shrimp cooking, time and temp

Unknown

Some good friends brought us a pound of bay shrimp back from Pensacola. We have shelled and deveined an it is time to cook on the egg. Have the seasoning all down, but tend to worry about overcooking,my shrimp comes out chewy from cooking too long and too hot. egg book says about 5 or six minutes at 250 flipping once.
does that sound about right ? thanks for any suggestions.

BlueSmoke

Brill,
That ought to work - I like faster and hotter, say 2 to 3 minutes per side at 400 direct. Don't try to get them all perfectly, uniformly, done on the grill - they finish beautifully on carryover.[p]Ken

Unknown

BlueSmoke,
Cool, thanks bluesmoke. I guess like everything else they still cook more even after taken off the heat. Learned that on cooking a turkey, take off a little before target temp. It will get there.
Have a good weekend !

Unknown

I am in Pensacola and are the shrip ever the best!![p]Shrimp cook FAST! At 450 to grill, no more than a few mins..(like 3) and they are well done.[p]GC Shrimp are measured in "units per LB"[p]4 to 8 are the monsters. Imagine a 4 oz shrimp!! I like the 8 to 12's myself and if you go smaller than 16-20, you lose the "taste" of the famous GC Shrimp.[p]Storm is coming...be safe!!!![p]Boiling shrimp is the usual method. Almost as soon as they hit the water and are stirred, they are done (really only 3 mins..always heads on)[p]Never remove the head or peel them before cooking. This ruins them.

Unknown

Brill,[p]I leave the shells on and toss the shrimp in olive oil, Old Bay seasoning, fresh garlic and fresh cracked pepper. Leaving the shells on is the way to go. May be a little difficult to peel but the results are worth the effort. Give it a try!