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easy shrimp
Comments
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I did some in a wok on the EggSouthlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Try checking the "seafood" category to the right....or using the new search box
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Last time I did shrimp on the egg, I marinated them in Hooters Hot Sauce and then direct cook until they were pink. Flipping them onto the other side just once. They were pretty tasty and would do them that way again.
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I like to "grill direct" fast and quick( 400-450 temp at normal grid height... peeled except for last section and tail, spiced when cold and then at room temp for 30 mins before the cook, apple wood smoke, and 30-60 seconds per side to crisp them... pull them and wrap for 5 min before servingKent Madison MS
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We love Jay's shrimp burgers...
1lb Shrimp,raw, shelled and deveined
1 Egg slightly beaten
1/8
cup Cilantro, chopped fine1/8
cup Parsley flakes
1/2
cup Panko bread crumbs
2
tablespoons Dizzy Pig Shakin the Tree (or salt and pepper)
Heinz Horseradish Sauce or Wasabi Mayo (see below)
Process half the shrimp with the egg. Coarsely chop the
remaining shrimp
and put it into the bowl. Add the parsley/cilantro, panko
crumbs, and
seasonings.
Form into patties then refrigerate at least one hour to
firm them up.Egg setup & Cooking
Stabilize egg at 350 with a raised grid. Place the
burgers on a
perforated pan such as a pizza pan with holes or disposable
fine mesh screen
that has been sprayed with Crisco Butter flavored oil or
Pam. Place pan on
raised grid and grill until cooked through, turning once,
about 3 to 4
minutes per side. Remove the burgers to a Hawaiian roll that
has been spread
with Wasabi Mayo or( Heinz Horseradish sauce for the easy way). Buns can be
split to serve
open-faced or as a normal burger. Add more sauce on top of
the shrimp
burgers. Leave as whole or cut in half or quarters depending
on how many you
are trying to serve. 1 pound of shrimp should yield about 9
slider-size
burgers.
Wasabi Mayonnaise:
1 cup Mayonnaise
1/4 cup (2 tubes of .25) prepared Southern Tsunami Wasabi
1 teaspoon freshly grated Ginger
1 Tablespoons Soy Sauce
1 Teaspoon SugarPinch Salt
Judy
Covington, Louisiana USA -
Sorry, don't know why it is wrapping and I don't know how to fix it....Judy
Covington, Louisiana USA -
big shrimp stuffed with horseradish wrapped with bacon, med shrimp stuffed with horseradish wrapped with proscuito, small shrimp cooked with the shell on as they dry out really fast if cooked without the shells. marinating the small ones in a oyster style terryaki kinda sauce and woking them works good or cooking them in a garlic butter for pasta
fukahwee maineyou can lead a fish to water but you can not make him drink it -
they are small shrimp i think they might fall through the grate
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Testing new forum with shrimp recipe from AZRP. Now if I could only get the system to post my real handle "Richard Fl" also if I can just find my mango madness post from yesterday on the old forum???
Shrimp, Grilled, Spicy, AZRP I've made these at several fests now and am always asked, what
did you put on these? Here it is. -RPINGREDIENTS: 1 15-20 Ct Shrimp, peeled to the last section leaving the tail for a
handle, butterflied2 Clove Garlic, minced 1 Tsp Kosher salt 1 Tsp Paprika 1/2 tsp Cayenne pepper 2 tsp Lemon juice 2 Tbs Olive oil Procedure: 1 These shrimp are really killer. The recipe comes from a Mark
Bittman cook book, and about the only thing you can do wrong with it is to over
cook the shrimp, or try to use ones that are too small and they fall through the
grid. I use the frozen U-15 ones from Sam's club. Take 1 Tsp of kosher salt and
2 garlic cloves(minced) and mash them into a paste with the side of your knife
or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayene
pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all
but the tail section, for a handle. Butterfly them by cutting down the back
halfway through the shrimp. If they have a vein remove it now. Mix the shrimp
with the marinade then grill direct. Go about 2 minutes on the first side at
about 400 dome, when they start to curl up, flip them and watch until they curl
fairly tight and remove immediately. Some of them won't curl tight but you can
pretty much tell when they are done, don't overcook! Let them rest for a few
minutes and enjoy. -RP2 2008/04/26---Just get them coated and grill them. The citrus
will start to toughen the shrimp if you marinate them very long.
-RPRecipe Type Appetizer, Seafood Recipe Source Source: BGE Forum, AZRP, 2007/09/24
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