Whats the best seasoning/marinade to use?
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Whats the best seasoning/marinade to use?
HMMMMM....this could get a bit technical, but it is wonderful.....
First, peel your skrimps but leave the tail on to have a holder....
you'll need....
2 cups vermouth
2 tablespoons fresh minced garlic
1/4 cup fresh chopped parsley
2 sticks real butter (I use only one most times though)
2 tablespoons lemon juice...more if you like more of a lemon flavor
little bit of tony chachere's
grated parmesan cheese
Get an all metal pan very hot on the stove....pour in vermouth and flash to remove alchohol....stir until reduced to half of the original volume
Reduce heat to low and add garlic...do not boil the garlic as it will bitter....simply blend it in and allow it to "mellow"...add parsley and do the same (total time here is about 4-5 minutes)
add butter to pan...do not boil the butter either...it will break....all you want to do is melt it and mix the ingredients...
add lemon juice and tony's and remove from heat....
bring pan to pit and place on warm ONLY side of pit....place shrimp in the mixture and allow to cook until they start to turn white, tunring once (or pink depending on the breed of shrimp you have)
one they start to cook, remove them from the mixture and place over hot side of pit, again only turning once....just before you remove them from pit, sprinkle with parmesan cheese and serve.....delicious....
You can also use the exact same recipe with oysters on the half shell, and they taste nearly identical to ribeye steak.....really!!!
And as with many recipes, this is a starting point...use more or less of any ingredient you want to meet your taste...
Yum, that sounds good! http://www.bassboatcentral.com/boardstuff2/beers.gif