Never made it that I can remember, not my thing. But I want to make some for Mrs Mosca.
I’m thinking of keeping it simple: Skewer some peeled and deveined shrimp, then salt and pepper, and brush with bbq sauce as they cook, 6-8 minutes turning frequently.
Now for the questions:
Direct or indirect?
What temp?
How long, is my guess correct?
I do this, only I make Meathead's New Orleans butter sauce (which is basically MMD in butter). It works really well. I do the shrimp raft for all my cooks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
When I grill (or broil if the weather is too nasty) shrimp, I keep it very simple:
Leave the shell on to protect the shrimp while cooking.
Devein with the shell on.
In a bowl, coat the shrimp evenly with olive oil and a liberal amount of Old Bay seasoning.
Cook over (or 3-4 inches under if in the broiler) direct heat (not blast furnace hot) for a roughly 3 minutes per side ... until they're all pink and the shells are just starting to develop a little char.
As soon as they are cool enough to handle, peel and serve with your sauce of choice.
They can either be served hot or, nice and cold as shrimp cocktail.
Never tried basting with BBQ sauce, but that sounds good, too.
MoscaMBMorgan has good advice. Old Bay is a good choice. I peel mine and leave the tail end on when grilling. We have grilled shrimp often grilled a number of different ways. Eight year old Granddaughter devoured them.
Do shrimp often. Just did some Australian Honey Sesame marinade, quite simple. Direct heat, about 2 min a side, delish! I did about 4 lbs, so you should have a easy time of it.
You don’t have a lot of time to baste, due to the cook going so fast. Watch it closely or it will get away from you & you will over cook em.
I peeled them due to the marinade.
I like to keep it simple: brush with a melted butter, garlic salt and black pepper mixture. When you mix it all together like that, you can then taste it to make sure it's just right before brushing it on.
All the above suggestions are solid. Really, it's hard to go wrong unless you cook it to a rubbery texture.
Two words of caution when cooking shrimp 1) don't over cook them, when they turn translucent and begin to take on a pinkish color they are done, period, again do not over cook or they turn to rubber and 2) I suggest some sort of cooking mat otherwise they tend to stick to the grates. Plenty of good recipes above, good luck !!!
Shrimp tacos - just toss shrimp with some oil, chili powder, salt, and grill on skewers over high heat to blacken slightly
Grill a few flour tortillas to soften add some char
Serve with shredded red cabbage, pico de gallo, avocado chunks, cilantro, and lime/chiopotle aioli (mayo/chipotle/lime juice and salt to taste)
I find using two skewers in shrimp helpful. It keeps them from turning on the skewer when I go to flip. Maybe if I didn’t use the cheap, round, monster toothpick ones I wouldn’t have this problem....
I live on the west coast by the beach and one of my favorite places serves mixed seafood kabobs grilled over mesquite served with lemon and tartar sauce. It has salmon, shrimp, white fish & scallops with veggies (tomato, green peppers & onions.)
You don't need all that, you can just do shrimp & veggies or a shrimp/scallop would be nice. In regards to BBQ sauce, never tried it & never seen it offered at any seafood restaurants.
I haven't seen their whole process, but their grill has direct & indirect zones.
Last edited by Larry Grover; July 10, 2018, 06:39 PM.
My favorite is to skewer the peeled shrimp, coat with melted butter and dill weed. Cook direct a couple on minutes until color changes to pink so as not to get too tough.
I heat olive oil with pepper flakes and garlic pretty low so I don't burn the garlic(in cast iron). Let it infuse the oil really well,then spoon out the garlic, increase heat,cook shrimp, add garlic back for last minute or so.
On the grill I use a grill basket season with olive oil salt/pepper and garlic.
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