Cooking Corner: Prime Rib & Shrimp Salad

Jeff Tracy, the Cowboy Cook, is back at the cooking corner with another great recipe.

Today, he shows News On 6 how to make a traditional prime rib and a shrimp salad.

Prime Rib

Ingredients:

1. 4-5 lbs. Prime Rib
2. ½ cup. chopped Garlic
3. 2 tbsp. Chopped Basil
4. 2 tbsp. chopped Marjoram
5. 2 tbsp. fresh Oregano
6. 2 tbsp. Thyme
7. ½ cup Olive oil
8. 2 tbsp. salt
9. 2 tbsp. black pepper

Directions:

Combine garlic, basil, oregano, marjoram and thyme into a small bowl and add olive oil, salt and black pepper whisk until blended.

Place prime rib in a plastic bag and add seasoning mixture, seal bag and refrigerate over night.

Preheat oven to 425*

Remove roast from bag and place in roasting pan. The seasoning mixture will look a bit like butter that has been melted. Scrap excess seasoning mixture from bag rub it on the roast making sure it’s evenly applied.

Roast should cook for 18- 20 minutes per pound or until the internal temperature is 125- 130*. Example; a five pound roast should cook for 90 minutes, give or take a few minutes.

 Let stand for 5-10 minutes before carving.

Use the measurements of the seasonings as a guide, you may wish to add or subtract a specific spice. 

Shrimp Salad

Ingredients:

1. 1 teaspoon kosher salt
2. 4 pounds large shrimp (16 to 20 shrimp per pound)
3. 2 cups mayonnaise
4. 1 teaspoon Dijon mustard
5. 2 tablespoons white wine
6. 6 tablespoons minced fresh dill
7. 1 cup minced yellow onion (1 onion)
8. 3 cups minced celery (6 stalks)
9. 1 teaspoon freshly ground black pepper

Directions:

In a separate bowl, whisk together the mayonnaise, mustard, wine or Vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the yellow onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.