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Ya Gotta Do This One
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The wife said I've been cooking way too much pork, and she wants some seafood. Well, I found AZRP's recipe for Spicy Grilled Shrimp...OMG. We cooked it tonight.[p]Now this is very noteworthy. I feel like a "pork trader", but this is one of the better meals that has come away from my egg, so far. I highly recommend it. By the way, to make it really special, heat some apricot perserves to use to dip the shrimp and scallops in, just before you take a bite.[p]Thanks AZRP![p]
Comments
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DynaGreaseballY,
That looks mighty good! Anything to keep the wife happy, we must sacrifice.
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DynaGreaseballY,
Glad you liked them, I get the same reaction from just about everyone that tries them. I'm going to take 12 lbs to Atlanta which means 180 people will get to taste them out of the 1500 there. Can't take credit for the recipe though, got it from Mark Bittman's book "Fish". -RP
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DynaGreaseballY, OMG is right - your meal looks fantastic. I had pulled that recipe to include in my binder of stuff I have to try, but it's coming to the front of the book now.
Makes me wish I could make it to Atlanta just for a sample.
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DynaGreaseballY,[p]Where did you find the recipie? Have you got a link? That looks awesome.
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DynaGreaseballY,
AZRP did em in Minnesota. They didn't last long! Thanks Randy!
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EggspertMN,
Pork traitor? The pigs are thanking you...[p]I made something similar--bay scallops and shrimp. I overcooked the shrimp, but the scallops, dusted with DP were really good.
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dover_gal,[p]I was a little worried about the potential different cooking times between the two also. This was the first time I got to use my holy wok, and it did two things: It lengthened the cooking times found in AZRP's recipe, and for some reason it evened them out. Instead of 3 or 4 minutes on a side (shrimp), it took about 6 minutes. Next time I won't open the dome as often, so I'd say 5 minutes on a side (if using a holy wok) would be prefect. Anyway, they both came out together. A pretty simple cook. The marinade in the recipe is fantastic![p]
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