Grilled Shrimp and Rice

fresh romaine from a guy George works with.

Fresh Salad with romaine grown by a friend in San Jose.

yummy pile of shrimp and rice!

Big switch to rice this week. Victor was going to drop off some amberjack for us, so I didn’t take anything out of the freezer. Well his clients took all the fish, so shrimp thaws out faster!
This is an awesome recipe from Cook’s Illustrated. Links at the bottom for them.

Grilled Shrimp and Rice.

I started with 1 lb of shrimp for the 2 of us. We got the shrimp in Lopez Mateo, so assorted sizes. I recomment 21-25 shrimp for this recipe. Use your favorite size and adjust the cooking temperatures. Just don’t over cook them. They will continue to cook a bit after removed from the heat.
Skewers for the shrimp
Peeled and deveined
3 lemons
½ butter
oil
sugar
S&P
hot pepper of your choice. We used our Booney peppers, but you can use pepper flakes. Amount depends on your personal heat thermometer. You don’t have to use it if you don’t want, but it does add a nice touch.
3 minced gloves of Garlic
Cilantro for finished product.

Rice. I liked to cook sushi rice with chicken broth, instead of water. Use whatever you have, white, brown, wild, sushi, or even that minute stuff, whatever your preference.

First off get your rice cooking, shrimp cleaned and the grill hot.
Place the shrimp on the Skewers, alternating head to tail and pack tight.
You want to add a little oil so they don’t stick to the grill. Salt and pepper to taste, then sprinkle a little bit of sugar on one side only.

In a foil pan or something you will put on the grill, melt the butter on the grill, and add juice of 2 lemons, minced garlic, and the hot pepper, When butter is melted and all mixed, move to cooler side of the grill, let it bubble away.
Place the skewers on the grill sugar side up, for about 2 minutes, then turn over for another 2 minutes, The sugar is going to give the shrimp nice grill marks. After 2 minutes, push the shrimp off the skewers into butter lemon mixture. Leave in the butter for another 4-5 minutes to finish up the cooking.

Serve over rice with cilantro over the top. I forgot that part in the picture.
Oh well, never siad I was perfect!
I got this recipe from Cook’s Illustrated issue. If you have never heard of this magazine, and you love to cook, you have to check it out. They experiment and figure out for you why and how is the best way to cook almost anything.
at http://www.americastestkitchen.com
Www.cooksillustrated.com, They now have a TV show and Radio show, check them out, type in your zipcode and see if there is a show in your neighborhood. No this is not a commercial.
We have been subscribed for about 15 years, and have never had a bad recipe from their kitchen.

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2 responses to “Grilled Shrimp and Rice

  1. Pingback: Grilled Shrimp and Rice | Captgeo’s Cabo San Lucas Blog | Mexico Discovery

  2. Pingback: Grilled Shrimp and Rice | Captgeo’s Cabo San Lucas Blog | Mexico Discovery

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