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Shrimp question

Shelby
Shelby Posts: 803
edited November -1 in EggHead Forum
Ok...we are part of a "progressive dinner" in a few weeks and wife wants me to cook one of our favorites and for some strange reason, she wants me to do it on the Egg! I was hoping to get it involved in this little dinner thing, but since it's her friends, I wasn't pushing.
Anyway, I'm planning on shrimp wrapped in bacon. Normally, I'd do them in the broiler. Thoughts on times/temps...direc/indirect, etc. And since the dinner is in 2 weeks, I figured I could "experiment" with it for dinner tonight.
Thanks!
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Comments

  • JimW
    JimW Posts: 450
    Shelby,
    I don't know much about the bacon wrapped part of it. If you get large!!! (16-20/lb), double skewer them (makes turning easier) and cook direct at 350 degrees for 2 minutes per side. They will be just barely done and delicious.
    JimW
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  • Shelby
    Shelby Posts: 803
    JimW,
    See, my concern is the bacon dripping onto the coals, causing a flare up.
    I'm considering doing indirect over a drip pan.
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  • Unknown
    Unknown
    Shelby,
    Shrimp will cook alot faster than bacon so it is important to precook your bacon at least halfway. One wrap with the bacon around the shrimp is plenty. I would suggest a fairly hot fire (375-400)with direct heat. Any flare-ups will be minimal and only enhance the cooking process. Double skewering or a fish grid works great to ease handling during cooking. Cooking time will vary with shrimp size. When the shrimp becomes firm it is ready. 5-6 minutes with the Egg top down and holding a steady temperture. Try some bacon wrapped scallos too! YUM!!!!
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