Need Shrimp Ideas

This is EGGtastic:
Leave out the wasabi mayo and use regular if it is too spicey with.

Shrimp, Burgers, SSN686




INGREDIENTS:
1 lb raw shrimp (cleaned, shelled & deveined)
1 egg
1/4 cup finely chopped parsley or cilantro
1/2 cup Panko Crumbs
Kosher salt
Freshly ground Black Pepper
Wasabi Mayonnaise (recipe follows)
Wasabi Mayonnaise:
1 cup Mayonnaise
1/4 cup prepared Wasabi (available in the Asian section of the supermarket)
1 tsp freshly grated Ginger
2 Tbs Soy Sauce
1 tsp sugar
pinch salt




Preparation:
1 In a food processor, process half the shrimp with the egg.
2 Coarsely chop the remaining shrimp and put it into a bowl.
3 Add the processed shrimp & parsley/cilantro, panko crumbs, salt & pepper to taste (I usually use about 2 tablespoons of DP Shakin' the Tree rub instead of S&P).
4 Form the mixture into patties (we have found that a 1.5 inch square cookie cutter works real well for this. Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture, then gently pull off the cookie cutter).
5 After the burgers are formed, put them in the refrigerator for at least one hour to help firm them up.
Egg Setup & Cooking:
1 Stabilize Egg at 350 with a raised grid.
2 Place the burgers on a perforated pan such as a pizza pan with holes or disposable fine mesh screen.
3 Place pan on raised grid and grill until cooked through, turning once, about 3 to 4 minutes per side.
4 Remove the burgers to a "bun" that has been spread with the Wasabi Mayo(Hawaiian rolls are what we have used most often as their sweetness contrasts nicely with Wasabi Mayo. These can be split to serve as open face or as a "normal" burger).
5 Add more Wasabi Mayo on top of the shrimp burgers. Leave as whole or cut in half or quarters depending on how many you are trying to serve. We typically do 3 pounds of shrimp at a time which should yield about 24 burgers 1.5" square.
Wasabi Mayonnaise:
1 Mix all the ingredients together. Cover and refrigerate until ready to use.
2 I typically use 3 pounds of raw shrimp and this makes 24 "mini-burgers" (about 1.5" x 1.5").


Recipe Type
Main Dish, Sandwich, Seafood

Recipe Source
Author: SSN686 (Jay Taylor)

Source: BGE Eggtoberfest '07, SSN686

Jason,

Shrimp and Scallops in Margarita Butter is fantastic. You don't have to have scallops.

-- 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

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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

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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)

From Gage Hotel's Cafe Cenizo in Marathon

New Orleans style barbecue shrimp (an odd name, b/c the technique and flavors have nothing to do with traditional BBQ) works well on the egg. Here's my recipe:

Rinse a pound of 16-24 or larger shrimp (in their shells, heads on). Melt 4 T salted butter in a saucepan, adding a few shakes of worcestershire, juice of half a lemon, 1 T chopped fresh rosemary, three or four cloves minced garlic, a ridiculous amount of black pepper, and a bit of sliced onion & lemon, and simmer it all together until fragrant. Arrange shrimp in a single layer in an oven-proof baking dish; pour the butter mixture over the shrimp, and toss to coat the shrimp. Re-arrange shrimp to lie flat in dish. Bake at 350-400 degrees, until shells separate from the shrimp along the outside back curve (a small space will open up and the shell in this area will be translucent). Total baking time will depend on the shrimp’s size. If baking on a grill, turn the shrimp over after 5-6 minutes. Depending on your grill’s heat, additional turning may be required.

Photo here--http://bouillie.wordpress.com/2009/08/18/taking-advantage-of-thermal-mass/

Here is a description of it:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1024257&catid=1#