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easy shrimp

muttinmuttin Posts: 45
edited August 2011 in EggHead Forum
My wife wants some shrimp tonight for supper and they are not that big just some cheap shrimp from Walmart that come in a bag we normally just boil them in beer but being new to the egg i want to cook them on the BGE so i am debating on how to cook them, in a kabob style or a different way. anyone got a quick easy way of cooking these? 

Comments

  • smbishopsmbishop Posts: 1,016
    I did some in a wok on the Egg
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • WessBWessB Posts: 6,937
    Try checking the "seafood" category to the right....or using the new search box
  • vohsmkvohsmk Posts: 40
    Last time I did shrimp on the egg, I marinated them in Hooters Hot Sauce and then direct cook until they were pink.  Flipping them onto the other side just once.  They were pretty tasty and would do them that way again.  
  • BBQMavenBBQMaven Posts: 1,041
    I like to "grill direct" fast and quick( 400-450 temp at normal grid height... peeled except for last section and tail, spiced when cold and then at room temp for 30 mins before the cook, apple wood smoke, and 30-60 seconds per side to crisp them... pull them and wrap for 5 min before serving
    Kent
    Madison MS
  • Spring HenSpring Hen Posts: 1,469
    edited August 2011

    We love Jay's shrimp burgers...

       1lb  Shrimp,raw, shelled and deveined



       1 Egg slightly beaten



       1/8 
    cup Cilantro, chopped fine

       1/8 
    cup Parsley flakes



       1/2 
    cup Panko bread crumbs



       2     
    tablespoons   Dizzy Pig Shakin the Tree (or salt and pepper)



    Heinz Horseradish Sauce or Wasabi Mayo (see below)



    Process half the shrimp with the egg. Coarsely chop the
    remaining shrimp



    and put it into the bowl. Add the parsley/cilantro, panko
    crumbs, and



    seasonings.



    Form into patties then refrigerate at least one hour to
    firm them up.



    Egg setup & Cooking



    Stabilize egg at 350 with a raised grid. Place the
    burgers on a



    perforated pan such as a pizza pan with holes or disposable
    fine mesh screen



    that has been sprayed with Crisco Butter flavored oil or
    Pam. Place pan on



    raised grid and grill until cooked through, turning once,
    about 3 to 4



    minutes per side. Remove the burgers to a Hawaiian roll that
    has been spread



    with Wasabi Mayo or( Heinz Horseradish sauce for the easy way). Buns can be
    split to serve



    open-faced or as a normal burger. Add more sauce on top of
    the shrimp



    burgers. Leave as whole or cut in half or quarters depending
    on how many you



    are trying to serve. 1 pound of shrimp should yield about 9
    slider-size



    burgers.



    Wasabi Mayonnaise:



    1 cup Mayonnaise



    1/4 cup (2 tubes of .25) prepared Southern Tsunami Wasabi



    1 teaspoon freshly grated Ginger



    1 Tablespoons Soy Sauce



    1 Teaspoon Sugar

    Pinch Salt



  • Spring HenSpring Hen Posts: 1,469
    Sorry, don't know why it is wrapping and I don't know how to fix it....
  • fishlessmanfishlessman Posts: 16,244
    big shrimp stuffed with horseradish wrapped with bacon, med shrimp stuffed with horseradish wrapped with proscuito, small shrimp cooked with the shell on as they dry out really fast if cooked without the shells. marinating the small ones in a oyster style terryaki kinda sauce and woking them works good or cooking them in a garlic butter for pasta
  • muttinmuttin Posts: 45
    they are small shrimp i think they might fall through the grate 
  • Richard FlRichard Fl Posts: 7,691
    edited August 2011
    Testing new forum with shrimp recipe from AZRP.  Now if I could only get the system to post my real handle "Richard Fl" also if I can just find my mango madness post from yesterday on the old forum???










     Shrimp, Grilled, Spicy, AZRP
     

























     
    I've made these at several fests now and am always asked, what
    did you put on these? Here it is. -RP
     



























    INGREDIENTS: 
    1 15-20 Ct  Shrimp, peeled to the last section leaving the tail for a
    handle, butterflied
     
    2  Clove Garlic, minced 
    1 Tsp  Kosher salt 
     




















    1 Tsp  Paprika 
    1/2 tsp  Cayenne pepper 
    2 tsp  Lemon juice 
    2 Tbs  Olive oil 
     









    Procedure:
    1These shrimp are really killer. The recipe comes from a Mark
    Bittman cook book, and about the only thing you can do wrong with it is to over
    cook the shrimp, or try to use ones that are too small and they fall through the
    grid. I use the frozen U-15 ones from Sam's club. Take 1 Tsp of kosher salt and
    2 garlic cloves(minced) and mash them into a paste with the side of your knife
    or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayene
    pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all
    but the tail section, for a handle. Butterfly them by cutting down the back
    halfway through the shrimp. If they have a vein remove it now. Mix the shrimp
    with the marinade then grill direct. Go about 2 minutes on the first side at
    about 400 dome, when they start to curl up, flip them and watch until they curl
    fairly tight and remove immediately. Some of them won't curl tight but you can
    pretty much tell when they are done, don't overcook! Let them rest for a few
    minutes and enjoy. -RP
    22008/04/26---Just get them coated and grill them. The citrus
    will start to toughen the shrimp if you marinate them very long.
    -RP
     
     Recipe Type
    Appetizer, Seafood
     
     Recipe Source

    Source: BGE Forum, AZRP, 2007/09/24

     
       
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