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I cooked some'en: Freda and shrimps scampi w/limon
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JLOCKHART29
Posts: 5,897
Got a few days off and havent cooked for our friends in a spell so did a little cook today. Freda is generic name for a hen that my Sis gives to chicken so now ya know the title explenation! :laugh: Made up a rub of pepreka, chili powder, powder ginger, cummin, garlic, black pepper and sea salt. The raws:
Cut the top out of an OM and place in rack inserting the whole thing up the Freda. Next I slid my fingers under the breast and thigh skin and rubbed the meat down with the rub, coated skin with EVOO a put the rest of the rub on the skin. Cut lime in half and squeeze under skin well then stuff neck with one of the lime halfs. Tye the wings across chest close to body.
250 on platesetter till 160 breast.
Break time!! :woohoo:
Next up:
Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
For the lemon oil:
* 1/2 cup extra-virgin olive oil
* 1 lemon, zested
For the pasta:
* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 ounces arugula (about 3 packed cups)
* 1/4 cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Yep Stike and my secreat Santa! Degree in anthropology and can cook as well! Hear's the raws:
Garlic and scallians saltaed and shrimps are on!
Almost ready to serve!
Yea I know...light beer BUT it was FREE lite beer!
Auron ate some'en in pasture yesterday that made him sick last night till 3:30am. I'm going to bed. Nite ya'll.
Cut the top out of an OM and place in rack inserting the whole thing up the Freda. Next I slid my fingers under the breast and thigh skin and rubbed the meat down with the rub, coated skin with EVOO a put the rest of the rub on the skin. Cut lime in half and squeeze under skin well then stuff neck with one of the lime halfs. Tye the wings across chest close to body.
250 on platesetter till 160 breast.
Break time!! :woohoo:
Next up:
Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
For the lemon oil:
* 1/2 cup extra-virgin olive oil
* 1 lemon, zested
For the pasta:
* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 ounces arugula (about 3 packed cups)
* 1/4 cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Yep Stike and my secreat Santa! Degree in anthropology and can cook as well! Hear's the raws:
Garlic and scallians saltaed and shrimps are on!
Almost ready to serve!
Yea I know...light beer BUT it was FREE lite beer!
Auron ate some'en in pasture yesterday that made him sick last night till 3:30am. I'm going to bed. Nite ya'll.
Comments
-
Looks great, as usual, Deane!
Still miss ole Jake in the pics ! -
JL: Looks awesome as always! But, I'm so sorry not to see Jake in the finished pics. :( Yet another great cook! And I am sure you are missing your buddy. Keep posting your great food!
-
Freda and shrimps lookin' mighty good! I found your rub interesting JL, in that it had neither heat nor sweet. Break time looks appropriate too! Sorry to hear Auron has a less picky appetite. I don't want to know what he can find to eat in a pasture. Poor pup, he'll learn . . . . I hope. LOL, I have had Labrador Retrievers that weren't very fussy about what they rolled in and never grew out of that.
Blair
-
Looks good JL
Hope Auron is doing ok,
they always seem to find the best stuff in the pasture
Shane -
Nice cooks Deane. :P I should get some shrimp and do it up.
Tell Auron I hope he feels better.
We have some nice weather coming for the mid week. -
Nice pictorial there man! I have a newfound love for flat leaf parsley from my new chimmichurri addiction...so I HAVE to try that pasta and shrimps - look fantastic.
How's Auron doin today? -
Nice cook! I gotta try the lo-n-slo on chicken.
-
Fantastic pasta Deane Delicioso, Hope everything's OK
-
Good cook; most important is to take care of the pup....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Yea first meal with all us togeather with out Jake. Was kind of strange. Germagator is fine. Got aholt of a dead squarrel or some'en that had not properly "aged" :pinch: Ran poor Andy the cat in the ground last night playing!
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Nice to see you posting again! Food looks amazing as always.
-
Really great post But I will sadly admit that 1) I haven't been on the forum much lately and 2) thought to myself at the end of the post, "where is Jake?" :( a quick search revealed the very sad news which I had missed. I'm so very sorry for your loss; he had a very cool life, unlike many bird-pets! Hope Auron is feeling better.
-
Very nice Dean - like the eats and like the cocktail shot
-
Nice cook Deane .....but sumpthin's missing. :(
-
Looks fantastic Deane. Glad you had some time of to enjoy. As others have said, the last picture is just missing someting.
-
It ALL looks FANTASTIC as usual.Hope pup feels better soon.
-
Looks awesome!
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