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wrapping up the Lenten season

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RRP
RRP Posts: 25,897
in EggHead Forum
Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

 

Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
Re-gasketing America one yard at a time.
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Ron- sounds like we were thinking alike tonight. Hope your meals turns out as well as mine. 
    Greensboro, NC
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  • FlyOverCountry
    FlyOverCountry Posts: 665
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    RRP said:
    Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

    I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

     

    Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
    Thank you for posting a picture of a mortar and pestle.  I seen a lotta recipes that use one of them but I don know what they look like.  I think my wife keeps one of those in her bedside draw. But its bigger an its jus the top part.
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  • RRP
    RRP Posts: 25,897
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    FlyOverCountry said:
    RRP said:
    Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

    I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

     

    Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
    Thank you for posting a picture of a mortar and pestle.  I seen a lotta recipes that use one of them but I don know what they look like.  I think my wife keeps one of those in her bedside draw. But its bigger an its jus the top part.
    Thanks, Jeff! Glad to see you are alive and still full of sh!t!
    Re-gasketing America one yard at a time.
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  • FlyOverCountry
    FlyOverCountry Posts: 665
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    RRP said:
    FlyOverCountry said:
    RRP said:
    Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

    I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

     

    Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
    Thank you for posting a picture of a mortar and pestle.  I seen a lotta recipes that use one of them but I don know what they look like.  I think my wife keeps one of those in her bedside draw. But its bigger an its jus the top part.
    Thanks, Jeff! Glad to see you are alive and still full of sh!t!
    My name is Kevin an I’m definitely not lying.  Where does your wife keep her pestle?
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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    FlyOverCountry said:
    RRP said:
    Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

    I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

     

    Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
    Thank you for posting a picture of a mortar and pestle.  I seen a lotta recipes that use one of them but I don know what they look like.  I think my wife keeps one of those in her bedside draw. But its bigger an its jus the top part.
    Your wife might be grinding something pal, but it ain’t garlic.
    "I've made a note never to piss you two off." - Stike
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  • bud812
    bud812 Posts: 1,869
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    Prolly smells like it though.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • lousubcap
    lousubcap Posts: 32,393
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    Isn't that fish sauce??
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    RRP said:
    FlyOverCountry said:
    RRP said:
    Tonight as a celebration in itself I'm egging a shrimp recipe for the first time in several years. Why? Because I had forgotten about it as it takes a while to prepare, but mere minutes to cook on the egg.

    I purchased some 23 count raw shrimp and then made the coating as I call it with kosher salt, paprika, cayenne pepper, EVOO and lemon juice. One of the other key ingredients is garlic crushed into a paste in a mortar & pestle. In fact I got to thinking as I cleaned the shrimp I haven't seen any post in a long while of a mortar & pestle used for any BGE recipes so here is mine.

     

    Pictures of the skewered scrimp will come later - I hope - as our internet has been a yoyo today!
    Thank you for posting a picture of a mortar and pestle.  I seen a lotta recipes that use one of them but I don know what they look like.  I think my wife keeps one of those in her bedside draw. But its bigger an its jus the top part.
    Thanks, Jeff! Glad to see you are alive and still full of sh!t!
    I thought all along that was Stike...
    ______________________________________________
    I love lamp..
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    When size matters...Marinade for boneless leg of lamb.
    Maryland, 1 LBGE
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