What's Your Best Grilled Shrimp Recipe?
A while back, I made my own version of Emeril's essence, and coated shrimp in it before grilling it on a cast-iron grill pan. It was pretty good. What do you do to your shrimp before grilling it? Also, do you leave the shells on or not? We tend to take them off because by the time we're done, we just want to eat, not peel.
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10 Comments:
This is from, I think, one of Lydia's earlier books: Toss peeled, deveined shrimp with minced garlic, minced parsley, olive oil, and bread crumbs. (I also like to add grated lemon zest.) Marinate at room temp for 30 to 60 minutes. Grill or broil, turning once, 'til done. (It's much better grilled, at least if you have a crappy broiler like we do.)
Dee at 12:56PM on 08/10/07
I always leave the shells on, the shrimp stay moist and tender on the grill. The shells trap some of the marinade, and you can suck on the flavor before you peel them. I use grated ginger, garlic, lime juice, olive oil, and soy sauce. Taste and adjust as you like. This works well in a 400 degree oven too.
ride&cook at 1:22PM on 08/10/07
Dee, that's our favorite also. It's in Marcella Hazan's first cookbook, I think.
There's also a Jacques Pepin one I like: toss shelled shrimp with a mix of grainy mustard and honey before broiling.
Cathy at 1:25PM on 08/10/07
Marinate large sized, peeled shrimp in a mixture of olive oil, sriracha (or sambal olek) & your favorite faux smoke additive (ground chipotle...or chipotle in adobo, liquid smoke, etc...).
Wrap them in partially cooked bacon.
Grill or broil until the bacon is crispy.
Normally, I leave the shell on if grilling the shrimp alone, but in this case you want to peel them.
2qrs at 1:34PM on 08/10/07
My all-time favorite is Gambas a la Plancha, fresh shrimp grilled on a flat cast-iron griddle. A Spanish tapas staple, if you can find fresh, un-peeled shrimp with heads still on, consider yourself lucky.
Heat a dry, flat cast-iron griddle or skillet to medium high. Add nothing.
Wash your dozen shrimp in cold water, dry and arrange in rows for cooking on the griddle. Do not place shrimp atop one another. Since the shrimp cook rather fast, one dozen at a time should suffice to get four people started without risking a burn.
Drizzle olive oil over the shrimp and salt to taste. Table salt is standard as Spanish cuisine does not use kosher salt as widely as other cultures.
Allow the shrimp to cook on one side before turning over and repeating. Remove and allow to cool for a brief moment. The finished shrimp should be bright pink with a areas of light brown carmelization, especially around the legs, tails and antennae.
To plate, a round white plate would be the correct choice, with the shrimp arranged in a circle, heads facing inwards. Garnish with lemon wedges and a sprig of parsley.
To eat, simply lick the shell, remove the legs, suck out the head and then finish it off by squeezing the tail out of it's shell. Even though it'll seem obvious to the eater at this point, lick your fingers before using a napkin.
This dish is best prepared in a well ventilated area, using fresh shrimp and cast-iron cookware. Frozen shrimp and direct flame are not conducive to a great experience.
jayfallon at 2:27PM on 08/10/07
One of my favorite ways of grilling shrimp is to peel and devein them and then marinate in olive oil, salt, pepper, a clove of smashed garlic, fresh herbs (either thyme or marjoram work well), and strips and/or grated orange rind. Let this marinate a few hours or overnight. Wrap the shrimp in proscuitto then thread on skewers and grill. I've generally used this as an hors d'ourvres so I thread individual shrimp on soaked bamboo skewers.
Sienne at 12:27PM on 08/11/07
Strangely...I've never grilled shrimp unless it was on a skewer (aka a kabob). They cook so fast and it's easy to ruin shrimp by overcooking them and then they just turn into rubber bubber gum ala fishy flava.
Honestly, I just don't think shrimp are meant for the grill..EVER...
Just my humble opinion...feel free to jump all over mine but you ain't a changin' my opinion unless you have a realllllllllly good recipe. lol
cheffy at 7:51PM on 08/12/07
Thanks everyone! Can't wait to try 'em.
Dee -- there's just something magical about breadcrumbs, and Lydia tends to use them wonderfully.
Cheffy, I agree that it's easy to ruin shrimp, but we use a grill pan, so the heat doesn't get as high (and it's easier to time/watch for good results). I like shrimp just this side of cooked, so I can understand your reservations.
Chew on That -- I enjoy spicy food. Sounds great!
hereandthe at 1:47PM on 08/13/07
Definitely the Barefoot Contessa's grilled shrimp with mango salsa. Lots of great seasonings on the shrimp and very tasty (and spicy) salsa. It's delicious and it gets raves too!
http://www.recipegoldmine.com/ccb/b73.html
wwwthekitchendesigner org at 5:29AM on 08/14/07
One of my all time favorite appetizers is Shrimp Diablo.
Peel all but the tail & last section (for ease of pick up) and devain the shrimp. Place a slice of pickled jalapeño along side the shrimp and wrap with a piece of bacon. Skewer and grill or broil.
There are photos and a story about these sinful little treats on my blog. Check it out and let me know what you think!
Chef Tori at 10:00AM on 08/19/07