BBQ Shrimp

BBQ Shrimp

bbq shrimp

bbq shrimp

Royal Red Shrimp

Royal red shrimp are caught out of the Gulf of Mexico. They are a deep water shrimp that taste rather like lobster. Highlight their rich flavor with simple preparations, or take advantage of it by using royal red shrimp in richly flavored dishes like etouffées, gumbos, and chowders.

Maine Shrimp

Maine shrimp are small cold-water shrimp, much like Oregon Pink Shrimp (see below). They are perfect for shrimp salads, shrimp cocktails, and in soups.

Spot Prawns

Despite the name, spot prawns are biologically shrimp. Caught along the West Coast from Santa Barbara on up to British Columbia, spot prawns are a limited but well managed fishery. They are sweet, buttery and terribly (although justifiably) expensive. Look for spot prawns sold alive for the best quality.

bbq shrimp

bbq shrimp

White Shrimp

White shrimp have a clean and classic shrimp flavor, with that perfectly nutty edge. I like to cook larger white shrimp on the grill, with a brush of butter and a squeeze of lemon.

Brown Shrimp

The majority of the U.S. domestic catch of shrimp are brown shrimp. They have an earthier flavor than other varieties.

Oregon Pink Shrimp

Oregon pink shrimp are wonderful flavorful shrimp from a very well managed fishery off the coast of Oregon.

History of Shrimp

Even during prehistoric times, man has been consuming shrimp along with other crustaceans, fish and meat as a means to survive.  Back then, supermarkets and wet markets didn’t exist so food was often hunted or harvested.  This was deduced from fossil evidence by historians and archaeologists who have studied how prehistoric man survived and evolved to the modern man today.

Shrimp has been in part of the meals in Chinese dishes with its harvest dating back to the 17th century.  InLouisiana, shrimp would be harvested by bayou residents using seines.  Combining tomatoes, shrimp, and onions in Creole dishes plus a kick ofTabasco(another product fromLouisiana) give us memories of home-cooked recipes from the bayou.

Shrimp cocktails are popular in most dinner parties.  Recipes from the early 1900s show shrimp cocktail recipes that we know today–cooked shrimp served with spicy sauce.  The sauce is usually a red sauce base, either tomato ketchup or chili sauce… [+more]

Even during prehistoric times, man has been consuming shrimp along with other crustaceans, fish and meat as a means to survive.  Back then, supermarkets and wet markets didn’t exist so food was often hunted or harvested.  This was deduced from fossil evidence by historians and archaeologists who have studied how prehistoric man survived and evolved to the modern man today.

Shrimp has been in part of the meals in Chinese dishes with its harvest dating back to the 17th century.  InLouisiana, shrimp would be harvested by bayou residents using seines.  Combining tomatoes, shrimp, and onions in Creole dishes plus a kick ofTabasco(another product fromLouisiana) give us memories of home-cooked recipes from the bayou.

Shrimp cocktails are popular in most dinner parties.  Recipes from the early 1900s show shrimp cocktail recipes that we know today–cooked shrimp served with spicy sauce.  The sauce is usually a red sauce base, either tomato ketchup or chili sauce base seasoned with cayenne pepper, Tabasco sauce, salt, and pepper.  This simple preparation makes it an excellent appetizer to get the party going and is served in cups to attract dinner party guests.

Scampi is another popular dish, with an Italian origin, which became popular come World War II.  Scampi consist of shrimp style of cooking which more often than not consist of jumbo shrimp, olive oil, and some parsley and of course, garlic to make it all flavorful.  Preparation for shrimp scampi may be shelling them first before chucking the other ingredients in or leaving the shells on.  Shrimp scampi has evolved too in various recipes, such as using lemon, butter, and more garlic and parsley or scampi carpaccio with caviar.

Today, shrimp recipes and ways of consumption have evolved in more ways than you can imagine.  Readingup the history of shrimp would tell you that back then, this little crustacean has been consumed by man, either as a means to survive and now, as a favorite dish with many recipes to choose from

Types of Shrimp

A popular seafood delicacy, shrimp has appeared in many dinner plates, soup bowls, and salad bowls and even became a popular tagline in a famous movie.  Unless allergic to this delectable crustacean, those who love it love it with a passion.  And what’s not to love about the tender meat in pasta or simply boiled and served with a splash of lemon?  I think taking a bite into it would tell you all.


