easy shrimp

muttin · August 2011

My wife wants some shrimp tonight for supper and they are not that big just some cheap shrimp from Walmart that come in a bag we normally just boil them in beer but being new to the egg i want to cook them on the BGE so i am debating on how to cook them, in a kabob style or a different way. anyone got a quick easy way of cooking these?

smbishop · August 2011

I did some in a wok on the Egg

WessB · August 2011

Try checking the "seafood" category to the right....or using the new search box

vohsmk · August 2011

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.

BBQMaven · August 2011

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 serving

Spring Hen · August 2011

We love Jay's shrimp burgers...

1lb Shrimp,raw, shelled and deveined

1 Egg slightly beaten

1/8
cup Cilantro, chopped fine

1/8
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 Sugar

Pinch Salt

Spring Hen · August 2011

Sorry, don't know why it is wrapping and I don't know how to fix it....

fishlessman · August 2011

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

muttin · August 2011

they are small shrimp i think they might fall through the grate

Richard Fl · August 2011

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. -RP INGREDIENTS: 1 15-20 Ct Shrimp, peeled to the last section leaving the tail for a handle, butterflied 2 Clove Garlic, minced 1 Tsp Kosher salt

1 Tsp Paprika 1/2 tsp Cayenne pepper 2 tsp Lemon juice 2 Tbs Olive oil

Procedure:1These 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. -RP22008/04/26---Just get them coated and grill them. The citrus will start to toughen the shrimp if you marinate them very long. -RP

Recipe Type

Appetizer, Seafood

Recipe Source

Source: BGE Forum, AZRP, 2007/09/24

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