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Recipe: Garlicky Butter Shrimp On The @WeberGrills Q
Shrimp were on sale at East Gloucester Stop and Shop and I was in the mood for something light after smashing down a decadent steak sandwich for lunch.
Kate whipped up a salad and I was in charge of the shrimp.
One of the things about grilling shrimp is you want them pretty dry like the way you want chicken so you can get that char on the outside without drying out the inside.
So I treat them the same way patting the meat (shrimp) dry with a paper towel while preparing the marinade.
The marinade? Very simple- a half a stick of buttah melted in the microwave, a couple of turns of EVOO, salt, pepper and three heads of minced garlic.
Mixed the marinade ingredients together and tossed the patted down shrimp in to soak for a bit.
Grill on high to preheat, grates seasoned with cooking spray and then to skewer the shrimp.
I like to raft the meat so it doesn’t spin on the skewers. This way when you flip them they flip all at once.
On Kate’s she asked for the Paul Prudhomme Blackened Fish Rub. I went with the McKormick’s Gruillmates Mesquite.
The Weber Q1200 is perfect for getting home from work and wanting to do a quick cook.
A couple of minutes per side and a garlic butter mop on each turn to keep them moist is all it took.
Kate mixed up a fantastic salad. I dressed it with Briannas Home Style Dressings Blush Wine Vinaigrette.
This is the seasoning we used for Kate’s –
Purchase here-Magic Seasoning, Blackened Redfish Magic 24 oz
And my new go-to McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
Steak sandwiches on the @WeberGrills Q
First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Amazeballs!
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Clean, simple and ready for Baseball caps 🙂
CULINARY FIGHT CLUB VIDEO WITH CRAIG KIMBERLEY AND DAN LANE OF GRAND SMOKE RAILROAD
The top video has all the audio. The Facebook video (the second video in this post) muted sections where there is background music that was being played at the event.
We’re heading to Woburn Monday Night To Cheer On Craig Kimberley and Dan Lane @grandsmokerailroad Who Are Competeing In @culinaryfightclub August 5th at The Matador in Woburn!
Lunch at the dock @biancosausage sausage, pepper and onions and fried potato crisps on the @lodgecastiron Sportsman
#atomicbuffaloturds corn on the cob 🌽 and baked sweet potato on the @Webergrills Ivory kettle last night
Try this- mix sriracha and mayo and slather it on your corn on the cob and cook them offset the coals 450 degrees or so for 35 minutes. Yummmmm!
Discovered a McCormick Rub that I really like. A little sweet, a little heat, nice balance.
click to order-
McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
Last night was blackened haddock tacos on the @WeberGrills Go-Anywhere and @LodgeCastIron skillet at Niles Beach and it was GLORIOUS!
Glorious. Living a mile away from your favorite beach is pretty sweet.
What makes it sweeter is hanging with some of your favorite people and cooking incredible food while your toes are still in the sand on that very same beach.
A little EVOO and Paul Prudhomme Blackened Fish Seasoning. Cook it up on the Lodge Cast Iron skillet , toast the taco shells and add Kate’s awesome homemade slaw, avocado crema or my sriracha mayo or all that!
Heaven.
