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Test Picture -- Big Shrimp

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BobS
BobS Posts: 2,485
edited November -1 in EggHead Forum
This is the kind of shrimp we got when living in Taipei, Taiwan. Too bad I didn't have a BGE then.

[ul][li]http://i83.photobucket.com/albums/j305/SmartRM/Shrimp.jpg[/ul]
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    BobS,
    Judging by where you're located....that shrimp has obviously been on a tamale, bean and tortilla diet. Reminds me of me. Wish I had had a couple of those guys last night. Probably have to TRex 'em, huh?[p]Very nice.[p]Mike
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    BobS,[p]After re-reading, I see that this is likely a pic from a previous location....Man!,you do get around! By the way...the Boursin mushroom caps were a huge hit! I used the pepper. Many Thanks![p]Mike[p]

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  • BobS
    BobS Posts: 2,485
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    Lawn Ranger, I am glad you liked the mushroom caps. It is pretty hard to find something easier than that!

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  • BBQ-BoB
    BBQ-BoB Posts: 124
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    Lawn Ranger,
    Could you please post how you made them?[p]Thank you![p]Bob
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    bbqBob,
    As per BobS, I just took some large, white, button mushrooms and removed the stems. Then spooned some Boursin Pepper Cheese into each mushroom and placed in a grill basket on the Egg at about 350 - 375 for 15 minutes or so.[p]
    They were terrific![p]Mike
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  • BBQ-BoB
    BBQ-BoB Posts: 124
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    Lawn Ranger,[p]Thank you for letting me know. That's my kind of way to make something, just too easy to do.[p]
    I love that cheese. I have some folks to feed soon and these will go on their menu.[p]thanks again for the info![p]Bob
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