This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Just cooked shrimp for the first time in my life!

  • Filter
  • Time
  • Show
Clear All
new posts

    Just cooked shrimp for the first time in my life!

    I love shrimp, but I've never cooked it myself, ever. Well, it is nearly been a year since I've been in a restaurant, so it has essentially been a year without shrimp for me. (And, seafood takeout is always less than optimal.)

    So I decided it was time to get over my "fear" of cooking or grilling shrimp.

    After some research, I picked out a few simple marinades. I then added some frozen, peeled, and deveined, 16/21 Wild Gulf Shrimp from a local purveyor to my HEB Instacart shopping list. (Philly Seafood out of Sugarland for those around here.) I'm starting simple here; I am sure I will move up to shrimp I can shell and devein myself in the future. And of course fresh shrimp. (Instacart won't do the seafood counter.)

    I defrosted ten of them overnight and then marinated them for 30 minutes in some avocado oil, garlic, salt, lime juice, cumin, and chili powder.

    I intended on grilling them on the Weber Kettle, but it is raining right now so I elected for the cast iron skillet. Probably for the best to keep things simple this first time. I heated it to 375 over medium heat and placed the shrimp in it.

    I intended to just do a minute this first side, but the pan temperature dropped to 200 once the 35 degree shrimp hit it, so I went for 90 seconds then flipped. I did another 90 seconds. Yes, they do turn white and they do curl, which surprised me to actually see it.

    I pulled them off and placed them over a bed of brown rice.

    I did good my first time! None of them tasted overcooked. A few of the larger ones were perhaps just a little undercooked, like 1/8" diameter in the middle seemed just a hair transparent. (There is a possibility they had not defrosted fully.) The flavor was delightfully shrimpy and the marinade was a nice spicy and flavorful, although I may pull back on the cumin next time.

    I've still got 1.5 lbs of these 16/21 shrimp in the freezer and I plan to do another practice run tomorrow out on the grill. This time it will be a garlic/parsley/cilantro/olive oil flavor. So we will see how that goes!

    Other than never having cooked shrimp before the main thing that kept me away from doing this was the "waste" of material and time to set up a full charcoal grill for something that cooks in two-to-four minutes. I may grab a $40 Weber Smokey Joe for this.

    Here's what I did today:

    Click image for larger version

Name:	IMG-4580.JPG
Views:	204
Size:	97.3 KB
ID:	999582

    Looks great! Best advice for shrimp is to avoid imported shrimp and don't over cook. Looks like you nailed it!


      Shrimp gives you a lot of good eating for the small amount of time and effort it requires. There is a seafood shop about 5 minutes from my house that brings up a box truck twice per week with fresh gulf shrimp and other seafood. Love that place!

      Now I'm off to grab a couple of pounds and make some shrimp and grits...


      • treesmacker
        treesmacker commented
        Editing a comment
        I love shrimp served on a bed of garlicy cheesy grits!

      Them look great, amigo!
      Nicely done...

      Smokey Joe'd are perfeck fer small cooks, I use mine a LOT! Check craiglist, I see em all th time fer $10-$20.


        Looks great! We like garlic lemon shrimp.


          A WSJ is perfect for shrimp!

          To defrost shrimp put them in pan in the sink and run under cold water, should only take a few minutes.

          To peel devined, grab the tail with thumb and forefinger. Use other hand fingers to"unwrap" the shell. Sometimes can come off in one piece quickly with practice. Now squeeze the tail to pop out the last segment of meat.

          (Posted from my phone)


            I cook them skewered over high heat 450+ about 2 minutes per side.


              Good job Michael! Those shrimp look fabulous! Since you’re so close, your number one choice for fresh Gulf shrimp should be Kemah. There’s several great seafood shops right within a few blocks of each other. All their seafood is fresh off the boat. Never frozen. Bring your cooler in with you and they’ll give you free ice to keep it cold on the way home. And good prices too. Last year I got Super Jumbo shrimp, (10-12 per lb.) for like $10. or $11. per lb. heads off. Invest in a shrimp deveiner, they’re cheap and will make deveining shrimp a breeze. Another good choice is maybe give Costco a try for shrimp. I buy the fresh shrimp and it’s really good, they also come deveined already.
              Check out Rose’s Seafood, in Kemah, website. https://rosesseafood.com/
              Really good prices on shrimp, and they have a huge assortment of seafood.
              Attached Files
              Last edited by Panhead John; March 5, 2021, 03:21 PM.


