Posts Tagged ‘old bay seasoning’

Grilling shrimp… with baby food?

Posted: April 15, 2012 in Food, Main course, On the grill
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Those of you that have infants, or had them at one time, I’m sure you’ve at some point tasted the baby food before feeding them to your kids. Well as a foodie, some of these flavors stood out as really tasty and my “Food Creation Gears” in my mind started churning. My wife is already plotting on a salsa using some baby food mango. The dish I prepared tonight used Gerber’s Pineapple Pear. I must say… the end result was amazing!  I’m not really much of a measurer the first time I try something, but I’ll do my best to come up with some amounts.

Southern Comfort Pineapple Pear Shrimp

Extra large shrimp, shelled and deveined (I used about 25 for this serving.)
Old Bay seasoning (about 1/4-1/2 cup, depending on your spice level)
Garlic powder (about 1/4-1/2 cup, depending on your garlic level, lol)
Brown sugar (about 1 cup to 1 1/2 cup)
Southern Comfort (I used a lot, probably close to the 2 cup range)
Gerber pineapple pear baby food (2 jar (really they were like plastic rectangle containers))
Crushed pineapple (I used 2 of those self serve plastic cups of tidbits, and then used a chopper to blend them up)
Pineapple juice (about 3/4 cup)
Nutmeg (about 3 shakes)

Prepare your grill for direct grilling to be used over medium coals. Heat all ingredients except for shrimp in a sauce pan over medium heat, stirring often. While the sauce is thickening and filling your nose with wonderful aromas, thread the shrimp on the kabobs. I personally endorse Fire Wire, grill safe kabob wire that you can bend and curve around your grill and in between other foods. Click on the link for more info. Brush the grates on the grill with olive oil. Place shrimp on the grill, dab on your sauce, and cover. After a minute, turn shrimp, dab more sauce, and cover. Repeat until the shrimp turns opaque and you get a nice auburn looking glaze.
This glaze works great on chicken as well. The chicken in the pictures below was tested upon and my daughter got indigestion from eating a sandwich made from it way too fast. I think she liked it, LOL.

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Bacon Wrapped Grilled Lobster

Posted: February 21, 2012 in Food, Main course, On the grill
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Always trying  to outdo previous years, I decided to experiment this Valentines day with a new lobster dish. I will try my best to go with the measurements since this was a game time decision attempt at grilling excellence.

4 Lobster Tails (Shelled with meat carefully removed and cleaned)
4 Strips of your favorite bacon
Garlic Powder
Old Bay seasoning
Agave Nectar

Basting Sauce:
1 cup Southern Comfort
1/2 cup Butterscotch Schnapps
50mL of maple syrup (Grade B preferably) (one of those little small sampler jars is what I used)
A few shakes of garlic powder
Even more shakes of Old Bay
1/2 stick of butter or margarine
A couple of squeezes of a honey bottle

Heat the basting sauce ingredients in a sauce pan, letting it come to a calm boil. Pay attention to it, because depending on how much Old Bay you use, it can bubble up and over. Once all of the butter is melted and it has boiled for a couple of minutes, reduce heat and let simmer. Taste and add honey to your liking.

Season the lobster meat with the Old Bay and garlic powder. Then lightly drizzle the agave nectar over the meat. Carefully wrap each tail with bacon, securing the ends with toothpicks.

Prepare grill for direct grilling and brush hot grates with olive oil. Over medium to high heat add the lobster tail. Be ready to maneuver quickly, as this basting sauce is pretty flammable. After about a minute, start basting the the lobster tails. As the flames flare up, just gently move and rotate the lobsters. Close the grill and repeat this cycle every minute or two.

The goal is to cook until the bacon is done. Normally when I cook lobsters in the shell, they take only 10 minutes on the grill. I don’t know the science of it, but this method actually took about 20 minutes as I had to make sure the bacon was done. The bacon will take longer to cook with the constant turning, but it seems to protect the lobster and this was the juiciest lobster I have ever eaten in my entire life!

Enjoy!

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