GRILLED SHRIMP
I would now like to warn you that the food is fun but messy! In New Orleans, most people wear bibs when eating shrimp because the shrimp are peeled and dipped in sauce. And most of us pick up more sauce with our French bread. You can find this and other recipes in "Pure Magic" by chef Paul Prudhomme.
Time1 hour
number of ingredients7
- Ingredients
| 2 dozen large shrimp with heads and shells, about 1 pound (I use Costco raw frozen shrimp) |
| ¼ pound (1 stick), 5 tablespoons total unsalted butter |
| 1½ teaspoons minced fresh garlic |
| 1 teaspoon Worcestershire sauce |
| 1 Esslöffel + 1 Teelöffel Paul Prudhommes' Magic Seafood Chef oder Blackened Redfish Magic |
| ½ cup shrimp broth |
| ¼ cup beer, unopened but room temperature (don't forget to remove the beer. Cold beer will increase the temperature in the pan. |
Steps:
- Thaw shrimp in the refrigerator. Rinse the shrimp in cold water and drain well. Reserve 1/2 cup of water as a substitute for the shrimp broth in case you can't find it at the store. Put aside. Combine 1 stick of butter, garlic, Worcestershire sauce and Seafood Magic® or Blackened Redfish Magic® in a large skillet over high heat. When the butter melts, add the shrimp. Cook, stirring, for 2 minutes (don't ignore the special instructions to shake the pan back and forth instead of stirring). When working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause oils to form. Add some to the butter to separate the sauce. Then she looks fat. Add the remaining 5 tablespoons of butter and the broth. Boil the pan and shake for 2 minutes. Add the beer and cook for another minute while shaking the pan. Remove from heat and serve immediately in bowls with plenty of baguette on the side, or on a platter with cooked rice in the center and shrimp and sauce surrounding it.
GRILLED SHRIMP
These are great shrimp, messy but good! When serving, stir the sauce frequently as it separates easily. We eat it by peeling the shrimp off the table and mixing it with the sauce. And don't forget the baguette, it tastes great when dipped in the sauce. This recipe is only suitable for two people. If you plan to serve more than that, we recommend serving in separate portions. The recipe comes from Louisiana Kitchen by Chef Paul Prudhomme.
Delivered byHello Jew
Category Lunch/snacks
Time25m
give2 servings
number of ingredients14
- Ingredients
| 2 dozen large shrimp in their shells |
| 1 teaspoon ground red pepper (cayenne pepper) |
| 1 teaspoon of black pepper |
| 1/2 teaspoon salt |
| 1/2 teaspoon crushed red pepper flakes |
| 1/2 teaspoon dried thyme leaves |
| 1/2 teaspoon dried rosemary leaves, crushed |
| 1/8 teaspoon dried oregano leaves |
| 1/4 pound butter plus |
| 5 tablespoons unsalted butter |
| 1 1/2 teaspoons minced garlic |
| 1 teaspoon Worcestershire sauce |
| 1/2 cup shrimp stock or 1/2 cup seafood stock (see my seafood stock recipe or use your own) |
| 1/4 cup beer at room temperature |
Steps:
- Rinse the shrimp in cold water, drain well and set aside.
- In a small bowl, combine the ingredients for the spice mix (red peppers with oregano leaves).
- Combine 1 knob of butter, garlic, Worcestershire and the spice mix in a large skillet over high heat.
- When the butter melts, add the shrimp; Cook for 2 minutes, shaking the pan back and forth (instead of stirring).
- Add the remaining 5 tablespoons butter and broth; boil and shake the pan for 2 minutes.
- Add beer and boil, shake pan for 1 more minute and remove from heat.
- Serve immediately in bowls with plenty of baguette on the side, or serve on a platter with cooked rice in the center and shrimp and sauce surrounding it.
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FAQs
How many minutes to cook shrimp? ›
Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes. Lastly, transfer to a serving dish. Serve seared shrimp immediately with pasta or rice.
