- 8 cups ice water, divided
- 1/3 cup coarse kosher salt
- 6 Turkish bay leaves, divided
- 2 lemons; 1 chopped, 1 cut into wedges
- 1/2 teaspoon whole black peppercorns
- 2 pounds uncooked large shrimp with shells (about 32 shrimp)
- 3/4 cup extra-virgin olive oil
Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.
Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.
Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.
Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.
Mix salt and sugar in a bowl. Add shrimp and stir gently to coat. Cover and chill 45 minutes (not too long or the brine will be too strong). Be sure to rinse shrimp well and drain and pat them dry also rinse and dry bowl.
Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
Lay shrimp on oiled grill over high heat close lid on grill. Cook, turning once until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
Facts about Shrimp
While writing this post I found out some really fascinating things that I wanted to share real quick - it's so much fun!
- Did you know that there are over 2000 species of shrimp?
- Commercial shrimp activities support a 50 billion dollar a year industry!
- In 1735 beach seines (nets) were imported from France and the Cajun French Louisiana fishermen would use them to catch white shrimp and dry them out in the sun - a practice still done today!
- A shrimp's heart is located in it's head.
- The life span of a shrimp is 1-7 years. There are some species that can make it to 20 years though. The Hawaiian Red Shrimp has proven to live past 20 years in captivity.
- The correct term for raw shrimp or uncooked shrimp - is green shrimp.
- Shrimp is packed with selenium - which helps prevent tumor growth and lower the risk of many cancers.
- Shrimp are all born male. then transform into females!
Now that you know more about this fantastic creature (the sexy shrimp) - let's get to talking about grilling them, lol!
Following is a list of 25 delicious grilled shrimp recipes from some blogger friends that I just had to share with The Cagle Diaries readers before this summer comes upon us.
- 1 ½ pounds unpeeled large shrimp
- 1 cup boiling water
- 2 tablespoons kosher salt
- 5 tablespoons wildflower honey, divided
- 2 cups ice cubes
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped white onion
- 2 tablespoons finely chopped fresh oregano
- 2 garlic cloves, minced
- 1 small red Fresno chile, thinly sliced
Devein shrimp, and remove legs from shells, if desired. (Do not remove shells from shrimp.) Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl stir until the salt dissolves. Add ice cubes stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels toss shrimp with 1 1/2 teaspoons honey.
Preheat grill to medium-high heat.
Place red wine vinegar and remaining 2 tablespoons honey in a large bowl stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.
Arrange unpeeled shrimp on grill grates coated with cooking spray grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture toss well to coat. Arrange shrimp mixture on a platter top with sliced Fresno chile.
Cooking with San Francisco Cooking School: Shrimp on the Barbie
When summer rolls in around here we dust off the grill and fill the propane tank. As a newly converted gas griller, I freely admit that I love the ability to make a last-minute decision to cook al fresco—no coals and no wood.
Some would call this travesty, and many would cringe at calling it barbecue, so I’ll stick with the term “grilling” and, yes, I do it with pride.
I make a mean rib, juicy salmon and killer skirt steak but one thing that’s taken me a while to get right is succulent grilled shrimp. The high heat of a grill needs lots of babysitting to ensure it doesn’t overcook shrimp the minute they hit the grates. We’ve all eaten them dried out—unappealing in every way. I was bound and determined to figure this out.
It starts with great shrimp, or prawns if you like. I prefer a U16–20, meaning one pound consists of 16 to 20 shrimp. These are just 2–3 bites each, and big enough to handle a few minutes on the grill. Any smaller and it’s really tough to control the cooking time. I peel and devein myself, looking for wild shrimp whenever possible.
Thirty minutes before the shrimp are going to cook I drop them in a very simple brine. The brine can be made ahead of time, too, always an added bonus in my book. Longer is not better here—shrimp are tender and too much time in the salted water solution will actually destroy the texture of the flesh.
Once brined, I toss the shrimp in garlic oil and thread them on skewers flanked with bits of onion. How you thread them is important. I put the skewer through both the tail and head end of the shrimp so it forms a “C” on the skewer-this is more stable, and allows you to nestle the shrimp in tightly so they insulate themselves from cooking too quickly.
The other nice thing about a gas grill is heat regulation. I get mine hot then turn the heat down to medium. I put on the shrimp skewers, shut the grill and give it 2–3 minutes, just until the shrimp turn pink on the underside. Flip the skewers over and in 1–2 minutes more you’ll have pink shrimp that are just opaque in the center. A minute or two of carryover cooking between the grill and the plate and you’ll be rewarded with juicy, plump shrimp that go down mighty easy.
