Seafood

Natural Wood Wrapped Double Tequila Shrimp

By adminCedar Wrap Recipes, Seafood

Who said Tequila is just for shots and margaritas? Try this recipe for shrimp marinated in tequila and salsa, wrapped in a tequila-soaked cedar wrap then grilled and served in a tortilla. It’s a party stopper that doesn’t give you a hangover!

Cedar Wrap Double Tequila Shrimp – Serves as many as you like

You’ll need:

Shrimp, shelled and deveined
Salsa
Tequila
Cedar Wrap
A little more tequila
Tortillas
Grated cheese

Step 1:
Spoon a couple tablespoons of salsa and a splash of tequila over the shrimp and stir to coat, then put the shrimp in the fridge for 30-60 minutes.

Step 2:
Place the cedar wrap in a plastic bag and pour in an ounce of tequila. Work the booze around until it coats the wrapper and the string to tie it with.

Step 3:
After 10 minutes, remove the wrap from the bag and spoon the shrimp down the middle. Roll the wrapper up and tie off with the string.

Step 4:
Prepare the grill for medium high heat with coals on one side and nothing on the other. Place the double tequila shrimp in a cedar wrap at the edge of the coals.

Step 5:
Roll the wrap over after 4-5 minutes and leave it on the grill for another 4-5 minutes.

Step 6:
Remove the double tequila shrimp in a cedar wrap from the grill after 8-10 minutes.

Step 7:
Spoon the shrimp into a tortilla, sprinkle with grated cheese, and serve.

If you have any tequila left over, use it to make margaritas or get creative and try another mixer. Tequila, grapefruit juice, soda and a squeeze of lime makes a Paloma. Or get really adventurous and make a Lagertia. That’s a cocktail that takes the tequila from a classic margarita and adds beer. A light IPA will do the trick. Oh and if you really don’t want that hangover, a refreshing non-alcoholic drink would be an equally good if not better choice.

December 13, 2021

Natural Wood Wrapped Grilled Shrimp from the BBQ

By adminCedar Wrap Recipes, Seafood

There’s no need to travel all the way to New Orleans to experience the taste sensation of grilled shrimp. If you have a Webber or other charcoal grill, you can create the magic in your own backyard. Grilling shrimp is easy, especially in Cedar Works wraps, and feel free to change up the seasoning to your liking. Raw shrimp is the best choice for the grill, though precooked shrimp also works.

Cedar-Wrapped Grilled BBQ Shrimp – serves 2

You’ll need:

500g (or more) fresh or thawed jumbo shrimp, shelled and deveined
A pack of Cedar Works grilling wraps with twine
A good quality olive oil
1tsp of oregano
1stp of garlic
1 lemon
chilli flakes (optional)
salt & pepper to taste

Step 1:
Fill a small baking dish with cold water. Add grill wraps and twine and soak them for 10-20 minutes.

Step 2:
Preheat your BBQ grill to medium-high.

Step 3:
In a medium bowl, toss shrimp with olive oil, oregano, garlic, salt and pepper. Place 5 shrimp down centre of each soaked wrap, arranging with the grain. Squeeze ½ lemon evenly over shrimp. Sprinkle with red pepper flakes, if desired.

Step 4:
Fold up the edges of the wraps to overlap; tie with soaked twine.

Step 5:
Grill for 2-3 minutes on each side or until shrimp are opaque. Cut the remaining lemon half into wedges and serve them with the grilled shrimp.

It’s an easy to prepare party dish that everyone will absolutely love and devour. Juicy, fresh cooked prawns are great just as they are, eaten plain. You can also serve them with dipping sauces such as thousand island, Thai sweet chilli lime, or homemade tartare. Two different dips with contrasting colours gives it a nice touch, or you can just pull out a jar of mayo and stir through a squirt of lemon juice.

December 13, 2021

Natural Wood Wrapped Scallops with Cranberries, Oranges and Thyme

By adminCedar Wrap Recipes, Seafood

Beautiful and sweet, scallops are a real treat for any seafood lover. Perfect for a date night, dinner party or whenever you want to impress, this easy recipe for Cedar wrapped scallops guarantees a delicious meal with the subtle smokiness of Cedar wood and a stunning presentation. Cedar Works grilling wraps are easy to use and keep your food moist while adding a delicious smoky flavour.

