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Rub Recipe for Grilled Shrimp

I’ve been letting my blog posts fall behind over the summer and since it’s Labor Day—the default end of the season—I thought I’d squeeze in a BBQ shoot that we did earlier this spring for the Rioja Tames the Flame recipe booklet. For me grilling doesn’t end with summer, I grill as long as I don’t have to shovel that much to get to the grill. In fact when I drove down to the North Fork of Long Island from Vermont to do the shoot I had to weather a major nor’easter snow storm and was questioning my sanity by being on the roads. Luckily on the day of the shoot the clouds parted and we had an enjoyable day at the grill and in the kitchen. This was one of 5 recipes we shot over two days and this rub will work just as well with fresh fish or vegetables. Be sure to Visit VibrantRioja.com for more info on their fantastic wines and pairing suggestions.

Ingredients:
1 tablespoon dried lemon peel
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon sweet paprika

Instructions:
In a small bowl, mix all ingredients. To use on shrimp , add shrimp to bowl and toss until well-coated. To use on fish, pour spice mixture onto a plate or cutting board; press skinless side of fish into spices to create a crust. White fish works best. Allow to rest at least 20 minutes before grilling. This rub may also be used on vegetables.

Shrimp1 Shrimp2 Shrimp3 Shrimp4 Shrimp5 Shrimp6

Perigee Summer Menu

I just finished shooting a selection of plates from the new summer menu at Perigee Restaurant in Lee, MA. When owner Dawn LaRochelle calls me to shoot her food I know it’s going to be good, and this was no exception. The Head Chef Joe Baczek, and Sous Chef Eric Anderson did a brilliant job with the presentations. Here are but a few of the offerings…

Pan-Seared Shrimp and Scallops, over sweet pea risotto; topped with horseradish-cilantro pesto

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable