1/3 cup smoked paprika
2 tsp ancho chile powder (can use regular chili powder if you need to)
2 tsp light brown sugar
2 tsp ground cumin
2 tsp kosher salt 1 tsp ground black pepper
2 lbs (21-24) large shrimp, shelled
6 TBSPS olive oil, divide up into 3 TBSPS each
12 cloves coarsely chopped fresh garlic, divided into two piles
½ cup thinly sliced green onion
4 big baking potatoes
4 TBSP of unsalted butter
4 TBSP of sour cream + some extra dollops
Wash potatoes down and pat dry. Next, give them a little massage with some olive oil...just enough to relax the potato...lol
2. Preheat oven to 375 degrees
3. While oven is heating up sprinkle some salt over the potatoes until they look like they just got back from the beach...sort of gritty everywhere.
4. Throw the potatoes onto the middle rack and bake for about an hour.
5. While the potatoes are cooking - whisk together the paprika, chili powder, brown sugar, cumin, salt and pepper in a small bowl.
6. Toss the shrimp in a large bowl, add the spice mixture and stir well to coat each shrimp.
7. Get a good high heat going on your grill - (place your hand like 1" above the cooking grate over the coals...you should only be able to hold it there for a count of 1.
8. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or sauté pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes AT MOST.
9. Stir in half of the green onions and transfer to a large platter or turnout into a medium bowl.
10. Wipe out of the pan with paper towels, and repeat with the remaining ingredients. The trick here is not to over crowd your pan - if you do; the food can't cook evenly, juices will build and the food gets poached (turns white and looks rubbery - ever seen this?) also - shrimp cook FAST and most people over cook seafood, the shrimp should have a slight "pop" when you bite in, but never be rubbery...
11. Alight, now you can split the top of of your potatoes and mix in the butter and sour cream and salt and pepper (or how ever you like them)...then spoon some of the shrimp mixture into the potatoes, top with a little extra sour cream and serve along side some grilled corn. This is an awesome meal and is quite filling too.
2 tsp ancho chile powder (can use regular chili powder if you need to)
2 tsp light brown sugar
2 tsp ground cumin
2 tsp kosher salt 1 tsp ground black pepper
2 lbs (21-24) large shrimp, shelled
6 TBSPS olive oil, divide up into 3 TBSPS each
12 cloves coarsely chopped fresh garlic, divided into two piles
½ cup thinly sliced green onion
4 big baking potatoes
4 TBSP of unsalted butter
4 TBSP of sour cream + some extra dollops
Wash potatoes down and pat dry. Next, give them a little massage with some olive oil...just enough to relax the potato...lol
2. Preheat oven to 375 degrees
3. While oven is heating up sprinkle some salt over the potatoes until they look like they just got back from the beach...sort of gritty everywhere.
4. Throw the potatoes onto the middle rack and bake for about an hour.
5. While the potatoes are cooking - whisk together the paprika, chili powder, brown sugar, cumin, salt and pepper in a small bowl.
6. Toss the shrimp in a large bowl, add the spice mixture and stir well to coat each shrimp.
7. Get a good high heat going on your grill - (place your hand like 1" above the cooking grate over the coals...you should only be able to hold it there for a count of 1.
8. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or sauté pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes AT MOST.
9. Stir in half of the green onions and transfer to a large platter or turnout into a medium bowl.
10. Wipe out of the pan with paper towels, and repeat with the remaining ingredients. The trick here is not to over crowd your pan - if you do; the food can't cook evenly, juices will build and the food gets poached (turns white and looks rubbery - ever seen this?) also - shrimp cook FAST and most people over cook seafood, the shrimp should have a slight "pop" when you bite in, but never be rubbery...
11. Alight, now you can split the top of of your potatoes and mix in the butter and sour cream and salt and pepper (or how ever you like them)...then spoon some of the shrimp mixture into the potatoes, top with a little extra sour cream and serve along side some grilled corn. This is an awesome meal and is quite filling too.
