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Grilled Shrimp with Gulf Coast Flavors
by
Drick Perry
Calificación: 4.0
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.%20If%20the%20flesh%20is%20pinkish,%20it%20is%20older%20than%20I%20like%20it,%20but%20that%20is%20just%20something%20personal.%20You%20can%20tell%20how%20old%20shrimp%20is%20by%20the%20darkening%20color%20of%20it's%20head%20normally%20caused%20by%20being%20on%20ice%20too%20long.%20The%20darker%20it%20is,%20the%20older%20it%20is%20and%20if%20it%20is%20almost%20black,%20well%20then%20it%20is%20possible%20spoilage%20has%20occurred%20or%20at%20least%20been%20sitting%20around%20a%20while.%20Also,%20the%20shell%20of%20older%20caught%20shrimp%20will%20not%20retain%20the%20brittleness%20of%20the%20fresher%20and%20will%20become%20soft%20over%20time.%20Fresh%20shrimp,%20like%20fresh%20fish%20will%20not%20smell%20so%20heavily%20with%20a%20seafood,%20fishy%20odor.%20Fresh%20shrimp%20will%20have%20a%20sweet,%20almost%20crisp%20taste%20when%20cooked,%20older%20shrimp%20will%20most%20certainly%20taste%20shrimpy,%20like,%20well%20frozen%20shrimp.%3C/p%3E%3Cp%3EOf%20course,%20I%20never%20have%20to%20worry%20as%20the%20shrimp%20and%20fish%20are%20always%20super%20fresh%20down%20at%20the%20market,%20right%20off%20the%20boats%20in%20fact.%20I%20bought%20a%20nice%20large%20flounder%20too%20and%20had%20the%20guys%20fillet%20it%20for%20me,%20sure%20does%20save%20time%20back%20at%20my%20house%20and%20they%20don't%20mind%20deheading%20and%20peeling%20the%20shrimp%20either.%20Tips%20not%20including.%20That's%20the%20thing%20about%20living%20in%20a%20seafood%20community.%20Folks%20know%20how%20to%20treat%20each%20other%20when%20it%20comes%20to%20seafood.%20As%20the%20saying%20goes%20down%20here,%20'only%20sell%20what%20we%20eat.'%3C/p%3E%3Cp%3EHere%20is%20how%20I%20grilled%20these%20beauties%20...%20Enjoy!%3C/p%3E%3Cp%3EGrilled%20Shrimp%20with%20Gulf%20Coast%20Flavors%3C/p%3E%3Cp%3ERemove%20heads%20from%20shrimp%20along%20with%20the%20shells%20leaving%20tail%20on%20and%20devein%20if%20desired.%20The%20easiest%20way%20to%20devein%20is%20to%20run%20a%20sharp%20knife%20down%20the%20top%20(opposite%20the%20little%20feet)%20making%20a%201/4-inch-deep%20incision%20from%20tail%20to%20head.%20Rinse%20under%20cold%20running%20water%20opening%20up%20the%20incision%20and%20rinsing%20away%20any%20veins%20(the%20brownish-black%20matter).%3C/p%3E%3Cp%3EIn%20a%20blender,%20add%20the%20remaining%20ingredients%20and%20blend%20to%20form%20a%20marinade.%20Pour%20into%20a%20non-reactive%20bowl%20and%20add%20the%20shrimp.%20Stir%20to%20coat,%20cover%20and%20refrigerate%20for%20at%20least%20an%20hour%20but%20not%20more%20than%202%20hours.%3C/p%3E%3Cp%3EMeanwhile,%20soak%20skewers%20in%20water%20or%20fruit%20juice%20if%20using%20wooden.%3C/p%3E%3Cp%3ERemove%20the%20shrimp%20from%20the%20marinade%20and%20run%20a%20skewer%20up%20through%20the%20middle%20to%20thickest%20part%20of%20each%20shrimp%20placing%20about%204%20on%20each%20skewer%20for%20appetizers%20or%208%20to%2012%20for%20entr%C3%A9e.%20Do%20not%20leave%20a%20gap%20between%20the%20shrimp.%3C/p%3E%3Cp%3EGrill%20shrimp%20over%20a%20medium-high%20fire%20(350-400%20Degree%20F)%20basting%20with%20the%20marinade%20once%20or%20twice%20before%20the%20turn,%20about%203%20minutes%20on%20each%20side%20or%20until%20the%20shrimp%20turns%20nice%20and%20pink%20and%20the%20flesh%20is%20an%20even,%20opaque%20white.%3C/p%3E%3Cp%3EServe%20with%20your%20favorite%20fruit%20salsa%20or%20try%20my%20Tropical%20Salsa.%3C/p%3E%3Cp%3ESee%20what%20others%20are%20grilling%20with%20my%20good%20friend%20Dara%20and%20the%20summertime%20food%20event...%E2%80%9CGet%20Grillin%E2%80%99%20with%20Family%20Fresh%20Cooking%20and%20Cookin%E2%80%99%20Canuck,%20sponsored%20by%20Ile%20de%20France%20Cheese,%20R%C3%B6sle,%20Emile%20Henry,%20Rouxbe%20and%20ManPans.%E2%80%9D%3C/p%3E){kind=link}