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Grill Virtuosi and John’s Kansas City Sweet and Smoky Seasoning


Spring and a young man’s fancy…

Spring in Chicago brings out the grills. Although, many Chicagoans bundled in jackets, boots and gloves never put their grills away, the sit-outside-season starts with the first sunny-over-60°-day or the onset of the Cubs and White Sox home games.

John and Nancy have their garden started under-wraps and the grill going as they bounce on their trampoline. The men in our family are Grill Virtuosi and John is a “Baron of the Bar-B-Que” with his special Kansas City Sweet and Smoky Rub. A flavorful spicy rub for ribs, chickens, salmon, steaks—and Bar-B-Que Shrimp he is kind enough to share.

John’s Kansas City Sweet & Smoky Rub

2/3 cup light brown sugar (packed)

2/3 cup granulated sugar

1/2 cup paprika

1/4 cup Seasoned Salt (or Lawry’s) all winter

1/4 cup Kosher or Sea Salt

1/4 cup onion salt

1/4 cup celery salt

2 tbsp. freshly ground black pepper

2 tbsp. pure chili powder (not a blend)

1 tsp. poultry seasoning

1 tsp. ground ginger

1/2 tsp. ground allspice

1/2 tsp. cayenne pepper

Combine all the ingredients in a bowl and whisk to mix.

Transfer to a large jar, cover, and store away from heat and light.

The rub will keep for several months.

Makes about 2 1/2 cups.

And a great Host or Hostess gift.

Grilled Seasoned Shrimp and Asparagus

Use fresh or Jumbo frozen shrimp. Figure about 4-6 per serving.

Clean and devein the shrimp.  To devein the shrimp remove the small intestine running along the underside with a sharp small knife in one piece under running water, this makes it easy to remove.

Remove the partial shells, leave the tails on. Rinse and pat dry.

Season liberally with John’s Kansas City Sweet and Smoky Rub.

Cover and refrigerate seasoned shrimp until ready to grill.

Put the shrimp on skewers, and grill about 2 minutes on each side or put shrimp in a stainless steel bar-b-que basket on the grill or under the broiler and turn for a few minutes until they turn pink.

No Grill?

Don’t let that stop you!

In a large skillet heat about 2 tablespoons extra-virgin olive oil until hot, but not smoking. Add the shrimp and toss until the shrimp turn pink. But not too long, you don’t want rubbery shrimp.(Couldn’t resist!)

Serve with grilled asparagus (takes about as long as the shrimp) and a spring greens salad.

Spring Greens Salad

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