Shrimp in the shell

BillyK · April 2011

I got some 8/10 count shrimp and was gonna cook em on the egg. I searched the forum and found some great recipes. I was wondering if anyone had marinated there
shrimp prior to cooking. Any advice out there.

Thanks

Billy

bobbyb · April 2011

Here is one from Wayne (~thirdeye~) that is good.
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Posted by: thirdeye on 2011/03/07 11:37:34

In Reply to: what's your fave shrimp kabob recipe? posted by PattyO on 2011/03/06 18:32:38

Whatever you decide to do, leave the shells (and or heads)on. It makes them much easier to cook, keeps them much moister and flavorful, and takes longer to eat, if you get my drift. Heheheee. Here is one of my favorites.

PS - Even if you go with a more traditional recipe and serve with a sauce, keep the shells on, things you have to work for are much better.

Camarones al Mojo de Ajo
Shrimp marinated in Garlic

1 lb. large prawns
8 cloves of garlic (at least)
3/4 t kosher salt
3/4 t fresh ground pepper
3/4 t white vinegar
3T fresh lime juice

From the underside, using scissors, cut the underbelly only. You can leave the heads and legs on.

Prepare 7 or 8 cloves of garlic by: Finely chopping or puree in blender or use garlic press. The prepared garlic in the jar works great also.

Marinate prawns in garlic, vinegar, salt and pepper for about one hour in a plastic baggie, turning at least three times.

Skewer them and cook until the internal is 140°. If you want, saute some garlic in olive oil, add some butter and brush on about a minute before serving.
Happy Trails
~thirdeye~
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Capt Frank · April 2011

Welcome Aboard! If you are not into making your own marinades the Lawry's brand is pretty good stuff. Comes in many flavors, try a few different ones. The Haiwaian, jerk, and lemon Pepper are some of my favorites. You can marinate and grill in the shell.

If I am going to use a dry rub I find that it is better to peel them first :laugh:
Take pics, we like pics, and let us know how you come out.

snake701uk · April 2011

Cut of legs and all that. Leave shell and head on. Cut downd the back and remove all of the vein. Marinate in Kosher salt freshly ground black pepper and olive oil, in a sealed bag in the fridge. 1 hour. Cook direct, 350F for 90 seconds only each side. Serve with lime juice which is well mixed with salt and pepper. So simple, but you can taste the prawn this way. You could add some chinese 5 spice to marinade if you like. Andy

Capt Frank · April 2011

Thanks for posting that one Englishman, sounds really good, I will have to try it

BillyK · April 2011

Thanks Guys, yes i plan on leaving them in the shell. Both of those look very yummy. I was looking through the search and saw mostly where the dome temp was 350 to 400 and only 2 minutes on each side for this size of shrimp i will skewer them. Did i mention that i really like this place

snake701uk · April 2011

It is the favourite of my daughters, my friends, relatives, passers by, my daughters friends, their relatives, their freinds. anybody that has eaten them at my house cooked like this on the egg. For the simple reason it is hot and tastes of prawn.
It has its bad side. When you go out to a resto and eat prawns, you want just to go home and cook them yourself. Not the cold rubbery stuff they serve and make you pay for.
We have another spicier recipe for smaller prawns, but you need an army to clean them and prepare. My daughters are experts and I will post it one day. Thanks to Steven Raichlen.
Andy

Capt Frank · April 2011

Your "bad side" applys to a whole lot of stuff we do on our EGGs! I am sure I have saved enough on eating out already to buy another Egg. Wait a minute, I already have four! :ohmy: :P :woohoo:

Shrimp in the shell

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