How long does it take to cook shrimp in a pan? ›Heat skillet over medium-high. Add butter or oil. Add 8 ounces to 2 pounds seasoned or marinated shrimp to skillet. Cook 2 to 6 minutes until shrimp are opaque.
How long does it take to cook shrimp on the grill? ›Place the skewers on the hot side of the grill. Grill the shrimp for 2 to 3 minutes per side, until they're slightly pink with opaque flesh. When they reach an internal temperature of 145°F, your shrimp are done.
What is the best cooking method for shrimp? ›You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness.
Do you put oil in the pan when cooking shrimp? ›One of the easiest ways to prepare shrimp is in a skillet. You just need a little bit of hot oil and they'll fully cook in less than five minutes, or less depending on the size.
What not to do when cooking shrimp? ›- Mistake #1: Buying Shrimp With the Heads Still On.
- Mistake #2: Not Deveining Your Shrimp.
- Mistake #3: Thawing Improperly.
- Mistake #4: Overcooking.
- Mistake #5: Throwing Away the Shells.
Shell-on shrimp cook up juicier and more flavorful. But that's only the beginning. Many of us peel shrimp before cooking it, but it's time to rethink that habit. Not only does skipping peeling get you out of a tedious kitchen task but you'll be preserving what is arguably the tastiest part of the crustacean.
Should you wash shrimp before cooking? ›One essential tip: don't rinse shrimp after removing them from the brine. Simply pat them dry with a paper towel before seasoning or cooking. Rinsing the shrimp will remove the salt the shrimp have accumulated in the brine. Patting them dry is also essential, especially when pan-searing or grilling.
What not to keep with shrimp? ›- All Cichlids.
- Betta Fish (Siamese Fighting Fish)
- Tiger Barbs.
- Arowana.
- Angelfish.
- Most shark species (Including red-finned and rainbow)
- Oscars.
- Some Tetras (Vampire and Bucktooth, specifically)
Shrimp like green food such as spinach and nettles, and vegetables such as kuri squash or zucchini are also suitable for feeding shrimp. Besides vegetable food, shrimp also need a certain amount of protein to keep them from assaulting younger or weaker conspecifics.
Do you grill shrimp covered or uncovered? ›
Lightly brush shrimp with oil and season with salt and pepper. Cover pan and grill 4-5 minutes on each side or until the shrimp are cooked through or until flesh is firm and opaque (no longer translucent).
Do you season shrimp before or after grilling? ›Yes! Grilled shrimp is tender and flavorful when soaked in a marinade first. Head to our Perfect Shrimp Marinade and allow it to marinate for 1 hour before grilling with these instructions.
Do you flip shrimp on the grill? ›Grill the shrimp: Grill the shrimp over direct heat for about 2 minutes per side, flipping as soon as the first side begins to turn pink along the edges. Cook until the shrimp are opaque and slightly charred.
Why add baking soda to shrimp before cooking? ›Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.
How do you get the most flavor out of shrimp? ›Tips for cooking shrimp:
I use a combo of olive oil and butter as my base with sautéing shrimp, it gives it the most flavor! Shrimp cook SO quickly - so don't take your eyes off of them otherwise they can overcook.
What Kind of Oil is Best for Fried Shrimp? Peanut Oil is the best. It has a high smoke point and provides great flavor for deep frying. Vegetable Oil also works well.
Can dogs eat shrimp? ›Shrimp are also low in fat, calories, and carbohydrates, which makes them a good choice for dogs on a diet. However, shrimp are high in cholesterol. This means that while an occasional shrimp can be a healthy treat, too many can contribute to unhealthy cholesterol levels.
Are shrimp healthy to eat? ›Is Shrimp Good for You? The short answer to this question is yes! Shrimp is good for you. Shrimp is full of nutrients and supports brain health and thyroid function while also serving as a source of omega-3 fatty acids.
How often do you flip shrimp on the grill? ›We like to let the shrimp go a little long on the first side, about 1 and a half minutes, then flip for go for another 30 seconds. If you're cooking over really high heat this will be plenty of time.
