DallasCowpoke
500+ Posts
The spice rub on a LIGHTLY EVOO-rubbed, 1 1/2" thick, 13-14 ounce NY Strip.
1/8 cup chile powder
1/8 cup finely ground espresso-roast coffee
1 tablespoons sweet paprika
1 1/2 tablespoons dark brown sugar
1/2 tablespoon dry mustard
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon ground coriander
1 teaspoons ground ginger
1 teaspoons cayenne or red pepper flakes (crushed)
Zest of 1 lemon
2 minced shallots
3 minced cloves garlic
1 1/2 jigger white wine
About 1/3 the knob of butter shown.
Sweat on med/low heat for 8-12 minutes. Stirring often, DO NOT SCORCH!
Add DASHES of the wine in the final 5 mins, letting it evaporate before adding another dash, until you've used all the wine.
Turn off heat and add the lemon zest and a healthy teaspoon of thyme.
Let cool slightly, then mash with a fork, into remaining softened butter.
Take four, "10-16" shrimp.
Rub a generous amount of butter mixture on the peeled and deveined-to-the-tail, shrimp.
Preheat your grill to this temp or greater.
Arrange thus on your grill and close'r up.
At 2 minutes. FLAMES = FLAVOR!!!
At 2 additional minutes, turn shimp onto the grill beside the steak.
Turn steak, and slather a little more butter on both the shrimp and steak.
Close lid!
At 1 minutes remove the shrimp. DO NOT GO LONGER as they'll over-cook!
Close lid and grill the steak about 2 1/2 - 3 additional minutes.
The $$$ shots!!
1/8 cup chile powder
1/8 cup finely ground espresso-roast coffee
1 tablespoons sweet paprika
1 1/2 tablespoons dark brown sugar
1/2 tablespoon dry mustard
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon ground coriander
1 teaspoons ground ginger
1 teaspoons cayenne or red pepper flakes (crushed)
Zest of 1 lemon
2 minced shallots
3 minced cloves garlic
1 1/2 jigger white wine
About 1/3 the knob of butter shown.
Sweat on med/low heat for 8-12 minutes. Stirring often, DO NOT SCORCH!
Add DASHES of the wine in the final 5 mins, letting it evaporate before adding another dash, until you've used all the wine.
Turn off heat and add the lemon zest and a healthy teaspoon of thyme.
Let cool slightly, then mash with a fork, into remaining softened butter.
Take four, "10-16" shrimp.
Rub a generous amount of butter mixture on the peeled and deveined-to-the-tail, shrimp.
Preheat your grill to this temp or greater.
Arrange thus on your grill and close'r up.
At 2 minutes. FLAMES = FLAVOR!!!
At 2 additional minutes, turn shimp onto the grill beside the steak.
Turn steak, and slather a little more butter on both the shrimp and steak.
Close lid!
At 1 minutes remove the shrimp. DO NOT GO LONGER as they'll over-cook!
Close lid and grill the steak about 2 1/2 - 3 additional minutes.
The $$$ shots!!
