Green Lightning Shrimp

Griffin · June 2013

After years and years of meaning to do this recipe, I finally got around to it. I guess I have @Necessary_Indulg to thank for that. When she asked on Facebook a few weeks back if anybody had ideas for some shrimp she had, I immediately suggested this recipe (I did tell her I had never cooked it but was meaning too). This is a recipe by Steven Raichlen, but I changed it a bit to fit us. Left the lime out of the marinade (per Kristi's suggestion), saved the garlic cilantro butter that was supposed to be basted on during the cook and drizzled that on at the end, and used a grill pan in lieu of skewers (I was feeling lazy)

Ingredients for the marinade.

All pulsed up

On to the Egg around 500ish, wasn't paying real close attention to the temp

Done after 3 or 4 minutes, plated it up with some grilled chicken Caesar salad. Mrs. G whipped up some amazing dressing, I'll have to ask her where she found the recipe. Plated up picture didn't turn out that good...

But the shrimp sure did! I was surprised that it really had no heat to it what so ever. Maybe I had really mild jalapenos. Regardless, it was really good and will probably become my go-to shrimp recipe from now on.

NecessaryIndulg · June 2013

These look delicious! I love the grill pan idea -- I'm doing that next time. And I love the pizza topping idea! I was also thinking that these would be great for shrimp tacos (although you being from Texas I probably shouldn't say that).

Nice cook, Griffin!
(I tried to comment on your blog but it wouldn't let me for some reason? Probably user error. :-B )

Griffin · June 2013

Shrimp tacos sounds great. Not sure why you couldn't comment. Weird.

Charlie tuna · June 2013

So the grilled shrimp were not effected by the jalapenos? I have to try this, but the MIL isn't into hot foods...... Thanks for the ideas!

Griffin · June 2013

I didn't get any heat at all. Could have been the jalapenos. I think Kristi said she got some, but removing the seeds and the membrane takes most of the heat out anyway.

NecessaryIndulg · June 2013

Griffin said:

I didn't get any heat at all. Could have been the jalapenos. I think Kristi said she got some, but removing the seeds and the membrane takes most of the heat out anyway.

My mouth was on fire (in a good way)... I left a few seeds but not many.

Charlie tuna · June 2013

Thanks Kristi, i better back them out altogether.....

bodski · June 2013

Those look great. Sounds like a good father's day meal (for me). BTW, I got one of those grill pans for Christmas and have been using it for a number of things this spring (potatoes, asparagus, veggies, fish, etc.).

NecessaryIndulg · June 2013

Charlie tuna said:

Thanks Kristi, i better back them out altogether.....

Maybe make 2 cilantro butter sauces: one regular and one with jalepenos for the people who like the heat?

Charlie tuna · June 2013

Good suggestion Kristi --- she is 93 years old, and i'd hate to have three pounds of beautiful shrimp on the table that she couldn't eat!!

Mickey · June 2013

Real nice Griff

SkinnyV · June 2013

=D>

SamFerrise · June 2013

Griff, you never cease to amaze with your variety of food knowledge.

Village Idiot · June 2013

Griffin said:

I didn't get any heat at all. Could have been the jalapenos. I think Kristi said she got some, but removing the seeds and the membrane takes most of the heat out anyway.

Removing the seeds and membrane does take most of the heat away, but also, there is a very mild jalapeño, developed by Texas A&M several years ago. Around here, they call it the TAMU jalapeño.

thetrim · June 2013

You can never have enough ways to make good shrimp

Village Idiot · June 2013

thetrim said:

You can never have enough ways to make good shrimp

http://www.youtube.com/watch?v=WhfK98f5S00

thetrim · June 2013

I love shrimp and grits

pwg56 · June 2013

Village Idiot said:

Griffin said:

I didn't get any heat at all. Could have been the jalapenos. I think Kristi said she got some, but removing the seeds and the membrane takes most of the heat out anyway.

Removing the seeds and membrane does take most of the heat away, but also, there is a very mild jalapeño, developed by Texas A&M several years ago. Around here, they call it the TAMU jalapeño.

Jalapeño without heat? Thought that was the point of a jalapeño.

Mr. D · June 2013

Gulf Shrimp?

Griffin · June 2013

Mr. D said:

Gulf Shrimp?

I'm assuming. Mrs. G picked it up from the store. Yeah, she actually went to the store for once. Don't tell her I said that.

)

Village Idiot · June 2013

pwg56 said:

Jalapeño without heat? Thought that was the point of a jalapeño.

I agree. But they also have a slight sweet taste to them that people like. Also, some people are allergic to capsaicin but like the taste.

NDG · July 2013

I made Green Lightning Shrimp last night along with a large batch of Fresh Tomatillo Chipotle Salsa. Ingredients are so similar in the two (salsa you char everything first) so I just went with both of them. We made over a pound of shrimp and finished them all. The last 5 shrimp had been sitting in the butter/cilantro/garlic for some time, and I swear it was the best shrimp I have ever had. Thanks to @Necessary_Indulg and @Griffin for the tweaked recipe!

Green Lightning Shrimp

Side Salad

Salsa Ingredients - cooling down after a nice BGE cast iron char

Finished Salsa after adding chipotles w/ adobo

Griffin · July 2013

That looks outstanding @NDG !!

nolaegghead · July 2013

@NDG Magnifico!

Green Lightning Shrimp

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