Peel n Eat Shrimp

For those of you who have an instant pot, it makes this dish so easy. You can pre cook the corn and the potatoes in the instant pot in minutes and then they are ready for the grill.

I like to serve this meal on a wood board lined with paper and just let everyone eat with their hands. You want to have some good bread grilled so that you can mop up all the delicious flavors.

Peel n Eat Shrimp

1 1/2 tablespoons paprika

1 tablespoon ancho chili powder

1 tablespoon light brown sugar

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 garlic cloves, coarsely chopped

2 pounds large shrimp or prawns, deveined but not shelled

1/2 cup olive oil

2 tablespoons unsalted butter

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.

Cook the shrimp in a cast iron skillet or sheet pan on a preheated BBQ grill. Heat the oil in a large skillet or sheet pan until shimmering. Add the shrimp to the skillet and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add the butter to the skillet and swirl the butter in. Transfer the shrimp / prawns to a platter garnish with fresh parsley & lemon and serve.

Grilled Corn on the Cobb

1 stick butter softened

1 tablespoon finely chopped chives

1 tablespoon minced parsley or cilantro

1 tablespoon minced shallots

1/2 teaspoon sriracha

1/2 teaspoon sea salt

Zest of 1 lemon or lime

1 tablespoon lemon or lime juice

4 ears fresh corn shucked

Steam corn in the instant pot for 4 minutes. Manually release the

steam after 4 minutes and remove the corn and place on a sheet

pan to cool.

Meanwhile, in a food processor combine the butter, chives, cilantro,

shallots, sriracha, salt, lime zest and juice. Pulse until well combined.

Place on a sheet of plastic wrap and roll into a log. Refrigerate until

ready to use. Grill corn over medium heat on BBQ just to get nice

color and flavor.

Serve the corn with a slice of the sriracha citrus butter.

Rosemary Garlic Roasted Potatoes

dozen small to medium red potatoes

1teaspoon sea salt for grilling the potatoes

1/3 cup olive oil

2 teaspoon fresh chopped rosemary

2 -3 garlic cloves minced

fresh parmesan for garnish

Wash the potatoes and place on the steaming rack in your instant pot.

Cook on high for 8 – 10 minutes. When timing is up manually release

the pressure and let the potatoes cool on a sheet pan.            

Place your potatoes on a BBQ roasting pan, or disposable foil pan or

create a foil packet.

Drizzle the olive oil over the potatoes and toss them around so that

the potatoes get well coated. Season with salt and pepper, add the

rosemary and garlic over the potatoes give them another good toss..

grill for 15 – 20 minutes until crispy and golden brown.

Garnish with fresh Parmesan.

Serve the shrimp, corn & potatoes with warm grilled ciabatta or

baguette bread, with all this great olive oil, butter, garlic and herbs you

need something mop it all up with. The Italians call this SCARPETTA

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