It all started with an innocent text message from Brian on Wednesday morning:
“Do you have binoculars?”
“Can we use ‘em?”
Yes. When are you coming?
“Dunno. When’s foie gras night?”
We can cook up good chow any time with notice. You want foie, you’ll have to bring it.
“How ‘bout Fri supper we grill a big fish, maybe on your salt lick.”
I responded by email:
Friday is good.
Fish is good.
SaltROX is good.
But cut fish is better than whole fish. Rock isn’t that big.
We’re going to the fish store on Thursday, so I’ll get some appropriate fish.
At Sierra Gold Seafood in Sparks, I couldn’t resist 10ct wild caught shrimp. Perfect for the SaltROX
I texted Brian from the fish store: We got 10ct wild caught shrimp for the grill tomorrow. Do you have a favorite marinade?
Of course, I have marinade recipes for fish and shrimp, but Brian is creative and inventive… I thought he’d come up with something unusual.
He gave me a dry rub (see recipe)
I hadn’t used the SaltROX on the Big Green Egg, only on the Weber Q gas grill, but I’ve retired that. On the gas grill, just put the cold SaltROX on the grill and light it. Can’t do that with the EGG. So I created a recipe to use the EGG and SaltROX for large dry rubbed shrimp.
GRILLED SHRIMP with a SPICE RUB over GREENS
for SaltROX with Brian inspiration for the Rub.
Peel 16 10ct wild caught shrimp and rest at room temperature.
Toss the shrimp in a mix of
(1 part = 1/2 tsp)
4 parts fine corn meal,
2 parts paprika,
2 parts turmeric,
1 part cayenne, and
1 part fines herbes
1 part dry mustard (optional)
and let that permeate for an hour or so in the fridge.
Brush your SaltROX.
SALT ROX has rules:
Start cold on a cold grill or in a cold oven.
Let the rock cool completely before moving.
Do not wash with anything, including water.
Stains are okay.
For the Big Green Egg, prepare the EGG as usual and light the fire. When all of the charcoal is engaged, put the cast iron grate on and the ROX on that and close the lid with all vents wide open.
— watch it and see what happens. It got up to about 400° Left the vents wide open.
Wash and trim greens. Reserve the stems to use in another dish sometime. Tear the greens and reserve in water.
When the ROX is hot, toss the greens on the ROX until cooked. Keep warm in the Counter Oven.
Take out of the fridge 1/2 hour before grilling.
When the ROX is ready again, lay the shrimp on in a single layer. Grill until just cooked through, about 2 minutes each side. (With this size shrimp, it took a bit over 3 minutes a side.)
Serve on a bed of the greens.
I didn’t take a picture of the plate, but it looked great! Three big shrimp over greens, with Rosemary Garlic Potato Gratin alongside.
Those are some good lookin’ shrimp. I shouldn’t be looking at your blog when I’m starving. We are going out for good old Chinese food in about 1/2 hr.
Hope all is well with you and Carol. Jerry and I will be relocating to Tucson this spring. It’s something I’ve been wanting to do for a while. I don’t have buyer’s remorse; I have moving stress. We’ve lived in our current house for 33 years. Things do accumulate. Change is good.
Sounds good. I am going to try but adjust because I don’t have a ROX. Let you know how it turns out.