Shrimp

[CRO]

I have some raw shrimp (shell on and deveined) ez peel.
I want to grill them. Can I grill them shell on on the cool side and peel them then add spices?

[EdF]

Sure, but I think doing them hot and very fast will work better. https://www.evernote.com/l/AKJ7rgYuI...BdBosQ2inUzK_4

[CRO]

Thanks EdF I'll Try Kenji's method. I always thought cooking shell on is the best flavor and I agree after trying it this way. But, I trust Kenji and his method sounds good and simple.

[Henrik]

What EdF said.

[customtrim]

What do you mean the cool side. They only take a few minutes but you can cook them with the shell on. Make sure they are deviened

[JGo37]

I'm not sure why you want to grill them shell on, then peel and season before serving? I'll admit I haven't tried this because I serve shell-on shrimp to catfish, so if you try it let us know how it turns out.

I recommend grilling shrimp on a griddle plate with the butter and seasoning - I use Lodge cast iron and am about to try a copper grill mat. I know others have steel griddles. I close the lid to add smoke flavor but only for a minute, then they're done.

[FireMan]

I cook a fair amount of shrimp & can honestly tell you, I don’t notice a hill’s worth apocalyptic difference between shell on or off. With that said, I prefer not having the mess when eating. I recently did a batch with Aussie Honey-Ginger on the Barbie. Using my SnS I did 4 min max. They came out great.

[FireMan]

I’m tryin to figger out what I did to earn the word apocalyptic in my write up. Spellcheck for of?

[Steve R.]

I tend to agree that leaving the shell on is the way to go when boiling shrimp, but grilling is a different story. When the shrimp are submerged, all that liquid and seasoning has a chance to work its way under the shell, which isn't the case when grilling.

[EdF]

Great observation!

[Troutman]

I’ve grilled Gulf shrimp for decades. I never leave the shell on (outside of maybe the tail). It does zero for the shrimp. Now cooking whole shrimp with the head on does. There’s a ton of flavor in those heads that adds to the grilling flavor.

What I’ve always advised is to not over cook them. Watch them carefully, baste with a little butter and Italian dressing, when they turn translucent they are done. Eat up !!!

[FireMan]

Ah the heads, yes there is the difference.
BTW, all I get are gulf shrimp, for years now.

[EdF]

When we were in Mass, there was a fishing coop that would bring in the Maine shrimp when they were in season. They're really small, if you're not familiar with them. We'd always boil them heads on - a real treat!

[Troutman]

I live about 45 min from the Bay (down Lonnie Mac way !!) and we routinely buy about 40# and freeze them in 2# batches. I eat shrimp probably more than any kind of meat.

[HawkerXP]

we love this one seriouseats.com/recipes/2015/07/grilled-shrimp-garlic-lemon-food-lab-recipe.html

[smokenoob]

If ya can find em, get yourself some Royal Reds!!!!! YUM!

https://gardenandgun.com/articles/th...st-royal-reds/

[EdF]

Those are beautiful! Reminds me of a certain 4th of July party on a boat in Biloxi, with a trash can full of shrimp!

[Steve R.]

Good call, smokenoob! I get these locally from an outfit that brings up fresh Gulf seafood every week. I didn't understand why they were only available frozen until I asked the owner about it.