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July 18, 2004

IMBB?6: Theoretical Grilled Shrimp

Filed under: — laura @ 10:54 am

This time around, Is My Blog Burning? called for grilling or barbequing – which was perfect for me, as we’ve recently acquired both a grill and the strength of will to use it.

See, last year, we bought a house. With the move from an apartment to a house came the ability to grill, and with the ability to grill came the ability to smoke up our entire neighborhood by using too many mesquite chips. Still, the beautiful puffs of white smoke drifting past the windows were lovely, as were the skewers of asparagus, the mushrooms and steaks brushed with jerk sauce, the delicately scorched onions. There’s something satisfying about cooking with the wind in your hair and the smoke in your eyes, the food sizzling below the grill lid.

My next grilling project (and recipe) is brined shrimp. I haven’t made this, but I had something very like it at a tapas bar in Baltimore. If anyone makes it before I do, please let me know how it works out!

Grilled Shrimp with Chilis

  • 1 lb. shrimp, preferably U-12s, head on & unpeeled
  • 3-4 cloves garlic, minced
  • 2 serrano peppers, seeded and minced
  • A good handful of parsley, chopped
  • Olive oil

For the brine, I plan to use the brine recommended at What’s Cooking America.

Once the shrimp are brined, combine the garlic, peppers, parsley, and olive oil in a bowl and toss in the shrimp. Get the shrimp nice and coated, then either refrigerate them in the mixture for a bit or pop them on a nice hot grill. U-12s are large enough to put on the grill by themselves, but if you are using smaller shrimp you may want to skewer them.

The shrimp will probably take about 3 minutes per side to cook, and are done when they are a nice bright pink.

3 Responses to “IMBB?6: Theoretical Grilled Shrimp”

  1. Nat says:

    The tapas bar was Tapas Teatro, and the shrimp were especially fabulous with a pitcher of white sangria. Good lord do I want to go back there.

    I also want to make white sangria, which ought to be a lot easier.

  2. Rachel says:

    Can your grill serve as a smoker (e.g., can you fit wood in to it, and can it be closed so the meats soak up smoke)? We are tremendous fans of smoked meats. Chickens become spectacular (brine them in salt water for a few hours; stuff with apple bits and sage leaves, or garlic cloves; smoke for two hours or until juices run clear; serve with whatever homemade barbecue sauce you favor) and bluefish in particular takes smoke beautifully (we slather it with a mustard-mayo-dill sauce, put it on foil, and smoke for about 45 minutes)…

    The brined shrimp sound gorgeous, too. Will have to try those.

  3. Laura says:

    No – our grill is a standard Weber kettle grill. It will last forever, but I don’t think it’ll work out as a smoker. More’s the pity…that chicken sounds amazing.

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