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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-16-2008, 07:48 PM   #1
Norcoredneck
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Default Expanding my horizons.

Lets say I pretended shrimp had feathers (see signature) and I wanted to grill some on the egg. What would I buy, how would I prep them, and how would I cook them? Also wanted to do sweet potatoes and steak. How about timing. Trying to show wife thanks for the egg.
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Unread 01-16-2008, 07:51 PM   #2
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And I think sweet potatoes have hair too!
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Unread 01-16-2008, 07:53 PM   #3
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I think you dont want anything smaller than 30 count, i would probably go 18-25 count


devein

short marinade in oil, acid(wine, oj, lime jiuce, vinegar..whatever you like) spices/garlic

my opinion is you clean the legs off but leave the shell on

hot fire, 30-45 seconds per side...depends on the size count of the shrimp
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Unread 01-16-2008, 07:56 PM   #4
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Bear with me, What is the white ones I always see in the seafood case?
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Unread 01-16-2008, 08:01 PM   #5
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Raw. take them, shell and devain them. Wrap them in bacon, brush lightly with eeoo. cook untill bacon is done.
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Unread 01-16-2008, 08:06 PM   #6
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Never did them in the smoker. But my son always helps me when I grill them. He deveins them and shells them. I put them on and grill till pink. We have a special bowl that we put butter, lemon,beer and trappys hot sauce. As the shrimp cook the butter recipe melts on the grill and we then dip our shrimp right off the grill into the butter.

That is the only reason he helps me. He gets first crack. When we bring them the rest in the house, my wife always asks me if we had any yet. We say no. But I think the butter that has dribbled down the front of our shirts gives it away.

I some times sprinkle paprika on them before I grill them.

Norco, Just don't over cook the shrimp.
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Unread 01-16-2008, 08:08 PM   #7
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Quote:
Originally Posted by Norcoredneck View Post
Bear with me, What is the white ones I always see in the seafood case?
If they are whiteish pink and opaque, then they are already cooked. Raw shrimp are sort of translucent.

It's very easy to over cook them, so what ever you decide to do, don't kill them. You could try a jerk marinade and then skewer them and grill then for a few minutes. That's a great prep.
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Unread 01-16-2008, 08:17 PM   #8
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Ok gotta look for the ones that look like sea creatures. I guess I will hunt youtube for devein instructions. What about marinade in Mojo Corrillio?
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Unread 01-16-2008, 08:19 PM   #9
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i get the 16-20 count frozen easy peels. peel, marinate for no more than 4 hours in extra virgin olive oil, garlic, black pepper, parsley, and sometime a dizzy pig rub. cook till they turn pink and no more. a fresh horseradish cocktail sauce is always nice
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Unread 01-16-2008, 08:53 PM   #10
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I used to love grilled shrimp. Then I tasted smoked shrimp. There is no better way this side of heaven to prepare the creatures!! Follow the steps already given but smoke for a few minutes instead of grilling for a few seconds. ........stan
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Unread 01-16-2008, 08:59 PM   #11
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OOOH, Maybe some Pappys Hot! YUM
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Unread 01-16-2008, 09:05 PM   #12
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Do yourself a favor, dont buy your seafood from your grocer. Find a local fish monger and get your shrimp from him. Im telling you its worth the extra $$$$. You will be amazed at the quality and freshness of Fish Market vs. Grocery Store.
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Unread 01-16-2008, 09:05 PM   #13
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Smoke her a brisket on the Egg. Steam the shrimp stovetop with beer and Old Bay. Surf & Turf action. Thats got LOVE written all over it.
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Unread 01-16-2008, 09:24 PM   #14
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How about Bacon wrapped Shrimp? Get some large ones and toss them with a Garlic/Lime marinade, wrap with half a piece of bacon, skewer and grill. Use 2 bamboo skewers to keep them from turning. Sweet potatoes you can grill or smoke for a couple hours until tender. Serve with the steak of choice!
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Unread 01-16-2008, 10:06 PM   #15
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Quote:
Originally Posted by Norcoredneck View Post
Bear with me, What is the white ones I always see in the seafood case?
Not the freshwater ones they sell are they?
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