
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
If you’re looking for a recipe that is ALL about celebrating the simplicity of perfectly grilled shrimp that has been kissed by charcoal – this is it. No complicated flavors, no over the top marinades, just a recipe that lets the fresh seafood and the grill be the stars of the show.
When it comes to grilling shrimp, keeping the shell on definitely has the advantage. The idea of leaving the shell on is primarily to protect the tender meat. It provides a more robust layer to shield against the flame, a heat deflector, if you will. Charcoal grilling lends the most superb flavor to shrimp, and I’ve experimented quite a bit with the best way to grill a shell-on shrimp. I’ve left them completely whole in a marinade, tried them with peeled the tail portions, and also butterflied them open while leaving the shell intact.
The main issue with leaving them completely whole is that while they get a great color and appearance, you’re peeling away all that amazing flavor when you remove and discard the shells. It’s nearly a food-tease! There’s so much visual promise, but they don’t taste at all how they look. That’s why this butterfly method is actually my favorite. It’s very simple, but it really does let the delicate sweet flavor of the shrimp shine AND lets you taste all those lovely charred edges, too.
When it comes to grilling shrimp, buying extra large size is also a great idea for three reasons. First, the bigger the protein, the better it can handle the heat. This principle applies to most meats – the thickness of steaks, keeping muscles whole, etc. So, the larger your shrimp, the longer it takes for them to dry out. Second, larger shrimp are less likely to fall through the gaps in your grill grate and are certainly easier to manoeuvre with tongs than fiddly little ones! Third and finally, why on earth WOULDN’T you want more shrimp per bite?!
I prefer colossal Argentinian Red shrimp that I get from Fulton Fish Market – they are super high quality and sold in bulk 4lb boxes, so I cook half immediately and sometimes freeze the other half if I can’t get to them in time. The folks at Fulton have also been also been super awesome and hooked my readers up with a pretty major 15% off any new order over $175 (excludes their bundles). Just hit their website and use code JESSP at checkout. Trust me, they have so much amazing and quality seafood on their site, you will easily fill your cart.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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