Using a pastry brush, coat the shrimp evenly with the marinade. Allow shrimp to marinate for 20 minutes. Sprinkle the shrimp with the old bay seasoning and black pepper.
Prepare the grill. Place a grill screen on top of the grill and preheat. Place the shrimp on the grate over direct high heat and cook for 6-8 minutes, turning once.
Place the cooked shrimp on a bed of dirty rice and top with the Creole beurre rouge
Yield: 6 servings
Heat the bacon fat in a 1-quart sauce pot over high heat. Add the ground beef and pork and brown. Stir in the vegetables and garlic and continue to cook 5-6 minutes. Stir in the seasoning and rice and cook until the rice is thoroughly heated. Stir in the pork stock and reduce heat to low. Cover the sauce pot and cook 18 minutes.
Yield: 3 cups
Creole Buerre Rouge
In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for five minutes. Add tomatoes and cook five minutes longer. Add wine and reduce by half. Add chicken stock, vinegar, bay leaf and oregano and simmer 15-20 minutes, until the sauce turns into a thick paste.
Lower the heat, and using a wire whisk, begin incorporating the butter cubes, 2-3 at a time. Stir constantly to prevent the sauce from separating. Once all butter is added, stir in the black pepper and remove from the heat.
Store in a warm place (120 degrees) until needed.
Yield 6-8 servings