              • Steve R.
                Steve R. commented
                Editing a comment
                What is the advantage of using the deveiner over, say, a tine of a fork? The fork method is how I have always done it and it works great, but I'm willing to admit there may be an even better way.

              • Panhead John
                Panhead John commented
                Editing a comment
                Steve R. If you’ll notice the curve of the deveiner... it follows the curve of the shrimp. It is so much easier than the tine of a fork. It splits the shell of the shrimp much cleaner and usually pulls the vein out with it, all in one smooth motion. I’ve done it with a fork a few times also, and this deveiner is a lot easier. Gitcha one and you won’t go back to the fork.
                Insert the deveiner in the top, head, part of the shell, opposite the little legs of the shrimp. Push through, EZ PZ
                Last edited by Panhead John; March 5, 2021, 03:59 PM.

              • Troutman
                Troutman commented
                Editing a comment
                Rose's Seafood has been my go to shop since 1977 when I lived on Toddville Road in Seabrook (Rose's is actually in Seabrook but who's counting?). I actually remember when those stores were owned by locals, totally Vietnamese now. Still best price and quality in town for sure. Unfortunately not all their stuff is fresh caught like it used to be. Be sure to ask if the shrimp is local or foreign sourced, you'd be surprised.

              If you have a charcoal chimney, you can place the grate on it once the coals are hot and cook your shrimp that way. If you turn the chimney upside down, you can get away with a small amount of charcoal.


                You might want to look atTroutman Smoked Pan Shrimp recipe. Tried it a couple weeks ago and loved it. https://pitmaster.amazingribs.com/fo...e31#post976765


                  There’s a ton of things you can do with shrimp. One of my favorites is blackened shrimp on the grill in a cast iron skillet. Brush the shrimp with melted butter and sprinkle with blackened seasoning. Then get your CI screaming hot over the coals with a little butter already in the pan. Then cook the shrimp in the pan about 2 minutes per side. Done. Very tasty, especially using this blackened seasoning.
                  Addition: This stuff is also great for blackened fish..catfish, salmon too, and pork chops. Try putting some on your chicken wings instead of your usual rub.
                  Attached Files
                  Last edited by Panhead John; March 5, 2021, 05:40 PM.


                    Nice work on your shrimp cook. Now you're ready for Etouffee and Jambalaya !!!


                      Don't forget to try making shrimp scampi!

                      And here is my stuffed bacon-wrapped shrimp recipe: https://pitmaster.amazingribs.com/fo...-shrimp-recipe
                      Last edited by 58limited; March 5, 2021, 05:50 PM.


                        Thanks all.... yeah, this is going to be fun. So many things to try..... The list currently is:
                        • Garlic/butter
                        • Garlic/lemon
                        • Just a simple BBQ rub
                        • Something Blackened
                        • Something sampi'ed
                        I also totally forgot I had my Slow n' Sear for the Weber. That filled with about half a chimney would save on coals and I think I could easily get two 5-shrimp skewers across that.


                        • Steve R.
                          Steve R. commented
                          Editing a comment
                          Shrimp loves garlic, and garlic loves shrimp. 😉

                        Some of my fondest memories are getting fresh shrimp at the HEB in College Station while the daughter was in vet school there. Some times we had them steam them for us, others we took them to her house and grilled them. Wow they were good!



                        No announcement yet.
                        Rubs Promo


                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                        Click here to read our detailedreview

                        Our Favorite Backyard Smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                        Click here for our review of this superb smoker

                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts

                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                        Click here to read our detailed review and to order

                        The Good-One Is A Superb Grill And A Superb Smoker All In One

                        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                        Click here to read ourcomplete review

                        Bring The Heat With Broil King Signet’s Dual Tube Burners

                        3 burner gas grill

                        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                        Click here to read ourcompletereview

                        The Pit Barrel Cooker May Be Too Easy

                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them