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Shrimp on the egg

bigmikej
bigmikej Posts: 216
edited November -1 in EggHead Forum
Any recs for marinades, seasonings, cooking temps? I was planning on doing some sort of kebabs.[p]Thanks!
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Comments

  • KennyG
    KennyG Posts: 949
    bigmikej,[p]This is the best I can offer. This recipe made me world famous - I once got an email from a guy in Australia who said "good recipe mate" hehehe[p]Triple the amount of honey if you use it.[p]K~G[p]
    [ul][li]Shrimp on the Egg[/ul]
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  • Mike in MN
    Mike in MN Posts: 546
    KennyG,
    I think that recipe would work! Too bad I can't eat shrimp anymore! [p]Mike in MN
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    sdfwshrimp.jpg
    <p />bigmikej, K~G is right on! This is really good. I also use Jamaican Firewalk and Swamp Venom on shrimp. Need to keep and extra cold one around for those. Very good.[p]CWM

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  • KennyG
    KennyG Posts: 949
    shrimp.jpg
    <p />Mike in MN,[p]Why not??? Shrimp is good for you![p]K~G

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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    bigmikej,
    did a couple of pounds last night as an appetizer. . .simply brushed on some olive oil, then even amounts of old bay and dizzy pig tsunami spin. . .most excellent. . . .[p]i think shrimp will accept just about any 'treatment' and be outstanding though. ..
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  • Chef Amy
    Chef Amy Posts: 19
    bigmikej,
    I marinate them for an hour or 2 in fresh squeezed lemon juice, a light olive oil (equal parts) and lots of fresh crushed garlic (quantity to your taste buds). Skewer, then cook for just a couple of minutes on high heat.[p]Another simple option is a marinade with equal parts honey and catalina dressing. This works equally good with chicken, and doesn't take away the flavor of the shrimp.
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    bigmikej,
    My old standby is equal parts of soy sauce, sake (or sherry) and mirin (sweet rice wine). Marinate for 30 minutes, skewer and grill. (I double-skewer to make them easier to turn.) Temp around 600°, only about a minute or two per side (till shells turn pink).[p]Ken
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  • IQ
    IQ Posts: 16
    bigmikej,
    I heard someone say once that a good soak is all they need. I buy the largest shrimp I can find U-10 if possible, brine them about 20-30 minutes & coat them with Old Bay. Cook them on a raised grid direct in the shell around 400° until they are firm. By using the large shrimp you can easily turn them, no need for skewers.We also like to dip them in clarfied butter, shrimp this size take on the taste of lobster after cooked. Good Stuff...[p]Lewis
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  • Mike in MN
    Mike in MN Posts: 546
    KennyG,
    I'd post the results of me eating shrimp, but it isn't very appetizing. Allergic reactions can be ugly. One of my favorite foods, that I don't dare to eat anymore.[p]Mike in MN
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