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Shrimp on the Barbie

Griffin
Griffin Posts: 8,200
edited November 2011 in EggHead Forum

Friday night we were looking for something quick and easy. Mrs. G suggested shrimp and it was on! Love shrimp on the Egg. Served up with some asparagus and some rice and we were good to go. You can check out the details and see more pictures here:

http://griffinsgrub.wordpress.com/2011/11/21/shrimp-on-the-barbie/

 

image

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited November 2011
    Love shrimp on the grill, those look great.
    I like your asparagus technique and can't wait to try the "rice trick".  White rice is so boring.
    Packerland, Wisconsin

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  • Griffin
    Griffin Posts: 8,200
    Thanks for looking. Although I had heard of the rice trick, that was all my wife's doing and it really helps turn boring rice into a very nice side dish. I went back for seconds.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • billyray
    billyray Posts: 1,275
    The shrimp looks great. We have shrimp alot, here's what we do. Marinate the 21-25 count size peeled and deveined, tails on shrimp from Costco, in 1/4 cup EVOO, along with 1 tsp. kosher salt, 1 tsp. granulated garlic, 1/2 tsp. fresh ground black pepper and 1/2 tsp. cayenne pepper. Mix this all together, cover and refrigerate for 1 hour. Skewer on pre soaked skewers and cook at 325-350 for approximately 2 minutes a side, until opaque in color. Nice little kick from the peppers.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • canoeandcue
    canoeandcue Posts: 41
    I am glad I read this post and clicked on your link. Nice alternitive meal that we will have to try this week.
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  • Griffin
    Griffin Posts: 8,200
    Thanks, billyray and canoe. Your shrimp sounds good, might have to try it, billy.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • billyray
    billyray Posts: 1,275
    Be careful, if you try it, it'll become a keeper. The only problem we had is when we share it with others, then every time we get invited to a potluck they want us to bring the shrimp!
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • billyray
    billyray Posts: 1,275
    Here's what I was warning you about. We got invited to a party of 30 people yesterday, when I asked what we could bring the answer was shrimp. I took over 100 bbqed shrimp and they were gone in about 20 minutes. This is getting expensive!
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Griffin
    Griffin Posts: 8,200
    I can imagine. Shrimp ain't cheap.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Greygoose
    Greygoose Posts: 103
    how long do those asparagus boats stay on?

    Greygoose
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  • Griffin
    Griffin Posts: 8,200
    Depends on how well you like them cooked and how thick they are. I'd say start with about 5 minutes and adjust from there.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • travisstrick
    travisstrick Posts: 5,002
    Awesome asparagus technique. I'll have to try it. It beats my tin foil boat with EVOO and garlic method.
    Be careful, man! I've got a beverage here.
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  • billyray
    billyray Posts: 1,275
    We've been doing asparagus in a paper bag in the oven for years. I'm going to try it on my Egg this weekend. In a baking dish put the asparagus and coat with EVOO. Toss with kosher salt and pepper to taste and then put them in a grocery store size paper bag, add 2 slices of lemon and a bay leaf. Rub the complete outside of the bag with cooking oil, so it won't burn and fold the bag. Put the bag on a sheet pan and cook at 350 for about 20 minutes, delicious!
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • mr toad
    mr toad Posts: 779
    asparagus - teriyaki sauce - sesame seeds - we love this

    mr toad
    See no Evil - Hear no Evil - Speak no Evil
                        Smoke no Evil

    BGE - Mini, Small, Medium, Large
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  • Griffin
    Griffin Posts: 8,200
    I'll have to try that Mr. Toad. Possible tonight along with the salmon I was going to do. Got an asian inspired salmon recipe?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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