs to cocktails — “Mr. Dickey's Barbecue Cookbook: Recipes from a True Texas Pit Master” by Roland Dickey and Polly Powers Stramm.

Dickey hails from a barbecue legacy, the son of Travis Dickey who opened the first Dickey’s Barbecue Pit in Dallas in 1941. Today, Roland Dickey and his brother, T.D. Dickey Jr., continue the business that has expanded throughout the Dallas/Fort Worth area with franchises.

            Co-author Stramm is an award-winning journalist whose work has appeared in such publications as USA Today, Time, Newsweek and People. Her other works with Pelican include “St. Patrick’s Day in Savannah.”

Photographer Robert M. Peacock has photographed for publications such as Southern Living and Coastal Living. He is also the photographer for “Dallas Classic Desserts,” “San Antonio Classic Desserts” and “The Big Texas Steakhouse Cookbook,” all from Pelican.

Grilled Shrimp

From “Mr. Dickey's Barbecue Cookbook: Recipes from a True Texas Pit Master”

30 (5 shrimp per kabob) raw Gulf Mexican shrimp, cleaned and pealed

Juice of 3 lemons

2 teaspoons coarse salt

2 teaspoons fresh ground black pepper

2 teaspoons cayenne pepper (optional)

2 to 3 tablespoons olive oil

            Directions: Marinate the shrimp in the refrigerator for 1 hour in the lemon juice, salt, both peppers and olive oil. After an hour, thread the shrimp onto the kabob skewers so they are close together or they'll dry out very quickly while cooking.
            Grill the shrimp kabobs over red hot coals for about 2 minutes, then turn and baste with the marinade. Cook for another minute, then turn the kabob over and cook for another 3 to 4 minutes. You'll know the shrimp are done when they are completely pink. If the middles are not turning pink, you can separate the shrimp a little on the skewers. Do not overcook shrimp or they'll become rubbery. Baste again with the marinade before removing them from the grill. Place them on a platter and serve hot.

Chere Dastugue Coen is the author of "Forest Hill, Louisiana: A Bloom Town History," "Exploring Cajun Country: A Historic Guide to Acadiana" and "Haunted Lafayette, Louisiana" and co-author of "Magic's in the Bag: Creating Spellbinding Gris Gris Bags and Sachets." She also writes Louisiana romances under Cherie Claire, including "A Cajun Dream" and "The Letter." Write her at cherecoen@gmail.com.