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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Yuzu Kosho Scallops and Shrimp

As Bubba Gump said, you can fix shrimp (and scallops) a million ways.  I try to come up with something different now and then for variety.  I stumbled across this recipe in my book, The Japanese Grill.  Yuzu Kosho is a hot paste that gives the shrimp and scallops a wonderful heat, but not hot enough to run off my sensitive wife.

The recipe calls for a marinade of 2 tablespoons of Yuzu Kosho, 2 tablespoons of soy sauce, and 1/2 cup olive oil.  After grilling, brush with reserved marinade before pulling.  

It's really, really good.

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Dripping Springs, Texas.
Gateway to the Hill Country

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