Grilling is a supposed to be a fun and relaxed way to cook a meal, but if you don't know how to start it can make things pretty scary. Cooking seafood on the grill for instance can be a huge Pinterest Fail if you don't know the basics.
Below is a link to our shrimp grilling video. It walks you through the process and breaks it down in a simple way. I'll give you the basics here and then you can watch the video, and be a winner at your next gathering.
Start by heating up the grill, use a medium heat (I like an electric grill for this but you can use gas or charcoal).
Get a pound or two of shrimp, I usually get the medium or large and I get raw frozen shrimp. Get a half pound per person if you are buying raw frozen or if you want to get fresh shrimp then it will be a pound per person. If you get fresh you will need to use a pare of scissors to cut the hard shell from the largest end down to the fin along the black line on the back. This line is the mud vein and it needs to be removed after that cut. Then peel off the hard shell so all that is left is the soft translucent shrimp.
If you are using the frozen kind it is usually processed and just needs to be thawed out. Just put the frozen shrimp under cool running water for about 10 minutes. When thawed they will be translucent and soft. Make sure they don't have the hard shell or the mud vein (if they do then follow the steps for fresh).
Then you need to season them up with the Ole Bay Seasoning use about an ounce per pound of dressed and deveined shrimp. Once they are coated in seasoning place them on the preheated grill after a minute and a half you will want to turn them. Be sure to turn them in the same order that you put them on the grill so they cook the same amount of time. By this time they will have started to turn pink, then let them cook for another minute or so and then take them off the grill. Again be sure to take the off in the same order you put them on so that all t he shrimp get an equal amount of time on the grill.
After you plate the shrimp sprinkle some freeze dried chives over the plate to make it look fantastic.
Slice a lemon or lime in quarters to garnish and you are ready to serve.
We like to make roasted Brussel sprouts and a baked potato with this shrimp recipe. Here are the instructions for both.
4 Large potatoes (preferably Russet)
2 TBSP good olive oil
1 tsp Flake salt
Preheat oven to 400 degrees F.
Use a fork and pierce the potatoes on all sides about a quarter inch into the flesh.
Rub the potatoes with oil and salt generously. DO NOT wrap with foil. place on a baking sheet and bake for an hour.
Be sure to start them at least 50 minutes before you start grilling the shrimp.
1 1/2 lb Brussels sprouts
3 TBSP good olive oil
3/4 tsp Flake salt
Preheat oven to 400 degrees F.
Cut off the brown ends of the sprouts and pull off any yellow or spotted outer leaves.
Mix them in a bowl with the olive oil. Pour them on a sheet pan, and sprinkle the salt and pepper over them and roast for 35 to 40 minutes, until they are crisp on the outside and tender on the inside.
Shake the pan every 10 minutes or so to brown the sprouts evenly. Sprinkle with more Flake salt (make them salty like French fries), and serve.
So you will want to start the Brussel sprouts 25 or 30 minutes before the shrimp.
Plate it all up and enjoy!