Fire & Smoke Society Fish Monger Savory Seafood Spice Blend, 10 ounce

Fire And Smoke Society Fish Monger 10 ounce Savory Seafood Spice Blend, is a fisherman’s blend of Mediterranean flavors for fish and seafood featuring Himalayan pink salt, garlic, aromatic herbs, lemon and orange peel. Tastes great on anything that swims! Shelf-Stable plastic bottle.

Fish Monger is a blend of Mediterranean flavors for fish and seafood featuring Himalayan pink salt, garlic, aromatic herbs, lemon and orange peel.
 

 Tastes great on anything that swims!
 

 All F&S recipes are created, tested and refined by hand in our Austin, TX kitchen.

Recipe:

Peel-and-Eat Shrimp with Fish Monger

Serves 4 to 6

• 2 pounds large, shell-on shrimp
• Olive oil, for drizzling
• 1 tablespoon plus 1 teaspoons Fish Monger
• 4 tablespoons cold unsalted butter, cut into 4 cubes
• 2 lemons
• A baguette (or another crusty bread), for serving

Prepare a charcoal grill for two-zone cooking and build a medium-high fire.
 

Place the shrimp in a large bowl and drizzle with enough olive oil to lightly coat. Sprinkle the Fish Monger over the shrimp, and use your hands to toss until the seasonings are evenly distributed.
 

Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place a large cast iron skillet (or 15-inch paella pan) over direct heat for 5 minutes. When you’re ready to cook, use a spatula to transfer the shrimp and seasoned oil to the hot skillet. Use tongs to stir the shrimp frequently (rotating the skillet as needed for even cooking) until they turn pink and are almost cooked through, 3 to 4 minutes. Add the butter and the juice of one lemon and continue to stir until they create a bubbly base, 1 to 2 minutes more.
 

Serve the shrimp immediately from the skillet, or transfer to a large bowl, with additional lemon wedges, hot sauce, and crusty bread.