I'm a big fan of Bobby Flay. I think I have seen every single "Boy Meets Grill" show that he has filmed for the Food Network. My favorites are the ones where he appears with his lovely wife, Stephanie March, of "Law and Order: Special Victims Unit" fame. It's not that she brings a lot to the food party, I just happen to find her much more attractive than Bobby.
This Bobby Flay recipe works great for serving appetizers to a large crowd or entree portions for 8-10. Because shrimp cook so quickly, you can easily use a grill pan to make this recipe on your stove top (http://terrygruggen.blogspot.com/2010/11/my-beloved-grill-pan.html). After you heat the grill pan, your shrimp are ready in just 4 minutes. However, if you are so inclined, feel free to fire up your outdoor grill and make a full-fledged production out of it. Toss on some mesquite for a smoky flavor!
Buy fresh shrimp that are 21 to 24 pieces per pound and make sure that they have the shells on. The secret to peel and eat shrimp is the "peel" part. It gets the delicious spices all over your fingers and flavors every single morsel of shrimp that you pop in your mouth. You'll also need skewers. While I prefer metal skewers, you can also use wood ones that have been soaked in water for 20-30 minutes.
1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons brown sugar
2 teaspoons ground cumin
6 cloves garlic, coarsely chopped
3 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon fresh ground black
2 pounds shrimp (21-24 count, shell on)
- Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
- Place shrimp in a large bowl, add the spice rub and and stir well to coat each shrimp.
- Heat your grill pan (or grill) to high.
- Skewer shrimp and place on grill pan for 4 minutes, flipping skewers half way through.
- Remove shrimp from skewers and place on large serving platter.
Pairing: Sauvignon Blanc or ice cold beer.
Bobby Flay and Stephanie March
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