what is the best way to grill shrimp?

Question

i want to grill shrimp on the grill for labor day, and i want to know what is an inexpensive way to grill shrimp. I need to know what to buy and how to season it, and just how to cook it all together.

and if you could show me a websites with some recipes.

Answer 1

Getting the shrimp ready for the grill is just as important as the actual grilling.
First of all there is the issue of deveining. Contrary to what some say you do not have to devein shrimp. As long as the shrimp are properly cooked the vein isn’t going to cause any health risks. On the other hand it is more pleasing to remove it. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. A little practice and you’ll find it pretty easy. This opening in the shrimp that you create to remove the vein is the best place to apply flavor.
Any seasoning needs to reach this part most. The skin of the shrimp prevents marinades and seasonings from penetrating the shrimp, but the open cut allows it to sink it.

Now you might notice that some shrimp has a certain smell to it. This doesn’t necessarily mean that the shrimp isn’t fresh enough. Actually almost any shrimp you buy so going to be frozen so do not trust anything that says the shrimp is fresh. If you buy unfrozen shrimp don’t freeze it again. Refreezing is about the worse thing you can do to any kind of meat or seafood. The smell is probably iodine. Iodine is plentiful in the plankton that shrimp feed upon. To eliminate the smell, soak the shrimp for about 10 minutes in a mixture of 2 tablespoons of baking soda to 1 quart of water. Rinse in cold water afterwards. This draws out the smell and some of the iodine flavor that shrimp might have.
To properly grill shrimp it is best to place them on skewers no matter how big the shrimp. This makes them easier to control on the grill and easier to cook. There are several strategies to skewering shrimp. If you skewer them lengthwise you will reduce the natural curling of shrimp as they cook. This is good if you want your shrimp nice and straight. If you skewer each shrimp twice, once throw the top and then throw the bottom near the tail you will give the cooked shrimp a nice curved shape and make a more attractive kebab. If you use two skewers you will make a kebab that is easier to turn and hold onto the shrimp. As far as the cooking goes now of these really has an effect. The one thing to do is make sure you do not pack the shrimp tightly on the skewers. This will provide for more even cooking.

Shrimp are generally sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, if shrimp is the main course, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on. Which brings me to the final point. Grilling shrimp with the shells on will make them more difficult to skewer but helps them hold on to their natural shape better. However you will have the vein problem if you don’t remove the shells. Amongst many of the shrimp loving people of the world, it is considered a bad thing if you cook shrimp without the shells and without the heads. Shrimp that still have their heads are a better flavored shrimp. If you try it you’ll notice the difference. Of course, many people just don’t like the idea of a whole shrimp of their plate.

Now this brings us to the grilling. Shrimp are best grilled quickly but not over too high of a heat. This is especially true the smaller the shrimp. The worse thing you can do to a shrimp is to overcook it. If you are grilling small shrimp at high temperatures it will make it more difficult to get even cooking and to get them off the grill at the right time. Keep the heat about medium for your grill. You should be able to hold you had over the heat for about 4 seconds.

Shrimp are done when the entire outside surface has changed color. There are a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out grey, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp as a rubbery texture and loses a lot of its natural flavor.

Grilled Rosemary Garlic Shrimp
Marinating these shrimp for several hours in this rosemary garlic sauce allows them to really absorb the flavors. These shrimp are good by themselves or as an addition to any recipe that calls for shrimp, like shrimp tacos.

I NGREDIENTS:

* 1/4 cup finely chopped garlic
* 1 teaspoon coarse salt
* 2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
* 3 tablespoons olive oil plus oil for brushing shrimp
* 16 jumbo shrimp (about 10 per pound)
* four 12-inch bamboo skewers
* lemon wedges as an accompaniment

PREPARATION:
Mash garlic and salt together in large bowl. Mix together with minced rosemary, and oil and add shrimp. Let stand, covered in refrigerator for at least 4 hours.

Preheat grill. Place 4 shrimp on each presoaked skewer.

Brush with oil. Cook shrimp on an oiled rack for 3 to 4 minutes on each side, or until just cooked through.

Answer 2

Here's an easy shrimp recipe that uses just a few ingredients. Tastes great!


Soy Garlic Shrimp

1 pound jumbo shrimp
1/4 cup soy sauce
1/4 cup brown sugar
1 or 2 cloves garlic, chopped


Mix the soy sauce, sugar and garlic together to make the shrimp marinade. Soak the shrimp in this marinade for an hour or so, then grill it over high heat for just a few minutes, turning once.

Don't overcook shrimp, though, or it will get rubbery. Best to remove it from the grill when it's still a little under-done. Let it sit in a covered bowl for a few minutes and the residual heat will finish it off perfectly.

