Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Shrimp and Veggie Basket 8-21-12
Options
Doc_Eggerton
Posts: 5,321
Considered a few names for this cook;
Wok it's Not!
Talk the Wok, but don't wok the talk.
If it looks like a wok, and smells like a wok, and tastes (sort of) like a wok, it's.....no it's still not a wok.
Anyway, sometimes we just like to toss shrimp into the veggies. Shrimp were marinated 48 hours in Lawrey's Schezuan Sweet & Sour (I know this makes it even worse, but I like it). Veggies done at 350-400 raised grid direct, tossed at 10 minutes and 20 minutes. Sprayed with EVOO at every toss. At 20 minutes the shrimp are thrown on top. We leave them on top to cook awhile and to let marinade flavor the veggies. After 5 minutes they were tossed into the veggies, and then again and pulled in another 5 minutes. During the shrimp cook we let the temp fall below 300.
This is done closed dome, not open like a real wok. The one pic with flames comes from the marinade dripping through while loading the shrimp. Loading the shrimp wet and sloppy flavors and cools the cooked veggies.
Served with rice.
Pics to follow.
Wok it's Not!
Talk the Wok, but don't wok the talk.
If it looks like a wok, and smells like a wok, and tastes (sort of) like a wok, it's.....no it's still not a wok.
Anyway, sometimes we just like to toss shrimp into the veggies. Shrimp were marinated 48 hours in Lawrey's Schezuan Sweet & Sour (I know this makes it even worse, but I like it). Veggies done at 350-400 raised grid direct, tossed at 10 minutes and 20 minutes. Sprayed with EVOO at every toss. At 20 minutes the shrimp are thrown on top. We leave them on top to cook awhile and to let marinade flavor the veggies. After 5 minutes they were tossed into the veggies, and then again and pulled in another 5 minutes. During the shrimp cook we let the temp fall below 300.
This is done closed dome, not open like a real wok. The one pic with flames comes from the marinade dripping through while loading the shrimp. Loading the shrimp wet and sloppy flavors and cools the cooked veggies.
Served with rice.
Pics to follow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
-
Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Good looking eats Doc!!
-
Another good looking cook.ok, I want some Chinese food now.Bx - > NJ ->TX!!!All to get cheaper brisket!
-
Looks good as always doc! Keep on egging my man.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 314 Health
- 293 Weight Loss Forum