Warm, muggy, rain coming and Vodka Shrimp

              

Good morning Augusta.

We have a little bit of fog out there, so be aware.

This morning it is partly cloudy with a chance of a thunderstorm and a chance of rain in the afternoon. Fog early. High of 79F. Winds from the South at 5 to 15 mph. Chance of rain 30%.

Tonight it will be Overcast with a chance of a thunderstorm and a chance of rain, then thunderstorms after midnight. Low of 66F. Winds from the SSW at 10 to 15 mph. Chance

of rain 60% with rainfall amounts near 0.2 in. possible.

The readings from my own instruments are:

The humidity is 76% with a Dew Point of 62ºF and temp is 74.5ºF.

Our wind direction is West Southwest between 1.7 MPH and 2.1 MPH.  

Our Barometric pressure is  30.36 and falling with a weather graphic indicating rain.

Sunrise is at 5:07 a.m. sunset is 8:21 PM and Moon Rise is at 9:00 p.m. EDT and the moon phase is a full moon.

Visibility is 8.0 miles with clouds to 400 ft., mostly cloudy to 10,00 ft. and overcast to 12,000 ft.

We received no rain here over the past 24 hours.

Yesterday I posted a grill recipe for Tequila shrimp. Having heard from some who don't like Tequila – I offer this alternate recipe.

*Grilled Shrimp with vodka lime sauce

 

 

Grilled Shrimp with Vodka Lime Sauce

Time: 30 minutes

Cooking methods: outdoor grill or stovetop

 

ingredients

(recipe says you cook 6 shrimp at a time, but I've done 12 at a crack. Hungry guests ya know)

36 extra-large shrimp, peeled and de-veined but with tails on

2 tablespoons olive oil

salt and freshly ground black pepper, to taste

*Vodka-Lime Sauce

1 cup vodka

1 cup dry white wine

1/3 cup fresh lime juice

12 tablespoons cold unsalted butter, cut into tablespoons

salt and freshly ground black pepper, to taste

3/4 cup sliced green onions, green and white parts, for garnish (I avoid this part, onions don't like me very much)

 

directions

In a shallow flat-bottomed dish, combine the shrimp with the oil, salt, and pepper. Let stand at room temperature while preheating the grill.

 

Preheat the grill.

 

 

To make the vodka-lime sauce: In an enamel or glass saucepan (I used my hard-anodized Windsor pan), combine the vodka, wine, and lime juice. Reduce the

mixture over medium heat to 1/3 the original amount.

 

 

Add the butter, 1 piece at a time, quickly whisking in until completely incorporated. You want to blend each piece of butter in fully, not just melt it,

before adding the next. Work quickly but do not increase the heat under the pan. Season with salt and pepper. Keep the sauce warm in a warm water bath

until ready to use. Do not reheat the sauce over direct heat.

 

 

Arrange the shrimp in 1 layer in a hinged grill pan. Grill over a hot fire for 4 minutes per side, or until just cooked through. You can also saute them

in batches, using 1 tablespoon of olive oil per batch, in a hot cast-iron skillet for 4 minutes per side.

 

 

To serve, put shrimp on each plate, spoon 2 to 3 tablespoons of sauce over them, and sprinkle scallion rings on top. Serve at once.

Ross note: Soak the shrimp in the vodka sauce overnight for the best flavor. After all, the booze tends to cook out of the shrimp when you put them on the grill, but the flavor stays in.

 

nutrition

401 calories, 28 grams fat, 3 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.