Saturday, August 6, 2011

Weekend Cooking... Grilled Shrimp with Spicy Lemon Garlic Sauce

I love shrimp.
I like them steamed in some Old Bay, I like them fried, I like them in a Creole sauce. I like them 'nekked', just boiled and served with more cocktail sauce with extra horseradish.
But it is summer and we are trying to take the heat outside, so how about the grill?
But there are a few issues with shrimp on the barbie. Shrimp cook very quickly, so how do we get a little charcoal taste on the little sucker in that brief time with overcooking them? Well, my friends at America's Test Kitchen, Cooks Illustrated, have a few ideas that this recipe includes, a recipe that I have been making for years.

First, you put the shrimp on skewers and push them closely together. That lets you leave them on the girl for a little longer without overcooking them. You also rub them with a little oil and put a tiny sprinkle of sugar on one side to promote some caramelization..which add a nice taste. Do not worry, you will not taste the sugar at all, it is such a tiny bit.
And then, finally, you take them off the grill when they are barely cooked and finish them in the garlic, butter, lemon sauce, leaving them moist and tasty.

Charcoal Grilled Shrimp

1 1/2 pounds of extra large shrimp, peeled and   deveined
1/4 tsp. sugar
salt and pepper
1 tsp. oil
1 recipe Spicy Lemon-Garlic Sauce
Three 14 inch metal skewers

Pat shrimp dry with paper towels. Thread shrimp onto skewers, alternating direction of heads and tails so that they are closely pushed together. Brush each side with oil and season with salt and pepper. Sprinkle one side of the shrimp with sugar.

Light large charcoal chimney with about 6 qts. of charcoal and allow to burn until fully ignited and covered with a thin layer of ash. Empty into grill, placing all the coals on one side and leaving the other side empty. Place the disposable pan with the sauce over the hot side and cook as directed, then move to cooler side.
Place skewers with shrimp on hot side, sugared side down, and be sure the shrimp are closely pushed together. Cook for 4-5 minutes and then flip, cooking other side 1-2 minutes.
Using an oven mitt, pick up each skewer and using tongs, slide the shrimp off the skewer and into the pan containing the sauce. Toss and cook until fully cooked, about 30 seconds.
Remove from grill, add parsley,toss and serve.

Spicy Lemon-Garlic Sauce
(enough for 1 ½ lbs. shrimp)

4 Tbs. unsalted butter
4 Tbs. juice from two lemons
1/2 tsp. red pepper flakes.
3 garlic cloves, finely chopped
1/8 tsp. salt
disposable aluminum pan
1/3 cup chopped parsley

Put butter, juice, red pepper and garlic in the pan and place on the hot side of the grill, cooking until butter is melted and bubbly. Move to cooler side. When shrimp are grilled, place in the hot sauce and continue to cook for about 30 seconds. Remove the pan from grill, add parsley, toss, remove from sauce and serve.




This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.


16 comments:

  1. My daughter is a huge shrimp lover! I tend to make them rather simply, just sauted in a pan with some butter and paprika. I like your hints re the skewers. I'm always afraid they are going to all thru the grates, so the skewers solve that problem too.

    ReplyDelete
  2. OMG, my mouth is watering reading this recipe. Sounds yummy.

    ReplyDelete
  3. Oh my goodness! These sound delicious. I don't normally like cooked prawns (unless it is this recipe but these sound like they would be really delicious too.

    ReplyDelete
  4. looks fantastic, especially alongside the grilled corn. Just delicious.

    ReplyDelete
  5. Shrimp and garlic are two of my favorite things! Can I come over? Because my husband doesn't like shrimp and I can never make it at home!

    ReplyDelete
  6. how can someone not like shrimp?
    if you are all coming over, I have to stop at the farm market and get more corn...

    ReplyDelete
  7. I love shrimp on the grill! I'll have to try this one.

    ReplyDelete
  8. My husband loves seafood, and I might try this for him, it does sound delicious. Its the lemon garlic that appeals to me.

    ReplyDelete
  9. OMG - This sounds/looks wonderful. It's a dish I have to try now. I love shrimp too, and lemon. A great grilling solution for shrimp. Thank heaven for CI - and you too Caite.

    ReplyDelete
  10. This is such an easy, fun and healthy dish.

    ReplyDelete
  11. I'm not a seafood lover, but I do love shrimp. And tomatoes. And corn on the cob. I know what we're having one day next week!

    ReplyDelete
  12. What a coincidence, my son and I were talking about finding a nice shrimp recipe and you come along and save the dinner. Thanks .

    ReplyDelete
  13. they look like they are hugging. these are my fave.

    ReplyDelete
  14. Looks delicious! And we love cooking on the grill in summer.

    ReplyDelete
  15. It took me a while to get here, but I am glad I did. That recipe looks good and easy. I love to grill shrimp in the summer and always do them the same way. Now I can try something new.

    Rose City Reader

    ReplyDelete

please speak up, I LOVE TO HEAR FROM YOU!!