Steak and Shrimp

The Steaks

I seasoned the t-bones up with a little olive oil, kosher salt, and fresh-ground black pepper, then set the Big Green Egg up for a direct cook at 700+°F.  When everything was good and hot, I tossed the steaks on for 90 seconds of undisturbed searing. Then I rotated the steaks 90 degrees and gave them another 30 seconds on that side. I flipped the meat and repeated the process on the other side.

The folks who were over for dinner liked their steaks a little more medium than rare, so I flipped the steaks again and checked the internal temp. When it hit 135°F internal (about another 30 seconds), I pulled them off the grill and onto a warm plate and covered it with another plate, and let them rest while I grilled the shrimp.

The Shrimp

These are (pretty much) Mark Bittman’s Spicy Grilled Shrimp via AZRP on the EGGhead Forum. They’ve got a great flavor to them and make excellent appetizers as well. I made up the marinade in advance and poured it over the shrimp right before I put the steaks on.

1 pound raw shrimp, peeled and deveined
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil

I put the salt and garlic in a food processor and pulsed until the garlic was minced. I added the remaining ingredients, except the shrimp, and gave them a whirl until everything was  well-combined.

I put the shrimp in a zip-top bag, covered them with the marinade, then squeezed the air out of the bag and sealed it. I put the bag in the fridge and let them marinate for about 10 minutes – don’t let them go for much more than this as the marinade will start to cook the shrimp.

I grilled them direct at 500°F or so for about 2 minutes a side – just until the shrimp started to curl up and turn pink.

Talk about my carnivorous habits – the only veggie on the plate was a lonely sweet potato, and it was just there to keep the pat of butter warm.

2 thoughts on “Steak and Shrimp”

  1. That looks awesome. I’ve been in the habit of cooking up a huge Porterhouse on my Egg for the past few Saturdays. Doesn’t get much better than that.

  2. You can actually forget about the steak, the shrimp alone will make my day (or my night, lol!). I love grilled shrimp the best, although I also love sauteing them and adding them in my pasta. I’ve tried shrimp puree, too, it’s more like shrimp soup actually. Well, I guess you can quite tell that I simply love shrimp!

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