Shrimp!!!

[bmudd14474]

Like alot of you I always want to evolve and try new methods of doing things.

Recently, I was thinking about shrimp.

How do you like to prepare shrimp?

Do you season when you put on the heat source?

Do you brine or marinade?

Season while cooking or after?


Let's hear what you all prefer.

Looking forward to see what you do.

 

[babydocsmoke]

Like alot of you I always want to evolve and try new methods of doing things.

Recently, I was thinking about shrimp.

How do you like to prepare shrimp?

Do you season when you put on the heat source?

Do you brine or marinade?

Season while cooking or after?


Let's hear what you all prefer.

Looking forward to see what you do.

How many ways are there to prepare shrimp?

 

[JLeonard]

I dont know about how many ways to cook them....But i'm drooling over that pic!!

Jim

 

[Brokenhandle]

Sadly I don't make shrimp very often... but love them seasoned on a skewer and on the grill. And now I have a craving!

Ryan

 

[smokin peachey]

I prefer season then over the fire on a skewer for few minutes. My second favorite is my ginger- turmeric seasoning on the flat top. Honestly I must say I’ve not had a shrimp I didn’t enjoy. Unseasoned steamed dipped In cocktail sauce is top 3 also. When coconut is involved it makes them less enjoyable for me. Personal preference. Coconut . Look forward to your thread bmudd14474

 

[gmc2003]

Baked stuffed Jumbo shrimp.

Chris

 

[indaswamp]

When you either grill, fry or stir fry shrimp (especially with an acidic sauce) use the velveting technique in asian cooking. 1/4tsp. of Baking soda per pound. mix it in by hand and let rest 15-30 minutes before cooking. This will change the protein structure on the surface of the shrimp by denaturing the proteins and increasing the pH. The shrimp will crisp up nicely, yet remain juicy inside and this is important in an acidic sauce...otherwise, the shrimp will lose moisture, shrink, and become rubbery.

Oh- and reduce the amount of salt you use to season the shrimp accordingly...

 

[indaswamp]

babydocsmoke beat me to it!!!!! LOLOLOLOLOL!!!

 

[DemonPit]

Sautéed for the win! Minced garlic, butter, salt, pepper, white wine (burn off the alcohol), add some parsley when finished for color and presentation.
Squeeze a lemon while still in the pan for the last few seconds before plating.

 

[indaswamp]

I'm partial to scampi!

https://www.smokingmeatforums.com/t...ian-baked-tomatoes-bresaola-antipasto.322187/

 

[smokin peachey]

bmudd14474 congratulations on the spinner ride!

 

[Texas Cookin']

My favorite shrimp marinade. The flavor shines through when you marinade for an hour or so.

EVOO
Honey
Garlic
Lime juice
S&P
Sometimes I add a can of chipotle peppers in adobo sauce.

Fred

 

[Fueling Around]

Central Florida Costco has gulf shrimp in the freezer. Anyway you cook it is the best. Don't overcook. Butter and garlic in the cast iron pan for a delicious scampi.

 

[Chris_in_SoCal]

Chipotle roasted shrimp tacos with a cilantro lime sauce is my favorite.

 

[sawhorseray]

We like to use the cast iron shrimp tray on the Weber over hot coals. Get the tray hot, load the shrimp, brush on some melted lemon butter, center tray over hot coals for two minutes. Use #15 shrimp, comes out perfect every time. RAY

 

[jcam222]

Like others I love them many ways. Never really had a shrimp fish I didn't like. I do love chili lime shrimp, harissa shrimp and shrimp diablo to name a few. I believe I've posted all of those.

 

[WV_Crusader]

I love shrimp! I’ve always done the traditional peel and eat with Old Bay Seasoning, but started messing around with Scampi, breading and recently grilled it. Screwed it and of course removed shell prior, basted with real unsalted butter, seasoned with Tacticalories Docksider.

 

[KBFlyer]

Don't buy shrimp often as its up there in price where I live but I use this old stand by.

Old Bay Shrimp Sauté​

This fast and easy Old Bay shrimp recipe combines the iconic seafood seasoning with lemon juice, Tabasco, Worcestershire, and fresh thyme.

Course Seafood
Cuisine American
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Servings 4 servings
Calories 254
Author Lynne Webb

Ingredients​

• 1.25 lbs large shrimp, peeled (tails on) and deveined
• 4 tablespoons freshly squeezed lemon juice, about 1-1/2 lemons
• 4 to 5 dashes of Tabasco
• 3/4 teaspoon Worcestershire sauce
• 5 tablespoons butter, divided
• 2 teaspoons Old Bay Seasoning
• 2 to 3 teaspoons fresh thyme leaves, chopped
• Freshly ground black pepper
• Steamed white or brown rice

Instructions​

• Combine the lemon juice, Tabasco, and Worcestershire in a small bowl and set aside.
• Heat 4 tablespoons of the butter in a large pan over medium-high heat until foamy.
• Add the shrimp, sprinkle with the Old Bay Seasoning and sauté until pink and opaque, about 3 minutes total.
• Add the lemon juice mixture, thyme leaves, and the remaining tablespoon of butter and toss until the shrimp are well coated.
• Season with freshly ground black pepper and remove from the heat.
• To serve, plate individual servings of steamed white or brown rice, top with a portion of shrimp and spoon the pan juices over the top.

 

[HalfSmoked]

Shrimp my way is any way you can cook it.

Warren

 

[Chris_in_SoCal]

Looking at this again made me hungry for shrimp.

butter garlic shrimp with cyan and paprika. My wife had steamed some corn so I tossed it on top of the burner.

I made it into a nice wrap with cilantro lime sauce.