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Brined and Grilled Shrimp

A few weeks back, I was watching an old episode of Good Eats entitled Crustacean Nation. Alton Brown was making some shrimp cocktail but what intrigued me was that he brined the shrimp before cooking. Maybe I'm an idiot or maybe I've been living under a rock, but I've never heard of brining shrimp. Chicken...yes, turkey...yes, pork chops (and other cuts of pork)...yes, but never shrimp. So that idea has been tumbling around in the back of my noggin for awhile. Last night, I decided to give it a go. I was planning on sticking to his recipe, but somehow a 1/4 cup of Zatarain's Extra Spicy Crawfish, Shrimp and Crab Boil made its way in as well. With the addition of that, I figured I should up the water to prevent it from being too spicy or salty.

Brine:

2 cups water 1/4 cup Kosher salt 1/4 cup sugar 1/4 cup Zatarain’s Extra Spicy Crawfish, Shrimp and Crab Boil 2 cups of ice

Bring the water to a boil and then add the seasonings and the ice. Once it has cooled, add shrimp and allow to brine for 20-25 mintues. Sorry, no pics of that. Shrimp swimming around in a brine isn't that exciting.

While that was happening, I chopped up some zucks, shrooms, carrots, broccoli and red onion and dumped them in a CI Skillet

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Tossed them with some olive oil, S&P and some DP Swamp Venom and then put them on the Egg at 550 until the veggies had just begun to soften.

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After the shrimp came out of the brine, I rinsed them a few time, dried them, skewered them (using 2 prevents them from spinning when you go to flip them), rubbed them down with some olive oil and sprinkled on some Old Bay. I took the top off the Egg and opened the bottom vent wide open once the shrimp went on to really get the heat going.

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The shrimp only took a few minutes per side to cook.

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I wasn't sure what to expect from the brine, but I can tell you from now on, when we grill shrimp, we are going to brine and leave the shells on. They were plump and juicy. The shrimp had a firm texture and each bite was like tasting the sea. So full of flavor, yet not spicy at all from the Zatarain's. Just the perfect flavor. I might skip seasoning the outside with Old Bay next time. It just comes off with the shell, unless you like to lick your fingers. I just did it because Alton did. We are definitely converts and will brine from here on out. The only thing I regret was that I had planned on leaving a shrimp or two out of the brine just for comparison. Not a reliable experiment with out a control to compare it to. Kinda glad I didn't, though as they were so good.

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Richardson, 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

  • henapplehenapple Posts: 13,259
    Damn Griffin...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Nice! :D
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • ChubbsChubbs Posts: 4,422
    Interesting Griffin. I am from Beaufort, SC (moved to Columbia after college) and never heard of brining shrimp, but makes sense for grilled shrimp. We have all been there before.... waited that extra second or ten and the shrimp come out slightly overcooked. Will try this myself.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Looks really good! I've used the seafood brine from 'charcuterie' a few times on shrimp...good stuff.
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  • GriffinGriffin Posts: 6,697
    There's one in there? I need to get that book out and get busy making some stuff from it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • nolaeggheadnolaegghead Posts: 12,481
    edited January 2013
    You'd think they'd be brined already because they come from the salty sea, but you're on to something there.    Looks delicious.  I'm going to try that next time I cook me some shrimps.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 500500 Posts: 1,461
    Looks real tasty.  Need to try this.  Question on the technique; How do you close the Egg lid on a CI skillet?  Isn't it too big to fit?
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • MickeyMickey Posts: 15,821
    First time on brine story as well. Got to try it  now...
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • ChubbsChubbs Posts: 4,422
    500 said:
    Looks real tasty.  Need to try this.  Question on the technique; How do you close the Egg lid on a CI skillet?  Isn't it too big to fit?
    Nope. Mine fits well in my LBGE
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • pineypiney Posts: 464
    Thanks Griffin, I just bookmarked this. I agree with Mickey 1st time ever heard of this gotta try it soon.
    Lenoir, N.C.
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  • ChubbsChubbs Posts: 4,422
    Not sure why it dropped the pic...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • 500500 Posts: 1,461
    edited January 2013
    Chubbs said:
    500 said:
    Looks real tasty.  Need to try this.  Question on the technique; How do you close the Egg lid on a CI skillet?  Isn't it too big to fit?
    Nope. Mine fits well in my LBGE
    Great.  All this time I've been looking for an old CI skillet that I wouldn't mind cutting the handle off of, and the whole time I should have just tried a test fit.  Duh.
    Thanks Chubbs for the proof it fits. 
    You've all opened up a whole new cooking technique for me.

    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • MickeyMickey Posts: 15,821
    Got other ideas if one did not wish to go with Zatarain's Extra Spicy Crawfish, Shrimp and Crab Boil?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • GriffinGriffin Posts: 6,697

    @500 - depends on the size of the skillet. I think all of mine but one or two will fit on the Egg.

