Monday, August 02, 2010
Old Bay® makes it better
Old Bay is a staple spice here at Chez Allison. I gotta thank AMGE reader Michelle for forwarding the following shrimp recipe featuring, you guessed it, Old Bay seasoning:
Looking for a casual dinner cooked on the grill? Here is one of those simple recipes that never goes out of style. Old Bay is the secret ingredient here and works magic on many foods, but is particularly delicious on seafood.
Make sure to use 13- to 15-per-pound count shrimp that have been peeled and deveined with the tail left on (this makes a pretty presentation). They also fit nicely on skewers. You also can buy the shrimp with the shell on and follow the recipe; make sure to have a bowl for the shells and plenty of napkins since it is a bit messy.
Shrimp are best if cooked until just opaque. A good way to tell when they are cooked through is when the shrimp become bright orange on both sides.
Skewers have changed in the past few years. Now you can find flat ones that make all the difference when cooking. Flat skewers are best because they won't turn the food, which makes it easier to cook everything evenly. Look for 9- or 10-inch length bamboo or stainless steel skewers. You can find them at your local cookware store or online. If you're using wooden skewers, be sure to soak them for an hour before using.
Serve some vegetable rice, cooked black beans or corn on the cob as a side dish.
Let the party begin.
Grilled Shrimp With Old Bay Tequila Lime Marinade
1/4 cup fresh lime juice
1/4 cup tequila
2 teaspoons Old Bay Seasoning
1 teaspoon ground cumin
1/2 cup olive oil
Salt and pepper, to taste
2 pounds large shrimp, 13- to 15-count-per-pound, shelled, deveined and tail attached
Wooden or stainless steel skewers, flat ones work best
1 bunch watercress
To prepare the marinade: Whisk together the marinade ingredients until combined. Taste for seasoning.
If using wood skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.
Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, nonaluminum dish, large enough to hold the skewered shrimp.
Pour marinade over the shrimp and marinate for at least 30 minutes and up to 4 hours.
Prepare the barbecue for medium-high heat grilling. Grill the shrimp on each side for about 3-4 minutes, until they are bright orange and desired doneness. Remove from the grill and arrange on a platter. Garnish with the lime slices and fresh watercress. Serve immediately.