Jumbo grill Gulf Coast shrimp turned out mighty fine and very simple to cook. If you can’t find head-on shrimp or gulf shrimp, it’s okay to use what’s available. Keep readingThe dirty rice is okay but not dirty rice per a Cajun's typical recipe.
In a medium heated saucepan spray some no stick spray (if needed) and drop in pork sausage.
Cook pretty hard to where you get dark brown crispy pieces. The more the better.
Drain pork and set aside.
Put the dirty saucepan back on heat, add a shot of oil, then the trinity (onion, bell pepper, celery).
Add salt while stirring trinity. Cook until onions turn translucent (non crunchy).
Add cooked pork, chicken broth, and rice in trinity. Mix it up.
Set heat to a simmer and cover for 10 minutes.
This is a good time to start shrimp.
Stoves vary in heat ranges. All four of my burners register different heat when set at same settings. Your simmer should be a week one to prevent bottom rice from burning. You might want to check and stir dirty rice at five minutes.
At 10 minutes check if rice is done and taste test for salt. Depending on weather conditions it can take my rice extra time to cook.
When ready set aside.
Shrimp To Plate
Peel shrimps body armor “rings” from head to tail leaving head and tail on at your preference.
Carefully cut line on back of shrimp to expose and remove crap line. Clean with cold water, carefully if you're keeping head and tails.
Cover shrimp with Cottonmouth leaving a pinch for plating.
Now these were done on a cast iron grill pan but I’d rather had them charcoaled.
Get your grill pan to medium high heat.
Spray no stick and lay in shrimp.
Cook shrimp for about 1 minute per side and pull.
Put butter, cilantro, garlic in bowl, and heat for about 30 seconds.
I took a cereal bowl and filled it with dirty rice.
Placed dinner plate on top of bowl upside down.
Flipped the two together so plate is now upright and bowl is upside down.
Removed bowl leaving perfectly shaped mountain of rice on plate.