Depending on the recipe or dish to be used, there are many types of shrimp that are available in the market.  First of all, they can be divided according to habitat–freshwater and saltwater.  Depending on this, their form varies.The wild or free-range varieties are those caught in their natural habitat rather than being cultivated in ponds and fisheries.  The wild gulf coast shrimp, for example are recognized for their sweet taste and firm texture.  Unlike those cultivated, these are likely to contain chemicals as compared with those in farms

 

Shrimp Recipe with Butter and Garlic

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Shrimp is sauteed with butter, garlic and green onions.

Ingredients:

  • 1 pound butter
  • 3 bunches scallions, chopped
  • 12 medium cloves garlic, chopped
  • 1/2 cup chopped parsley
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups dry sherry
  • 1 1/2 pounds medium to large shrimp, peeled and deveined
  • 2 sweet red bell peppers, cut in thin sticks
  • chopped parsley, for garnish

Preparation:

Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside.

Pour a small amount of the butter mixture into a skillet. Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sauteed shrimp on a serving platter. Saute the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley. Serves 4.

All Shrimp Are Not The Same:

Each type or species of shrimp have their own characteristics with flavor, texture, cooking times, and a best cooking method for them. You have Gulf Shrimp, Farm Raised Shrimp, Tiger Shrimp, Imported Shrimp, and Coldwater Shrimp. In fact, there are over 300 species of shrimp in the world.

The flavor and texture of each type of shrimp are influenced by the waters they come from or are raised in, plus from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which gives them a more enriched flavor and thicker shells. The ability to swim freely also makes the meat firmer.

Shrimp are found abundantly in America, off the Atlantic and Pacific seaboards in inshore waters, wherever the bottom is sandy. Shrimp are in season from May to October and 95% of the shrimp caught come from the warm waters of the South Atlantic and Gulf states. 

How To Purchase Shrimp

Fresh shrimp is highly perishable! Fresh shrimp should ideally be eaten within 24 hours of purchase. Unless you live in the part of the country where you can actually buy “fresh” shrimp, it is best to buy frozen shrimp. Most shrimp in the grocery stores are frozen shrimp that has been thawed. The shelf like of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.

Fresh Shrimp: Avoid shrimp that smells of anything other than salt water. If there is any hint of the aroma of ammonia, it’s a sign the shrimp is way past its prime. Truly fresh shrimp will have almost translucent flesh. Do not buy shrimp with black spots or rings (unless it’s black tiger shrimp) as this indicates the meat is starting to break down. Also avoid pink meat.

 

Frozen Shrimp: If possible, AVOID shrimp that has been peeled and deveined before freezing. It can cause a loss of flavor and texture (shells will help to protect the meat of the shrimp and add more flavor to it).

1 pound of raw shrimp in their shells = about 1/2 pound peeled and cooked shrimp

Shrimp Sizes:

In the United States, shrimp are sold by count. This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. 

Purchase shrimp by the count – not the size: This shrimp sizing chart is to be used for buying frozen or fresh Shrimp in the shell without the head on. All shrimp are sold by sizes, whether they are sold by the actual count or by a name such as jumbo or extra large. Shrimp will be labeled both ways to help you determine the size you are buying. For example a Jumbo Shrimp would have 21 to 25 shrimp per pound. 

NOTE: The U in the first three Shrimp sizes stands for under that many shrimp in a pound. For example U/10 would be under 10 shrimp per pound.

 

Market/Trade Name Shrimp count (number) per pound Average shrimp per pound
Extra Colossal U10 5
Colossal U12 9
Colossal U15 14
Extra Jumbo 16/20 18
Jumbo 21/25 23
Extra Large 26/30 28
Large 31/35 33
Medium Large 36/40 38
Medium 41/50 45
Small 51/60 55
Extra Small 61/70 65

How To Defrost Frozen Shrimp:

Never defrost any type of shellfish at room temperature and it is best not to defrost them in the microwave either. Defrost shrimp either in the refrigerator or in ice cold water. Do not defrost in a warm place or microwave. 

How To De-veining Shrimp: (Photo on right is of different types of shrimp de-veiners that can be purchased.)

