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Shrimp on the Egg

smokesniffersmokesniffer Posts: 2,016
edited June 2012 in EggHead Forum
Did shrimp last night for supper. Turned out real good, Washed and dried the shrimp and then sprinkled on Tony Chachere's more spice seasoning  (bought it at Bass Pro Shop). After that I drizzled Olive Oil over them and turned them to bath them all in the oil. Egg was at 425. Had a cedar plank that I had soaked for a few hours. My wife had hollowed out some small tomatoes and she put spinach and feta cheese, garlic in the hollowed out tomatoes. Heated up the plank and then put the shrimp on for 6 min. After 6 minutes, I flipped the shrimp over and put on the tomatoes. About another 7 minutes or until the shrimp are done. Results were great. The seasoning is spicy, so if you are not a fan of hot, back off on the seasoning. Glass of vino with the meal. Lip smacking good.

Large, small, and a mini

Comments

  • Sgt93Sgt93 Posts: 704
    I need to do some shrimp on the egg. Love the little bastages.
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • TUTTLE871TUTTLE871 Posts: 1,316
    The tomatoe idea is interesting, I guess Im trying it tonight now.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • NewportlocalNewportlocal Posts: 474
    Sounds tasty and I love tony chachere's use it all the time. They have it at my regular market. I will have to try those tomatoes my wife would love those. She use to do spinach and feta wrapped in the crescent rolls you get at the market.
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