How do you grill shrimp without drying it out? ›With most shrimp recipes, whether you grill, broil or bake, it's a good option to brine the shrimp first. It sounds silly because shrimp come from salt water, but a soaking in a salt water brine and sometimes hit with sugar adds moisture to the shrimp. This moisture prevents the shrimp from drying out.
Should I thaw shrimp before grilling? ›
No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good!
What is the white stuff coming out of my shrimp while cooking? ›Go to Recipe This is because when your cold meat comes into contact with the high heat of cooking, the muscle fibers in the meat get shocked by the temperature change, thus they shrink up and start to expel excessive protein and water mix that comes out as the denatured white stuff that you see when you cook meat.
How long to cook shrimp without overcooking? ›Cook the shrimp for 2 to 3 minutes per side, until opaque. Transfer to a serving dish. Finish with fresh lemon juice and salt.
How do I make sure I don't overcook shrimp? ›The key is to remove them from the heat right when the flesh is uniformly pink, with no brown or greyish-brown spots. Perfectly cooked shrimp generally curl into a loose "C" shape, while overcooked shrimp tend to curl into a tight "C". Tightly curled shrimp are a sure sign of toughness.
What happens if you don't rinse your shrimp? ›You Didn't Clean Them
But the shrimp gut can contain sand and mud, and while you might not taste it, the gritty texture is none too pleasant. The easiest way to devein shrimp is with a pair of kitchen shears or a sharp paring knife.
Should I rinse the shrimp? Rinse the shrimp to make sure it is all cleaned off. You can clean shrimp when they're raw or previously cooked. Rinse the shrimp in cold water to remove any loose shell bits or gunk from the inside of the shrimp.
What do you soak shrimp in before cooking? ›Mix ¼ cup kosher salt with ¼ cup granulated sugar, 1 cup boiling water and 2 cups of ice. Add shrimp into a bowl of brine and let sit for 20-30 minutes for peeled shrimp and 40-60 minutes for your unpeeled shrimp. Rinse well with cold water and pat dry afterward. That's all there is to it!
Should you salt shrimp before cooking? ›Start With a Brine, No Matter How You're Cooking
It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.
If you have time to thaw shrimp the night before cooking, placing them in the refrigerator is the best method. To do so, just place them in an airtight container and put them in the fridge. The following day, when you're ready use them. Rinse with cold water and pat dry with a paper towel before cooking.
Is it better to cook shrimp peeled or unpeeled? ›Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there.
Is it better to buy fresh or frozen shrimp? ›
It's preferable to buy shrimp frozen - most are sold in five-pound blocks - as fresh is rare and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.
Do you need to remove the vein on the underside of shrimp? ›The vein in shrimp is entirely edible, and removing it or not is a matter of preference. That said, a dark vein can be a bit unsightly in some preparations, like boiled shrimp for shrimp cocktail, and can also add a noticeable grittiness to dishes. For this reason it's usual to devein shrimp, but it's up to you.
How long can you keep cooked shrimp in the refrigerator? ›How Long Does Cooked Shrimp Last in the Fridge? Cooked shrimp last in the fridge for three to four days. If you need to reheat shrimp, we recommend doing so using the method it was originally cooked with. When reheating, use a lower temperature to avoid overcooking.
What to use to season shrimp? ›Best seasoning for shrimp
Citrus fruit like lemon and lime, garlic, herbs, are the flavor that will always compliments seafood. Simple seasonings like salt, pepper, and paprika are great options, because they balance out most flavors well and all go very well together.
Herbs and blends that go well with shrimp are: basil, bay leaf, cayenne pepper, chili powder, chives, cilantro, curry powder, dill, garlic, lemon balm, marjoram, mint, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.
What to do with grilled shrimp after 4 hours? ›It is best to store cooked seafood in the refrigerator immediately after cooking or within four hours after cooking. As with any food item, it's essential to follow guidelines that limit the risk of food poisoning cases associated with raw and cooked seafood.