 

 

 

Should shrimp be de-veined?  

The black “vein” that runs along the back of the shrimp is actually its digestive tract. These veins are in fact edible but if eaten they can taste gritty and dirty, particularly with larger prawns or shrimp. 

While it isn’t necessary to remove the vein, some people say the shrimp look and taste better when de-veined. This is pretty much a question of aesthetics. Most cooks won’t bother de-veining medium-sized or smaller shrimp, unless they look particularly dirty. You can see the vein through the shell and meat, so use your own judgment. 

Deveining shrimp:

 

  • Shrimp cook well in or out of their shells, but they’re easier to de-vein before cooking.
  • Run the de-veiner or the tip of a small knife down the back of the shrimp. This will allow you to remove the vein.
  • You may remove the shell at this time or boil with shell on and remove after cooking.
  • If frying, shell should be removed first.
  • You can de-vein shrimp while leaving the shell on (the shell adds flavor and can protect the meat if you’re grilling the shrimp.) 

 

How To Cook Shrimp: 

Shrimp can be cooking in a variety of way. They can be boiled, steamed, grilled, sautéed, baked, or deep-fried. They can also be cooked with or without the shell, with the vein or deveined.

Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes – when they’re pink, they are done.

 

Boiling Method: This is probably the most common method of cooking shrimp, particularly the smaller types. To properly boil shrimp: 

 

  • Place a pound of shrimp in a quart of rapidly boiling water with (3) three tablespoons of salt.
  • Reduce the heat, cover the pan, and return to a boil. Let simmer until the flesh has lost its glossy appearance and is opaque in center (cut to test).
  • Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes.
  • If your shrimp are to be used in a recipe and not eaten right away after cooking (such as grilling), they should be plunged into cold water to stop the cooking process. (Do not let them cool in the cooking liquid. They will continue to cook and get tough) 

 

Grilling Method: Grilling is a popular method for cooking larger shrimp. Smaller shrimp may also be grilled, but it is usually best to put them on skewers first.

 

  • Once the grill is hot place the larger shrimp or skewered smaller shrimp on the prepared grill, leaving room between each shrimp or skewer.
  • Brush the prawns with a little olive oil and then sprinkle them with salt, pepper, and garlic.
  • Grill for 3 to 4 minutes or until the prawns have turned pink, turning the shrimp and/or skewers once halfway through cooking time.
  • Remove from the heat and serve.

 

 

 


 

 

 

How To Brine Shrimp:

 

Brining is very easy and economical, and requires no special cookware. Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of shrimp resulting in a moister product when it is cooked. Brining is a process to be used if you want to put a little more “snap” to shrimp. Brining draws extra moisture out of the shrimp flesh, thus firming it’s texture.  Brining turns potentially mushy shrimp into shrimp with a chewy texture similar to lobster tail.  Brining can be used with either peeled and deveined raw shrimp or shell on raw shrimp.

 

Do not brine raw shrimp if they are to be used for poaching and other wet cooking techniques. 

 

Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use kosher salt. A cup of table salt and a cup of kosher salt are not equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same “saltiness” you would get from a cup of table salt. 

The chart below shows how to substitute the two most popular brands of kosher salt for ordinary table salt when brining.

 

Table Salt (without iodine) – 1 cup Diamond Crystal Kosher Salt – 2 cups Morton Kosher Salt – 1 1/2 cups

How long to brine raw shrimp:

 

It is possible to end up with meat that’s too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there’s no way to salvage a piece of meat that’s been brined too long.

 

 

Shrimp (peeled) – 20 to 30 minutes Shrimp (unpeeled) – 40 to 60 minutes

 

 

Brine for shrimp:

 

1/4 cup kosher or coarse salt 1/4 cup granulated sugar 1 cup boiling water 2 cups ice

 

Stir salt and sugar into boiling water until dissolved; pour into large bowl filled with ice; add up to 2 pounds raw shrimp. Let sit in the brine, refrigerated for 20  to 60 minutes (see chart above). Remove shrimp from brine and drain thoroughly. Rinse the shrimp thoroughly under cold water and dry on paper towels. Refrigerate the raw brined shrimp until ready to use in your recipe.

