[June 18, 2013] Easy dinner recipes: Eight ingredients or less for ultimate tri-tip, shrimp Tweet Jun 18, 2013 (Los Angeles Times - McClatchy-Tribune Information Services via COMTEX) -- Looking for dinner ideas that don't require a massive grocery list? Want something simple, with ingredients you can cound on two hands? We've got you covered and, no, we're not talking salads. Check out these ideas featuring eight ingredients or less: If you want to take advantage of the great outdoors tonight, look no further than Santa Maria tri-tip. A little garlic, oil, salt and pepper are all you need to marinate the meat. Leave it out for a little while to come to room temperature, then smoke it on your charcoal grill. It's simple, and the flavors are amazing. Happy grilling! If you love shrimp, dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper. Best of all? It comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening. A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs. For more ideas, click through our and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]. ULTIMATE TRI-TIP Total time: 50 minutes, plus at least 1 hour marinating time Servings: 4 to 6 Note: Oak chips are available at Barbecues Galore stores. 6 cloves garlic, chopped 1/4 cup oil 4 teaspoons salt 1/2 teaspoon whole black peppercorns 1 (2- to 2 1/2 -pound) tri-tip roast, with thin fat layer 1. In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste. 2. Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat. Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature. 3. About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals. 4. Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char. 5. When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire. 6. Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat. Each serving: 236 calories; 34 grams protein; 0 carbohydrates; 0 fiber; 10 grams fat; 3 grams saturated fat; 108 mg. cholesterol; 432 mg. sodium. SIZZLING SHRIMP WITH GARLIC AND HOT PEPPER Total time: 25 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online. 1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp 1 scant cup extra-virgin olive oil, preferably Spanish 1 tablespoon finely chopped garlic 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash 2 tablespoons hot water 1/2 teaspoon sea salt 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika) 4 to 6 slices chewy country bread 1. Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan. 2. Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally. 3. Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size. 4. Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce. Each of 6 servings: 415 calories; 15 grams protein; 15 grams carbohydrates; 1 gram fiber; 33 grams fat; 5 grams saturated fat; 112 mg. cholesterol; 0 sugar; 470 mg. sodium. SPAGHETTI WITH ARUGULA AND GARLIC BREAD CRUMBS Total time: 30 minutes Servings: 6 1/2 cup fresh bread crumbs 1 clove garlic, split in half lengthwise Olive oil Salt 1 pound spaghetti 1/2 cup finely chopped arugula Grated Parmigiano-Reggiano 1. Combine the bread crumbs in a small saucepan with the garlic and 2 tablespoons olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly. When cool, discard garlic. 2. Cook the spaghetti in a large pot of liberally salted, rapidly boiling water. When it is tender but still slightly chewy, drain it and combine it in a mixing bowl with 2 tablespoons olive oil and the chopped arugula. Add 5 tablespoons toasted bread crumbs and toss to coat well. 3. Divide among 4 to 6 shallow pasta bowls. Sprinkle with the remaining bread crumbs and Parmigiano-Reggiano to taste. Serve immediately. Each of 6 servings: 370 calories; 10 grams protein; 58 grams carbohydrates; 3 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 48 mg sodium. ___ (c)2013 the Los Angeles Times Visit the Los Angeles Times at www.latimes.com Distributed by MCT Information Services [ Back To TMCnet.com's Homepage ]