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Green Lightning Shrimp

GriffinGriffin Posts: 6,757
edited June 2013 in EggHead Forum

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.

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All pulsed up

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

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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...

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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.

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

  • NecessaryIndulgNecessaryIndulg Posts: 1,093
    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 )
    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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  • GriffinGriffin Posts: 6,757

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

    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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  • Charlie tunaCharlie tuna Posts: 2,191
    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!
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  • GriffinGriffin Posts: 6,757
    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.

    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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  • NecessaryIndulgNecessaryIndulg Posts: 1,093
    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. 

    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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  • Charlie tunaCharlie tuna Posts: 2,191
    Thanks Kristi, i better back them out altogether.....
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  • bodskibodski Posts: 352
    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.).

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

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  • NecessaryIndulgNecessaryIndulg Posts: 1,093
    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?
    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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  • Charlie tunaCharlie tuna Posts: 2,191
    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!! 
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  • MickeyMickey Posts: 16,028
    Real nice Griff
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SkinnyVSkinnyV Posts: 2,394
    =D>
    Seattle, WA
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  • SamFerriseSamFerrise Posts: 544
    Griff, you never cease to amaze with your variety of food knowledge.

    Simple ingredients, amazing results!
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  • Village IdiotVillage Idiot Posts: 6,951
    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • thetrimthetrim Posts: 892
    You can never have enough ways to make good shrimp
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • Village IdiotVillage Idiot Posts: 6,951
    thetrim said:
    You can never have enough ways to make good shrimp

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • thetrimthetrim Posts: 892
    I love shrimp and grits
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • pwg56pwg56 Posts: 92
    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.
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  • Mr. DMr. D Posts: 32
    Gulf Shrimp?
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  • GriffinGriffin Posts: 6,757
    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.
    :))

    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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  • Village IdiotVillage Idiot Posts: 6,951

    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NDGNDG Posts: 1,130
    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
    image

    Side Salad
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    Salsa Ingredients - cooling down after a nice BGE cast iron char
    image 
    Finished Salsa after adding chipotles w/ adobo
    image
    Columbus, Ohio
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  • GriffinGriffin Posts: 6,757
    That looks outstanding @NDG !!

    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: 12,807
    @NDG Magnifico!
    ______________________________________________
    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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