What is the best way to grill shrimp?
My favorite of all grilled meats is shrimp! I love to marinate my shrimp for about 10 minutes in a mango and chunky pineapple juice marinade for delicious flavor. But let me start from the beginning.
First, you will want to buy 2 pounds of fresh extra large shrimp. Ideally, I prefer to get it already cleaned, but if you can't then just pull the heads off of them, peel them and devein them. You can devein them by cutting a small slit down the length of the back of the shrimp and pulling out the intestine of the shrimp. It looks like a black string running down the back. (That is why it is worth it to me to pay a little more per pound and have that part already done!) Then you just wash them and throw them in the marinade.
The marinade you can either buy already made or you can cut some mango and pineapple up into chunks, add some juice of both and let your shrimp set in the fridge overnight to get good and juicy. Save this because you can use the chunks with your shrimp later. You then use the juice to paint your shrimp while they are on the grill.
OK... now for the good part.
How to fix shrimp on the grill!
I like to skewer mine with the chunks from the marinade, some onion, sweet peppers (red, orange or yellow), and cherry tomatoes. Delicious! You can do this by layering the shrimp, fruit, pepper, and onion on your skewer. Then just lay them back in the juice until you are ready to pop them on the grill. Use salt and pepper to taste while on the grill and continually brush them with some canola oil mixed with the juice of the marinade.
How long does it take to grill shrimp?
Without prep time, approximately 15 minutes. You should see the shrimp turn a pretty shade of pinkish orange. Some folks like theirs done as soon as it changes colors. I like mine a little more done so I leave it on for another 5 minutes or so. Make sure you turn them of course to keep it even.
Another favorite shrimp recipe is from Spain. I absolutely love grilled shrimp from Spain! They use EXTRA, EXTRA LARGE SHRIMP. I have never seen them so large here in the states but come do come pretty close.
You first wash them very well with some saltwater and brush the outside shell if it needs it. Then you throw them just as they are on the grill. They are so large in most cases they don't fall through the grate. However, if you need to you can use a fish grate that you can buy at your local store.
You can also brush them with canola oil and sprinkle with "sea salt" (it is a little more coarse than table salt) and watch them turn a beautiful pinkish orange. You can then serve them up hot with a slice of lemon and some fresh grilled veggies!
Best ever flavor, really. But one more thing... "When in Spain....do as the Spaniards do"! They pull the heads off after they are cooked and suck the juice out and then go on to the meat in the shell. Yep! Sounds a bit gross, but believe it or not it is good! A bit like you are eating crawfish in Louisiana. Only the shrimp are grilled not boiled.
Grilled Shrimp and Cheese Ball:
This recipe is one I learned while working in a very prestigious Washington DC hotel. The guest who enjoyed this so much was a famous politician. He would request this cheese ball every time he visited. Ever since then, I have claimed it as mine.
Ingredients:
for Shrimp Cheese Ball1 lb medium-size fresh shrimp - unpeeled*
1 8-oz. pkg. Cream cheese - softened
1 Tablespoon prepared horseradish
1 Tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon liquid smoke
2 tablespoon fresh parsley -chopped
dash of salt, pepper, old bay
Season your shrimp with salt and pepper and some old bay seasoning and place on hot grill. Grill your shrimp for 3 minutes on all sides and remove and let cool down.
Peel and d-vein the shrimp then chop into bite-size pieces.
Combine shrimp, cream cheese, horseradish, lemon juice onion and liquid smoke in a bowl;
stir well.
Cover and chill 1 hour.
Shape the chilled shrimp mixture into a single ball then wrap in a non-stick wrap and chill thoroughly.
Add your parsley; roll the ball into one
Place on serving plate and serve with assorted crackers.
I love this recipe so much, I use it whenever I have guest over for a small party. You can make this at least a day in advance and place in your fridge until the party. You can also substitute smoked trout or even smoked chicken. This will sure to be a great party dish for you and your guest.
Chef Bouhati is a trained Chef and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country. In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking, and anything BBQ.