Cedar Wrapped Scallops with Cranberries, Oranges and Thyme – Serves 4

You’ll need:

8 cedar Grilling Wraps
24 scallops
1 cup fresh cranberries, chopped
1 fresh orange, peeled and chopped
1 bunch fresh thyme
2 Tbsp brown sugar
2 Tbsp olive oil
salt & cracked pepper to taste

Step 1:
Soak the Cedar Wraps in water for 15 minutes. Preheat oven or grill to 200°C.

Step 2:
Gently toss cranberries, orange, thyme, brown sugar and olive oil in a small bowl.

Step 3:
Fill the cedar wraps with cranberry mixture, parallel to the grain of the wood. Top it with the scallops then season with salt and pepper.

Step 4:
Fold edges of the wrap toward each other and secure with twine.

Step 5:
Place wraps on the grill or in the oven and cook for 10 minutes then serve and enjoy. When grilling, have a spray bottle of water handy for flare-ups.

Putting scallops on the grill is the perfect way to enhance their natural sweetness. They are melt-in-the-mouth delicious. This makes them a great match with a light Chardonnay or another sweet white wine such as Riesling or Pinot Gris. If it’s a date or celebration, you can’t go wrong with a nice Prosecco or Champagne.

December 13, 2021

Natural Wood Wrapped Wrapped Shrimps

By adminCedar Wrap Recipes, Seafood

Shrimps are perfect for a simple, healthy dinner or a fantastic party appetiser. When wrapped in Cedar Works grilling wraps, they will be infused with a delicious smoky flavour. This is a low-maintenance recipe, quick enough to allow you to be spontaneous, and made to be shared. For the seasoning, we recommend a mix of garlic powder, sea salt and Italian seasoning, about one teaspoon each. You can add a pinch of cayenne if you like to spice it up.

Cedar wrapped shrimps – Serves 4

You’ll need:

500g shrimp, peeled and deveined
4 Cedar Works grilling wraps
Olive oil
Your favourite spice rub
Lemon, fresh parsley, and spring onion for garnish

Step 1:
Soak the cedar wrap papers and string in water for about 15 minutes, holding the wraps down with a glass to keep submerged.

Step 2:
Mix two parts olive oil with one part spice rub. Toss the shrimp with the oil mixture. Place inside the soaked cedar wrap. Tie it up with a soaked piece of string.

Step 3:
Preheat grill or oven to 200°C. If grilling, turn the heat down to low and grill for 2-3 min. per side or more until done. If using the oven turn oven down to 175°C, place the wraps on a cookie sheet in the middle of the oven and bake for 3 minutes. Turn over and bake for 2-3 minutes more or until done.

Step 4:
Remove from oven or grill, carefully open the parcels, and serve with garnishes.

The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. We like to use the leftovers on top of a salad or tossed with pasta.

December 13, 2021

Mussels Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Seafood

Fresh mussels are a delicious and inexpensive restaurant-quality meal you can easily make at home.

Mussels should smell like the ocean and sea air: briny and fresh. When purchasing them, choose the ones that look fresh and alive with wet and shiny shells. It’s okay to select them one by one and if there’s a line of customers forming behind you, just ignore them. We never use the scoop as you don’t want to waste your money on the ones with cracked or chipped shells.

As soon as you get home, unwrap the mussels. Take 2 bowls and fill the larger one 1/3 of the way with ice. Place the mussels in the smaller bowl and nestle it in the ice. Now take a small dishcloth and place that on top the mussels. Place bowl in the fridge until you’re ready to cook. This is the best way to keep the mussels alive and cold.

Mussels are best eaten on the day of purchase but you can leave them overnight in the refrigerator on ice as described above if that’s more convenient for you.

