Well, another grilling item but since these shrimp are so large, I'll try them on the smoker next time (very quick change with the BGE). This was the first time I treid this recipe. We got these shrimp on sale for $2.50 a lb as I did 2 lbs. Still have 2 more lbs in reserve.
Anyway, I peeled the shrimp but left the tail on. Then, they went into a brine for 4 hours. I rinsed them and onto the skewer they went followed with some rub made up of some spices and garlic:
I also made up a sauce with garlic, tomato sauce, spices/peppers (which are always close at hand around here) and some soy sauce. First off, here's the setup:
The sauce goes into a skillet and gets reduced on the grill with some orange peel added. Once reduced to a thick sauce, I sear the shrimp and then lather on the sauce, recoating each time I flip the shrimp. Since these are the big guys, it took a little time which was good. I had them over lump and apple wood at 400 degrees.
Here's the finished product and they pack some good heat but that's easily controlled depending on personal taste.:
They didn't last long. However, I want to try these big guys with smoke next time to see what the difference is.
P.S. also smoked up some more Thai Dragon peppers before the shrimp. They were finished in the dehydrator this morning. Made the garage smell wonderful . With all the cool weather and hail this year, it won't be a good pepper year but that's life.
Thanks for looking.
Anyway, I peeled the shrimp but left the tail on. Then, they went into a brine for 4 hours. I rinsed them and onto the skewer they went followed with some rub made up of some spices and garlic:
I also made up a sauce with garlic, tomato sauce, spices/peppers (which are always close at hand around here) and some soy sauce. First off, here's the setup:
The sauce goes into a skillet and gets reduced on the grill with some orange peel added. Once reduced to a thick sauce, I sear the shrimp and then lather on the sauce, recoating each time I flip the shrimp. Since these are the big guys, it took a little time which was good. I had them over lump and apple wood at 400 degrees.
Here's the finished product and they pack some good heat but that's easily controlled depending on personal taste.:
They didn't last long. However, I want to try these big guys with smoke next time to see what the difference is.
P.S. also smoked up some more Thai Dragon peppers before the shrimp. They were finished in the dehydrator this morning. Made the garage smell wonderful . With all the cool weather and hail this year, it won't be a good pepper year but that's life.
Thanks for looking.
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