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Today I have a secret recipe for LongHorn Steakhouse’s grilled lime shrimp.

My favorite part of this dish is the guacamole ranch dipping sauce!  It compliments the shrimp very well and many times I love to make it as a dip for tortilla chips.

If you don’t have access to a grill, you can also prepare this dish using a grill pan or under a broiler.

Enjoy!

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New Secret Recipe
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20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:

1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:

1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Source: LongHorn Steakhouse

Until Next Time… Be Well!

Kind Regards,

Ron

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Hope your week is going well.

I have a great secret recipe for Longhorn Steakhouse’s coffee rubbed rib-eye.  This dish is easy to make and quite delicious!  A dish like this can be prepared at home for less than half of what you would pay at the restaurant.  If you want to save a few more dollars, you can easily prepare this meal using a less expensive cut of beef.

Enjoy!

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New Secret Recipe
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INGREDIENTS:

4 – 1″ thick 12 oz. rib-eyes

Coffee Rub:

1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano

Caramelized Shallot Butter:

1 – 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Mix together all the ingredients for the coffee rub. Set aside till needed.

Prepare the Caramelized Shallot butter:

To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.

Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.

Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.

Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).

Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.

Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.

Serves 4

Source: LongHornSteakHouse.com

Until Next Time… Be Well!

Kind Regards,

Ron

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