Posted tagged ‘Shrimp’

My Top 3 Recipes

May 31, 2010

This week on the grill I’ve been going back and making 3 of my favourite recipes. 

Shrimp and Scallops – Early in the week, I stumbled upon some amazing looking colossal shrimp that I couldn’t resist. I marinated these (and some scallops to keep them company) in a mixture of olive oil and fresh lemon juice, with a bit of lemon rind, and served them up with some mega tasty garlic fries. These colossal shrimp (about 10 shrimp per 1 lb) were the bomb, and I don’t know how I can ever go back to the piddly little ones… Boo. 

Shrimp on Steroids

Beef with Wild Mushrooms – I also went back and made the Beef with Wild Mushrooms. I overcooked this slightly on the first outing, so I wanted to get it just right this time around. The beef turned out great and the shrooms were very garlicy. This is a tasty one that requires lots of mouth wash afterwards. 

Beef with Wild Mushrooms

Ribs with Plum Glaze – I loved the Baby Back Ribs with Plum Glaze recipe that I tried out recently. My only complaint was that I wanted more MEAT! So you can imagine what happened when I was walking past the meat counter and laid my eyes on this bad boy… 

Big Daddy Ribs

Talk about beauty to my eyes – all 3 lbs of it. Unfortunately I had to cut it in half as I didn’t have a Ziploc big enough for it. This bummed me out a bit, but will teach me to be better prepared for next time. I followed the same recipe as before, but had to keep these ribs on the grill for 1.2 hours until it was fully cooked. 

Afterwards @TheSkivvy got chased across the balcony by a giant  moth who had taken up residence in my grill. Monty the moth didn’t stick around for long though… I think the screaming drove him away. 

Lessons Learned: 

  • Practice makes perfect
  • Invest in Ziplocs the size of sleeping bags
  • Giant moths are a sign that I need to grill more

New Zealand Pink Shrimp and Mango Salsa

March 31, 2010

There may have been snow in the Cascades and a downpouring in Portland, but nothing can stop a dedicated griller from firing up their trusty barbeque. No rain, hail, nor snow will keep me from my grill!

The evening before, @TheSkivvy and I were wondering around Whole Foods (ie: Whole Pay Cheque) and came across some tasty looking New Zealand Pink Shrimp which we couldn’t resist, even though they ended up being about a dollar a shrimp… I swear, I’m going to have to take up busking at weekends to fund this grilling habit of mine. 

For the shrimp: 

  • 1 lb New Zealand Pink Shrimp
  • 2 tbsp fresh coriander (finely chopped)
  • 1 pinch cayenne pepper
  • 4 tbsp olive oil
  • 1 tbsp lime juice

For the salsa: 

  • 1 large mango (peeled and diced)
  • 1 papaya (peeled and diced)
  • 1 red onion (finely chopped)
  • 2 tbsp lime juice
  • 2 fresh basil sprigs
  • Salt

Apart from the last slightly mis-timed, multi-tasking mishap (yes, I can only concentrate on doing one thing at a time), I’ve more or less got shrimp down to a tee now. And with the threat of weekend street performances looming over me (@TheSkivvy suggested body popping), there was no way I was going to take my eyes off these golden nuggets. 

More grate scrubbing later

The shrimp took about 6 minutes at about 250-300, with the lid closed as much as possible. These bad boys smelled particularly good on the grill, a lot more fragrant than past shrimp outings. They were also very tasty – nice, firm, and meaty. Here’s the finished product, in all its glory… 

What a healthy meal (eat your heart out Jillian)

Lessons Learned: 

  • New Zealand Pink Shrimp: Worth the hefty price tag
  • I’m way too old for body popping

Garlic Shrimp, Lemon Scallops and Aubergine with Spicy Asian Dressing

March 29, 2010

Today my lovely readers, you get 3 for the price of 1. Bargains all round! 

Not content with just one grilling effort, I decided to test out my multi-tasking skills (or lack of) and whip up three tasty grilling treats in one go. Now pay attention… 

For the Garlic Shrimp marinade: 

  • 1 lb large shrimp
  • 1/4 cup olive oil
  • 2 tbs coriander (chopped)
  • 2 tsp dried oregano
  • 1 1/2 tsp minced garlic
  • 1 tsp lemon zest (grated)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

For the Lemon Scallops: 

  • 10 large sea scallops
  • 1 tbs fresh lemon juice
  • 1 tsp lemon zest (grated)
  • Salt and pepper to taste

For the Aubergine: 

  • 1 globe aubergine (also known as eggplant) cut into 1/2 inch slices
  • Olive oil (brushed on each side)
  • 1 tsp granulated garlic (sprinkled on each side)

For the Spicy Asian Dressing (pour on the aubergine after grilling): 

  • 1/2 serrano pepper (minced)
  • 3 tbs soy sauce
  • 2 tbs fresh lemon juice
  • 2 tbs yellow onion (minced)
  • 1 tbs water

Phew! Did you get all that? This was quite an exciting outing. Following a few past mishaps, @TheSkivvy wisely went out and invested in a small food processor which was fab for mincing the ingredients in the Asian dressing.  

