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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Favorite Shrimp Recipe for the Egg?

After looking at the Yazu Kosho shrimp recipe earlier this week, I was think that it would be good to do some shrimp on the Egg.  I think the Yazu Kosho recipe may be a little bit too hot for my dad, so I was wondering what other recipies I should try out.  Thanks in advance for your suggestions!

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • jtippersjtippers Posts: 507
    I haven't tried these yet... but they look great and are on my list.

    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
  • robnybbqrobnybbq Posts: 1,466
    Green Lightning Shrimp is very good.  Don't be afraid of the heat.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • nolaeggheadnolaegghead Posts: 10,859
    If you're buying shrimp, try to find the brown gulf shrimp.  They have lower water content, shrink less and taste better than white shrimp.

    I like to cook shrimp hot and fast.  Don't over cook - it takes surprisingly little heat to cook a shrimp.

    That said, I like to do a spicy oil marinade, skewer them and throw on the grid.  There are some good Indian spices and curries you can add to the oil. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • Village IdiotVillage Idiot Posts: 6,947
    edited October 2013
    I think this is very good, and it's not hot.  You could omit the cayenne, but I don't think it adds much heat at all.

    Crab Stuffed Shrimp

    image

    Ingredients:

    12    Shrimp, jumbo, peeled, deveined, butterflied

    1 tablespoon Butter

    1/2 medium Onion , finely chopped

    1/2 medium Green pepper, chopped

    1/2 cup Celery, finely chopped

    1 pound Crab meat, lump, shell removed

    3/4 cup Saltine crackers, finely crushed

    1/2 cup Mayonaise

    1 tablespoon Dijon mustard

    2 teaspoons Worcestershire sauce

    1 teaspoon Lemon juice, fresh

    1/8 teaspoon Cayenne Pepper

    1 Egg, beaten

    1/4 cup Butter, melted       

    Old Bay Seasoning

    Lemon wedges

    Directions:

    1. Saute veggies in 1 T. butter; set aside.

    2. Mix saltines, mayo, mustard, Worcestershire, lemon juice, cayenne and egg. Stir in veggies and then gently fold in crab keeping the lumps as whole as possible

    3. Spread each butterflied shrimp open and top with 1/4 of the crab mixture mounding nicely. Shake a little Old Bay on each and drizzle with melted butter

    4. Bake at 350 indirect until lightly browned and bubbly. Serve with a squeeze of lemon.

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • NecessaryIndulgNecessaryIndulg Posts: 1,038
    edited October 2013
    Green Lightening Shrimp are delicious and you can dial down the heat by using less jalapeños, or using a sweet pepper instead.  I've eaten them as is and in a shrimp taco.  It's always a crowd pleaser.  

    Shrimp Burgers with Wasabi Aioli are another crowd pleaser.  

    VI -- that's a gorgeous meal!  Is that spinach soufflé?  Mmm...


    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! 
  • Kristi, 

    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • NecessaryIndulgNecessaryIndulg Posts: 1,038
    edited October 2013
    Village Idiot said: Kristi, 
    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.

    Good to know!  I'll have to try Stoffers!  I love a good spinach soufflé but I've never attempted one.

    The Green Lightening Shrimp are super in a taco with fresh mango and a cabbage slaw that has been soaking up a little fish sauce & coconut oil. And I
    know how much you love fish sauce! ;)   
    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! 
  • Village IdiotVillage Idiot Posts: 6,947
    edited October 2013
    Kristi, 

    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.


    Good to know!  I'll have to try Stoffers!  I love a good spinach soufflé but I've never attempted one.

    The Green Lightening Shrimp are super in a taco with fresh mango and a cabbage slaw that has been soaking up a little fish sauce & coconut oil. And I know how much you love fish sauce! ;)   


    LOL.  Yes I do, but not cabbage slaw.  Does that mean we're breaking up?   :((
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • NecessaryIndulgNecessaryIndulg Posts: 1,038
    edited October 2013
    LOL.  Yes I do, but not cabbage slaw.  Does that mean we're breaking up?   :((


    You can't get rid of me that easily.  Nice try, though.    :))
    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! 
  • TjcoleyTjcoley Posts: 2,753
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • dlk7dlk7 Posts: 974

    Fiery Shrimp Diablo

    INGREDIENTS

    • 2 pounds of jumbo peeled, deveined shrimp
    • 1/4 cup lime juice
    • 1 tablespoon chili powder
    • 1-1/2 teaspoons cayenne pepper (or to taste)
    • 1 teaspoon black pepper
    • 1 teaspoon sugar
    • 2 teaspoons salt
    • 2 tablespoons vegetable oil


    Place the shrimp in a gallon freezer bag. Whisk the remaining ingredients together, then pour into the bag with the shrimp, and marinate for 30 minutes.

    Grill over medium heat until they are just done...no more if you can help it.

    Two XL BGEs - So Happy!!!!

    Rudderville, TN

  • Dang, you'll know a lot more about shrimp than Forest Gump.  I don't think any of these were on his list.

    Only one I have tried here is Green Lightening, so bookmarked this thread for sure.  GL shrimp was excellent and not too spicy at my house.  The crab stuffed shrimp looks absolutely amazing.

    Packing up the small to head over to Death Valley for Clemson/FSU tailgating.  Go Tigers!!

  • I like these ;
    1lb. jumbo shrimp,Peeled and Deveined
    2 TBS Melted Butter
    2 TBS White Wine,Dry or Semi Dry (cooking wine works also)
    2 TBS Fresh Lemon Juice
    2 Garlic Cloves Minced
    1 tsp Salt
    1/2 tsp Fresh Ground Pepper

    Combine all ingredients & let stand at least 15 minutes. Grill until shrimp turn pink. (use skewers to keep shrimp from falling through your grate or a fine mesh screen.
    Ova B.
    Fulton MO
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