What fish won't eat shrimp? ›The Otocinclus Catfish is the only fish we know of that is not likely to eat shrimp fry. While most fish will prey on dwarf shrimp fry, a heavily planted aquarium can be very helpful in offsetting this predation.
What fish to avoid with shrimp? ›Tank Mates to Avoid
Of course, say no to medium to large-sized fish — like goldfish, cichlids, rainbowfish, and bigger plecos. Also, small fish that are mainly meat eaters like to go after shrimp, so be wary of adding betta fish, dwarf cichlids, dwarf gouramis, and pea puffers.
Shrimp are are hunted by the majority of carnivores and omnivores in the ocean. Some of their natural predators include crabs, sea urchins, starfish, seabirds, whales, sharks, seahorses, and dolphins.
What do shrimp eat the most? ›Algae. Algae should make up the majority of your shrimps' diet. This is why it's so important to only add shrimp to a mature tank that already has lots of algae. There just isn't enough for them to eat in a brand new tank that super clean.
Are carrots good for shrimp? ›
Blanched vegetables make an excellent food for Red Cherry Shrimp. Vegetables such as Zucchini, Lettuce, Spinach, and Carrots are commonly used. When preparing these vegetables, place them in boiling water until they are soft, 2-3 minutes for leafy vegetables and longer for carrots and zucchini.
What is the best shrimp to eat? ›Pink shrimp are some of the tastiest shrimp you can find, mild and sweet without the distinctive ammonia taste some of the brown and white shrimp have. Just don't expect a vibrantly hued patch of shrimp at the market—pink shrimp can range from white to gray in color.
How do you know when shrimp isn't fully cooked? ›One of the easiest and most common ways to tell if the shrimp is cooked or undercooked is to look at the color. A shrimp is undercooked with a tinge of gray and is a bit translucent, while cooked shrimp does a 180-degree turn and is white with pops of pink or red.
How to cook shrimp on top of the stove? ›- In a large skillet heat olive oil over medium high heat. Add shrimp, salt and pepper.
- Cook until pink for about 3 minutes. ...
- Add garlic to the skillet, and cook and stir few times for about 1 minute. ...
- Stir in shrimp and gently toss everything to combine. ...
- Serve immediately, garnished with fresh parsley.
Should I rinse the shrimp? Rinse the shrimp to make sure it is all cleaned off. You can clean shrimp when they're raw or previously cooked. Rinse the shrimp in cold water to remove any loose shell bits or gunk from the inside of the shrimp.
How to cook shrimp on grill? ›Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
Do you flip shrimp in the pan? ›Shrimp only need to cook on the stovetop for ~ 1 ½ - 2 minutes on one side. Then, flip the shrimp and cook for an additional minute on the second side. The trick to beautiful pan seared shrimp is to get the beautiful sear on the first side and that takes a little longer cooking time than the second side.
Is shrimp bad for your cholesterol? ›Shrimp are notably high in cholesterol. You'll take in about 130 milligrams if you eat 12 large shrimp. But at only 2 grams of fat, shrimp are plump with B vitamins, protein, and the nutrients selenium and zinc. Check with your doctor, but you can likely enjoy them once or twice a week.
What happens if you don't devein cooked shrimp? ›Cooking and eating shrimp with the vein intact isn't harmful in any way, but it will contribute a gritty texture to your dish. And unless you're cooking a shrimp dish that's flavorful or saucy enough to mask it, you'll likely be able to taste some muddiness too.
Is it better to cook shrimp with the shell on or off? ›Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there.
Do you remove top or bottom vein on shrimp? ›
The vein in shrimp is entirely edible, and removing it or not is a matter of preference. That said, a dark vein can be a bit unsightly in some preparations, like boiled shrimp for shrimp cocktail, and can also add a noticeable grittiness to dishes. For this reason it's usual to devein shrimp, but it's up to you.
Do you clean the top or bottom of shrimp? ›The main “vein” is the one which runs along the top of the body. This is the is the alimentary canal, or the “sand vein,” and is where the body wastes such as sand pass through the shrimp. You remove it, partly because it's unappetizing, but also so you don't bite down on the sand and grit.