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Steak & Scampy
Comments
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dbishop, Tell us how you prepared and cooked your shrimp. Looks wonderful.
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Letts-Do-It,
Thanks, just melted some butter and added about 4 garlic cloves and let set a little while then added to top of shrimp with a few chives and some fresh lemon juice. Cooked direct at about 450 till pink. Was going to add a little white wine but I forgot.
DB
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dbishop,
That looked really good!!! Please tell me about those grills (?) that you cooked the shrimp on. How big are they and where did you find them?
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dbishop,
Ummm good. Wow! Now I know what I'm making for dinner tonight.
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BobS, They're what are called "sizzle platters" which are oven/broiler proof and most often made of stainless steel. They're available at restaurant supply venues.[p]Rascal
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awesome pics.
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dbishop,
Look soooo good, I just ordered a coupla sizzle platters...[p]Mike
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dbishop,[p]Those do look good, I just pulled some shrimp out and am looking for something to put them in to cook on my medium egg.
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i use one of these cheap holy wok thingys. i used to use bamboo skewers, but although they look cool, they are a lot more work than just dumping them in the wok.
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Rick's Tropical Delight,[p]Thats what I was going to use but mine is square and won't fit my medium that has been going all night with an 8lb butt thats at 187 right now. I was gonna bump it up to make the shrimp and some ABTs. It will fit my XL BGE but I don't want to fire it up just for that, I'll find something...
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got any skewers? or a disposable grill topper?[p]i think i saw thirdeye wood plank some shrimp or prawns once.........[p]cast iron skillet?
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fireoguy,
Thanks, We have had the platters a long time but never used them now we know what to do with 'em
DB
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