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Any ideas for BIG shrimp?

RajunCajunRajunCajun Posts: 264
edited 3:30AM in EggHead Forum
I got my hands on some really big Gulf shrimp...9-12s. I honestly think they are probably some 8's. Any ideas on what I should do with them?

Geaux Saints!!!!!


  • HossHoss Posts: 14,600
    Stuffed shrimp are delishious.So are AZRP's spicey shrimp. ;) Hit the recipe search,I'm bettin you'll find sumthin yummy! ;)
  • Crab stuff them.

  • Favorite seasoning and grill

    Over a bed of lemon slices on a steak plate with some butta and seasoning

    Or you could blacken in a CI skillet.

    I think the shrimp are the main feature - not too heavy in any particular direction so you can enjoy the shrimp - just me

    Who Dat?
  • Mike,

    That's it! I'm putting my snowshoes on and heading down there. :laugh:



    Caledon, ON


  • HossHoss Posts: 14,600
  • HossHoss Posts: 14,600
    DAYUM dem look yummee! :)
  • Thanks and they were. :woohoo:

  • By the time you get out of the country, I can drive to the gulf and pic some fresh up. LOL

  • rsmdalersmdale Posts: 2,472
    We love shrimp tacosand these are our favorite.
    Seasoned w/ Pruddhommes Blackened Redfish


  • HossHoss Posts: 14,600
    LAWDAMERCEY!!! Dat's GOTTA be good! :)
  • AvocadosAvocados Posts: 465
    Dust 'em with Swamp Venom, wrap them with bacon, and grill them direct (hot and quick) down close to the coals to sear the bacon without overcooking the shrimp.
  • I did these U-12's butterflied and stuffed with a mixture of diced serrano peppers, cream cheese, chives and DP raging river rub. I precooked the bacon a little, wrapped the shrimp, added more Raging River and some cajun seasoning and did direct at about 400degrees. They were great, but I would precook the bacon a little more next time to get it more crisp. I would probably cook it raised higher in the dome as well.

  • -- Shrimp & Scallops --
    12 Jumbo Shrimp , tails left on
    12 Large Scallops
    1 tablespoon Chili powder
    Salt, to taste
    Pepper , to taste
    2 tablespoons Oil, Extra Virgin

    -- Margarita Butter --
    1 tablespoon Oil, Extra Virgin
    ½ cup Onion, Red, diced
    ½ cup Wine, dry white
    ½ cup Cream, heavy
    1 cup Butter, unsalted (2 sticks)
    3 tablespoons Tequila
    1 lime Lime juice
    Salt, to taste
    Pepper , to taste

    Shrimp and Scallops

    Heat grill to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
    (makes 4 servings)

    Margarita Butter

    Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)

    Houston Chronicle, Nov. 12, 2008
    From Gage Hotel's Cafe Cenizo in Marathon

    Dripping Springs, Texas.
    Just west of Austintatious

  • i like to wrap with hot pepper and wrap with bacon then bast with bbq sauce.. they are great!!
  • I know I am late to this post, but here is how I cooked up some HUGE shrimp on the mini:

    Just don't overcook them and they will be great.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
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