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Favorite Shrimp Recipe for the Egg?

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QDude
QDude Posts: 1,052
in EggHead Forum
After looking at the Yazu Kosho shrimp recipe earlier this week, I was think that it would be good to do some shrimp on the Egg.  I think the Yazu Kosho recipe may be a little bit too hot for my dad, so I was wondering what other recipies I should try out.  Thanks in advance for your suggestions!

Northern Colorado Egghead since 2012.

XL BGE and a KBQ.

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Comments

  • jtippers
    jtippers Posts: 512
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    I haven't tried these yet... but they look great and are on my list.

    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • robnybbq
    robnybbq Posts: 1,911
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    Green Lightning Shrimp is very good.  Don't be afraid of the heat.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • nolaegghead
    nolaegghead Posts: 42,102
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    If you're buying shrimp, try to find the brown gulf shrimp.  They have lower water content, shrink less and taste better than white shrimp.

    I like to cook shrimp hot and fast.  Don't over cook - it takes surprisingly little heat to cook a shrimp.

    That said, I like to do a spicy oil marinade, skewer them and throw on the grid.  There are some good Indian spices and curries you can add to the oil. 
    ______________________________________________
    I love lamp..
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited October 2013
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    I think this is very good, and it's not hot.  You could omit the cayenne, but I don't think it adds much heat at all.

    Crab Stuffed Shrimp

    image

    Ingredients:

    12    Shrimp, jumbo, peeled, deveined, butterflied

    1 tablespoon Butter

    1/2 medium Onion , finely chopped

    1/2 medium Green pepper, chopped

    1/2 cup Celery, finely chopped

    1 pound Crab meat, lump, shell removed

    3/4 cup Saltine crackers, finely crushed

    1/2 cup Mayonaise

    1 tablespoon Dijon mustard

    2 teaspoons Worcestershire sauce

    1 teaspoon Lemon juice, fresh

    1/8 teaspoon Cayenne Pepper

    1 Egg, beaten

    1/4 cup Butter, melted       

    Old Bay Seasoning

    Lemon wedges

    Directions:

    1. Saute veggies in 1 T. butter; set aside.

    2. Mix saltines, mayo, mustard, Worcestershire, lemon juice, cayenne and egg. Stir in veggies and then gently fold in crab keeping the lumps as whole as possible

    3. Spread each butterflied shrimp open and top with 1/4 of the crab mixture mounding nicely. Shake a little Old Bay on each and drizzle with melted butter

    4. Bake at 350 indirect until lightly browned and bubbly. Serve with a squeeze of lemon.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Richard Fl
    Richard Fl Posts: 8,297
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    I also like them stuffed.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=643313&catid=1

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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    edited October 2013
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    Green Lightening Shrimp are delicious and you can dial down the heat by using less jalapeños, or using a sweet pepper instead.  I've eaten them as is and in a shrimp taco.  It's always a crowd pleaser.  

    Shrimp Burgers with Wasabi Aioli are another crowd pleaser.  

    VI -- that's a gorgeous meal!  Is that spinach soufflé?  Mmm...


    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Kristi, 

    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    edited October 2013
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    Village Idiot said: Kristi, 
    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.

    Good to know!  I'll have to try Stoffers!  I love a good spinach soufflé but I've never attempted one.

    The Green Lightening Shrimp are super in a taco with fresh mango and a cabbage slaw that has been soaking up a little fish sauce & coconut oil. And I     know how much you love fish sauce! ;)   
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited October 2013
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    NecessaryIndulg said:
    Village Idiot said:
    Kristi, 

    Yes, that's spinach soufflé.  I've made it from scratch, but I can't beat Stoffer's.  I have been drooling over your Green Lightening Shrimp ever since you first posted it and, for some reason, have not had the opportunity to cook it.  That will change shortly.


    Good to know!  I'll have to try Stoffers!  I love a good spinach soufflé but I've never attempted one.

    The Green Lightening Shrimp are super in a taco with fresh mango and a cabbage slaw that has been soaking up a little fish sauce & coconut oil. And I know how much you love fish sauce! ;)   


    LOL.  Yes I do, but not cabbage slaw.  Does that mean we're breaking up?   :((
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    edited October 2013
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    Village Idiot said:
    LOL.  Yes I do, but not cabbage slaw.  Does that mean we're breaking up?   :((


    You can't get rid of me that easily.  Nice try, though.    :))
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    These crab stuffed shrimp were amazing. http://eggheadforum.com/discussion/1144940/crab-stuffed-bacon-wrapped-shrimp#latest
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • dlk7
    dlk7 Posts: 1,053
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    Fiery Shrimp Diablo

    INGREDIENTS

    • 2 pounds of jumbo peeled, deveined shrimp
    • 1/4 cup lime juice
    • 1 tablespoon chili powder
    • 1-1/2 teaspoons cayenne pepper (or to taste)
    • 1 teaspoon black pepper
    • 1 teaspoon sugar
    • 2 teaspoons salt
    • 2 tablespoons vegetable oil


    Place the shrimp in a gallon freezer bag. Whisk the remaining ingredients together, then pour into the bag with the shrimp, and marinate for 30 minutes.

    Grill over medium heat until they are just done...no more if you can help it.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • SmokinTiger81
    SmokinTiger81 Posts: 746
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    Dang, you'll know a lot more about shrimp than Forest Gump.  I don't think any of these were on his list.

    Only one I have tried here is Green Lightening, so bookmarked this thread for sure.  GL shrimp was excellent and not too spicy at my house.  The crab stuffed shrimp looks absolutely amazing.

    Packing up the small to head over to Death Valley for Clemson/FSU tailgating.  Go Tigers!!

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  • calracefan
    calracefan Posts: 606
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    I like these ;
    1lb. jumbo shrimp,Peeled and Deveined
    2 TBS Melted Butter
    2 TBS White Wine,Dry or Semi Dry (cooking wine works also)
    2 TBS Fresh Lemon Juice
    2 Garlic Cloves Minced
    1 tsp Salt
    1/2 tsp Fresh Ground Pepper

    Combine all ingredients & let stand at least 15 minutes. Grill until shrimp turn pink. (use skewers to keep shrimp from falling through your grate or a fine mesh screen.
    Ova B.
    Fulton MO
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