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Left alone shrimp
MasterC
Posts: 1,458
Cooked for one last night, everyone had plans, and kept it simple. A half bag of shrimp and a baguette would be dinner.
Marinated the shrimp; shell off and cleaned, in olive oil, dried Italian seasoning, garlic, salt, pepper and lemon for 30 minutes.
Setup the egg with platesetter and salt block at 450°
Cooked for 3 minutes then flipped for another 3 minutes, done. Served with bread olive oil and fresh parm
Marinated the shrimp; shell off and cleaned, in olive oil, dried Italian seasoning, garlic, salt, pepper and lemon for 30 minutes.
Setup the egg with platesetter and salt block at 450°
Cooked for 3 minutes then flipped for another 3 minutes, done. Served with bread olive oil and fresh parm
Fort Wayne Indiana
Comments
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That sounds and looks fantastic!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Yep. I'd hit that all night.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Simple and delicious - nicely done!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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That looks mighty fine.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I like this. "Cooked for one...." and there are about 30 shrimp on the grill. Regardless, looks yummy.
XL and Medium. Dallas, Texas. -
Pretty work right there. Looks great!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
There were only 26, and little ones at that. lolDonWW said:I like this. "Cooked for one...." and there are about 30 shrimp on the grill. Regardless, looks yummy.
Thanks for the good commentsFort Wayne Indiana -
What does the salt block do for the cook? I may need to get one. Looks great!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Salt block + calf liver & onions...550° cook will trip your trigger. Make sure the liver is patted dry. On a new salt block, the wetter the item, the more salt is picked up.
XL & Medium OKC area -
I use the salt block primarily for fish and shellfish but occasionally pieces of chicken, beef and pork. Whatever you decide to cook it needs to be moist, not dripping wet. I set the egg for 400 indirect for seafood to 500+ direct for searing.
It does provide some salt though you will still need to season some of your proteins.
Some reasons that I like to use it are:
Nice salty hint
Even heat
Great sear, need to try really hard to burn something, more forgiving than CI
Easy to clean.
Can keep cooking on it after taking off the egg
Fun factor when entertaining
Fort Wayne Indiana -
Way to strike when the opportunity presented itself. Simple and great banquet. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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