Anyone have a great shrimp recipe?

Pig Sooie

Never done shrimp before. I have a feeling I'll be doing turkey, ham, etc. pretty soon with the holidays coming up---want to do something a little different this weekend. [p]Anyone got a surefire, even simple recipe? Thanks a lot.

Unknown

Pig Sooie,[p]It doesn't get any easier than this: Brush with olive oil, add salt and pepper to taste, direct grill at 350 for a few minutes per side. It's awesome. [p]If I buy less than colossal size shrimp, I use two skewers to hold six or eight shrimp. Using two skewers makes it easy to turn.[p]Good luck. If you go with another recipe, I suggest that you try a couple this way for comparison.[p]Pout

MrCoffee

Pig Sooie,
Make sure you don't overcook the shrimp unkess you like your shrimp rubbery. I made that mistake several times before I got it figured out.
Terry

Shelby

Pig Sooie,
Add a lot of cayenne/cajun seasoing to Italian bread crumbs, roll shirmp in bread crumbs, wrap half piece of bacon around shrimp, then roll in bread crumbs again. Skewer using 2 skewers and grill about 350 or so. When the bacon is cooked, so are the shrimp.
Now, I'm hungry!

KennyG

<p />Pig Sooie,[p]I like to brag that this recipe made me Internationally famous, since I once got a thank you from a gentleman in Australia. [p]If you chose to try it, many folks have suggested to double or triple the amount of honey. I agree.[p]K~G

[ul][li]Jamaican grilled shrimp[/ul]

BlueSmoke

Pout,
For a treat, substitute (Dizzy Pig's) Tsunami Spin for the salt & pepper. With colossals, it helps if you split the back of the shell.
They're ready when the shells turn white.
Ken

Unknown

Pig Sooie,[p]This one, from Steve Raichelen's book, The Barbecue Bible!, made a shrimp-lover out of me. Finger-lickin' good![p]Lee[p]Texas Gulf Coast Shrimp[p]1 ½ pounds jumbo shrimp, peeled and deveined, shells reserved
1 cup bottled clam broth, chicken broth or water
1 stick butter
6 cloves garlic, minced
4 scallions, both white and green parts, chopped
1 ½ tablespoons Louisiana-style hot sauce, or Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon cayenne pepper
2 teaspoons sweet paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
¾ cup of dark cane syrup ( or, ½ cup dark Karo syrup mixed with ¼ cup molasses)[p]Combine the shrimp shells and clam broth in a sauce pan and bring to boil. Reduce heat to low and simmer, uncovered, until slightly reduced, 10-15 minutes. Strain the broth into a medium-sized saucepan. Should be about ¾ cup of broth.[p]To the shrimp broth, add all the remaining ingredients, except the shrimp. Bring the mixture to a boil over medium heat, and cook, uncovered, until thick, syrupy and rich, 10 minutes. Remove from heat and let cool to room temperature.[p]Put shrimp in a sturdy ziplock plastic bag and add the cooled marinade. Let marinade in the refrigerator for 2 to 4 hours.[p]Preheat grill to high. [p]Oil the grill grate. Remove the shrimp from marinade; reserve marinade. Grill shrimp directly over high heat until nicely browned on the outside, and firm and pink on the inside, about 2 minutes per side. Brush the shrimp with reserved marinade while cooking.[p]Transfer shrimp to serving platter. Bring the remaining marinade to a boil in a saucepan over medium heat. Pour over the shrimp and serve immediately. Excellent![p][p][p]