Shrimp Tenderloin Dinner

Our daughter Megan is visiting us from College for a week and has demanded I prepare a number of her favorite dishes on the Egg (she misses the egg more than me probably).

Tonight, Beef Tenderloin with Dizzy Dust and Wok Shrimp (flour, panko crumbs, Paul Prudhomme's Seafood Seasoning) wokked in sweet onion and minced garlic and EVOO.

Paella

I wanted to try something different so a couple weeks back I queried the forum for recipes. This version is a mix of things I found on the internet and those I got back from the eggheadforum.com group.   I ordered this pan off of eBay and thought it would be here in time for Mothers Day...however it arrived a day late so had to wait until this weekend to prepare this dish. It turned out fantastic. If you cut the ingredients in half it would feed two VERY hungry people well as an option. ENJOY!

Paella; a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats. For this recipe I even purchased a vintage Dansk paella pan for preparation (go to have all the right tools (or toys)). Serves 6.

INGREDIENTS
1 ½ Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
1 Tsp. Turmeric
1 Tsp. - Pimentón
¼ Tsp. Oregano
1 Tsp. Parsley (dried, chopped)
1 Tsp. Sea Salt, fresh ground)
¼ Tsp. Black Pepper (fresh ground peppercorns)
EVOO (Extra Virgin Olive Oil)

2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin

1 Large Sweet or Vidalia onion, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
1 Cup Diced Plum Tomato
¼ Tsp. Red Pepper Flakes

Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)

4 Cups – Chicken Broth, low sodium
1 Lb. Large Shrimp, peeled and deveined
1 Cup - Asparagus, cut diagonally
½ Cup – Frozen Peas, thawed

DIRECTIONS
1.Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).

2.Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3.Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove from heat and set aside.
4.Sauté the onions and garlic, asparagus and peppers and set aside.
5.Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6.Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7.Add the shrimp, sausage, chicken and sautéed veggies, peas and stir well and close the lid again for 10 minutes of simmering.

Chicken and Shrimp Kiao Man (a variation of Thai Wonton Soup)

A variation on a more traditional Kiao Man (Wonton soup) this recipe substitutes green onions for scallions, Sake for Rice Wine and chicken for pork. The preparation to eating time about one hour and this recipe feeds 4 as a meal or 6-8 single servings as a Soup or Appetizer


Ingredients

8 cups – Chicken Broth
9 Oz. – Cooked Chicken Breast meat
1 Cup – Chopped Fresh Bok Choy
12-18 Medium/Large – Cooked, peeled shrimp
24-28 Wonton Wrappers
1 cup – Diced Baby Mushrooms

Note: The next four ingredients are split ½ for Soup and ½ for Wontons
2 TBS – Sake
2 TBS – Soy Sauce
2 Tsp – Brown Sugar
5 Large- Green Onions
6 Tsp. – Fresh Ground Ginger Root

Preparation of the Wontons

1. In a chopper or food processor place the chicken, shrimp and remaining ingredients.
2. Chop fine and set aside for 15 minutes.
3. Place one teaspoon of mixture onto a wonton noodle, wet the edges, fold into a triangle, wet edges again and fold one more time.
4. Place wontons in large pot of boiling water and boil until they float to the top.

Preparing the Soup
1. Bring chicken broth to a rolling boil
2. Add ingredients and simmer for 10 minutes.
3. Add Wontons and simmer for 10 more minutes (very low temperature) and serve.

Steak and Shrimp

Empty nest all full for the holiday...number one request from the crowd; steak and shrimp on the EGG...Happy Holidays everyone.

Chicken and Shrimp Kiao Man (a variation of Thai Wonton Soup)

A variation on a more traditional Kiao Man (Wonton soup); substituting green onions for scallions, Sake for Rice Wine and chicken for pork. The preparation to eating time about one hour and this recipe feeds two Hungry Men as a meal or serves 4 as a Soup or Appetizer

Ingredients

8 cups – Chicken Broth

6 Oz. – Cooked Chicken Breast meat

1 Cup – Chopped Fresh Bok Choy

12 Medium – Cooked, peeled shrimp

20-24 Wonton Wrappers

1 cup – Diced Baby Mushrooms

Note: The next four ingredients are split ½ for Soup and ½ for Wontons

2 TBS – Sake

2 TBS – Soy Sauce

2 Tsp – Brown Sugar

2 Large- Green Onions

2 Tsp. – Fresh Ground Ginger Root

Preparation of the Wontons

1. In a chopper or food processor place the chicken, shrimp and remaining ingredients.
2. Chop fine and set aside for 15 minutes.
3. Place one teaspoon of mixture onto a wonton noodle, wet the edges, fold into a triangle, wet edges again and fold one more time.
4. Place wontons in large pot of boiling water and boil until they float to the top.

Preparing the Soup
1. Bring chicken broth to a rolling boil
2. Add ingredients and simmer for 10 minutes.
3. Add Wontons and simmer for 10 more minutes (very low temperature) and serve.

New York Strip Bites and Organic Shrimp on the WOK

Quick and dirty...lite the fire, get it t-rex hot, drop on the NYS bite sized pieces (preseason), dump some Vegetable oil in the WOK, add minced garlic and green onions and when hot, drop in the preseason shrimp (a combination of Louisiana Shrimp Mix and Bad Byron's Butt Rub, shook up in a bag about an hour before the cook. It all finishes in about 4-5 minutes.

Louisiana Shrimp Fry

Another Wok fried shrimp meal variation. Louisiana Shrimp Fry Batter lightly sprinkled with Bad Byron's Butt Rub and fried on the Wok over high heat on the Big Green Egg.

Wok prepared on High Heat with a fairly healthy pour of Canola Oil, heated to temp.

Dump in 1 diced green onion and 6-7 diced Garlic Cloves...drop in the shrimp, turn once and serve.

WOK GRILLED SHRIMP II

Practice makes perfect and the Wok Grilled Shrimp posted a few days ago (and now minus the citris vodka) has been perfected !

WOK GRILLED SHRIMP

Quick and tasty recipe for Big Green Egg Grilled (or WOK actually) Shrimp….serve with those juicy steaks you have resting to the side waiting for their final cooking cycle; Serves 2 as a light appetizer.

Ingredients
½ lb Medium - White Shrimp peeled and de-veined (approximately 10 pieces)
1 Tbs Bad Byron’s Butt Rub
½ cup All Purpose Flour
½ cup Corn Oil
3 cloves Diced Garlic
Sea Salt (to taste)
3 Tbs Green Onion
1 Tbs Butter
1 Tbs Citrus Flavored Vodka
1 tsp Chopped Parsley (for garnishing at serving time)

Preparation Directions
1. Rinse Shrimp well under cold water
2. Place flour on a large plate
3. Mix in Butt Rub and salt
4. Coat each shrimp well with the flower and shake to remove excess

Cooking Directions
Heat up the BGE to 375 degrees (at the grate); Place WOK or Grill Pan on BGE and pour in oil. Add the shrimp and fry, turning once.

Remove from heat and pour off excess oil (note shrimp should be slightly undercooked at this point); Add on Tbs of oil back to the pan and add the garlic, rub and salt and cook until the garlic is a very light golden color.
Add the shrimp and the green onions, butter and vodka, mix well until the butter is all melted and remove from the heat