No new recipes this weekend, enjoying company and a little less time on the computer creating original recipes, etc. Enjoy!
The changes in proportion and the substitution of Himalayan Pink Salt combined with the use of a Mortar and Pestle created the exact coarseness required to match the original. Working in small batches helped as well. This has become our replacement steak seasoning now outpacing our top three ‘famous’ retail rubs now when we grill out prime cuts like KC Strips or Rib-eyes.
Ingredients – You determine the size of the batch you want to create, however if you use a portion of 3 as approximately equal to 3 Tsp. you will produce 2.8 ounces (or a couple of small spice bottles) full of rub.
3 portions - Granulated Roasted Garlic (20 g or .9 Oz.)
1 portion - Coriander powder (2 g or .1 Oz)
2 portions – Himalayan Pink Salt (16 g or .6 Oz)
2 portions – 4 Color Peppercorns (9 g. or .3 Oz.)
2.5 portions - Red Pepper Flakes (8-9 g. or .3 Oz)
2.25 portions - Dill Seed (6 g. or .2 Oz.)
2.25 portions - Yellow Mustard seed (9 g. or .4 Oz)
- Large White Shrimp peeled and deveined (approximately 50 pieces)
- Paul Prudhomme's Seafood Magic
- 10 Oz. Bag - Andy's Seafood Tempura Batter
- Vegetable Oil
- 1 Whole Garlic Bulb – Minced
- 6 Medium Green Onions – Diced
1. Rinse Shrimp well under cold water in colander
2. Sprinkle Seafood Magic on shrimp and place in a 1 gallon zip lock bag; refrigerate for 3-4 hours
3. Mix Tempura batter with 1 Cup of water and mix well, cover and set aside until grilling
- Heat up the BGE to 450 degrees (flaming at the grate is just fine)
- Place WOK on BGE and pour in healthy portion of the vegetable oil.
- Allow oil to heat up then add the green onions and minced garlic.
- Dip the shrimp into the tempura batter and place into hot oil, turning once and them remove (takes about 120 seconds or to complete the cook at these temps)
- Repeat until all shrimp have been cooked.