Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

shrimp on the barbee

char buddychar buddy Posts: 5
edited 9:19AM in Seafood
• 1 lb shrimp (size = 26-30 a pound).
• 1 Cup cilantro - lightly packed (optional)
• 1 Clove garlic - minced
• 1/3 Cup lime juice
• &#189 tsp red chile flakes

Instructionsmake a marinade out of the cilantro, garlic, lime juice and chile flakes. De-vein, peel the shrimp and put them away in the fridge in the marinade for up to an hour before cooking. Bring the BGE to 400º and stablize. Oil a veggie or metal pizza pan made for outdoor grilling (one that can withstand high heat) and put it on the BGE grill. Use a pair of long-handled tongs and quickly put the shrimp on the veggie pan. The first time you try this you might want to do these in two bathches. They cook so quickly, the first batch will still be warm when you finish the second batch. After you've put 12 to 15 shrimp (half the load) on the barbee, close up the BGE for a minute or two (tops). Flip the shrimp, keeping an eye out for over-cooking. (they're done when they curl up and turn pink.) Give them another minute and they're probably done. Each one should be slightly charred at the edges, pink and curled. Use your eye and pull off the cooked ones first and give the slow pokes another second or two. Do the second batch. Serve with lemon wedges. NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.