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  1. #1
    Join Date
    Dec 2005
    Location
    Southern California
    Posts
    76

    Shrimp on the grill

    Hello to you all. I am tired of eating coctel de camaron (shrimp cocktail). I have 8 lbs of raw shrimp..any suggestions as how to grill them? thank you all.

  2. #2
    Join Date
    Apr 2007
    Posts
    6,285
    Skewers dipped in cajun is my fav.....although

    http://www.fileden.com/files/2008/6/18/1965139/Essential%20Seafood%20Cookbook.pdf


    Kinda strange by the way I just sat out about 2 lbs myself.

  3. #3
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    .
    Last edited by Green Mountain; 07-26-2008 at 09:19 PM.

  4. #4
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by novato1 View Post
    Hello to you all. I am tired of eating coctel de camaron (shrimp cocktail). I have 8 lbs of raw shrimp..any suggestions as how to grill them? thank you all.
    Holy Crap! I'm from Vermont and I am making this suggestion.

    With that much shrimp you need to have a PARTY. My son married a Georgia gal. Down that way they have what they call a "Low Country Boil"

    Big pot of water. Throw in potatoes, sauage, corn on the cob, boiling onions Old Bay Seasoning. (and some other stuff which I forgot). When the taters are done then you throw in the shimp. When the shimp is done then you drain it and put the whole mess on the table and everyone helps themselves.

    In case you think that I am nuts check out this guys recipe. http://allrecipes.com/Recipe/Daves-L...il/Detail.aspx
    Last edited by Green Mountain; 07-26-2008 at 09:21 PM.

  5. #5
    Join Date
    Mar 2005
    Location
    South/West of Quebec in the other part of Canada
    Posts
    2,331
    Check out my Bubba Gump....beer steamed shrimp recipe in this forum.
    It's Time To Be Nice To People

  6. #6
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,542
    Someone suggested, maybe a cooking show or something, was to keep the shells on when grilling as it add a lot of flavor. It works if you don't mind pealing them.

    I think I mentioned once that the shells make a good and quick stock for any shrimp dish if needed. Like Creole or any thing with mud bugs.
    Tracers work both ways.

  7. #7
    Join Date
    Mar 2006
    Posts
    254
    If they're large enough, I butterfly them, coat with butter and garlic powder, then use one of those grill baskets. Fill it up with butterflyed shrimp. That basket keeps them flat and makes for easy flipping.

  8. #8
    Join Date
    Aug 2001
    Location
    bogart ga.
    Posts
    200
    If they're large enough get some crab stuffing from walmart, peel shrimp[but leave tail] butterfly, stuff center with crab stuffing ,wrap shrimp with a piece if bacon, insert toothpick to hold together and grill till bacon is done.
    EN VINO VERITUS

  9. #9
    Join Date
    Jan 2006
    Posts
    546
    Hey Benncool your son is a very lucky man. GO DAWGS
    rick

  10. #10
    Join Date
    Dec 2006
    Location
    McMinnville, Tennessee
    Posts
    216

    how bout these

    shrimp, not prowns, cowboy shrimp came from west coast of mexico 6-8 per pound, sure good grilled
    Attached Images Attached Images  
    If you build it they will come,,,they built it and they went.

  11. #11
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Sunday we had a bunch of shrimp left over from a party.

    I sauteed a larged diced onion and chopped garlic in olive oil. When the onions were tranparent I added a half pound of butter. Then cooked the peeled shrimp in the mix for about 4-5 minutes. Poured the whole thing over cooked luniguine.

    I used my wok to cook everything. Everyone liked it.

  12. #12
    Join Date
    May 2004
    Location
    wiggins
    Posts
    77
    We have a grill pan made of stainless steel with small holes all over. We used it the other evening for shrimp, mushrooms and a steak. This was very tasty and fixed all on the grill.

  13. #13
    Join Date
    Jun 2006
    Location
    Marquette, Mi
    Posts
    4
    another take on bacon wrapped shrimp is i smother them in bbq sauce, there soooo good.

    damn it. now i want shrimp.

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