Surf and turf

[Brad Olson]

This was originally going to be a steak dinner but after I salted the ribeye it wound up sitting in the fridge for 3 days due to some things that came up, and by the time I got around to grilling it I'd also picked up some shrimp.

I marinated the shrimp in olive oil, lime juice, white wine, salt, pepper, red pepper flakes and a couple of jalapeno slices.

When I don't feel like skewering the shrimp I use the Weber grill basket and it works just fine, and I prefer to cook them with the shell on as much as possible.

During its long stay in the fridge it developed a nice pellicle, which helped with the crust and grill marks.

It was a pretty good dinner! The shrimp weren't too spicy for my wife and the long advance salting helped the steak develop a nice beefy flavor.

 

[JimK]

Looks good, Brad!

PS: Bears like surf and turf too...

 

[Michael Richards]

I have a T bone in the freezer that I want to try something new on, I was thinking about trying Preston's hot tub steak, but this three day salt sound great.

 

[Rich G]

Looks great, Brad! I like those ribeyes from the short end......more of the beefy outside muscle!

R

 

[BFletcher]

Nice work! So next time you'll add a few additional jalapeno slices?

 

[Brad Olson]

Thanks, all! If I had to choose between beef or shrimp as the only protein I could eat, I'd probably starve because I couldn't make up my mind.

Nice work! So next time you'll add a few additional jalapeno slices?

If the shrimp is just for me I could do that or make Green Lightning Shrimp like I've done in the past, but otherwise it would have to be 2 separate batches. Because I doubt I could get away with saying, "I'm having shrimp. You can microwave a Hot Pocket or something."

 

[CaseT]

Looks tasty!

 

[Cliff Bartlett]

Nice looking combo Brad. Those shrimp are calling out to me! I think it's the jalapenos.