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Special on Shrimp

bdavidsonbdavidson Posts: 411
edited 4:53PM in EggHead Forum
I stopped by the seafood counter at my local grocer and ended up buying 3 lbs of fresh X-large shrimp (large shrimp? isn't that an oxymoron?). Blue's Lime and Garlic shrimp caught my eye as I was perusing the forum yesterday, so I also picked up some limes and bamboo skewers. I saw that Blue peeled them and cooked them direct at 300. I have no eggsperience with shrimp and would welcome other recommendations for cooking.


  • CherylCheryl Posts: 18
    I've done shrimp on my BGE a few times in the short time I've had it....delish every time! I like to cook them direct so they get that nice grilled look and taste. [p]You can season them with whatever suits your fancy. I like to use a kinda spicy cajun mix. Also like to butterfly them so there's more surface area for the seasoning. Usually toss them with a little vegetable oil and the spices and let them "steep" for an hour or so before grilling. [p]Depending how spicy your shrimp are, a rice/veggie pilaf underneath makes a nice "neutral" accompaniment.[p]If the shrimp are big enough, you don't need to worry about using skewers...I had some last month so big that 6 of em made an even pound![p]Good luck!

  • KennyGKennyG Posts: 949
    <p />Brad,[p]I posted this one on Basso's forum several years ago and have had a lot of compliments since then. If you go with it, double or triple the amount of honey.[p]K~G
    [ul][li]grilled shrimp[/ul]
  • bdavidson, Be sure not to overcook them, couple minutes a side, or until they turn pink.

  • bdavidsonbdavidson Posts: 411
    Oh, man, they look good! Thanks.
    Guests arrive in 2 hours. I'm going with garlic and lime marinate today, but am saving this recipe for next week!

  • bdavidsonbdavidson Posts: 411
    I bought three types of fish to kabob along with the shrimp. I'm planning to do Mahi, Marlin, and Mako (just sounded "MMMmmm-good") with the shrimp. I'll peel the shrimp first and marinate with the fish for about 30 minutes before grilling. Probably 350-400 degrees. 3 minutes per side. What do you think?

  • ShelbyShelby Posts: 803
    Just curious here...what do you consider a "special on shrimp" in your area?
    And yes, George Carlin did a thing on "jumbo shrimp" making as much sense as "military intelligence".

  • bdavidsonbdavidson Posts: 411
    I don't buy shrimp all that often since one of my sons is allergic to shellfish, but I bought 31-count shrimp at $4.99/lb this morning.

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