Shrimp Envy

Cactus Doug

Last week the forum seemed full of shrimp cooks. So I did what any egger would do, cook shrimp! Shrimp were rubbed with evoo, chopped garlic and cajun spice (penzeys). Egged direct, not on raised grid at 325 for 4-5 min per side.





Plated, taco night. With black beans and rice.





Shrimp turned out good, next time I will try 375 to 400 range, for a little more char.

eggheadpaul

Looks good, i will have to try it out.

Big'un

MMmmm....shrimp! Great job!

Slick

Nice job!

Slick

Desert Oasis Woman

:P Yes, am envious

Misippi Egger

Doug, Below is the recipe for grilled shrimp I have BGE-adapted from a Cook Illustrated evaluation of grilling shrimp. The issue they addressed was the balance between getting a good char on shelled shrimp without getting them rubbery from overcooking. Shelled shrimp remain juicy, but lack char and the flavoring comes off when peeled.
Swamp Venom Shrimp

12 Large shrimp, peeled and de-veined, but with tails left on
EVOO
Dizzy Pig Swamp Venom Rub (or favorite rub)
Granulated sugar
Metal or bamboo skewers
2 T butter
2 T lemon juice
2 garlic cloves, minced (more if love garlic)

After shrimp are prepared, run 2 skewers (so they don't spin when lifted) through underside, but alternate shrimp head to tail and push them tightly together, leaving no space between each shrimp (helps keep from overcooking). Brush with EVOO and liberally coat one side with the DP rub. Let this melt in for 10-15 minutes, then turn and very lightly sprinkle sugar on the opposite side.

Prepare the BGE for a direct cook at 450-500* dome temp. In a small metal pan, add the butter, lemon juice and minced garlic. Place on grill until butter melts, then move to a cooler part of the grill, or can place on a stove burner set to low (don’t want butter and garlic to burn).

Wipe the grate with paper towel soaked in oil, then place the skewers with the sugar side toward the fire. You just want to caramelize the sugar and slightly char the shrimp. Then turn over and char the opposite side. The shrimp should not be completely cooked at this point. Remove from grill. Place pan with sauce over hot part of grill and slide the shrimp off the skewer into the sauce. Stir over hot grill for 30-45 seconds, then remove and serve.

This method, adopted from Cook Illustrated, gives you the char from grilling without the rubbery, overcooked shrimp that often results from grilling shelled shrimp.

ENJOY ! :woohoo:

Rascal

Looks absolutely succulent! You all have visions of shrimp dancing in my head! 8 - ),,,

Rascal

Thank you, gotta try it!! 8 - ),,,

PWise

Looking great! I love how shrimp behave closer to 400-450°F range... they turn out tender but crunchy instead of rubbery...

cheers!

PWise

Makes perfect sense.... sear + sousvide (sort of, at least)... Had never thought about doing it on shrimp... will try it out next time!

thanks!
cheers!

Cactus Doug

This looks like a great idea. The shrimp I cooked were still moist and had a great texture (not rubbery) but lacked the char. It seems like a little higher heat and from grate to pan and it will be perfect.