3 way shrimp

Cory430

I tried a new method (for me) of cooking less than jumbo sized shrimp that I got out of the ATK books. It worked liked a champ and the shrimp were fantastic.

Basically, they recommend jamming the shrimp tightly onto skewers in alternating directions so that the shrimp cook more like 1 larger piece than 13 smaller ones. The idea is to be able to grill the shrimp long enough to get a decent caramelized exterior without completely cooking the shrimp. Then the shrimp are finished in a simmering sauce to add more flavor. The sauce is preheated on the grill before the skewered shrimp are cooked and then the shrimp are put into the sauce and put back onto the grill for just a minute or so.

Sauces on the grill (sorry for the overly red tint)


Shrimp in a Lemon-Butter-Red Pepper sauce


Shrimp in a Charmoula (sp?) sauce - my favorite



Shrimp in a Tomato-Feta-Olive sauce


I'll be grilling shrimp with this method more often.

Mark0525

Cory, those look great!!!! I need to stay off of here late in the afternoon. I get too hungry :woohoo:

Misippi Egger

I use a similar method I got from a Cooks Illustrated book on grilling - you know, they do all this test kitchen stuff.

They skewer the peeled shrimp the same way for the same reason. I put a rub on both sides, then they suggest a light coating of table sugar on only one side.

Hot, direct grid (400*+), put the 'sugar' side down first (on an oiled grid). Cook for 2 minutes or so then flip for another 2 minutes or so (the goal is NOT to completely cook the shrimp in this phase - want them still undercooked in the center).

Slide the shrimp off into your simmering sauce. Move it over the hot part of the grill and stir them around for 90 sec. or so, then remove from the heat.

Principles: The sugar helps caramelize one side, but the short grilling keep from overcooking. The sauce finish give flavor and retains moisture which pure grilling often eliminates.

Great looking cook !

Cory430

Thanks Clark, that's where I got it from as well.

Cory430

Thanks Mark. I did these last night and am already wanting more :laugh:

Serial Griller

Hey Cory,
Nexy time you make those give me a call and I'll drive down and help you eat those shrimp! Call me about an hour before they are done! :laugh: I'll bring the brewskies.

Doug in Eggmonton

Those look great. One thing I haven't had the success I expect out of my egg has been shrimp. Any details on the "Charmoula (sp?) sauce"?

Doug

reelgem

Cory, all 3 versions look fantastic. Great pics!! Would you care to share the sauce recipes?

Cory430

Jon, where in Colorado are you?

Cory430

Thanks Doug, I'll get the recipes up soon.

Cory430

Thanks Anne, I'll have the recipes up shortly.

Cory430

Here are the sauce recipes. Each recipe is enough for about 1.5lbs of shrimp.

Spice Lemon garlic
4 tble butter - cut into 4 pieces
4 tble fresh lemon juice
3 mediem garlic cloves - minced or pressed
3/4 tsp red pepper flakes - I would use more next time
1/8 tsp salt

10" disposable pie plate - I used smaller bake pans because I was trying all 3 sauces at the same time and needed room on the grill.

1/3 cup fresh Italian parsley - minced

Combine first 5 ingredients in the pan and cook direct over a hot fire (mine was about 450° or so) for about 2 minutes or so until simmering.

Remove from grill until the shrimp are ready. Add the partially cooked shrimp to the pan and return to the grill for about 2 minutes.

Add the fresh parsley and serve immediately.

Fresh Tomato with Feta and Olives
4 tble EVOO
1 large ripe tomato - cored, seeded, finely diced
1 tble fresh oregano - minced
1/8 tsp salt

10" pie plate - see above note
1 cup crumbled feta
1/3 cup kalamatta olives - pitted and finely chopped
2 tble lemon juice

Same procedure as above. Add the feta, olives and lemon juice just before serving.

Charmoula Sauce
4 tble EVOO
1 small red bell pepper - seeded, stemmed, and finely diced
3 medium garlic cloves - minced or pressed
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne
1/8 tsp salt

10" pie plate
1/3 cup minced fresh cilantro
2 tble lemon juice

Same procedure as above. Add the cilantro and lemon juice just before serving.

Florida Grillin Girl

All 3 are lookin good. I, too, like trying several variations at the same time - it makes it real clear which on tastes best.

Nice dinner. Thanks for the recipes.

Faith

cookn biker

Looks great Cory!! What are the ingredients in the Charmoula sauce? I happen to have the Sauce Bible here and wondering how to spell it correctly. It's not in the food dictionary either.
Thanks.

Serial Griller

Cory,
I'm in Larkspur...Just north of Palmer Lake

Little Steven

Molly,

That is the right spelling. I think it is North African. Done in a tajine sometimes.

Steve

Cory430

Thanks Faith, people think I'm crazy half the time 'cause I try so many variations at once, but you are 100% right. The next time that I cook this, I will know exactly which sauce that I like the best. Plus, I just plain like a bunch of variation in my cooking

cookn biker

Thanks Steve!

Cory430

Molly,
I attached all the recipes in a reply to my original post. Steven is right about it's origin, Charmoula is a Moroccan spice blend. In this version, it has been used in a sauce. Let me know if you don't see the recipes and I call and get it to ya. You'd love it.

Cory430

Jon,
We need to get together sometime with Molly and hang and torch stuff on the eggs. This summer, my housemate and I are planning to have our friends over for weekly BBQ's. I'll make sure that you and cookn biker get your invites :woohoo:

cookn biker

So paprika, cumin, cayenne and s/p is the combo for this, correct? I know, sometimes I need baby steps..hahaha

cookn biker

Check your mail amigo.

cookn biker

Hey that sounds great! You'll like Jon and his wife Kathy! He is an awesome cook to!!

norflor_eggman

man that looks good.
i've been toying with my shrimp recipe for the florida eggfest next weekend and think i may need to add the foil pan step at the end.
thanks for your post!!

Serial Griller

Cory,
Thanks for posting the recipes for your sauces.
It would be fun to meet you and get together with Molly and do some cooking.
Molly, You are so kind.Thanks for the compliment.

Big George's BBQ

They all look Great esp the last Thanks

Cory430

Just remember to under cook the shrimp a bit. The whole idea is to maximize flavor yet not over cook the shrimp (which is all too easy).

Cory430

Jon, with the weather seeming to be turning a bit, it shouldn't be too long. I'll set something up in the next week or so and let ya'll know.

Cory430

Thanks George!

Serial Griller

Thanks Cory.Yea,I'm looking forward to warmer weather.It's been a cold winter up here this year.
Looking forward to meeting you.