Get your grill on! Jerk shrimp and rib eye
Serve chef Robert Rainford’s sizzling dishes at your Memorial Day BBQ
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Memorial Day grilling May 23: Celebrity chef and author Robert Rainford shows TODAY’s Kathie Lee Gifford and Hoda Kotb how to grill a meal for the holiday weekend. Today show |
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 | The best Memorial Day ever May 23: TODAY hosts talk to experts on subjects like timely travel, water safety, grilling and summer cocktails for the holiday weekend. Today show |
Looking to serve something with a kick at your Memorial Day BBQ? Try chef Robert Rainford's hot and spicy recipes for jerk shrimp and garlic pepper rib eye steak — then cool off with a scoop of his yogurt rum yum freeze. Discover how to make these sweet and sizzling dishes!
INGREDIENTS
Peel and devein shrimp. Marinate shrimp for 15 to 30 minutes. Preheat grill to medium-high or 450 degrees F.
The beauty of this particular recipe is that it takes no time at all for the shrimp to cook. Your shrimp is done when it turns from gray to pink in color. This should take a minute and a half to two minutes per side.
MANAGE YOUR RECIPES
Garlic pepper rib eye steak Robert Rainford INGREDIENTS • 8 oz rib eye steak • 3 cloves garlic (crushed or finely chopped) • 1/2 teaspoon freshly cracked black pepper • Season with kosher or sea salt (coarse) DIRECTIONS Chop your garlic into fine puree or use your garlic press. Add fresh-cracked black pepper. Salt to taste just before grilling. Preheat your oven to 500 degrees F. Preheat your pan to mid-high; once you see smoke in the pan, add some vegetable oil and place your steaks in the pan until golden brown on both sides. Place pan in oven until steaks have reached the desired doneness, approximately 7 to 12 minutes, or until internal temperature reaches 125 degrees F for medium rare. MANAGE YOUR RECIPES |
Yogurt rum yum freeze Robert Rainford INGREDIENTS • 1 cup plain yogurt • 1/3 cup sour cream (optional: May use Balkan Style plain yogurt) • 1/3 cup fresh pineapple • 2 tablespoons icing sugar • 1 tablespoon vanilla • 1 vanilla bean pod • 1/2 teaspoon fresh lemon juice • 1 tablespoon dark rum DIRECTIONS Cut pineapple into small bite-size pieces. Combine rum, vanilla bean, sugar, lemon juice and pineapple in a glass bowl. Let sit for 1/2 hour. Mix plain yogurt and sour cream and fold in the pineapple mixture. Put into plastic freezable container or place plastic lollipop containers in freezer until the yogurt sets. TIPS If you are steering away from sugar, you may substitute icing sugar with 2 tablespoons of honey or maple syrup or use a naturally flavored yogurt. You can also use a bit of sweetener such as Splenda if sugar is a problem for you. MANAGE YOUR RECIPES |
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