Originally Posted by KCUnited:
Same day jumbo shrimp pulled from the Sea of Cortez wrapped around andouille over red beans and rice
Here is a grilled shrimp recipe I created that kicks ass.
2 pounds jumbo shrimp cleaned and deveined, heads can be on or off
Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha
Whisk well and soak 30 minutes
Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste
Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.
Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.
Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree
Mix well in food processor and top with finely chopped cilantro leaf [Reply]
Originally Posted by scho63:
Here is a grilled shrimp recipe I created that kicks ass.
2 pounds jumbo shrimp cleaned and deveined, heads can be on or off
Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha
Whisk well and soak 30 minutes
Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste
Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.
Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.
Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree
Mix well in food processor and top with finely chopped cilantro leaf
I brought back a couple kilos (of shrimp) so I'll give this a try [Reply]
I believe that ribeye is traditional, and usually the cut that I use. I remove that eye of fat in the middle though. Dice it up and melt it down to tallow in the pan. Cook the steak in that.
I'm also partial to skirt. I tenderize it a bit first or marinade it in beer and lemon/lime juice for 30 minutes to 2 hours.
Strip, flank and flat iron works; anything with good beefy flavor. Filet tends to be very tender but not as beefy.
Inch to inch and a half is pretty standard. I slice my steaks on the bias.
I like ciabatta bread; holds up fairly well and goes great with all that olive oil and parm. Any crusty bread will do though. [Reply]