|Rock Shrimp with Love
“Rub with Love” Seafood Rub, or your favorite shrimp rub
To prepare shrimp: With kitchen shears; split the shell on the shrimp’s underbody, carefully sniping from head to the tail. Turn shrimp over and split the top shell along the ridge. Try not to cut into shrimp.
Pull top shells apart, removing whichever side comes off the easiest. Rinse out the vein and set shrimp aside, repeat with remaining shrimp. For peeled shrimp, remove both sides – but they’re great finger food on the half shell.
Place on a plate, shell-side down, and sprinkle with Tom Douglas’ Rub with Love Seafood Rub – or your favorite rub (my recipe follows). Coat well on all sides.
Preheat a large wok with medium high heat. Add 1 TBS olive oil, and 1 TBS butter. When fats come to a sizzle, add no more than 8 prepared shrimp, tossing and stir frying for about 2 minutes. Remove from pan, refresh oil as needed and repeat to cook remaining shrimp.
Serve over steamed rice as a appetizer, first course, or main course. – Chef Michaelangelo (mick) Rosacci
2 tsp salt
2 tsp paprika
1 tsp finely ground black pepper
1 tsp dry tarragon
1/2 tsp dry ginger
1/2 tsp dry onion
1/4 tsp dry garlic
1/4 tsp cinnamon
pinch of cloves
1 TBS moist brown sugar
Blend ingredients in a bowl with your fingers – taste and adjust. Feel free to adjust and make this recipe your own. Store leftovers in an airtight jar. –Chef Mick Rosacci, Tony’s Meats & Specialty Foods