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First Time Cooking Shrimp on a Plank

bigguy136bigguy136 Posts: 1,160
edited February 2012 in Seafood

My normal method is a butter mixture with garlic, Paul Prudhommes Seafood Magic rub and honey. I put on the grill in a foil container for 5 minutes @ 500°. I want to experiment with the cedar or alder plank (I have both). I assume I want to soak the planks? Do I pre-heat the planks or put the shrimp on the plank cold and then put on the grill? Any modification to the seasoning? Egg temp? What plank to use?

Thanks so much

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • naked whiz's site has a great recipes for planked shrimp

    http://www.nakedwhiz.com/plankedshrimp.htm

  • GriffinGriffin Posts: 7,554
    Yes, soak the plank before hand, at least 30 minutes. When its time to cook, I throw my plank on, wait about 2 minutes, then flip and place food on.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • bigguy136bigguy136 Posts: 1,160
    Any problem if I soak plank for 8 hours? I put my plank in water before I left for work. Do you also flip the shrimp?
    Thanks.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • GriffinGriffin Posts: 7,554
    Shouldn't be a problem. not sure about the shrimp, I've only done salmon on a plank and you do not flip that. I would say just keep an eye on it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GrannyX4GrannyX4 Posts: 1,476
    Bigguy, No problem soaking the planks over 8 hours. No need to turn the shrimp. When they turn pink and curl up into little circles they are done. Be careful not to over cook.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SqueezySqueezy Posts: 1,102

    naked whiz's site has a great recipes for planked shrimp

    http://www.nakedwhiz.com/plankedshrimp.htm

    I couldn't agree more about the difference between cedar and alder ... I could almost kiss you Nwhiz ... or just a warm hug..... just for your opinion!!!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • bigguy136bigguy136 Posts: 1,160
    I found the 15 to a lb shrimp size gave me the best flavor when I cooked them in a foil container. Should I continue or are the larger shrimp better on a plank?

    Thanks for all the help.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,160

    I added a couple of ribeyes to the cook. I figured I would sear at 650°, then cook the steaks at 400° then ramp up as I put the shrimp on. The steaks did great (found a new way to use the grid extender and set it on top of the lump for searing). I had the egg at 350° when I added the shrimp. I had about 15 minutes, the board warped and shrimp were not done. I brought them inside and put them in the broiler oven to finish. Is the 500° that touchy?

    All tasted good but I didn't get the shrimp done when the meat was done and resting. All can't always be perfect.

     

    Thanks everyone for helping.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • TopfuelTopfuel Posts: 2
    Sorry guys but looking at the shrimp on the adder plank
    I'm a newb what is or how do you use a raised grill.
  • Soaking for 8 hours is what caused the plank to warp and I imagine you had a pool of liquid under the shrimp.  For planking, cook direct at about 375.  Flip the plank after 3 minutes, add the seafood, and let it do its thing.  No need to turn the shrimp.  When the shrimp are pink, you are done.
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