Grill Shrimp
Lena Said:
How to grill shrimp and veggies without drying them out?We Answered:
Make a marinade of olive oil mixed with basil, salt, pepper, oregano, parsley and if you'd like, just a touch of sugar. Brush shrimp and veges frequently; turn frequently; never let them leave your sight.If you do not want to use a marinade, just stand over them and watch them as they grill. The other thing is maybe you should separate the shrimp from the veges, as shrimp cooks really fast and veges will take a little longer. Skewer on separate prongs.
Laurie Said:
Everytime I grill shrimp it cools down in about ten minutes?We Answered:
If you cook something with oil - it stays hotter longer - as you are grilling it - it cools quickly. Grilling is healthy - but yes, it won't stay hot long.The only way to do it is either - use some oil - you can brush it on the shrimp whilst grilling with a pastry brush or you can marinate the shrimp first then grill - this is absolutely delicious....
1/4 cup oil
1/4 cup sweet chilli sauce
big bunch of coriander (also called - chinese parsley or cilantro) chopped up
1 big teaspoon chopped / minced up garlic
1 tablespoon lemon juice
Mix all together and toss the green (uncooked) shrimp in it. If you have time to let them sit in it for about 1 hour covered in plastic wrap in the fridge - even better.
Grill - the oil keeps the shrimp hotter for longer and they tasted AMAZING.
Travis Said:
can i grill shrimp in the broiler?We Answered:
I do mine under the broiler a lot, in the wintertime! Just watch them closely, so they don't over-cook! They are great if you toss them with a touch of olive oil and some finely-chopped garlic! Mix in some crushed red pepper flakes, if you like spicy. A little freshly chopped basil and parsley, with some lemon is a nice flavor too!Jacob Said:
does anyone know how to make the grilled shrimp from Uno chicago Grill?We Answered:
First go out and buy plain wooden skewers any grocery store. you will need to soak them in water for at least 4 hrs. this way they won't burn. you will need two skewers per order that way the shrimp won't spin. leave some space btwn. each shrimp. while the skewers are soaking you can also have your shrimp soaking in a marinade.to make it easy pick one at the grocery store i know Lawyr's makes a lot of good ones.any marinade will work for shrimp or meat or chicken. they don't take long about a minute on each side. you can baste with marinade while cooking. lay the shrimp flat when skeweringTheodore Said:
what is the best way to grill shrimp?We Answered:
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.
Hugh Said:
whats the best way to grill shrimp on a gas grill?We Answered:
Low and Slow!!!Actually skewer them. I like to marinade them in Deluxe French for a few hours, gives it a sweet and twangy taste to it. Yummy!!!
Put some cajun seasonings on it, like Tony Sacheres.
Garlic, lemon and butter is always great too!!!
Jack Said:
How long to grill pre-cooked shrimp?We Answered:
mmmm.....i'm hungry.i'd say about a minute or less on each side, considering its already cooked and its on grill, less than that. 30 second-60 seconds.
remember, over cooked shrimp is a waste, trust me, ruined my "shrimp party". so really, just until its nice and warm to your content. but dont over cook!