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jumbo shrimp
I just bought some Jumbo shrimp these suckers are big 6 per pound. and I am looking for suggestions on how to cook them and seasonings people use. i have never messed around with these before and they are not cheap. I want to make sure my wife likes them so she lets me buy them again. do you marinade them? or just season <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Comments
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lol. This reminds me of the movie Forrest Gump, where Bubba was telling Forrest how many ways you can fix shrimp. These might be the new, invasive Asian Tiger Shrimp that are almost as big as lobsters.As was said in the movie, there are hundreds of great ways to fix shrimp, but if I had the larger ones, I might think about frying for Shrimp Tempura, making stuffed shrimp and broiling, sauteeing in garlic and butter and making Shrimp Scampi. Or, just plain grill them.If you had medium or small shrimp, I'd think about Chinese stir fry dishes, gumbo, or seafood crepes or enchiladas.BIG ADVICE: DO NOT OVERCOOK THEM. THEY WILL BECOME TOUGH. COOK THEM UNTIL OPAQUE AND PULL THEM.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I like the tempura idea. Try some veggies with it. My favorite is tempura bananas with a goat cheese and sour cream dipping sauce.Be careful, man! I've got a beverage here.
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YUM! U6 are big shrimp! Like Village Idiot said, you don't want to over cook them. I've seen where people will cut them in half lengthwise (head to tail) and grill with the shell on. The shell protects the meat & keeps it from drying out... the cutting in half helps them cook a little more evenly.For seasoning, I do THIS a lot with grilled shrimp.I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I par-cook some thin bacon. Coat the shrimp with a little oil and stick two basil leaves to each, then wrap in the bacon. Skewer with a toothpick into a "C" position. Cook at 400 direct for two to three minutes on each side. The basil really makes the dish.*******Owner of a large and a beloved mini in Philadelphia
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Might be too late now but DP pineapple head or raging river would be nice, even w/bacon as suggested above...LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I peal and devein them, cut jalapeños into slices along with red onions. Put a slice of jalapeño and red onion next to the shrimp and wrap with bacon. I precook the bacon in the microwave as was stated earlier you don't want to over cool the shrimp. Place direct around 350 and cook until the bacon is done.
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Simply marinate, then cook in your veggies.
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 -
well here is what i ended up doing a friend sold be today and they turned out great.
took the shell off, deveined them, made a mix of 1/4 cup evoo and a tsp of the following black pepper,lemon juice, garlic powder, thyme
and mixed them up put the shrimp in a bowl to marinade for 1 hour set teh grill up direct at 375 cooked them 4 min on 1 side fipped them took the little extra marinade i had drizzed over the shrimp again and cooked for another 4 min untill they were done and they turned our wonderfull
the picture is hard ro tell the size but the shrimp were about 3-4" long
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my thought on shrimp is.....if you think they are done, then they are probably done....It's not a cook that benefits from.....let me just give it another minute or two to make sure it's done.....twww.ceramicgrillstore.com ACGP, Inc.
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looks great! I was thinking about you today doc as i drove back south on the turnpike as i passed Melbourne! You provide alot of great looking cooks, and i appreciate it.
Have a great day
"You are who you are when nobody is looking"
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"jumbo shrimp" - is that like "virtual reality" or "original copy"?
If you get your hands on big shrimp, a regional favorite (South Louisiana) is called BBQ Shrimp. It's not at all like it sounds, but it's delicious.
My favorite, and a house specialty, is from Mr B's Bistro. You get a lobster bib with each order because they're messy, and you'll probably need an angioplasty the next day from all the butter, but worth it.
http://www.mrbsbistro.com/recipes_shrimp.php
______________________________________________I love lamp.. -
nolaegghead said:"jumbo shrimp" - is that like "virtual reality" or "original copy"?
If you get your hands on big shrimp, a regional favorite (South Louisiana) is called BBQ Shrimp. It's not at all like it sounds, but it's delicious.
My favorite, and a house specialty, is from Mr B's Bistro. You get a lobster bib with each order because they're messy, and you'll probably need an angioplasty the next day from all the butter, but worth it.
http://www.mrbsbistro.com/recipes_shrimp.phpOpelika, Alabama -
lol. It's so easy, we make it at the house all the time. The 3/4 pounds of butter sounds scary, but you don't have to eat it all. Make sure you get some good bread (like french) to sop up the juice - it's almost the best part!______________________________________________I love lamp..
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ccpoulin1 said:
looks great! I was thinking about you today doc as i drove back south on the turnpike as i passed Melbourne! You provide alot of great looking cooks, and i appreciate it.
Have a great day
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 -
Here are a few ways we like shrimp:
Appeteaser:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1248397&catid=1
Stuffed:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=643313&catid=1
Sweet Sour Wok:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1037654&catid=1
Thai seafood curry:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1242597&catid=1
The larger they are the more prone I am to stuffing them.
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Doc_Eggerton said:ccpoulin1 said:
looks great! I was thinking about you today doc as i drove back south on the turnpike as i passed Melbourne! You provide alot of great looking cooks, and i appreciate it.
Have a great day
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Titusville
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 -
I am in Palm Beach county....Boynton to be more precise. The reason i thought about doc when going through Melbourne was he suggested visiting Wassi's meats which is where i got my egg by his suggestion! Good place to visit and buy! Have a good day everybody!
"You are who you are when nobody is looking"
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Doc_Eggerton said:Titusville
I'll take a couple dozen broiled rock shrimp from Dixie Crossroads please! One of my favorite eats when I'm down there. -
nolaegghead said:lol. It's so easy, we make it at the house all the time. The 3/4 pounds of butter sounds scary, but you don't have to eat it all. Make sure you get some good bread (like french) to sop up the juice - it's almost the best part!
Steve
Caledon, ON
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Little Steven said:nolaegghead said:lol. It's so easy, we make it at the house all the time. The 3/4 pounds of butter sounds scary, but you don't have to eat it all. Make sure you get some good bread (like french) to sop up the juice - it's almost the best part!
______________________________________________I love lamp.. -
nolaegghead said:"jumbo shrimp" - is that like "virtual reality" or "original copy"?
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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