I tried to make some this weekend and it was ok, but who has the secret for doing it?
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I tried to make some this weekend and it was ok, but who has the secret for doing it?
I put them on a skewer, marinate them in a marinade sauce (several different kinds at your local grocery store)... you can experiment with flavors till you get one you like. I prefer the teriyake flavored marinade myself. Anyway, then just put them on the grill about the time I'm taking the rest of the meat off the grill and cook them for about 3-4 min on each side. They don't have to cook to long and a medium heat grill works real good. This way my other meat can rest while the kabobs cook real quick. Yum http://www.bassboatcentral.com/smileys/thumbsup2.gif
I used olive oil, lemon juice, pepper and salt and a pinch garlic, it was not bad and I had better.
LDs favorite is to put good seasons dry dressing mix on the raw peeled shrimp, then grill or saute them in olive oil. Easy and very tasty!
The only way to mess up shrimp on the grill is going too long - it only takes a few minutes total to get the shrimp perfect.
One of our favorite marindades for seafood, and it is great on grilled shrimp is
1/3 cup soy sauce
1/3 cup of orange juice (fresh squeezed is always better, and usually less sweet).
1/4 cup honey
1 1/2 Tblsp. fresh ground ginger
1-2 crushed garlic cloves
It is great on shrimp, but I prefer it on grilled salmon.
Ok...skrimps.....I got one.....a very good one...BTW...don't tell anyone, but this is also almost the exact recipe used for charbroiled oysters that everyone loves so much...just wayyyyy more butter in that recipe....
bottle of dry vermouth
stick of real butter
couple tablespoons of minced garlic
favorite seasoning blend (tony chacheries, etc)
fresh parsley
grated parmesean cheese
lemon juice
Minimum of a 13-16 schrimp...U10s are better, but when you start getting in the 4-6 count, they get too strong iodine flavor, even for grilling...
in a really hot sauce pan, flash a couple cups vermouth...reduce down to half original volume...turn heat to low....melt one stick butter...DO NOT BOIL...butter will separate...you do not want that....add splash or two of lemon juice, seasoning, and allow to blend well....making sure not to break the butter....add garlic, and allow to meld into the sauce...again, do not boil, garlic will bitter.....once content with melding of flavors, add finely chopped parsley to sauce (amount is to your liking)...taste and adjust flavors to your liking...more seasoning or lemon juice, for example...
bring pan to grill, and place on cooler side of grill...put peeled shrimp in sauce mixture and allow to cook until nearly done in mixture...remove from pan and place on hot portion of grill for a minute on each side....sprinkle with parmesean cheese until melted, and remove to serving dish. Once all are cooked, spoon remaining mixture over shrimp and serve...
Melt 1/2 stick of butter
Add garlic and a dash of paprika
Mix thoroughly
Put all your shrimp on skewers, and brush the mix on to the shrimp. Grill until it just turns pink and enjoy.
You've got to love a food that has a built-in thermometer! http://www.bassboatcentral.com/smileys/thumbsup2.gif
have to be careful with sea food. It gets rubbery when you over cook it. Usually 2-3 minutes max per side for shrimp (if they are small 1-2 minutes per side) When they shell starts turning red / pink you need to look at getting off of the grill asap. And remember that food will actually continue cooking for a few minutes after you take it off of the flame.
It's not that complicated , a skewer a little olive oil and some Ton Catchre's seasoning and your good to go...promise you, just don't cook it too long
T
We cooked Chad's recipe for Sat night. Kick A** . We are seafood challenged out here so the best we could do was large gulf shrimp but we made it work. Its a keeper in our house.