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Shrimp question

ShelbyShelby Posts: 803
edited 6:11AM in EggHead Forum
Ok...we are part of a "progressive dinner" in a few weeks and wife wants me to cook one of our favorites and for some strange reason, she wants me to do it on the Egg! I was hoping to get it involved in this little dinner thing, but since it's her friends, I wasn't pushing.
Anyway, I'm planning on shrimp wrapped in bacon. Normally, I'd do them in the broiler. Thoughts on times/temps...direc/indirect, etc. And since the dinner is in 2 weeks, I figured I could "experiment" with it for dinner tonight.



  • JimWJimW Posts: 450
    I don't know much about the bacon wrapped part of it. If you get large!!! (16-20/lb), double skewer them (makes turning easier) and cook direct at 350 degrees for 2 minutes per side. They will be just barely done and delicious.

  • ShelbyShelby Posts: 803
    See, my concern is the bacon dripping onto the coals, causing a flare up.
    I'm considering doing indirect over a drip pan.

  • Shelby,
    Shrimp will cook alot faster than bacon so it is important to precook your bacon at least halfway. One wrap with the bacon around the shrimp is plenty. I would suggest a fairly hot fire (375-400)with direct heat. Any flare-ups will be minimal and only enhance the cooking process. Double skewering or a fish grid works great to ease handling during cooking. Cooking time will vary with shrimp size. When the shrimp becomes firm it is ready. 5-6 minutes with the Egg top down and holding a steady temperture. Try some bacon wrapped scallos too! YUM!!!!

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