Ree Drummond makes a fast glazed grilled shrimp recipe that’s loaded with scrumptious “candy and sticky and spicy taste.” The Pioneer Lady star’s chipotle-glazed shrimp goes perfectly with her carne asada for a Mexican-inspired surf and turf meal.
Ree Drummond makes spicy shrimp for a surf and turf platter
Drummond demonstrated how one can make her chipotle glazed shrimp recipe throughout an episode of The Pioneer Lady the place she grilled a whole meal.
“I’m going to do carne asada and glazed shrimp,” she mentioned. “You’ve received to love surf and turf. It’s nice in any type.”
Drummond began by soaking skewers in water so that they didn’t burn throughout grilling and threaded the shrimp on every stick. “After I thread shrimp on a skewer, I at all times begin with the fats finish after which thread it by means of — and also you need it to undergo the opposite finish,” she defined. “And that method, when the shrimp grill, they keep neatly on the skewer.”
The Meals Community star joked that she realized the tactic by trial and error. “I believe I’m going to write down a cookbook someday and the title goes to be ‘Trial and Error,’” she joked. “It’s the story of my life.”
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‘The Pioneer Lady’ star’s grilled shrimp has a candy and spicy glaze
For the “candy and sticky and spicy” glaze, Drummond whisked collectively lime zest, inexperienced onions, honey, olive oil, and adobo sauce from a can of chipotle peppers. “It actually packs a punch — not simply with spice, but in addition with taste,” she mentioned. “I by no means, ever get bored with adobo sauce.”
Drummond added, “You see some repeating from the carne asada marinade to the shrimp glaze. All the things’s form of superbly linked. All of it goes collectively.”
She preheated a grill, brushed the shrimp with glaze, and grilled it for two minutes per aspect, brushing with glaze once more, and eradicating the skewers after the shrimp had been totally cooked.
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Drummond paired the shrimp with carne asada
Throughout the episode, Drummond additionally made a simple carne asada for her surf and turf platter.
“I’m making carne asada which is a fantastic Mexican dish to make on the grill,” she defined. “I’m making a marinade as a result of the carne asada goes to be with skirt steak and that’s at all times higher when you let it marinate for a bit.”
She added orange juice, lime juice, serrano pepper, garlic cloves, Mexican oregano, cilantro, olive oil, honey, salt, and pepper in a blender. She mixed the marinade with the skirt steaks in a resealable bag, then marinated the meat for at the least an hour.
The Meals Community host preheated the grill and sprinkled salt and pepper on the steak, then grilled it for 4 minutes per aspect. As soon as the meat completed cooking, she positioned it on a reducing board and allowed it to relaxation for five to 7 minutes earlier than she sliced it in opposition to the grain.
The total recipe is offered on the Food Network web site.
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