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FareShare Gazette Recipes -- March 2009 - S's


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Surf And Turf Baby Back Ribs

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* Exported from MasterCook *

Surf And Turf Baby Back Ribs

Recipe By : Ryan King / For The Associated Press
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-03 Mar 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon smoked paprika
1 teaspoon celery seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 pound large shrimp -- shelled and veined
1 rack baby back pork ribs -- membrane removed
[about 2 to 3 pounds]
Salt and ground black pepper to taste
Olive oil cooking spray
1 large yellow onion -- cut crosswise
into 3 rounds
12 ounces beer -- (such as stout)
[1 bottle]
4 cups chicken broth -- divided
1 cup long-grain white rice
10 saffron threads
2 tablespoons olive oil
1 bunch asparagus -- bottoms trimmed
cut into 1/2-inch lengths
2 garlic cloves -- minced
1 shallot -- minced

Heat the grill on high. Heat the oven to 350 degrees F.

In a large bowl, mix together the paprika, celery seeds, cayenne and garlic
powder. Add the shrimp and toss to coat. Cover the bowl and refrigerate
until needed.

Season both sides of the ribs with salt and pepper, then spritz the ribs
and onion rounds with cooking spray. Place the ribs and onions on the grill
and sear for 10 minutes per side.

Transfer the onions and ribs (onions on the bottom) to a roasting pan. Add
the beer and 2 cups of the chicken broth. Cover with foil and bake for
about 2 1/2 hours or until the meat is very tender.

About 30 minutes before the ribs are done, in a medium saucepan combine the
rice, remaining 2 cups of chicken broth and saffron. Bring to a boil, then
cover, reduce to simmer and cook for 20 minutes or until the liquid is

When the ribs are finished, transfer them to a plate and cover with foil.
Set a mesh strainer over a bowl and pour the cooking liquid from the
roasting pan through; discard any solids. Skim off and discard any fat from
the strained liquid.

In a large skillet over medium heat, heat the olive oil. Add the shrimp,
asparagus, garlic and shallot, then sauté for 2 to 3 minutes per side.
Transfer the shrimp and asparagus to a plate, then return the skillet to
the burner.

Use the strained cooking liquid to deglaze the skillet, scraping the bottom
to release any charred bits. Bring to a simmer and cook until reduced and
thickened, about 4 minutes.

Serve the ribs with the rice and shrimp and asparagus. Drizzle with the pan

Start to finish: 3 hours (1 hour active).

Servings - 4.

Notes. Surf and turf combinations are a brilliant excuse to indulge in the
best offerings from the land and sea. In this case, beer roasted baby back
ribs and shrimp sautéed in olive oil with smoked paprika and cayenne.

Contributed to the FareShare Gazette by Art; 4 March 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 458 Calories; 11g Fat (23.0% calories from 
fat); 33g Protein; 49g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 948mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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