Barbeque Shrimp
Pauline Said:
How should Shrimp be cooked on the Barbeque?We Answered:
Shrimps assuming you are refering to the sea water variety, when fresh are usually are good enough to BBQ directly without additional of sauces or salt.Cook in high heat with the shell on so that the shell is a bit burnt to give a smokey taste, but with the meat not dried out, and not overcooked so that it will be succulent and not tough.
If you like a bit of seasoning, you can marinate first in
1) Chinese Style - White sesamine oil and light soy sause(brandy optional)
2) Mediteranean Style - Olive oil and mix herbs(rosemary, oregano & thyme)
3)Indian - Curry powder
Skewer with bamboo skewers, 2 nos of skewers parallel, some distance apart to hold a neat row of shrimps near the head and tail.
Whatever you do, do not overcook it. Enjoy!
Ivan Said:
What is your favorite type of barbeque item?We Answered:
Tri-Tip!!!! All the way!! It tastes so good. It's hard to find other than in and around Central Coast of California. It's a big part of what they call here "Santa Maria Style BBQ". Check the website for how to BBQ Tri-Tip. Also good on Tri-Tip or any meat for seasoning, Suzy Q's Brand Santa Maria Style Seasoning...oh so tasty. Also another Santa Maria Style BBQ fave! You can only find that seasoning here in California too!Laurie Said:
I need a good marinade for Shrimp on the barbeque?We Answered:
This one is tried and true:Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
****I put all of the stuff in a food processor and process until thinned out. Bring the marinade/sauce to a boil while grilling the shrimp and then addthe shrimp to the warmed sauce when it's done grilling and serve from the saucepan of warmed sauce. Good with a spicy kick!*****
I'm actually using this same marinade with grilled beef for football this Sunday.
Francis Said:
Whenever I barbeque chicken or shrimp, it comes out very dry, use marinades to season, but what else can I doWe Answered:
Yes, you are probably trying to err on the safer side, and overcooking your chicken and shrimp. Chicken breast cooks pretty quickly, especially boneless. Plus, make sure you are nott removing the skin, if it's on, before cooking - it helps retain some moisture! You can always take it off afterwards. Shrimp cooks in minutes - as soon as both sides are pink, it's done!But it could also be your marinades...be aware that if you are adding lemon and/or lime juices to your marinades, these things will actually start "cooking" your food! And shrimp should never really be marinated for more than 30 minutes or so, anyway...any longer, and a marinade will start to break down the shrimp!
Oh, and I use butter and oil both, for grilling...just keep in mind that butter will burn faster than oil. You don't want to add a lot of either...it can cause flare ups on your grill, which will make moderating the cooking temperature that much harder. A little bit goes a long way!
I hope this helps!
Marsha Said:
What's a good way to Barbeque Shrimp?We Answered:
First put them on skewers, then add teryaki sauce, sesame seeds, salt and pepper, and a couple dashes of hot sauce. The cook on the grill, but make sure not to overcook them. mmmmmmm.Diana Said:
recipe for barbeque shrimp?We Answered:
I'm not sure if you mean barbecue shrimp like what you get in New Orleans in a sauce or barbecue shrimp as in grilled shrimp.If it's grilled you want, here's how I make them...
Grilled Shrimp and Veggies
Taking the heads off is fine, but keep the shells on. Cut down the backs and remove the "vein". Marinate the prepared shrimp in a little olive oil and a lot of finely chopped garlic in the fridge for about an hour. You can throw in any of your favorite herbs and/or a splash of white wine. String them on skewers and grill them just until they are pink and opaque. It makes for messy eating (but fun) with the shells on, but it keeps the flavor and the juiciness in - shrimp can easily dry out on the grill.
For veggies, you can do a similar marinade (separate from the shrimp), string them on skewers and put on before the shrimp since they take longer.
I like to do a skewer of all mushroom, or all zucchini or all little onions or whatever. None of these things take the same amount of time to cook so this way you can get everything cooked perfectly.
Grill some corn on the cob while you are at it - I just peel it completely and throw it right on the grill. I cook it till it's kind of brown and caramelized.
Get a big platter and pile it with all the skewers and corn and let everyone just grab whatever they want.
This isn't the best picture, but it gives you an idea of what it looks like (and how to string the shrimp on the skewers so they don't fall off).
http://i35.tinypic.com/22f1og.jpg
