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Whole Shrimp - Heads-on Request

JimEJimE Posts: 158
edited 1:36AM in EggHead Forum
Hi Group
Anyone ever try cooking whole shrimp, heads on, on the egg? I need a good doin bacon wrapped scallops and bought a couple pounds of collosol whole shrimp to try with...need a good recipe for those a fella aout?[p]Thanks!


  • thirdeyethirdeye Posts: 7,428
    Jim,[p]Actually leaving the heads and legs on really traps the flavors and helps them not to overcook. Also since they take a little work to eat, the head and shell are also a portion/time control. LOL [p]I do these and like 'em a lot. It takes a cast iron skillet set on the grate.[p]~thirdeye~[p]Camarones al Mojo de Ajo
    Shrimp marinated in Garlic[p]1 lb. large prawns
    15 cloves of garlic (at least)
    ¾ t salt
    ¾ t fresh ground pepper
    ¾ t white vinegar
    3-6 T olive oil
    3-5 T butter
    3-5 T fresh lime juice[p]From the underside, using scissors, cut the underbelly only. You can leave the heads and legs on.[p]Prepare 7 or 8 cloves of garlic by: Finely chopping or puree in blender or use garlic press. The prepared garlic in the jar works great also.[p]Marinate prawns in garlic, vinegar, salt and pepper for 45 minutes or so in a plastic baggie, turning at least three times.[p]Add about half of the butter and the olive oil into a preheated (medium temp...remember you are using butter here) heavy skillet. Add the prawns (and the marinade) and sauté allowing the shells turn a nice orange color. About 4 to 6 minutes depending on the size of the shrimp. Don’t overcook the shrimp! Add 7 or 8 cloves (or more) of chopped garlic and the rest of the butter and remove from the cooker. Toss for about 1 minute (be careful not to burn the garlic!) Add the lime juice and toss for 1 more minute. [p]Dump everything into a platter and serve.[p][p]

    Happy Trails

    Barbecue is not rocket surgery
  • egretegret Posts: 4,084
    Here's one you can do on the egg, but, I'd take the head and shell of if I were you :[p]Grilled Shrimp[p]Marinade :[p]Juice of 1 lemon
    2 tsp. olive oil
    1/4 tsp, granulated garlic
    1/4 tsp. paprika
    1/4 tsp. kosher salt
    1/4 tsp. freshly ground black pepper
    1/4 tsp. ginger
    1/2 tsp. Dizzy Pig Raging River rub
    Zest of 1 lemon[p]1 pound large shrimp, peeled and deveined[p]In a medium bowl, whisk the marinade ingredients.
    Add the shrimp and toss to coat evenly.
    Cover and refrigerate up to 30 minutes.
    Thread the shrimp on skewers and cook on a raised grid, direct, at 400-450 degrees for 2-3 minutes per side.

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