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Argentinean Red Shrimp, Bacon, Tomato and Peppers Wedge Salad from the Beefer

Argentinean Red Shrimp, Bacon, Tomato and Peppers Wedge Salad from the Beefer

Argentinian Red Shrimp are found in the South Atlantic and are red in color when caught. Their redness makes them different from common shrimp that are commonly blue or grey in color before cooking. Argentinian Red Shrimp are known to be the sweetest shrimp in the world, and are sought after for the buttery flavor and lobster like texture. For those on a high protein diet, these shrimp are packed with protein with al-most 18 grams of protein per 100 grams of shrimp. Some argue these and Royal Reds are the same. Some argue they are different. Either way, both will work in this dish as well as any shrimp you can find at your local grocery store or fish monger.

Ingredients

  • 1 (2.1 oz) package fully cooked traditional bacon
  • 1 (16 oz) package frozen XL Argentinean Red Shrimp, shell-on and tail-on, deveined
  • 2 cups tri-color mini peppers, sliced in rings
  • 1 tablespoon avocado oil, divided
  • Cooper’s Provisions Smoked Salt
  • 1 lime wedge

For the Salad Dressing

  • 3/4 cup Thousand Island Dressing
  • 1/2 tablespoon sriracha style hot sauce
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon finely chopped parsley or cilantro
  • 1 tablespoon fresh lime juice
  • 1/6 teaspoon salt

For the Salad

  • 1 head iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped chives and/or 1/4 cup chopped green onions
  • 2 tablespoon chopped parsley or cilantro
  • Lime wedges
Step1: Thaw frozen shrimp, 15-20 minutes before cooking.

We recommend buying shrimp with the shell-on because the shrimp are protected and retain flavor. Shelled shrimp can be mangled and look unappetizing. It only takes a few minutes to remove the shell. Shrimp shells can be frozen and used in seafood stock!

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Grease one Beefer grill grate. Peel shrimp, and pat dry on both sides. Arrange shrimp on grill grate. 16 ounces of shrimp can fit onto one Beefer grate. Set aside:

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In a medium bowl, whisk Thousand Island Dressing, sriracha, green onions, parsley, lime juice, and salt. Cover and refrigerate until ready to serve:

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2 If desired, reserve 4 shrimp with their tails, cook separate, and arrange on plate in as an eye-catching focal point:

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Prepare all vegetables and herbs; this recipe is super quick to cook!

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Place pepper rings in a Beefer drip tray, stir in 1/2 tablespoon avocado oil and sprinkle with Mediterranean salt.

Place tray of peppers on the bottom of the Beefer and stir occasionally until slightly charred and softened.

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If needed, you can cut 6 wedges from one iceberg lettuce. Cut off any brown spots on the core without cutting the core off completely:

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Cut Iceberg lettuce into wedges by placing a large chef’s knife halfway through the core and push firmly down:
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Timesaver! Buy bacon fully cooked in the package and crisp it in the Beefer!

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Adjust the Beefer heat to MEDIUM, arrange bacon crosswise on a Beefer grill grate. Cut tips of bacon off if longer than the width of the grate.

Insert bacon onto the center shelf of the Beefer grill and cook for 20 seconds, turn grate in opposite direction, and cook 20 seconds or until bacon is sizzling and crisp. Pat bacon fat off with paper towels, snip into bites with kitchen scissors, and set aside.

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Insert shrimp grate into the Beefer on the 5th rack and cook for 25 seconds:

Pull the shrimp out of the Beefer infrared grill and turn grate in opposite direction and cook for 25 seconds. Pull out the grill grate, turn shrimp over with the Beefer tongs, and continue to cook as directed above, until the shrimp’s internal temperature is 120°F. Transfer cooked shrimp into a Beefer deep drip tray and toss with 1/2 tablespoon avocado oil, and Mediterranean salt and lime juice to taste.

To serve: Arrange wedges on one large platter or individual salad bowls. Drizzle salad dressing on lettuce, and top with shrimp, bacon bits, tomatoes, green onions, and parsley. Serve with a lime wedge:
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Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer

Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer

Ingredients

  • 1 (1.5 lbs) pork tenderloin, trimmed of silver-skin
  • 2 teaspoons Cooper Duper Smoked Salt
  • 1 pineapple
  • 3 slightly soft fresh peaches
  • 1 tablespoon avocado oil or preferred oil
  • 2 limes, cut in half
  • 1/4 cup agave
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha hot sauce
  • 2 teaspoons minced mint leaves

Pineapple Salad (optional)

  • 2 cups fresh pineapple chunks or the remaining pineapple
  • 1/2 medium green pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 2 scallions, chopped
  • 1 tablespoons finely chopped jalapeños
  • Mint and/or cilantro
Select kebab skewers about the same length as the Beefer grill grate:
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Trim pork tenderloin of silver skin and excess fat:

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Cut pork tenderloin into approximately (12-16) 2-inch chunks:

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Season pork tenderloin with Cooper Duper Smoked Finishing Sea Salt:

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With a large cutlery knife, cut the pineapple (including the crown) in half. Remove the core of each pineapple half by creating a V cut from top to bottom of the core. Use a curved, serrated knife, or grapefruit spoon to remove the fresh pineapple from each half:

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Cut 10-12 (2-inch) pineapple chunks. Scrape the remaining pineapple to make crushed pineapple in the pineapple boat. Set aside:

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Slice peaches, remove pit, and cut into twelve 1.5-inch chunks. If using a 2-prong skewer make sure to cut peach chunks to fit:

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Thread pork, peach and pineapple chunks onto skewer to fit:
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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Brush with avocado oil and squeeze 1/2 lime over kebabs:

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Ignite the Beefer Infrared Grill to high heat for 5 minutes. Turn knob halfway down to medium:
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Arrange 2 kebabs on each Beefer grill tray with drip trays underneath. Insert kebab trays on the center and bottom shelf. Grill kebabs for 45 seconds or until lightly browned. Use the Beefer handle to pull trays out. Turn the top kebab tray in opposite direction; leave bottom tray. Grill kebabs for 45 seconds or until lightly browned:

 

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With grill gloves on, turn the top skewers over, cook 45 seconds then change direction of tray, and cook 45 more seconds. Continue to rotate skewers on middle shelf until desired internal temperature:

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Cook pork chunks to 145°F for medium rare and 160°F for medium!

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Remove middle tray of skewers. Repeat the cooking technique above for the 2nd tray of pork skewers except change each time period to 30 seconds as the pork will be partially cooked at this point. Remove 2nd tray of skewers:

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Meanwhile, mix the agave syrup, lime juice, and sriracha:

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Brush glaze on cooked pork, peaches, and pineapple. If desired, the skewers can go back into the Beefer to brown for 15 seconds on each side. TIP : Serve Beefer Kebabs in a pineapple boat!

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TO SERVE In a medium bowl, mix Pineapple Salad ingredients, and serve with Beefer’s Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave. Salt and pepper to taste. 

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Serves: 4 Skewers

Pork, Peach, and Pineapple Kebabs with Zesty Mint Agave from the Beefer