It’s worth cooking a lot of these. Piling them on a big platter with grilled bread and a drizzle of fresh salsa verde makes for a perfect summer meal and the leftovers can top a salad or fill a sandwich the next day. No time to make salsa verde? No worries—grilled shrimp are also great with tons of lemon wedges, grilled peaches, fresh pico de gallo or a simple vinaigrette.
Grilled Brined Shrimp with Garlic Oil - Recipes
Grilled Cast Iron Seafood Stew
For the Seafood Stew:
Make the Slow-Cooked Onions and Tomatoes.
While the onions and tomatoes cook, make the seafood broth. Heat the oil in a large stockpot over high heat. Add the shrimp shells, and sauté until they turn bright red and take on a toasted aroma. Add the onions, carrots, and celery, and cook until the vegetables soften, about 5 minutes, stirring regularly.
Stir in the tomato paste, and cook for 5 minutes. Add the tomato and parsley stems, along with the fish bones and head from the snapper. Add the water, bay leaves, and dried chiles, and bring to a simmer. Continue to simmer for 45 minutes, then strain through a fine mesh strainer, and set aside. Discard solids.
While the broth simmers, make the Roasted Garlic and Jalapeño Aioli.
Build a charcoal fire in a grill with a lid. When the coals have burned to an even white, nestle a Lodge 9-quart cast iron Dutch oven in the embers. Transfer the Slow-Cooked Onions and Tomatoes and seafood broth to the pot, and stir in the salt, black pepper, and cayenne let come to a simmer.
Meanwhile, cut the snapper fillets into 2-inch squares. When the mixture is simmering, add the fish to the pot, along with the shrimp and mussels. Throw some soaked wood chips (any hardwood variety is fine) on the fire, and close the lid. Cook for about 5 minutes, then stir. Continue cooking with the grill lid down until the mussels have opened and the fish and shrimp are cooked. (Discard any mussels that will not open.) Gently stir in the crabmeat, green onions, and chopped parsley. Heat thoroughly. Ladle the stew into bowls, and serve with slabs of toasted bread and the ailoli on the side for diners to drizzle over the top of their stew as they prefer. Add hot sauce as you like.
For the Slow-Cooked Onions and Tomatoes:
Heat the oil in a Lodge 5-quart cast iron Dutch oven over medium-low heat for 5 minutes. Add the bacon, and render for about 5 minutes, stirring occasionally. Add the onions, and cook, stirring occasionally, until they are very soft and a deep golden brown, about 20 minutes.
Add the tomatoes, garlic, and jalapeños, and cook very slowly over low heat until all the liquid is cooked out of the tomatoes, about another 30 minutes. The vegetables should be completely soft and cooked into a juicy paste.
For the Roasted Garlic and Jalapeño Aioli:
Heat the garlic in the oil in a small saucepan over low heat. Cook very slowly until the garlic is completely tender, about 30 minutes. Do not allow the garlic to brown. Strain the oil into a heatproof glass, and let cool to room temperature set the garlic cloves aside.
When the oil has cooled, place the garlic cloves, jalapeño, lemon juice, egg yolk, salt, and pepper in a blender, and purée until smooth. With the machine running, very slowly pour the oil in a steady stream through the hole in the top of the lid. Process until the mixture thickens to a mayonnaise-like consistency.
Refrigerate, tightly covered, until ready to use. Any leftover aioli will last for 4 to 5 days in the refrigerator. Makes about 1 cup
Shortcut Roasted Garlic and Jalapeño Aioli: Cook the garlic as directed in step 1 and strain. Reserve the oil for another use. In a blender, purée the garlic with the jalapeño, lemon juice, salt, and pepper. Combine the purée with 1 cup prepared mayonnaise.
Grilled Brined Shrimp with Garlic Oil - Recipes
2 pounds uncooked large or jumbo shrimp, peeled and deveined (15-25 count per pound)
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1/2 teaspoon kosher salt (I used Morton’s)
1/4 teaspoon freshly cracked black pepper
1 teaspoon Italian seasoning
2 teaspoons freshly minced garlic
1 tablespoon chopped fresh parsley (reserve 1 teaspoon for garnish)
In a large mixing bowl or gallon-size zipper bag, combine the olive oil, lemon juice, lemon zest, kosher salt, black pepper, Italian seasoning, minced garlic, and 2 teaspoons of the freshly chopped parsley.
Add the shrimp to the marinade and toss well to coat cover with plastic wrap and rest in the refrigerator for between 30 and 120 minutes (no longer).