    @Mickey my brother commented that he has a brine with soy sauce, sugar and red pepper flakes. Not sure amounts but I can find out.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • nolaeggheadnolaegghead Posts: 12,481
    Mickey said:
    Got other ideas if one did not wish to go with Zatarain's Extra Spicy Crawfish, Shrimp and Crab Boil?
    Old Bay has much of the same flavor profile as crab boil but without the capsaicin (heat).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks like a winner!
    LBGE
    Go Dawgs! - Marietta, GA
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  • GriffinGriffin Posts: 6,697

    Somebody (Ron) brought up a good question on my blog. It wasn't the liquid boil, it was the solid/powder kind.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • jfm0830jfm0830 Posts: 912
    Griffin, I have a confession to make. While I love shrimp, it makes me physically ill about 30 minutes after eating it. But I've got to say your shrimp posts with the marvelous placement on the grill and plated pictures always make me want to have shrimp. This despite knowing what it would do to me. Nicely done!!
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • :D

    Says it all.  Thanks!
    Simi Valley, California
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  • billyraybillyray Posts: 1,116
    • I know that brining and marinating are sometimes interchangable terms. I call mine marinating, but I guess it could be considered a brine because salt is involved. Here's what I do and everyone always loves it and they want more.
    • 1/4 cup EVOO
    • 1 tsp kosher salt
    • 1 tsp granulated garlic
    • 1/2 tsp ground black pepper
    • 1/2 tsp cayenne pepper
    • Mix this up and add the shrimp, cover and put in the fridge for an hour, then cook on high heat for 2 minutes a side. Give this a try, you won't be disappointed.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • 500500 Posts: 1,461
    billyray said:
    • I know that brining and marinating are sometimes interchangable terms. I call mine marinating, but I guess it could be considered a brine because salt is involved. Here's what I do and everyone always loves it and they want more.
    • 1/4 cup EVOO
    • 1 tsp kosher salt
    • 1 tsp granulated garlic
    • 1/2 tsp ground black pepper
    • 1/2 tsp cayenne pepper
    • Mix this up and add the shrimp, cover and put in the fridge for an hour, then cook on high heat for 2 minutes a side. Give this a try, you won't be disappointed.
    I think that might be considered "dry brining", but whatever you call it, your goal is the same; make it taste yummier.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • nolaeggheadnolaegghead Posts: 12,481
    My understanding: Brines are salt solutions between 3.5% and 26% sodium chloride (w/w) in water.  Typically for meat, they're between 5% and 10% salt.  Frequently sugar is added at a 1:1 or 1:2 ratio to the salt.  Brines are almost always washed off before cooking while marinates are rarely washed off, hence, marinades typically have a more palatable level of salt.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Plano_JJPlano_JJ Posts: 448
    Looks awesome man, gonna add this to my "things to egg list". Every time we go home we load up an ice chest with fresh shrimp and bring them back. Looking forward to this one.
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  • Dyal_SCDyal_SC Posts: 2,197
    Looks crazy good, Girlfin! Excellent job!
    Chubbs said:

    Interesting Griffin. I am from Beaufort, SC (moved to Columbia after college) and never heard of brining shrimp, but makes sense for grilled shrimp. We have all been there before.... waited that extra second or ten and the shrimp come out slightly overcooked. Will try this myself.

    No way, you are from Beaufort? I was born there and lived in Port Royal for the first part of my life. Then raised in Walterboro where i graduated from HS. Then went to college in Charleston, and lived there for 11 or 12 years. Been in the Columbia area for about 2 or 3 years now.

    2014 Co-Wing King
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  • ChubbsChubbs Posts: 4,422
    Dyal_SC said:

    Looks crazy good, Girlfin! Excellent job!

    Chubbs said:

    Interesting Griffin. I am from Beaufort, SC (moved to Columbia after college) and never heard of brining shrimp, but makes sense for grilled shrimp. We have all been there before.... waited that extra second or ten and the shrimp come out slightly overcooked. Will try this myself.

    No way, you are from Beaufort? I was born there and lived in Port Royal for the first part of my life. Then raised in Walterboro where i graduated from HS. Then went to college in Charleston, and lived there for 11 or 12 years. Been in the Columbia area for about 2 or 3 years now.

    Sure am. From Lady's Island. Left for college in 2000. Graduated and moved to Columbia 2004. Parents still live in Beaufort. Beaufort is a great little town. Small world !
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • The only shrimp brining I have tried is on the end of a hook! Got to try it! I did some shrimpy's the other day and went the other way. Big large Selects and I shelled em and cooked as hot as possible. Took only a minute or two and they were just barely cooked in the middle. Had a really nice firm texture and lots of flavor. The big lesson to me on shrimp is not to overcook. I will brine the next batch and leave shells on.

    Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.

     

    imageimage
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  • R2Egg2QR2Egg2Q Posts: 1,652
    Your whole meal looks great Jason! I brined some shrimp last week before a stir-fry wok cook and they came out really flavorful. I will definitely brine on future cooks.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • henapplehenapple Posts: 13,259
    Now I know Griffin does these awesome post just to get on HP...hehe
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • JscottJscott Posts: 174
    Can't wait to try this one Griff!
    Thanks, another well done cook.
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  • BjorgBjorg Posts: 233
    Good to know!


    Quebec - Canada
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