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Picking up seafood - is it really that hard?

TjcoleyTjcoley Posts: 3,408
OK, I don't let the Mrs. pick out any steak, or actually most meats.  Never know what she will bring home.  I thought I was safe today, asking her to pick up some bacon wrapped scallops and some shrimp.  The scallops are already prepared at Wegmans, so no issue there.  Asked her to get a pound of 16 - 20 shrimp to go with the scallops.
As I go out to light up the Egg, she happens to mention the shrimp are still frozen - solid.  Would have been nice to know earlier, but shrimp thaw pretty quick in a bowl of cold water.  The shrimp were 21-25/pound, so smaller than I was looking for, and they were not the easy peel, deveined which she knows I always get for ease of cleaning.  Prep time doubled, but they still turned out fine.
From now on, I'll probably pick up anything I want to cook on the Egg. 

__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • FoghornFoghorn Posts: 2,032
    Way to power through.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Hi54puttyHi54putty Posts: 1,496
    This made me laugh. Sounds very familiar.
    XL,L,S 
    Winston-Salem, NC 
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  • EggcelsiorEggcelsior Posts: 10,222
    I get the wild caught domestic shrimp at Wegmans. There from North Carolina and are already deveined. Easy peezy.
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  • travisstricktravisstrick Posts: 4,715
    Get THIS I used one when I cut fish for a living. 
    Be careful, man! I've got a beverage here.
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  • chashanschashans Posts: 409
    ...and save the shells as they make a rich stock.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • TjcoleyTjcoley Posts: 3,408
    Get THIS I used one when I cut fish for a living. 

    There are a dozen of them somewhere in the house from our family reunion, but couldn't locate one.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • DuranhlerDuranhler Posts: 78
    Lesson learned.
    Trust no one to purchase what you want to cook. [-X
    Not even ground beef, cause they'd get that wrong too. L-)

    Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
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  • TjcoleyTjcoley Posts: 3,408
    Duranhler said:
    Lesson learned.
    Trust no one to purchase what you want to cook. [-X
    Not even ground beef, cause they'd get that wrong too. L-)


    Last time she picked up ground beef for burgers it was 95/5. Driest burger ever.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • calikingcaliking Posts: 6,434
    I buy all the proteins that I cook,  and she buys all the proteins that she cooks.  Keeps us both sane. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • berndcrispberndcrisp Posts: 715
    I accidentally ruined two loads of laundry in one day. SWMBO never asked me to do laundry again!
    Just saying.......
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • hondabbqhondabbq Posts: 1,012
    "accidentally"??????????

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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  • SmokeyPittSmokeyPitt Posts: 5,596
    All's well. that ends well, and it looks really good!   I like to get the bigger shrimp as well.  After grilling they shrink up a bit and look pretty puny.   I like the "Extra Jumbo" size which I believe is the 16/20 count.  If they don't have those I go colossal.   

    My wife is a pro at shopping, so I can usually trust her to pick up the proteins.   Unfortunately Kohls is right next to BJ's where we often get meat...so a bag of shrimp and a few steaks ends up costing me $400.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • fishlessmanfishlessman Posts: 16,516
    i peel small shrimp, but honestly dont devein the small ones, not much point to it
    :D
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  • GriffinGriffin Posts: 6,697

    I guess I'm pretty lucky. Mrs. G can shop and pick out pretty good protein.

    I've wondered about those bacon wrapped scallops. The bacon cooks in time before the scallops turn rubbery?

    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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  • EggcelsiorEggcelsior Posts: 10,222
    i peel small shrimp, but honestly dont devein the small ones, not much point to it
    :D
    I only get deveined on account of others. Personally? I couldn't care less as I prefer shrimp steamed with beer and old bay on a pile of newspaper.
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  • travisstricktravisstrick Posts: 4,715
    Griffin said:

    I guess I'm pretty lucky. Mrs. G can shop and pick out pretty good protein.

    I've wondered about those bacon wrapped scallops. The bacon cooks in time before the scallops turn rubbery?

    No way. 
    Be careful, man! I've got a beverage here.
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  • TjcoleyTjcoley Posts: 3,408
    I'd prefer a pan seared, about a minute or so a side scallop.  For the bacon wrapped, I did them in the foil for about 3 minutes or so till the shrimp was about done, then went direct to crisp up the bacon.  Not that bad.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • pgprescottpgprescott Posts: 806
    I thought you were going to say they were cooked shrimp. Could always have been worse.
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  • ZmokinZmokin Posts: 1,150
    I do 95% of the grocery shopping alone.  Whenever my wife comes, it takes >twice as long, she buys stuff that then she never gets around to preparing so it gets thrown out, and she's prone to buy more than we have room for despite my telling her we don't have the room.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • I have an old pizza stone I melt butter and olive  oil on to cook shrimp and scallops. It works fantastic. Also have coated shrimp in chopped basil, thyme,oregano, rosemary, kosher salt, dijon mustard, pepper, garlic and olive oil paste. Use immersion blender to chop it all and slather like paste.
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