A question about shrimp ABT's

Kirk · 06-29-2007, 10:40 AM

If you were going to put shrimp in an ABT, would it be precooked or raw? I was just wondering if a cooked shrimp might be overdone and rubbery by the time the ABT was done. TIA.

cmcadams · 06-29-2007, 10:50 AM

I'd precook, then just get the peppers done. The innards aren't going to overcook, but you want it heated, anyway... You might put the shrimp in cold to help a bit.

DeezQ · 06-29-2007, 10:51 AM

I have used crawfish tails and went with raw. They were fine when finished. Not over cooked or chewy.

SteerCrazy · 06-29-2007, 01:27 PM

instead of using decent sized shrimp why not stuff 'em with those little salad size shrimps. you can shove 4-5 of those babies in one pepper and won't even have a rubbery overcooked texture

Puppyboy · 06-29-2007, 01:33 PM

Quote:

Originally Posted by SteerCrazy

instead of using decent sized shrimp why not stuff 'em with those little salad size shrimps. you can shove 4-5 of those babies in one pepper and won't even have a rubbery overcooked texture

To expand on that, why not toss the shrimps in the processor/blender with some cream cheese and then stuff in the peppers.

Bigmista · 06-29-2007, 01:41 PM

I thaw out frozen, pre-cooked shrimp and chop them up. Then I add it to the cheddar-cream cheese mixture before stuffing.

Norcoredneck · 06-29-2007, 03:20 PM

Same as Mista, learned from him.

Single Fin Smoker · 06-29-2007, 05:46 PM

Whatever mista and norco say....

Kirk · 06-30-2007, 06:08 AM

Thanks guys.

Neil · 06-30-2007, 06:54 AM

I had some last Friday night and the guy used raw shrimp. They were fantastic. Just a big shrimp stuffed into a jap wrapped in bacon.

06-29-2007, 10:40 AM	#1
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	A question about shrimp ABT's If you were going to put shrimp in an ABT, would it be precooked or raw? I was just wondering if a cooked shrimp might be overdone and rubbery by the time the ABT was done. TIA. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

06-29-2007, 10:50 AM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I'd precook, then just get the peppers done. The innards aren't going to overcook, but you want it heated, anyway... You might put the shrimp in cold to help a bit. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

06-29-2007, 10:51 AM	#3
DeezQ Knows what a fatty is. Join Date: 03-10-07 Location: Texas, Dallas Downloads: 0 Uploads: 0	I have used crawfish tails and went with raw. They were fine when finished. Not over cooked or chewy. __________________ Backwoods Extended Party, UDS, Weber Kettle 22.5 (x 2), Gasser, Orion Cooker, 24x48 Custom Griller, Turkey Fryer x 2, Small BGE, ECB, Char Broil Double Chef

06-29-2007, 01:27 PM	#4
SteerCrazy Full Fledged Farker Join Date: 02-12-07 Location: Kansas City Downloads: 0 Uploads: 0	instead of using decent sized shrimp why not stuff 'em with those little salad size shrimps. you can shove 4-5 of those babies in one pepper and won't even have a rubbery overcooked texture __________________ Weber Performer Weber Smoky Mountain Spicewine Large Single Axle Trailer Traeger Junior with upgraded Ortech Digital Therm #2 La Caja China

06-29-2007, 01:41 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I thaw out frozen, pre-cooked shrimp and chop them up. Then I add it to the cheddar-cream cheese mixture before stuffing. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

06-29-2007, 03:20 PM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Same as Mista, learned from him. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-29-2007, 05:46 PM	#8
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	Whatever mista and norco say.... __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

06-30-2007, 06:08 AM	#9
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	Thanks guys. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

06-30-2007, 06:54 AM	#10
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I had some last Friday night and the guy used raw shrimp. They were fantastic. Just a big shrimp stuffed into a jap wrapped in bacon. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

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