Ready to start cooking? Inspect the mussels again, one by one. Scrub them under cool running water and ‘de-beard’ them by tugging the stringy stuff towards the hinge. All the mussels should be closed. If they are opened slightly, squeeze the shell closed and let go. If it doesn’t stay closed, chuck it out as it means the mussel is dead.

Cedar Planked Mussels – Serves 4 (as an appetizer)

You’ll need:

1 kg fresh mussels
1 large or 2 medium-sized cedar planks
a bunch of fresh thyme
good quality sea salt
2 lemons cut into wedges

Step 1:
2+ hours prior to cooking, submerge and soak the plank in water. You can use a baking sheet and weigh down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

Step 2:
When the grill is hot and ready, lay the soaked plank directly on the grill grates. Let the planks pre-heat for 5 minutes.

Step 3: After cleaning and de-bearding the mussels, use long tongs or a spoon to carefully lay them on the heated planks. Scatter fresh thyme on top, then close the lid and cook for 5 minutes.

Step 4:
You can serve the mussels on the plank at the table. Discard any that have not opened. Pry open the shell, sprinkle just a bit of sea salt on the mussel and give it a quick squeeze of lemon juice.

All mussels really need is sea salt and lemon, but you could also melt some butter to serve as a warm dipping. When eaten as a main, you can pair your juicy mussels with a flavourful side dish. Some classic ideas are French fries, garlic bread, kumara wedges, roasted broccoli or crunchy roasted asparagus.

July 7, 2021

Pesto Coated Shrimps Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Seafood

Grilled shrimp with pesto is a quick and easy dinner full of Mediterranean flavour which looks spectacular and tastes amazing when prepared on a Cedar wood plank. If you haven’t tried shrimp and pesto together, give it a go as it is such a good combo, and a great taste for spring and summer.

When buying shrimp, select the frozen jumbo shrimp that’s labelled shell split and deveined. The “fresh” shrimp you see in the seafood section at the supermarket is usually thawed frozen shrimp so you’re better off buying it frozen and defrosting it yourself. Running the shrimp under cold water will do that quickly, then you can peel them if you’ve opted for the shelled version.

Cedar Plank Shrimps coated in Pesto – Serves 4

You’ll need:

1 cedar plank, soaked for at least an hour
20-25 shrimp, cleaned, deveined and patted dry
1 bunch of Italian parsley
½ a cup of basil (packed)
the zest of 2 lemons
1 large garlic clove, finely grated
1 tablespoon of toasted pine nuts
2 tablespoons of grated parmesan
a pinch or more of red pepper flakes
olive oil

Step 1:
Mix the pesto up in a blender and use all the herbs, garlic, lemon zest, parmesan, pepper flakes and toasted pine nuts along with some olive oil. Set a little bit aside, two tablespoons or so, for brushing on the grill.

Step 2:
Toss the shrimp in the mixture, making sure it is coated all over. Let it sit at room temperature for about 30 minutes to marinate.

Step 3:
Take your board out of the water and pat it dry, then rub the top only with a light coat of olive oil.

Step 4:
Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill. Arrange the shrimp on top. An easy way is to place 2 together to form a circle. You can also skewer the shrimp with metal or well soaked wooden skewers.

Step 5:
Cook the shrimp on medium high heat until it’s nice and pink, brushing them with the remaining pesto and turning them over halfway through. Be careful not to overcook them as shrimp is best when it’s just cooked through. That’ll take no more than a few minutes.

Step 6:
Take the 2 lemons that were used to make the zest, cut them in half, drizzle with olive oil and place them cut side down on the grill. You can take them off when nice grill marks are formed.

Step 7:
Serve your shrimp right from the plank and enjoy!

Serve this dish with the grilled and fresh lemon wedges for a hit of citrusy freshness! You can eat the shrimp as is and share a big platter with friends and family, making sure you have plenty of napkins. You can also serve it as a main with a nice garden salad, pasta, rice, potato salad or veggies. Roasted asparagus is our family’s favourite.

July 7, 2021

Scallops Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Seafood

Scallops are just a little bit special. They are one of the ocean’s greatest foody treasures. You typically see them pan seared and while that classic preparation is lovely, plank grilling scallops adds a different dimension of flavour and a delightful smokiness. The best grilled scallops are crisp on the outside and tender on the inside.

