Tempura Shrimp; prepared in a Ceramic Wok

This recipe is a upgrade to my original, refined for taste and improvements in the quality of the coating and quantities of ingredients. It is still a quick and tasty recipe for Big Green Egg grilled shrimp (using this time however the much superior Emile Henry Flame Top ceramic WOK).





Ingredients
 Large White Shrimp peeled, tailless and de-veined (approximately 50 pieces)
 Paul Prudhomme's Seafood Magic
 10 Oz. Bag - Andy's Seafood Tempura Batter
 Vegetable Oil
 1 Whole Garlic Bulb – Minced
 6 Medium Green Onions – Diced

Preparation Directions
1. Rinse Shrimp well under cold water in colander
2. Sprinkle Seafood Magic on shrimp and place in a 1 gallon zip lock bag; refrigerate for 3-4 hours
3. Mix Tempura batter with 1 Cup of water and mix well, cover and set aside until grilling

Cooking Directions
1. Heat up the BGE to 450 degrees (flaming at the grate is just fine)
2. Place WOK on BGE and pour in healthy portion of the vegetable oil.
3. Allow oil to heat up then add the green onions and minced garlic.
4. Dip the shrimp into the tempura batter and place into hot oil, turning once and them remove (takes about 120 seconds or to complete the cook at these temps)
5. Repeat until all shrimp have been cooked.

Served up with some NY Strips using my Jail Break Rub;