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Honey Lemon Shrimp
Fidel
Posts: 10,172
This was mighty tasty. Started off with the following for a marinade:
3 Tbsp Honey
3 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
2 cloves garlic, minced
1 tsp kosher salt
a few grinds black pepper
2 tsp Dizzy Pig Shakin' The Trees
Whisked all together and soaked about 1.5 pounds of 16-20 ct raw shrimp (peeled and veined) in 2/3 of the marinade for about 30 minutes while the BGE came up to 350. Reserve about 1/3 of the marinade for brushing the shrimp as they finish.
Grilled them direct on raised grid in the holy wok, but skewered would work fine as well. Dusted with additional Shakin' The Trees on each side as they cooked. They go for about 3-4 minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch that is offset by the tang of the lemon juice and dijon mustard.
Brushed with the reserved marinade when done.
For a side dish made some jalapeno creamed corn (I grow my own jalapenos, so no salmonella here).
6 ears fresh white sweet corn
2 jalapenos
1/3 c heavy cream
2 Tbsp butter
Cut the corn from the ears. Fire roast the jaalpenos and dice. Mix with the corn, then melt butter in a heavy cast iron pan at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.
Great summer time meal!
3 Tbsp Honey
3 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
2 cloves garlic, minced
1 tsp kosher salt
a few grinds black pepper
2 tsp Dizzy Pig Shakin' The Trees
Whisked all together and soaked about 1.5 pounds of 16-20 ct raw shrimp (peeled and veined) in 2/3 of the marinade for about 30 minutes while the BGE came up to 350. Reserve about 1/3 of the marinade for brushing the shrimp as they finish.
Grilled them direct on raised grid in the holy wok, but skewered would work fine as well. Dusted with additional Shakin' The Trees on each side as they cooked. They go for about 3-4 minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch that is offset by the tang of the lemon juice and dijon mustard.
Brushed with the reserved marinade when done.
For a side dish made some jalapeno creamed corn (I grow my own jalapenos, so no salmonella here).
6 ears fresh white sweet corn
2 jalapenos
1/3 c heavy cream
2 Tbsp butter
Cut the corn from the ears. Fire roast the jaalpenos and dice. Mix with the corn, then melt butter in a heavy cast iron pan at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.
Great summer time meal!
Comments
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That looks fatastic. I can't wait to try that one out!
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I suddenly feel like eating shrimp..
Anthony
Canadian Egger -
:woohoo: I will try my next batch of shrimp this way.Looks great Rod.BTW,sorry to hear that you can't make it to Ted's house on Saturday.Maybe next time
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Rod, nice looking meal!!! -RP
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Hey Rod,
That looks and sounds pretty darn tasty--I'm thinking that the next trip to the store will include some shrimp, corn, and some jalapenos. Not really too worried about the FDA findings...I was eating tomatoes the whole time while people were scared to eat 'em.
Thanks for the recipes! -
Nice work, Rod! I think I found my next Saturday night special!
Sweathog
Jim Massie -
Rod
That looks awesome. Have to try.Specially the creamed corn. I'm in high speed mode til the end of the week and after that I'll arrange a shipment. You must be Jonesing right now. Price has gone up a little. :evil:
SteveSteve
Caledon, ON
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You're such a sweetheart! I actually have a couple bottles of that Canadian gold, but those have been reserved for a certain South Carolinian egger. I had to put them on the top shelf of the pantry where the wife can't reach.
You'll love the corn, I honestly think it was better than the shrimp. -
I want to make it, but my parents aren't in the best of health so I need to get the kids up there for a visit before school starts back up in 3 weeks.
One weekend we'll have to get together, I really want to see that "egg oasis" in your backyard. -
Thanks. It really made for a nice meal on a hot summer night.
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Thanks Randy. I actually went looking for shrimp to make your recipe...but decided to mix it up since I was already doing the corn with a little kick.
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Thanks Mike. The corn recipe is definitely a repeat here.
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Looks awesome! Can't wait to try that this week. :woohoo:
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Fidel,
What's he ever done for you. Seriously, I've been so busy I just haven't had a chance to get to the distributor. Wife does an awesome flatbread dough and I'm thinking of doing Bomba based flatbreads in Atlanta.
SteveSteve
Caledon, ON
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You should give this a try...definitely different than most shrimp recipes I've done in the past.
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Hope you enjoy. Thanks for the compliment.
-
great looking cook!!!
thanks for the recepiehappy 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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Thanks TB. You putting it in the "library"?
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I'll try yours next time. -RP
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already done::
Shrimp, Grilled, Honey, Lemon, Fidel
This was mighty tasty. Started off with the following for a marinade:
3 Tbs Honey
3 Tbs Lemon Juice
1 Tbs Dijon Mustard
2 cloves garlic, minced
1 tsp kosher salt
a few grinds black pepper
2 tsp Dizzy Pig Shakin' The Trees
1 Whisked all together and soaked about 1.5 pounds of 16-20 ct raw shrimp (peeled and veined) in 2/3 of the marinade for about 30 minutes while the BGE came up to 350. Reserve about 1/3 of the marinade for brushing the shrimp as they finish.
2 Grilled them direct on raised grid in the holy wok, but skewered would work fine as well. Dusted with additional Shakin' The Trees on each side as they cooked. They go for about 3-4 minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch that is offset by the tang of the lemon juice and dijon mustard.
Recipe Type
Appetizer, Seafood, Side Dish
Recipe Source
Author: Fidel
Source:BGE Forum on 2008/07/21
Corn, Creamed, Jalapeno, Fidel
For a side dish made some jalapeno creamed corn (I grow my own jalapenos, so no salmonella here).
6 ears fresh white sweet corn
2 jalapenos
1/3 cup heavy cream
2 Tbs butte
Cut the corn from the ears. Fire roast the jaalpenos and dice. Mix with the corn, then melt butter in a heavy cast iron pan at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.
Recipe Type
Side Dish, Vegetarian
Recipe Source
Author: Fidel
Source: BGE Forum on 2008/07/21
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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That program is terrific!
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and easy to use once you get used to doing it... but it took me a little while because i am slow :cheer:
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
-
Fidel,
So do I. I'll put some decent lights in while I'm there.
SteveSteve
Caledon, ON
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The shrimp look and sound great (I love Shakin the Tree), but I am fired UP about the side! Sweet corn and the kick of fresh jalapeno! NICE! Can't wait to try.
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The side was actually inspired by a fellow egger - but I don't think he spends time on the forum.
Kevin Rathbun is an incredible chef - he beat Bobby Flay on Iron Chef a couple months ago. Anyway, I had a dinner at his steakhouse again this past Saturday night, and had the jalapeno creamed corn again. This time I committed the taste to memory and tried to replicate it.
I hope I did the original idea justice. I sure liked it. -
Rod,
That looks great.
Personally, I am always looking for a good shrimp recipe. I will have to try this.
Greg -
Good lookin shrimps Rod.
RB
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