Shrimp on the BARBIE

Recipes & Cooking

ingredients

Shrimp on the BARBIE

  • 1 Lb Medium Shrimp Tails on, peeled and deveined
  • 1 Tsp Diamond Crystal Kosher Salt
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Red Chili Flakes
  • 1 Tsp Smoked Paprika
  • 1/4 Tsp Garlic Powder
  • 1 Lemon Zested and juiced
  • 2 Tbsp Unsalted Butter
  • 1 Tsp Minced Garlic
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Hot Sauce
  • 1 Tsp Hot Sauce
  • Freshly Ground Black Pepper
  • Flakey Sea Salt Such as Maldon
  • Dill (optional) For garnish

Dipping Sauce

  • 1/2 Tsp Coriander Seed Toasted and finely ground
  • 1/2 Tsp Cumin Seed Toasted and finely ground
  • 6 Oz Greek Yogurt
  • 2 Oz Cream Cheese At room temperature
  • 1 Clove Garlic
  • 1 Dash Hot Sauce
  • 1 Medium Cooked Beet Approximately 1 Oz
  • Diamond Crystal Kosher Salt
  • Lemon
  • Ritz Crackers or Other Crackers For serving

prep

INSTRUCTIONS:



 



FOR SHRIMP:



In a small saucepan, combine the butter, minced garlic, Worcestershire, hot sauce, and a few grinds of black pepper. Set over medium-low heat and allow the butter to melt. As soon as the butter is melted, remove from the heat and whisk in 1 teaspoon lemon juice. Set aside to cool slightly. 



 



Preheat your grill pan over medium heat. Pat the shrimp dry. In a small bowl, whisk together the salt, baking soda, chili flakes, paprika, garlic powder and lemon zest. Season the shrimp evenly with the spice mixture and toss to coat. (Thread the shrimp onto a skewer, if using.) When the pan is hot, brush both sides of the shrimp with the melted butter mixture, and grill until fully cooked through, about 2 minutes per side. (Make sure that the shrimp is in full contact with the pan, to ensure even cooking.) Remove from the heat and season with a squeeze of lemon and a pinch or two of flakey sea salt. Top with dill and serve with Barbie pink dipping sauce. 



 



FOR DIPPING SAUCE:



Make the sauce. In a high speed blender, combine all the ingredients, except the beets, salt, lemon and crackers. Process until smooth and fully combined. Check for seasoning - adding a pinch of salt or a squeeze of lemon, to taste. Divide the beet into 4 pieces. Add one piece and process until fully blended, scraping down the sides in between. Repeat this process until you reach your desired hue of pink. Check again for seasoning and adjust to taste. Transfer to an airtight container and store in the refrigerator until ready to use. 



 


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