#MEwx Fog, rain moving in and Grilled Shrimp with Vodka Lime Sauce

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have a fog advisory in effect, posted in full below this post, rain this afternoon with a high of 72°F. An 18% chance of rain this afternoon.

Tonight we’ll have gusty winds and rain around 6 PM, lows will be in the 60s. Rain tonight .

We didn’t receive any  rain here over the past 24 hours.

The wind is North Northwest between  0.0 MPH and 3.1 MPH.

The Relative pressure is 29.61, the Absolute pressure is 29.41 and falling with a weather graphic indicating overcast skies and rain.

The  outdoor temperature is 61.2°F, the dew point is 60.9°F, the heat index is 61.2°F and the humidity is 99%.

Visibility is pretty much nonexistent because of the thick fog out there.

The current Solar Radiation reading is 0.0W/m2, the UV Index is 0  placing the average person at no risk, the moon phase is Waning Gibbous and the moon is 90.2% illuminated. Sunrise is 6:17 AM, sunset is 6:56 PM, moonrise is 8:36 PM, Moonset is 9:47 AM and we’ll have 12 hours 37 minutes of daylight today.

Our next Full Moon will be on October 9 and the next new moon will be on September 25.

 

And, for those of you who prefer Bodka over Tequila -

 

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.