Fresh extra large shrimp

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blue heaven
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2010/04/25 09:57:24 (permalink)

Fresh extra large shrimp

I bought some local fresh shrimp from my fish monger yesterday.  Any suggestions or recipes that are your favorite?
#1

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    agnesrob
    Double Chili Cheeseburger
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    Re:Fresh extra large shrimp 2010/04/25 10:02:36 (permalink)
    We love them skewered, brushed with a little garlic butter and grilled. Serve with saffron rice, salad and some crusty French bread. 
    #2
    JRPfeff
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    Re:Fresh extra large shrimp 2010/04/25 10:05:26 (permalink)
    I received this recipe for Chipotle-Citrus Shrimp with Sour Cream Dipping Sauce from Weber several years ago.  I've had to give the recipe to guests every time I've served it while entertaining.

    Another fantastic recipe from Chef Jamie Purviance.

    Jim
    #3
    agnesrob
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    Re:Fresh extra large shrimp 2010/04/25 10:11:17 (permalink)
    JRPfeff, that sounds great!  I've saved the recipe to my recipe file.
    #4
    RodBangkok
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    Re:Fresh extra large shrimp 2010/04/25 10:20:29 (permalink)
    Google Black pepper crab Singapore style.  One of my faves, but the recipes work quite well on prawns also.  Just remember its seafood, so don't over cook!  Oh this may not work if they are already shelled, if so well not sure, never made any with naked prawns, you may need to adjust cooking times.  The bigger the better for the prawns, we use tigers here.
    #5
    BelleReve
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    Re:Fresh extra large shrimp 2010/04/25 10:38:22 (permalink)
    Are they still in their shell? (you can do NOLA-style bbq shrimp), or shrimp kabobs.
    #6
    blue heaven
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    Re:Fresh extra large shrimp 2010/04/25 11:28:02 (permalink)
    Thanks guys for the ideas.  That was going to be my next question should I shell them first then peel after grilling?  They still have the shells on and they are huge like prawns!
    #7
    BelleReve
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    Re:Fresh extra large shrimp 2010/04/25 12:38:27 (permalink)
    NOLA bbq shrimp (I am making the distinction from regular cooking on a grill) is the only dish I know of that you'd want to keep the shells on- you do know the slightest amount of overcooking, and they are a pia to peel. 

    You can google Mr. B's Bistro recipe for bbq shrimp.  While Pascal's Manale is credited with inventing the recipe, I think Mr. B's is just as good. 
    #8
    cjucoder
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    Re:Fresh extra large shrimp 2010/04/25 12:52:48 (permalink)
    JRPfeff

    I received this recipe for Chipotle-Citrus Shrimp with Sour Cream Dipping Sauce from Weber several years ago.  I've had to give the recipe to guests every time I've served it while entertaining.

    Another fantastic recipe from Chef Jamie Purviance.

    Jim


    Jim, when you BBQ shrimp, do you usually skewer them or do you put them in a grilling fish basket or what?

    I saw an episode on PBS's America's Test Kitchen where they tested how to grill shrimp, and recommended skewering them with each shrimp pushed up butting the next one to slow the cooking time so the shrimp would have time to get a smokey-grill flavor without overcooking. I've never done it.

    Thanks for the recipe link, looks fantastic!

    #9
    JRPfeff
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    Re:Fresh extra large shrimp 2010/04/25 13:31:12 (permalink)
    Pam,

    I rarely use skewers.  Depending on the size of the shrimp, I either go directly on the grate or use a grill basket (one of the square things sometimes called a grill wok).

    Jim
    #10
    Foodbme
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    Re:Fresh extra large shrimp 2010/04/25 14:09:20 (permalink)
    If they're as large as you describe, I'd stuff them!
    Large shrmp, when grilled, tend to get "Tough".

    Crab Meat Stuffed Shrimp
    35 min | 20 min prep
    ·         2 eggs, lightly beaten
    ·         soft breadcrumbs, equal to a hamburger bun
    ·         2 tablespoons light mayonnaise
    ·         1 teaspoon lemon juice
    ·         1/4 teaspoon oregano
    ·         1/2 teaspoon Mrs. Dash seasoning mix
    ·         1/2 teaspoon black pepper
    ·         1/8 teaspoon cayenne pepper
    ·         1/2 lb lump crabmeat (best available)
    ·         1 lb med to large shrimp 
    ·         parmesan cheese (optional)
    Peel shrimp leaving tails and slice down middle deveining as you go. Lay on greased cookie sheet to form a circle with the tail pointing up. (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat. Place a spoonful of crabmeat mixture on top of the circle. Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately. Also, try stuffing mushrooms with same stuffing. They take 10-15 minutes in the oven, same temp.  
    #11
    cjucoder
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    Re:Fresh extra large shrimp 2010/04/25 14:50:11 (permalink)
    Thanks Jim! I got me one of 'dem baskets. Never heard the term "grill wok" before, now I can sound smart at summer BBQ parties

    Foodbme, that recipe looks amazing. I've saved it. Thanks!
    #12
    chefbuba
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    Re:Fresh extra large shrimp 2010/04/26 22:42:05 (permalink)
    Hot pepper shrimp.... Peel & devein.....
     
    Marinade:
    Chipotle in adobo
    Garlic
    Fresh Lime Juice
    Chopped Cilantro
    Salt & Pepper
    Olive Oil
     
    Toss, marinade 30 min - 1 hr
    Grill over high heat
    Eat!!!!
    #13
    BelRose
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    Re:Fresh extra large shrimp 2010/04/27 09:27:06 (permalink)
    I like them simply cooked.  Get a large pot of water, a cup of cider vinegar, throw in a cup of Old Bay (or make something similar but far more flavorful by adding head of garlic, a cup of paprika, tablespoon each of celery seed, black pepper, coriander, five bay leaves, some fresh thyme, and two sliced lemons).  Bring pot to a rolling boil, remove from the heat, put shrimp in and remove them once they turn opaque.  There will be more than enough heat in the water to cook the shrimp.
    #14
    ScreamingChicken
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    Re:Fresh extra large shrimp 2010/04/27 10:11:11 (permalink)
    Green Lightning Shrimp from Steven Raichlen is one of my favorite recipes for grilled shrimp.  When skewering the shrimp make sure they don't touch each other because the marinade won't cook where they make contact, and the uncooked marinade is considerably spicier.  Usually I leave the shell on when I grill shrimp but in this case the marinade chars nicely so it's better with the shell off.

    Brad
    #15
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