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Recipe thread
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<blockquote data-quote="trinityroyal" data-source="post: 514010" data-attributes="member: 3907"><p>I also use the same basic recipe for BBQ'd shrimp.</p><p></p><p>Because I'm lazy, I use cooked frozen shrimp with the tails off. If you want to do it the "real" way, use raw frozen shrimp with the tails on. Either way, the only variable is the cooking time.</p><p></p><p>Same ingredients as the salmon recipe, except:</p><p></p><p>1) substitute shrimp for the salmon</p><p>2) you need skewers for the shrimp</p><p></p><p>Quantity? I'm not sure. Depends on the size of the shrimp, how many fit on each skewer and how many people are eating.</p><p></p><p>NOTE: If you're using wooden or bamboo skewers, soak them in cold water for about 1 hour before you start.</p><p></p><p>Make the sauce per the instructions in the salmon recipe.</p><p>Thaw the shrimp by soaking them in medium-cold water. If you need to thaw them quickly use running water.</p><p>Thread shrimp onto the skewers so that there's about 1 1/2 inches at each end</p><p>Lay the skewers in a shallow pan, brush with olive oil and cover with the peach-mango sauce.</p><p></p><p>All other steps are the same as for the salmon recipe.</p><p></p><p>Hint #1: Spray the grill surface with oil so that the shrimp doesn't stick. Repeat when you turn the skewers.</p><p>Hint #2: If you're using pre-cooked shrimp, they take about 1 minute per side. Leave the BBQ lid all the way open so that they don't burn.</p><p>Hint #3: Use a fish-slice to scoop the finished skewers off the BBQ. If you try to use tongs, the ends of the skewers will break off.</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 514010, member: 3907"] I also use the same basic recipe for BBQ'd shrimp. Because I'm lazy, I use cooked frozen shrimp with the tails off. If you want to do it the "real" way, use raw frozen shrimp with the tails on. Either way, the only variable is the cooking time. Same ingredients as the salmon recipe, except: 1) substitute shrimp for the salmon 2) you need skewers for the shrimp Quantity? I'm not sure. Depends on the size of the shrimp, how many fit on each skewer and how many people are eating. NOTE: If you're using wooden or bamboo skewers, soak them in cold water for about 1 hour before you start. Make the sauce per the instructions in the salmon recipe. Thaw the shrimp by soaking them in medium-cold water. If you need to thaw them quickly use running water. Thread shrimp onto the skewers so that there's about 1 1/2 inches at each end Lay the skewers in a shallow pan, brush with olive oil and cover with the peach-mango sauce. All other steps are the same as for the salmon recipe. Hint #1: Spray the grill surface with oil so that the shrimp doesn't stick. Repeat when you turn the skewers. Hint #2: If you're using pre-cooked shrimp, they take about 1 minute per side. Leave the BBQ lid all the way open so that they don't burn. Hint #3: Use a fish-slice to scoop the finished skewers off the BBQ. If you try to use tongs, the ends of the skewers will break off. [/QUOTE]
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