Place shrimp on skewers (if desired) and cook for 1-2 minutes per side on a preheated indoor grill pan (or outdoor grill) remove from heat and garnish with remaining 1 teaspoon freshly chopped parsley.
Grill Like an Italian with Colavita: Grilled Shrimp and Polenta
PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
Set polenta is grilled and topped with tangy dressed vegetables, sun-dried tomatoes, and succulent marinated and grilled shrimp.
By Lisa Lotts
We all crave the smoky char that only comes from cooking outdoors and I think its an unofficial rule of summer that everyone must grill — something. Finding satisfaction can be as easy as hamburgers and hot dogs, or a little more refined, like this Italian-style grilled shrimp and polenta.
I usually serve polenta soft — and right from the pot — like a corn version of risotto —warm, flecked with herbs and maybe some parmesan that oozes across the plate, waiting to be topped with something wonderful. But Colavita was asking for a grilling post. I’ve never grilled polenta. Hmmm…
Polenta can be pretty bland on its own, so I used a combination of chicken stock, herbs, garlic powder and a little parm to jazz it up. Then I poured the warm corn mixture into an oiled loaf pan and refrigerated it overnight. (You don’t have to wait that long, though. Just chill until it’s firm)
I sliced the loaf and brushed each piece with a bit of olive oil. (It’s a good idea to oil your grill, too — to prevent sticking.)
I decided to top it with an Italian blend of Colavita’s brined and sun-dried veg with extra large grilled shrimp. Umm-nom-nom!
I made a lemony vinaigrette seasoned with garlic, dijon, salt and pepper and tossed in generous slices of Colavita’s chewy-sweet sun-dried tomatoes and salty brined capers. To that, I added baby artichokes, fresh grape tomatoes, red onion and parsley.
Nordic Fall Flavors at Manhattan’s Aquavit Restaurant
I arranged the polenta on a platter, mounded it with the tangy dressed vegetables and topped it off with those succulent marinated and grilled shrimp.
We served it with a few lemon wedges for a tangy spritz and poured a chilled pinot grigio. Like summer grilling — cool, crisp white wine is practically required!
Grilled Brined Shrimp with Mango Salsa
Combine the mango, red onion, jalapeno, ginger, lime juice and 2 teaspoons of the olive oil in a bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. Season to taste with salt.
Stir the salt and brown sugar into 1 quart of cold water until dissolved. Add the shrimp and refrigerate for 30 minutes.
In a medium bowl, whisk the remaining 1/4 cup of olive oil with the chopped cilantro, honey, garlic, parsley, red pepper flakes and wine and set aside.
Remove the shrimp from the brine and rinse thoroughly, then pat dry. Toss the shrimp with the marinade. Transfer the shrimp and marinade to a resealable plastic bag and marinate for at least 20 minutes or up to 45 minutes in the refrigerator.
Preheat the broiler or a grill. Cook the shrimp until just cooked through, about 1-1/2 minutes per side. Arrange the shrimp on plates and top with the mango salsa and cilantro sprigs. Serve warm or at room temperature.
Grilled Shrimp with Chimichurri Sauce
Summertime is grilling season, for sure, and not just steaks and chicken. I love shrimp on the grill. Last summer, I made shrimp skewers on the grill in a honey-lime marinade. This summer, I was looking at my abundance of overflowing pots of herbs out back and decided to make a Chimichurri sauce, and thus Grilled Shrimp with Chimichurri Sauce was born.
Chimichurri sauce is popular in Argentina and often served with beef. It&rsquos commonly made from parsley, garlic, oil and red pepper flakes. That said, it&rsquos a starting point, with lots of variations to be found. I settled on fresh parsley and oregano, both from my herb garden, and red pepper flakes, foregoing fresh hot pepper. And that&rsquos for two reasons
I like crushed red pepper a lot and always have it on hand, and I don&rsquot usually have fresh hot peppers laying around. Just a no-brainer for me.
Regarding the shrimp, I discovered brining them this year. I didn&rsquot know brining shrimp was a thing, but it is, and it keeps the shrimp from turning tough and rubbery when cooked. That said, it doesn&rsquot give you license to overcook the shrimp, but it will ensure tender and juicy shrimp, even if you overcook them by a minute or two.
So, throw some shrimp on the barbie and try them with some Chimichurri sauce. I like to serve with some orzo pasta tossed with some fresh herbs, or even some Chimichurri stirred in. Grilled Shrimp with Chimichurri Sauce
simple, fresh and summer-delicious. Kelly🍴🐦
Grilled skirt steak is also delicious with chimichurri!
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