Full-on grilling fun!

At this point, I wondered how cool it would be to have a mega-sized grill… But I soon changed my mind after the meal when I was scrubbing away at my grates again (biceps are looking great by the way). 

This was the first time I’ve attempted cooking multiple items on the grill, and it was a bit of a juggling act. Despite this, I managed to get a good sear on the aubergines (not one of those infamous mega-sears of seasons past), and the scallops were cooked to perfection, despite a slight nightmare in between when the feckers decided to stick to the grates. The shrimp were probably a little bit over done (I need to remember that these little guys don’t take as long to cook up), but at least they weren’t chewy. Here’s the finished plate… 

Check out the master searing!

Lessons Learned: 

  • Cooking times in order: Eggplant (8 mins), scallops (8 mins) then shrimp (6 mins)
  • Remember to brush the scallops with olive oil so they don’t stick to the grates

Grilled Shrimp with Citrus Salsa

March 15, 2010

You know what they say: “Third time’s a charm!”.

If you’ve been keeping me company on my grilling journey (and if not, why the hell not? The road to the top is lonely), you will know that my first outing with shrimp got my special “Mega-Sear” touch. My second outing with shrimp ended up under-done. So I was hoping to be third time lucky this time around.

For the shrimp marinade:

  • 1 lb jumbo shrimp
  • 2 tsp chopped coriander
  • 1 pinch of cayenne pepper
  • 4 tbsp olive oil
  • 1 tbsp lime juice
  • 4 coriander leaves to garnish

Now I have been banned from divulging the Citrus Salsa recipe by @TheSkivvy. If you are interested in this (and it was, not to rub it in, absolutely AMAZING), you will have to send questions on a postcard to her… or just tweet her. Tweeting also works… Now go grovel as this dish is nothing without the salsa.

This time around I went back to grilling the shrimp on the grates, but kept the heat around 250. I tried to keep the lid down as much as possible and turned the bad boys a few times to give them my newly improved technique: The “Mini-Sear”!

That's the way to cook it!

For the first time since I started grilling, the shrimp turned out perfectly! Just to be sure, I tested out one of them before serving up. Deeee-lish!

Success is sweet... and zesty!

Lessons Learned:

  • 3 is my lucky number
  • Citrus salsa: heaven in a dipping bowl

Coconut Shrimp and Corn on the Cobs

March 10, 2010

On my very first outing with grilled shrimp, I went a bit overboard on the whole searing front. This time around the shrimp were placed onto metal skewers and sat on a kabob rack, lifting them just above the grill area. There will be no mega-searing happening on my watch today! 

For the coconut shrimp, I used: 

  • 1 lb raw jumbo shrimp
  • 6 spring onions
  • 1 1/2 cups coconut milk
  • 1 lime (juice and finely grated rind)
  • 4 tbsp fresh coriander (chopped)
  • 2 tbsp corn oil
  • Pepper

Everything was looking good. The shrimp was cooking away happily and smelling delicious; the asparagus was nicely searing; whilst the veggies and cobs were getting piping hot. Could it possibly be that I was serving up a meal with no mishaps?!  High five! …FIVE! FIVE! FIVE! ..all round! 

Everything was presented nicely on the plate. Then I cut one of the shrimp in half and… it was still undercooked inside …SHIT! SHIT! SHIT! I knew it was too good to be true. 

So back on the barbie they went for another couple of minutes. Second time off the grill, they were perfect. Though it was a shame that the veggies got a bit cold on the plate, waiting. Bollocks. It did taste good though; that’s one consolation, I guess. 

Coconut Shrimp... cooked this time

Lessons learned: 

  • If in doubt, test one shrimp before pulling it off the damn grill!
  • Keep the veggies on the warming rack until then


March 5, 2010

Today is grill day! I woke up this morning with great anticipation to find my beautiful Weber waiting patiently for me.

Sex On Legs

I’ve been having nightmares about hooking up the gas tank and blowing up my apartment, but luckily everything worked out quite nicely. The tank hooked up a treat. I didn’t even have to reach for the fire extinguisher, which was a bonus.

On my first outing, I made Zesty Garlic Shrimp and Seared Sea Scallops with Sweet and Spicy Sauce. I also rustled up some veggie kebabs. It was delicious, but note for next time: Go for an indirect Low-Medium heat, as I almost over-seared the bad boys (sorry, no after shots as I wolfed it down too quickly to take pictures!).

Nom Nom

I could definitely get used to all this grilling. Looking forward to burgers tomorrow!