Answer 3

I live in the Metropolitan New Orleans area and here is my favorite cajun griiled shrimp recipe. This recipe sounds like a lot of trouble but the end product is well worth it.

4 lbs large or jumbo shrimp in the shell (21/25 count per pound)
5 tablespoons chili powder
1 tablespoon salt & 2 teaspoons salt (separate)
1/2 ib butter
1 large onion peeled and finely chopped
6 cloves of garlic, peeled and minced
1 cup of ketchup (or substitue beer if you don't like ketchup)
1 cup extra-virgin oilve oil
5 tablespoons light brown sugar
1 cup worcestershire sauce
1 lemon sliced
3 tablespoons freshly squeezed lemon juice
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
3-5 dashes tabasco sauce

Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl
Rub the shrimp with this mixture
Place the shrimp in a plastic baggie and refrigerate while making the sauce
In a saucepan set over medium-high heat, melt the butter
Add the onion and garlic and cook for 3-5 minutes, until soft, not browned
Add ketchup (or beer), oil, brown sugar, worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt.
Stir to mix
Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes or until thick.
Remove from the heat, uncover and cool to room temperature.
Remove and discard the lemon slices and bay leaves.
Place the shrimp in a pan and pour 1 1/2 cups of the sauce over the shrimp and toos to coat well.
Cover and refrigerate the shrimp for 1 to 2 houirs.
Cover and refrigerate the remaining sauce separately and save for dipping.
Preheat your grill at high heat.
While the grill is heating, reheat the remaining sauce making sure it doesn't burn.
Remove the shrimp from the pan and discard the marinade.
Grill the shrimp for 2-3 minutes per side, until the shells are pink.
Don't overcook or they will get tough . Serve with the warm sauce for dipping and have some french bread on hand for dipping in the sauce as well.

The cool thing about this recipe is the marinade.
Serves 6-8 people.
Also, you can freeze shrimp. Just placed them in a baggie and fill with water then freeze it. Make sure there is enough water to cover the shrimp to prevent freezer burns. It will keep about 6 months in the freezer.

Answer 4

Grilled Shrimp

2 pounds medium whole shrimp
3 tablespoons Worcestershire
1 1/2 sticks butter
1/2 teaspoon cayenne
1/2 cup olive oil
1 tablespoon salt
2 lemons
1/2 teaspoon pepper
6 cloves garlic -- pressed
1 tablespoon Italian seasoning
French bread

Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons and everything except shrimp. Let simmer 5 minutes.

Shell, clean and wash shrimp (leave shells on) and place in pan, and baste.

Grill over hot coals until shrimp are pink on top, 5 minutes.

Turn shrimp, salt and pepper lightly, and grill 3 more minutes.

Squeeze 1/2 lemon and a few dashes Worcestershire on top and serve with French bread for dipping that great sauce.

Answer 5

Mayonnaise Shrimp
Make 4 Servings

Ingredients:
10 ounces (300 grams) shrimp
1 tablespoon soy sauce
5 tablespoons mayonnaise

Method:

1. Mix soy sauce in mayonnaise in a large bowl.
2. Rinse shrimp. Peel and devein, leaving tails on.
3. Chill in mayonnaise mixture 1 to 2 hours.

How to cook:
Scrape off the marinade. Saute in a heated pan or on the grill

Answer 6

first remove all the shells, marinade the shrimp for a couple of hours in a marinade that you like (like teriaki or make your own like mixing pineapple juice, brown sugar, and worshteshire sauce), then put the shrimp on scewers. preheat the grill, brush some oil on the grate to prevent sticking. Grill em' for just a few minutes turning only once-don't overcook or they'll get rubbery. Fresh shrimp are always better too......yummy!

Answer 7

I dont have a web-site, but I do have a good recipe. If you peel the shrimp then marinade them in McCormmicks zesty herb marinade for a few hours then thread then a kabob sticks they are sooooo good cooked on the grill. That marinade is in a package like a brown gravy package and should be in the same area of the store. Its really good.

Answer 8

Get those long wooden skewer sticks for kabobs at walmart or the dollar stores.

Peel and devein your shrimp.
Place your shrimp in a baggie with your choice of oil and spices and shake them all up so that everything is covered.
Place the shrimps on the skewers.
Grill until pink, just a few minutes.

Grill corn on the cob to go with 'em.

Yummmmmm!

Answer 9

Place shrimp in bowl with soft herbs eg: dill parsley,
chopped chili,
grape seed oil (holds a higher temperature than olive and less expensive.
some sea salt and cracked black pepper.
garlic
place on skewers and place under grill or stir fry

Answer 10

the good old aussie barbie (barbecue) hehe OR
Marinate in Lemon juice and herbs(dill), olive oil, garlic, cracked pepper and salt and heat grill as hot as possible. Cook on eat side for two minutes. and serve!