Any ideas for BIG shrimp?

RajunCajun

I got my hands on some really big Gulf shrimp...9-12s. I honestly think they are probably some 8's. Any ideas on what I should do with them?

Geaux Saints!!!!!

Hoss

Stuffed shrimp are delishious.So are AZRP's spicey shrimp. Hit the recipe search,I'm bettin you'll find sumthin yummy!

Car Wash Mike

Crab stuff them.


Mike

Frank from Houma

Favorite seasoning and grill


Over a bed of lemon slices on a steak plate with some butta and seasoning


Or you could blacken in a CI skillet.

I think the shrimp are the main feature - not too heavy in any particular direction so you can enjoy the shrimp - just me

Who Dat?

Little Steven

Mike,

That's it! I'm putting my snowshoes on and heading down there. :laugh:

Steve

Hoss

Hoss

DAYUM dem look yummee!

Car Wash Mike

Thanks and they were. :woohoo:

Mike

Car Wash Mike

By the time you get out of the country, I can drive to the gulf and pic some fresh up. LOL

Mike

rsmdale

We love shrimp tacosand these are our favorite.

Seasoned w/ Pruddhommes Blackened Redfish



Enjoy!


GOOD EATS AND GOOD FRIENDS

DALE

Hoss

LAWDAMERCEY!!! Dat's GOTTA be good!

Avocados

Dust 'em with Swamp Venom, wrap them with bacon, and grill them direct (hot and quick) down close to the coals to sear the bacon without overcooking the shrimp.

Smoking Coles

I did these U-12's butterflied and stuffed with a mixture of diced serrano peppers, cream cheese, chives and DP raging river rub. I precooked the bacon a little, wrapped the shrimp, added more Raging River and some cajun seasoning and did direct at about 400degrees. They were great, but I would precook the bacon a little more next time to get it more crisp. I would probably cook it raised higher in the dome as well.

Village Idiot

-- Shrimp & Scallops --
12 Jumbo Shrimp , tails left on
12 Large Scallops
1 tablespoon Chili powder
Salt, to taste
Pepper , to taste
2 tablespoons Oil, Extra Virgin

-- Margarita Butter --
1 tablespoon Oil, Extra Virgin
½ cup Onion, Red, diced
½ cup Wine, dry white
½ cup Cream, heavy
1 cup Butter, unsalted (2 sticks)
3 tablespoons Tequila
1 lime Lime juice
Salt, to taste
Pepper , to taste

Shrimp and Scallops

---

Heat grill to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
(makes 4 servings)

Margarita Butter

---

Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)

Houston Chronicle, Nov. 12, 2008
From Gage Hotel's Cafe Cenizo in Marathon

rib rangler

i like to wrap with hot pepper and wrap with bacon then bast with bbq sauce.. they are great!!

Florida Grillin Girl

I know I am late to this post, but here is how I cooked up some HUGE shrimp on the mini:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=783710&catid=1#

Just don't overcook them and they will be great.

Faith