Shef D's Favorite Grilled Jumbo Shrimp
In my old age, I love winter. I think it's because the house is cozy, the trees and yard look beautiful when there is a new snow like today. It's so quiet outside and I find it soothing to smell the grill smoking with with hickory chips in anticipation of a wonderful meal cooked outside. Come February, I'm ready for summer and looking forward to grilled veggies from my garden, but right now, I'm enjoying the calm, peaceful, and untroubled, tranquility of a fresh snow in December. What better way to enjoy it by whipping up my grilled jumbo shrimp! I felt like sharing my recipe.
I picked up a pound of jumbo shrimp and planned to stuff them with crab meat and roll them in some flour and Italian breadcrumbs and quick fry them and decided why waste such a great grilling day! So, while my shrimp is marinading, I thought I'd share the recipe for the dinner I'm planning.
Shrimp: Marinade
It's simple but always a hit even when serving people that don't really care for shrimp. Here's my secret recipe....for about a pound of shrimp:
-- 1 lb of raw jumbo shrimp (today, I have deveined, butterflied jumbo shrimp with the tails and shell on the bottom)
-- Sweet Red Wine, 1/2 cup
-- Extra Virgin Olive Oil, 1/4-1/2 cup
-- Fresh Garlic, 3 cloves (or a good sized teaspoon if you keep a jar of ground, fresh garlic in your freezer. I'll add a little garlic powder to jazz it up)
-- Fresh Ground Pepper
-- Fresh Lemon
-- Ziplock Bag
Rinse your shrimp in cold water. Add the wine, olive oil, garlic, and fresh ground pepper to the ziplock bag and mix it up. Don't add any lemon because the lemon juice will start to cook the shrimp!
Add the shrimp and squeeze out the air from the bag as you seal. Now the fun! Massage the bag...massage the marinade into your shrimp. Put the bag into the refrigerator for at least 2 hours, but get it out and massage it every 30 minutes. About 30-45 minutes before grilling, set the bag on the counter. In passing, massage it again! :) (this is my romantic method of marinading food! It will be nice and relaxed for grilling! haha) About 15 minutes until grill time, half the lemon and sqeeze the fresh lemon juice into the bag and seal it while squeezing out the air. Then what? You got it, massage the bag!
Start your grill. While the grill is preheating (I cook over coals), soak a handful of wood chips. Today, I'm using hickory, but I love to use apple with seafood. I'm an indirect cooker when I grill. I'll singe meat over the coals at first to lock in the juices, but cook indirectly.
When the grill is ready. Place your shrimp on foil. Put the shrimp on the opposite side of the direct heat. Place your wet wood chips on the coals and cover the grill. Now, enjoy the wonderful smell of bar-b-qing in the winter! Smoke your shrimp for 30 minutes (longer and closer to the coals if temperatures are low outside). I don't use a lot of coals, so as not to overcook the shrimp. When it turns the orange/pink it is done. If you overdo it, the shrimp will still taste great, but it will be tough!
I'm serving the shrimp with my lemon steamed rice and crab salad that is great!
Lemon Rice: Make the rice like you normally do (I use a steamer) and halve a lemon. Squeeze the juice from half of lemon into the water and add a slice with the rind. This is awesome with seafood!!
Crab Salad (Imitation): This isn't mine and I can't find the link, but it's great!
-- 8 oz Crab Meat (Imitation)
-- 1-2 Cucumbers
-- 1/4 Green Pepper
-- 1 Diced Tomato (optional, but I added)
-- 8 oz Frozen Peas
-- creamy cucumber or Italian Dressing
Thaw and rinse peas, slice and halve cucumbers. Mix all of the ingredients together and put in the refrigerator for at least 1 hour before serving.
Here is a wonderful, homemade cucumber dressing!
http://www.ehow.com/print/how_2309984_fresh-cucumber-salad-dressin
Enjoy!!
Shef D
I picked up a pound of jumbo shrimp and planned to stuff them with crab meat and roll them in some flour and Italian breadcrumbs and quick fry them and decided why waste such a great grilling day! So, while my shrimp is marinading, I thought I'd share the recipe for the dinner I'm planning.
Shrimp: Marinade
It's simple but always a hit even when serving people that don't really care for shrimp. Here's my secret recipe....for about a pound of shrimp:
-- 1 lb of raw jumbo shrimp (today, I have deveined, butterflied jumbo shrimp with the tails and shell on the bottom)
-- Sweet Red Wine, 1/2 cup
-- Extra Virgin Olive Oil, 1/4-1/2 cup
-- Fresh Garlic, 3 cloves (or a good sized teaspoon if you keep a jar of ground, fresh garlic in your freezer. I'll add a little garlic powder to jazz it up)
-- Fresh Ground Pepper
-- Fresh Lemon
-- Ziplock Bag
Rinse your shrimp in cold water. Add the wine, olive oil, garlic, and fresh ground pepper to the ziplock bag and mix it up. Don't add any lemon because the lemon juice will start to cook the shrimp!
Add the shrimp and squeeze out the air from the bag as you seal. Now the fun! Massage the bag...massage the marinade into your shrimp. Put the bag into the refrigerator for at least 2 hours, but get it out and massage it every 30 minutes. About 30-45 minutes before grilling, set the bag on the counter. In passing, massage it again! :) (this is my romantic method of marinading food! It will be nice and relaxed for grilling! haha) About 15 minutes until grill time, half the lemon and sqeeze the fresh lemon juice into the bag and seal it while squeezing out the air. Then what? You got it, massage the bag!
Start your grill. While the grill is preheating (I cook over coals), soak a handful of wood chips. Today, I'm using hickory, but I love to use apple with seafood. I'm an indirect cooker when I grill. I'll singe meat over the coals at first to lock in the juices, but cook indirectly.
When the grill is ready. Place your shrimp on foil. Put the shrimp on the opposite side of the direct heat. Place your wet wood chips on the coals and cover the grill. Now, enjoy the wonderful smell of bar-b-qing in the winter! Smoke your shrimp for 30 minutes (longer and closer to the coals if temperatures are low outside). I don't use a lot of coals, so as not to overcook the shrimp. When it turns the orange/pink it is done. If you overdo it, the shrimp will still taste great, but it will be tough!
I'm serving the shrimp with my lemon steamed rice and crab salad that is great!
Lemon Rice: Make the rice like you normally do (I use a steamer) and halve a lemon. Squeeze the juice from half of lemon into the water and add a slice with the rind. This is awesome with seafood!!
Crab Salad (Imitation): This isn't mine and I can't find the link, but it's great!
-- 8 oz Crab Meat (Imitation)
-- 1-2 Cucumbers
-- 1/4 Green Pepper
-- 1 Diced Tomato (optional, but I added)
-- 8 oz Frozen Peas
-- creamy cucumber or Italian Dressing
Thaw and rinse peas, slice and halve cucumbers. Mix all of the ingredients together and put in the refrigerator for at least 1 hour before serving.
Here is a wonderful, homemade cucumber dressing!
http://www.ehow.com/print/how_2309984_fresh-cucumber-salad-dressin
Enjoy!!
Shef D
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