Simple Shrimp Dinner

Jason Gramon, the owner of B. Frank and Relish, stopped by the Good Day kitchen to make a simple shrimp dinner.

Shrimp Simply

1 lb. Raw shrimp (16/20 size)
1 lb. French green beans (trim and cut)
Bread (French baguette)
3 Oranges
1 TBL Fresh thyme, chopped
1 TBL Fresh rosemary, chopped
1 TBL Minced ginger
1/8 Cup yuzu juice (or equal parts lemon, lime, orange)
¼ Tsp B. Frank & Relish Mix (recipe below)
Smoked salt
Black pepper 
Olive oil

To prep your marinade, peel oranges and hand squeeze (include pulp) to a mixing bowl. Add thyme, rosemary, ginger, yuzu juice and B. Frank & Relish mix (add 1/4 Tsp. more if you like spicy).

Peel and devein shrimp removing tail and add to bowl. Let marinate for 20 minutes (longer is not better).

This dish cooks quickly so have your steps ready ahead. Take the baguette and cut on the bias ½ inch. Brush with olive oil both sides and toast in oven or toaster ahead of time. Set aside.

Remove shrimp from marinade (hold marinade). Sprinkle smoked salt and cracked pepper on shrimp.

Heat a cast iron skillet (preferable) to high heat. Add 1 TBL olive oil to coat the pan. Wait 30 seconds to allow to get hot. 

Add French green beans. Sprinkle with cracked pepper. Add shrimp sear on one side, do not flip (yet). Cook approximately 3 mins.

Flip shrimp, add the rest of the marinade. Wait 30 seconds, turn off heat and let stand on the stovetop for 3 minutes.

To plate, pour onto a dish, what we call wet and messy.  Green beans and shrimp random, stacking upward. Be sure to let the some of the marinade from the cooked dish cover the plate for dipping. Place toasted bread on the side to dip.   

B. Frank & Relish Mix

This yields 1 Cups of a B. Frank & Relish condiment that can be refrigerated and used for other items up to 3 weeks. Combine the following in a food processor or blender to puree to a liquid.  Place in a jar in the refrigerator.

¾ Cup cucumber ( ¼“ diced and skinned)
1/8  Cup onion (hand grated)
1/8  Cup white vinegar
1 TBL minced garlic
2 Serrano peppers deseeded and minced up
1 TBL Coconut palm sugar (or substitute regular sugar)
1 TBL Smoked salt
2 TBL Lime juice