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shrimp

bamasmoker
bamasmoker Posts: 3
edited November -0001 in EggHead Forum
I really need a good shrimp recipe for my wife...she love them (not too spicy)... I stay away because of an allergy :blink: to them
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Comments

  • vidalia1
    vidalia1 Posts: 7,092
    I love shrimp on the Egg....I use AZRP's Spicy Shrimp recipe which may be too spicy for your wife....but a favorite way of mine is to use a CI skillet...

    I get the BGE up to 350-375 raised direct. I put the CI skillet in the Egg for about 10 minutes to heat it up.....I then put butter in the CI skillet and melt it. Enough butter to coat the bottom liberally. I then sprinkle garlic powder (1/2 tsp) and add 1/4 cup white wine. As this is bubbling I add the shrimp and coat with DP Tsunami Spin...I cook on one side 2-3 minutes. I then turn the shrimp and coat again with Tsunami Spin...I cook for 1 -2 minutes more until done....these are great...be sure and spoon some butter, garlic, wine sauce over the shrimp...look here for pics

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=475781&catid=1
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  • BENTE
    BENTE Posts: 8,337
    i have been using AZRP's Shrimp recepie also... but if that seems too spicey try this one it looks a little tamer:::

    Shrimp, Grilled, Egret

    Jim,Here's one you can do on the egg, but, I'd take the head and shell of if I were you :


    1 lb large shrimp, 16-20/Lb, peeled and deveined
    *****Marinade*****
    Juice of 1 lemon
    2 tsp olive oil
    1/4 tsp, granulated garlic
    1/4 tsp paprika
    1/4 tsp kosher salt
    1/4 tsp freshly ground black pepper
    1/4 tsp ginger
    1/2 tsp Dizzy Pig Raging River rub
    Zest of 1 lemon



    1 In a medium bowl, whisk the marinade ingredients.
    2 Add the shrimp and toss to coat evenly.
    3 Cover and refrigerate up to 30 minutes.
    4 Thread the shrimp on skewers and cook on a raised grid, direct, at 400-450 degrees for 2-3 minutes per side.


    Recipe Type
    Seafood

    Recipe Source
    Source: BGE Forum, Egret, 02/11/07

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • fishlessman
    fishlessman Posts: 34,583
    i do this indoors in a wok, but this could be done on the egg as well in a wok. works with shrimp and or maine lobster. basil is much better than cilantro with this dish and if you can find the small basil leaves with the purple stems its even better. if the fresh pineapple doesnt look sweet enough when your cutting it, canned also works. the recipe is in there someplace.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=392243&catid=1
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Midnight Smoker
    Midnight Smoker Posts: 220
    My wife and I love shrimp from the egg. Here's what I do:

    Equal parts olive oil and white wine.
    Minced garlic
    A little cayenne pepper.
    Marinade in the fridge for 30 minutes.
    Skewer and cook direct at 400 for 2-3 minutes per side, or until just pink. Be careful not to overcook, they will dry out quickly.
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  • ChefBrian
    ChefBrian Posts: 172
    I let these sit for one hour in a Chinese 5 Spice Sauce-
    2236308690067287234S600x600Q85.jpg
    2344542670067287234S600x600Q85.jpg
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  • Fireball II
    Fireball II Posts: 213
    Can not see your pic. Please repost
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    I did shrimp over the 4th holiday that was simplicy itself and got rave reviews. I took 1-1/2 pounds of 15-count shrimp, covered them in EVOO and dusted with DP Jamaican Firewalk rub. Let set for 20 minutes, then about 4 minutes on a 400* Egg in a grill pan.
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