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Shrimp appetizer and a partial indirect trick

NibbleMeThisNibbleMeThis Posts: 2,254
edited July 2012 in EggHead Forum
Our 12 y/o son is heading out tomorrow morning for a week of fishing in FL and he wanted seafood on the Egg for his last dinner before the trip.  I made a shrimp scampi style appetizer first. 

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I was going to grill something direct after this but wanted to cook these indirect.  To avoid having to mess with swapping out a hot plate setter, I just put a piece of stoneware on the grate and cooked these on top of it.  Not a big deal and nothing original, but I use this "partial indirect" method a good bit.

I put 5-6 peeled and deveined shrimp each in some oven boats.  I put some butter cubes (about 1-1.5 Tbsp), some chopped garlic, black pepper and a Tbsp of white wine in each boat.

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I put them on my large Egg at 450f and cooked until they turned pink, about 7-8 minutes.

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When they came out I seasoned them with a little salt and a squeeze of lemon juice.

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This sauce is so good that you HAVE to serve it with some "sopping bread" so I had some red pepper & cilantro toast to go with it.

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This was "powerful good" and a GREAT appetizer.  We'll definitely be doing this for company at some point. 

The Egg is down to 350f now and I have the salmon ready to go on.  Going plank style and seasoned with DP Raging River. 
Knoxville, TN
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Comments

  • Looks super simple and very tasty. I'm just jealous bc the mrs is allergic to shellfish!
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  • LizzieSampsLizzieSamps Posts: 894
    Yummy, looks great, nice photos too!
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  • GriffinGriffin Posts: 6,920
    Oh man Chris does that look good!! I can taste it from here. Went to your blog to check it out more, but it wasn't there. So what did you put under the boats? And where can i find some boats like that?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Jason,

    Thanks!  I didn't buy those dishes, they were a gift many years ago. 

    I searched and what you should google is "au gratin dish 6 oz".  You can get them very cheap at restaurant supply stores. 

    I use them all the time on the Egg, they are great for individual sized casseroles, single serve enchiladas, and stuff like that.  

    The thing under them on the Egg was just a piece of stoneware turned upside down.
    Knoxville, TN
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  • travisstricktravisstrick Posts: 4,818
    Wozers! Looks simple and good.
    Be careful, man! I've got a beverage here.
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  • JWBurnsJWBurns Posts: 334
    World Market carries those dishes. They are great 
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  • TitanmanTitanman Posts: 30
    Looks great. Wish I had some now. :)
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  • GriffinGriffin Posts: 6,920
    Thanks for the quick response, Chris. Always love the pictures of the food you cook up. What kind of camera are you using?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Thanks!

    It's a Nikon D-60, their bottom of the line DSLR from several years ago.  Now I think it would be similar to their D3100.

    I use a 50mm prime lens using manual focus and manual exposure settings, no flash. 
    Knoxville, TN
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  • ccpoulin1ccpoulin1 Posts: 389

    Looks great!  The flow of ideas and recipes here is wonderful!  Thank you (and to all who contribute)

     

    Happy Friday!

    "You are who you are when nobody is looking"

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  • njlnjl Posts: 811
    Is there smoke flavor in the shrimp?  If not, is there a reason to do this in the egg instead of a regular oven?  It looks so good, I bought a bag of frozen wild caught jumbo shrimp today.
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  • brentseebrentsee Posts: 99
    Is there smoke flavor in the shrimp?  If not, is there a reason to do this in the egg instead of a regular oven?  It looks so good, I bought a bag of frozen wild caught jumbo shrimp today.

    I look at it - My egg is an oven, grill and stove, and I will cook everything possible on it.  To me it's way more flavorfull and fun!!!!

     


     

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  • Is there smoke flavor in the shrimp?  If not, is there a reason to do this in the egg instead of a regular oven?  It looks so good, I bought a bag of frozen wild caught jumbo shrimp today.
    I cook as much as I can outside to keep from heating the house.  
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  • njlnjl Posts: 811
    Yeah...but it's an oven with more difficult temperature controls than the buttons/dials on an indoor oven, and its out in the elements where it can be raining or in the 90sF this time of year.  I've only used mine so far for steaks, ribs, and roasts.
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  • EggbertsdadEggbertsdad Posts: 794
    Is there smoke flavor in the shrimp?  If not, is there a reason to do this in the egg instead of a regular oven?  It looks so good, I bought a bag of frozen wild caught jumbo shrimp today.
    I cook as much as I can outside to keep from heating the house.  
    This! I cook just about everything I can outside on the BGE. Earlier this week I tried to pan sear breaded pork steaks and make a marsala sauce on the BGE and that was a pain. I'll do that on the stove next time. But something like the scampi's...perfect on  the BGE. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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