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Yield: 8 servings

2 (2 pound) porterhouse steaks
1/4 cup olive oil
4 cloves of garlic, crushed
2 tbsp minced basil
1 tbsp freshly ground pepper
1 tbsp seasoned salt

Rub both sides of the steaks with mixture of olive oil, garlic and basil; sprinkle with pepper and seasoned salt. Grill steaks over medium hot coals for 9 to 10 minutes per side for rare.


Yield: 8 servings

1 cup minced green onions with tops
1/2 cup salad oil
1/2 cup soy sauce
1/2 dry sherry
1/4 cup grated gingerroot
1/4 cup lemon juice
1 tbsp sugar
4 pounds (18-25 count) shrimp, peeled,deveined

Soak 16 bamboo skewers in water. Pour mixture of green onions, salad oil, soy sauce, sherry, gingerroot, lemon juice and sugar over shrimp in nonreactive dish, turning to coat. Marinate, covered, in refrigerator for 2 to 3 hours, stirring occasionally. Drain, discarding marinade. Thread shrimp on skewers. Grill over medium-hot coals for 3 minutes per side or until shrimp turn pink, turning once.


Yield: 8 servings

8 whole uncooked new potatoes
1/2 cup garlic oil
1/2 (to 1) tsp kosher salt
1/2 (to 1) tsp freshly ground pepper

Brush potatoes with some garlic oil; sprinkle with salt and pepper. Grill over hot coals for 45 minutes or until tender, turning and basting with the remaining garlic oil frequently.


Yield: 6 servings

3/4 cup chopped onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cloves of garlic, minced
1 tbsp olive oil
1 1/2 cups white rice
1/2 cup wild rice
1 (16-ounce) can black beans,drained
2 1/2 cups water

Saute onion, green pepper, red pepper, and garlic in olive oil in saucepan until vegetables are tender. Stir in white rice and wild rice. Saute for 1 minute. Add black beans and water: mix well. Cook over low heat for 40 minutes, stirring occasionally. Spoon into baking pan. Grill over hot coals for 5 minutes to add smoky flavor.