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Shrimp appetizer and a partial indirect trick

NibbleMeThisNibbleMeThis Posts: 2,246
edited July 2012 in EggHead Forum
Our 12 y/o son is heading out tomorrow morning for a week of fishing in FL and he wanted seafood on the Egg for his last dinner before the trip.  I made a shrimp scampi style appetizer first. 


I was going to grill something direct after this but wanted to cook these indirect.  To avoid having to mess with swapping out a hot plate setter, I just put a piece of stoneware on the grate and cooked these on top of it.  Not a big deal and nothing original, but I use this "partial indirect" method a good bit.

I put 5-6 peeled and deveined shrimp each in some oven boats.  I put some butter cubes (about 1-1.5 Tbsp), some chopped garlic, black pepper and a Tbsp of white wine in each boat.


I put them on my large Egg at 450f and cooked until they turned pink, about 7-8 minutes.


When they came out I seasoned them with a little salt and a squeeze of lemon juice.


This sauce is so good that you HAVE to serve it with some "sopping bread" so I had some red pepper & cilantro toast to go with it.


This was "powerful good" and a GREAT appetizer.  We'll definitely be doing this for company at some point. 

The Egg is down to 350f now and I have the salmon ready to go on.  Going plank style and seasoned with DP Raging River. 


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