Do you grill shrimp with shell on or off ?

[Smokin Okie]

In Meathead's book, he has a shrimp recipe that says leave the shells on.

I also have a recipe book from Weber called " Ulitmate Grilling " , says peel the shrimp before grilling .

 

[Smokin Okie]

I have another recipe book by Jamie Purviance called " Weber's Greatest Hits " . Says this to keep shrimp moist. This appears to me, to be better than leaving the shells on ?

 

[Smokin Okie]

Would not the shrimp take on the seasoning better if they're peeled ?

 

[JIMSMOKES]

If I boil/steam I leave shells on and I peel for grilled/smoked.

 

[SmokinEdge]

Sometimes I grill large shrimp like U-6 or 4’s with shell on, but I first butterfly them them carefully peel the meat up off the shell to the tail then lay them back in the shell and smoke them with a herb garlic butter sauce. However if they are large to normal shrimp, anything from 8-10 count to 16 count, I peel, marinate and grill directly.

 

[Smokin Okie]

These are U-15's. I just peeled and deveined 2.5 # s = 40 shrimp. Got them at the local Asian International market and they have a strong aroma. Glad that job is done. The entire store had that same smell when ya walk inside the front door.

 

[SmokinEdge]

These are U-15's. I just peeled and deveined 2.5 # s = 40 shrimp. Got them at the local Asian International market and they have a strong aroma. Glad that job is done. The entire store had that same smell when ya walk inside the front door.

15’s will be fine that way. Are marinating them?

 

[Smokin Okie]

15’s will be fine that way. Are marinating them?

No, we're only grilling 10 of them to go with our ribeye. Rest are going into the freezer.

 

[SmokinEdge]

They will be delicious

 

[Smokin Okie]

These shrimp arrive a the International market frozen. Is there a problem with refreezing ?

 

[DougE]

If I'm grilling them, I usually just get them honkin' big shell-less ones (I'd call them prawns) already skewered up. They go on sale pretty often this time of year.

 

[SmokinEdge]

These shrimp arrive a the International market frozen. Is there a problem with refreezing ?

Are you thawing them all at once? Then freezing what’s not used?
I just take out what I need and thaw and cook, the rest stay frozen.

 

[Smokin Okie]

Are you thawing them all at once? Then freezing what’s not used?
I just take out what I need and thaw and cook, the rest stay frozen.

They were thawed at the Asian market.

I watched the gal behind the counter, slam boxes of frozen shrimp on the floor to break them up, and then put the shrimp in the display case.

 

[SmokinEdge]

They were thawed at the Asian market.

I watched the gal behind the counter, slam boxes of frozen shrimp on the floor to break them up, and then put the shrimp in the display case.

Keep them wet and re-freeze just fine. A vacuum bag is best but yes you can freeze them, just not dry, they need some moisture.

 

[Smokin Okie]

 

[SmokinEdge]

That looks like $$$$$$. Nice work.

 

[912smoker]

Surf and turf looks great !

Keith

 

[Fueling Around]

Looks good.
I grilled shrimp shell on once. Wifey said no.
I peel and de-vein fresh shrimp.
Commercial shrimp had been frozen and thawed at least once since you purchase, Luckily it re refreezes well

 

[Gonna Smoke]

A little late to this, but I do the same as you did with the skewers...

 

[chef k-dude]

Got them at the local Asian International market and they have a strong aroma. Glad that job is done. The entire store had that same smell when ya walk inside the front door.

Funny how it seems all Asian markets have "that smell". I have had my life-dose of shrimp...my wife loves the heck out of them. The way I can still enjoy them is cornstarch coated with some old bay and deep fried. Looking at that skewer, I might try something like that again, it's been a while and that looks good. I wait till Food Lion (Southeast mid-Atlantic) has their 16-20s on sale BOGO.

Funny, my wife and her son really hate when a restaurant leaves the tails on. Never really thought about it myself!

I have my wife do the peeling. If I have to stand over those shrimp and if they have a strong smell, I wont want anything to do with them come time to eat. Cant stand strong raw seafood smell, period. I got some good looking Argentine shrimp once, they are pink when raw/frozen. They were very strong, even my wife said "never again"!

Great looking surf and turf there