This grilled scallop dish is so delicious and looks so fancy, but it is so easy to make! Scallops also serve up heart-healthy omega-3 fatty acids. Our pro tip is to buy the biggest scallops on offer and go fresh over frozen if you can. The bigger the sea scallop, the sweeter it will be.

Cedar Plank Scallops with white wine, herbs and garlic – Serves 4

You’ll need:

2 cedar wood grilling planks
12 scallops
¼ cup dry white wine
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon minced fresh thyme
1 teaspoon lime juice

Step 1:
Soak the cedar planks in water for at least an hour. In a large bowl, whisk the wine, oil, thyme, garlic and lime juice together. Add the scallops and gently toss to coat. Let stand 15 minutes.

Step 2:
Place the plank(s) on your grill rack and cook over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle as that means it’s ready for grilling. Turn the plank over and place it on indirect heat.

Step 3:
Drain the scallops and discard the marinade or save it to pour over on the vegetables you’re serving with the seafood. If you are preparing vegetables on the side, instead of grilling or roasting, we’d recommend sautéing them over medium-high heat so that the wine can evaporate through the cooking process.

Step 4: Place the scallops on the plank and grill while covered over indirect medium heat for about 10-12 minutes or until they are firm and opaque and until the juices run clear.

Serve this with a side salad with leafy greens for a light and healthy summer meal or sauté some nice veggies to go with it as suggested above. If you like, you can mix this recipe up by wrapping the scallops in prosciutto or bacon. Open a bottle of good wine to pair with it, and you’ve got a fabulous recipe for date night dinner.

July 7, 2021

Miso Baked Oysters Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Seafood

They are an acquired taste but if you’re a fan of oysters stay with me. Then again, this recipe is so good that it could even turn an oyster-phobic around. It’s because they are slathered in miso mayonnaise.

Miso paste is available in most supermarkets and if you can’t find it there you could head to your nearest Asian store. Miso paste is made with fermented soya beans. It’s salty, delicious, and a staple ingredient in Japanese cooking. The texture is a bit like peanut butter and miso can be smooth or chunky. The fermentation process can take from a few weeks to several years.

Mixing mayonnaise and miso and using it as a glaze for grilled seafood is an old Japanese trick called Motoyaki. The rich flavours of the ingredients compliment the sweetness of the baked oyster.

Japanese Miso Baked Oysters – Serves 4 as an appetiser

You’ll need:

8-12 Oysters, shucked, shells reserved if using to bake oysters in ¾ cup Japanese (Kewpie) or regular mayonnaise
2 tbsp Miso paste
1 tbsp Mirin
5 dashes of Tabasco or other hot sauce
2 tbsp fresh lemon juice
1 ½ cup shredded fresh spinach
½ cup shredded cheddar or mozzarella cheese
Some wedges of lemon and a sprinkling of parsley and/or paprika for garnish

Step 1:
Pre-soak your Cedar Wood plank, scrubbed the oysters and rinse them well to remove excess grit and potential bugs from the shell, and preheat the barbeque to high.

Step 2:
Set out oyster shells, help them stay upright and stable by placing them on a bed of rock salt.

Step 3:
Mix the mayonnaise into miso paste, then add mirin, hot sauce and lemon juice and stir until well mixed. If you are using regular mayo instead of the Japanese one, add a bit more lemon juice.

Step 4:
Divide the shredded spinach equally between the shells and top it with the oysters. If you are using large oysters, you can cut them into 2-4 pieces each so they are easier to eat. Spoon approximately 1 tbsp miso mayo sauce over each one and then sprinkle with cheese.

Step 5:
Place the pre-soaked plank with the oysters on it on the hot grill. When bubbling there’s a beautiful caramel colour on top, your oysters are cooked. It’ll take approximately 5-8 minutes.

These delicious cedar plank grilled oysters are perfect for pairing with beer and sake. Enjoy, andとんでもない, Tondemonai, you’re welcome.

July 7, 2021

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