 

 

 


 

 

How To Freeze Shrimp – (Raw or Cooked)

 

 

Select high-quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed, but shells still on. Shrimp may also be frozen in water in a freezer container or wrap it well in plastic and place it in the coldest part of the freezer where it will keep for about one month.

 


 

 

Shrimp Etiquette

Shrimp Cocktail: If large shrimp are served in a stemmed glass, pick them up with an oyster fork or whatever fork is provided and bite off a mouthful at a time, dipping into the sauce before each bite.

 

Large Shrimp: If large shrimp are served on a platter with sauce and no fork, pick up with your fingers, dip into sauce and put to your mouth. When eating shrimp with the tail still on, hold the shrimp by the tail and dip it into the sauce once. Eat it in one bite if it is not too large. Otherwise, eat it in two bites. Do not dunk the second bite into the sauce! Then discard the tail as you would olive pits or toothpicks.

 

Deep-Fried Shrimp:  Tail-on deep-fried shrimp is meant to be eaten with the fingers.

 

Skewered Shrimp: If eating shrimp on a skewer, slide the shrimp off onto a plate (even if it is a paper plate at a cook out). Skewered shrimp should never be eaten like a corn dog.

 

Oriental Dishes:  When eating shrimp with the tail  that are part of some orientail dishes or fried foods, remove the tail with a fork and set to the side of your plate or on a separate “discard dish” if one is provided.

 BBQ Shrimp

A popular seafood delicacy, shrimp has appeared in many dinner plates, soup bowls, and salad bowls and even became a popular tagline in a famous movie. Unless allergic to this delectable crustacean, those who love it love it with a passion. And what’s not to love about the tender meat in pasta or simply boiled and served with a splash of lemon? I think taking a bite into it would tell you all.

Depending on the recipe or dish to be used, there are many types of shrimp that are available in the market. First of all, they can be divided according to habitat–freshwater and saltwater. Depending on this, their form varies.

The wild or free-range varieties are those caught in their natural habitat rather than being cultivated in ponds and fisheries. The wild gulf coast shrimp, for example are recognized for their sweet taste and firm texture. Unlike those cultivated, these are likely to contain chemicals as compared with those in farms. Like the cultivated variety, they may be used to make various dishes like classic bouillabaisse, spicy pasta and sautéed shrimp.

The freshwater varieties by the description alone live in fresh water. They are also wild, and are captured in their natural habitat. They can be made to garlic shrimp or if you want a twist, combined in pasta dishes like linguine, grilled shrimp (served with rice and vegetables on the side), and many other dishes. Some breeding fish ponds also have freshwater shrimp as by-products with the day’s catch and they may be boiled or fried to go with the meal.

Prawns differ from shrimp (scientific name caridea) in their anatomy and also in taxonomical classification, at the suborder level. They live in a purely marine environment. Their gills have a branching form and instead of brooding their eggs, they release them directly to the water. They are also much larger, although they are quite similar in bodily structure. They may be used in main courses, grilled, fried, or mixed in pasta. Sautéing them in garlic butter also makes and awesome dish.

These types of shrimp (or prawns) can be made into various dishes from appetizer to the main course. Freshwater shrimp may be boiled and served with cocktail sauce and lemon. They may be roasted and tossed with greens for a healthy salad such as the fresh roasted royal shrimp salad. Have some roasted spicy shrimp for a bit of a kick in your meal. Wild, cultivated, freshwater, or marine, there is a recipe out there to try.

beer-braised-bbq-shrimp-cl-x

Ingredients

1 1/2 cups butter $
1 (12-ounce) bottle lager beer
1/2 cup Worcestershire sauce
4 lemons, sliced $
1 sweet onion, halved and sliced $
8 garlic cloves, sliced or crushed
6 bay leaves
3 tablespoons seafood seasoning
1 tablespoon fresh rosemary leaves
5 pounds unpeeled large raw shrimp $
1/4 cup chopped fresh flat-leaf parsley
French bread $

Preparation

1. Preheat oven to 350°. Melt butter in oven in a large roasting pan; stir in beer and next 7 ingredients. Add shrimp, tossing to coat in butter mixture.

2. Bake, stirring occasionally, 30 to 35 minutes or just until shrimp turn pink. Sprinkle with parsley, and serve immediately with French bread.

Note:

 

Julia Dowling Rutland,

OCTOBER 2013

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