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Grilled Shrimp with Smoky Barbecue Rub
Ben Gebo Photography
STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils.
The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. The stores are crowded, the lines long; everyone seems grouchy. Cooking obligations multiply and quantities escalate. Prep-work and clean-up balloon and threaten to overwhelm.
As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. These preambles generally lead into fantasies about simplifying life–especially my cooking life.
At such times, I rely on recipes that require no thought and little effort. These dishes often involve advance preparation of a single component that has the power to transform good ingredients into something great. Marinara sauce is one example, and this smoky barbecue rub is another. They’ll both keep in the freezer for up to 6 months, and — during that time– they give real meaning to the phrase “I’m there for you.”
I get two kinds of satisfaction from this practice. First, I feel comforted by the knowledge that my frozen friends are available at a moment’s notice. And then, when I actually put one of them to use, I feel as though someone has taken care of me. That I’ve done it myself is beside the point.
Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. (Try Amazing Black Beans with a Sofrito.) Cole slaw would be another excellent choice. Interesting versions of each are coming soon to Recipe of the Week.
Note: Instead of an outdoor grill, you can broil the shrimp or use a cast iron grill pan. If you like spicy food, by all means add the cayenne; if not, leave it out. If you don’t have smoked paprika, but like heat and smoke, you can combine sweet Hungarian paprika with chipotle powder and achieve a similar effect. Hot or not, the spice mix is also delicious on salmon.
Grilled Shrimp with Smoky Barbecue Rub
- 1 tablespoon chopped fresh thyme leaves
- 1 ½ teaspoons packed dark brown sugar
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground cumin
- ¾ teaspoon smoked paprika (pimentón, sweet or dulce)
- ¾ teaspoon coarsely ground fresh black pepper
- ¾ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- 1½ pounds large shrimp, peeled and de-veined
- 1 tablespoon macadamia nut oil, or other neutral oil
- In a small bowl or measuring cup, combine the thyme, brown sugar, Kosher salt, cumin, smoked paprika, black pepper, chili powder, cinnamon, and cayenne (if using). Blend with a fork. (May be prepared in advance and stored in a covered container for up to 1 week in the refrigerator or up to 6 months in the freezer.)
- Prepare the grill with a lightly oiled rack. Preheat to high.
- Place the shrimp in a large bowl and toss with the oil. Sprinkle with half the rub and toss to coat; then sprinkle with the remaining rub and toss again. Place on the grill rack in a single layer and cook, turning often, until curled and opaque, about 5 minutes total. Do not overcook. Serve immediately.
Makes 6 servings
Per serving: Calories 149, 4 g total fat, 1 g saturated fat, 173 mg cholesterol, 3 g total carbohydrate, trace dietary fiber, 23 g protein, 485 mg sodium.
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Georgie Fear
This looks and sounds delicious – and I just bought smoked paprika and have been wanting to find a use for it! Magnificent timing :)
I especially enjoyed your thoughts at the beginning of this post – I bet a lot of us feel the same way, and it is so true – having some backup foods frozen or stored makes life so much easier when you need it most, and keeps us from resorting to less-healthy convenience foods.
Great post Deborah!
Georgie Fear RD
Deborah
Georgie,
Thanks so much for your comment. I don’t think you’ll be disappointed in this recipe. It’s really tasty and SO QUICK AND EASY– even if you don’t have it in your freezer. Only the thyme takes time (!)– and not too much either. Be sure to try it on salmon as well.
Deborah
Suzanne
Deborah,
I just picked up some shrimp to make for dinner and was wondering what I was going to do with it instead of my usual which is very basic–little bit of olive oil, S&P in a fry pan to go on top of my spinach salad. This sounds like a fun alternative to my usual. Thanks so much! Perfect timing for your post. :)
Hope you are well!
Suzanne
Deborah
Hey, Suzanne. What a happy coincidence. I hope you have smoked paprika in your pantry. The rub isn’t nearly as tasty without it…
Deborah
Mrs Ergül
What lovely shrimps!
Deborah
Thank you so much!! My photographer and I worked very hard to get them to sit up on the foil so that the viewer could really get close to them. (They’re very tasty too!)
Deb orah
chocolate shavings
BBQ shrimp is delicious, and it gives that wonderful reddish tint to the dish – beautiful!
Deborah
Thanks very much! I’m glad you like the photo.
Deborah
Tessa
My mouth is watering. I usually cook shrimp in Italian pasta dishes but I need to try this recipe. Bookmarking!
Deborah
Tessa,
I’m SO happy that you like the look of the shrimp. They really are delicious. I hope you’ll try them and let me know how you like them.
BTW, I do a little Italian cooking myself. You might check out my version of my father’s Shrimp Marinara. In addition, you might like Fennel with Garlic and Parsley, 4-in-1 Broccoli Rabe with Roasted Tomatoes and Peppers, and Zuppa di Pesce.
Deborah
deana@lostpastremembered
I never knew about macadamia nut oil… just that it had a short shelf life… must try it!!
Lucy Chen
This looks beautiful! They look so good!
Deborah
Hey, Deana. I’m not aware that macadamia nut oil has a short shelf life unless left open to the air. I will investigate and get back to you.
Deborah
Deborah
If you like the way they look, Lucy, you really must give them a try. They’re so easy and totally yummy!
Deborah
CL
Found you shrimp photo from Tastespotting. It looks delicious. Thanks for sharing!
Deborah
How nice of you to respond. If you try them, please let me know how you like them.
Deborah
Deborah
Deana,
Here’s the follow-up on the oil’s shelf life. Oils of Aloha claims an 18-month shelf life for its oil and considers that a conservative estimate. I have no information on the shelf life of other oils, but perhaps you do. If so, it would be good to know how 18 months stacks up against the competition.
Deborah
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