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Tsunami Spin/margarita butter seafood

MemphistideMemphistide Posts: 207
edited 4:39PM in EggHead Forum
good cook...asparagus was very good..tsunami spin on scallops and shrimp w margarita butter on grits to top it off. Margarita butter is as good as anything I have discovered on this board....good stuff!!!!

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Comments

  • That looks good. For those of us that missed it, can you share the margurita butter recipe. Thanks.

    Faith
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  • reelgemreelgem Posts: 4,256
    That looks delicicous!! Great job!! How do you make the margarita butter??
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  • MemphistideMemphistide Posts: 207
    thanks to Village Idiot for this recipe. I used Tsunami Spin instead of chili powder, but both either is good.

    -- Shrimp & Scallops --
    12 Jumbo Shrimp , tails left on
    12 Large Scallops
    1 tablespoon Chili powder
    Salt, to taste
    Pepper , to taste
    2 tablespoons Oil, Extra Virgin

    -- Margarita Butter --
    1 tablespoon Oil, Extra Virgin
    ½ cup Onion, Red, diced
    ½ cup Wine, dry white
    ½ cup Cream, heavy
    1 cup Butter, unsalted (2 sticks)
    3 tablespoons Tequila
    1 lime Lime juice
    Salt, to taste
    Pepper , to taste
    Shrimp and Scallops
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  • MemphistideMemphistide Posts: 207
    i forgot to tell you the cook for the butter

    add the oil and onions in the skillet and cook until they are translucent

    add wine and reduce by 1/2

    add cream, lower heat, and reduce my half

    stir in butter slowly

    add teq and lime juice and simmer

    salt and pepper to taste
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  • Thank you. How much lime juice? 1 Tbsp. or the juice of 1 whole lime?

    Faith
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  • MemphistideMemphistide Posts: 207
    the juice of a whole lime....good luck
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  • Village IdiotVillage Idiot Posts: 6,951
    This is the original recipe for the Margarita Butter. The recipe was created by the chef at the Gage Hotel's Cafe Cenizo in Marathon (in the middle of nowhere in W. Texas). Excellent restaurant, though.

    -- Shrimp & Scallops --
    12 Jumbo Shrimp , tails left on
    12 Large Scallops
    1 tablespoon Chili powder
    Salt, to taste
    Pepper , to taste
    2 tablespoons Oil, Extra Virgin

    -- Margarita Butter --
    1 tablespoon Oil, Extra Virgin
    ½ cup Onion, Red, diced
    ½ cup Wine, dry white
    ½ cup Cream, heavy
    1 cup Butter, unsalted (2 sticks)
    3 tablespoons Tequila
    1 lime Lime juice
    Salt, to taste
    Pepper , to taste
    Shrimp and Scallops
    Heat Egg to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
    (makes 4 servings)

    Margarita Butter
    Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • That looks wonderful
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Rita butter, I missed that one. Do you have the recipe?

    Mike
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  • reelgemreelgem Posts: 4,256
    Thanks Gary, glad to see you back and posting. I hope this is the real "Village Idiot". That was kind of crazy there for a while. I think the forum moderator has taken care of that problem.
    Can't wait to make your tortilla cobbler in OKC. :)
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Thanks Gary.

    Mike
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  • Village IdiotVillage Idiot Posts: 6,951
    Thanks Anne. I'm looking forward to meeting you in Austin. I have something for you. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • reelgemreelgem Posts: 4,256
    Gary, I'm really looking forward to meeting you also. No need to bring anything for me. Just your presence will be enough. :)
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  • EggTurnerEggTurner Posts: 108
    Wow!! Thanks for the pics and for the recipe - I am really looking forward to trying this.
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  • I love the fact that you served it over grits! Great idea, I am going to try that.

    Faith
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