Pineapple Mango Shrimp Skewers

What is the best way to grill shrimp?

My favorite of all grilled meats is shrimp! I love to marinate my shrimp for about 10 minutes in a mango and chunky pineapple juice marinade for delicious flavor. But let me start from the beginning.

First you will want to buy 2 pounds fresh extra large shrimp. Ideally I prefer to get it already cleaned, but if you can’t then just pull the heads off of them, peel them and devein them. You can devein them by cutting a small slit down the length of the back of the shrimp and pulling out the intestine of the shrimp. It looks like a black string running down the back. (That is why it is worth it to me to pay a little more per pound and have that part already done!) Then you just wash them and throw them in the marinade.

The marinade you can either buy already made or you can cut some mango and pineapple up into chunks, add some juice of both and let your shrimp set in the fridge over night to get good and juicy. Save this because you can use the chunks with your shrimp later. You then use the juice to paint your shrimp while they are on the grill.

OK… now for the good part.

How to fix shrimp on the grill!

I like to skewer mine with the chunks from the marinade, some onion, sweet peppers (red, orange or yellow), and cherry tomatoes. Delicious! You can do this by layering the shrimp, fruit, pepper and onion on your skewer. Then just lay them back in the juice until you are ready to pop them on the grill. Use salt and pepper to taste while on the grill and continually brush them with some canola oil mixed with the juice of the marinade.

How long does it take to grill shrimp?

Without prep time, approximately 15 minutes. You should see the shrimp turn a pretty shade of pinkish orange. Some folks like theirs done as soon as it changes colors. I like mine a little more done so I leave it on for another 5 minutes or so. Make sure you turn them of course to keep it even.

Another favorite of shrimp recipe is from Spain. I absolutely love grilled shrimp from Spain! They use EXTRA, EXTRA LARGE SHRIMP. I have never seen them so large here in the states but some do come pretty close.

You first wash them very good with some salt water and brush the outside shell if it needs it. Then you throw them just as they are on the grill. They are so large in most cases they don’t fall through the grate. However if you need to you can use a fish grate that you can buy at your local store.

You can also brush them with canola oil and sprinkle with “sea salt” (it is a little more coarse than table salt) and watch them turn a beautiful pinkish orange. You can then serve them up hot with a slice of lemon and some fresh grilled veggies!

Best ever flavor, really. But one more thing… “When in Spain….do as the Spaniards do”! They pull the heads off after they are cooked and suck the juice out and then go on to the meat in the shell. Yep! Sounds a bit gross, but believe it or not it is good! A bit like you are eating crawfish in Louisiana. Only the shrimp are grilled not boiled. Enjoy!

The best way to cook shrimp on the grill:

Grilling Method:

Very simple method on how to grill shrimp. Grilling is a popular method
for cooking larger shrimp. Smaller shrimp may also be grilled, but it is
usually best to put them on skewers first.

• Once the grill is hot place the larger shrimp or skewered smaller
  shrimp on the prepared grill, leaving room between each shrimp or
  skewer.
• Brush the shrimp with a little olive oil and then sprinkle them with
  salt, pepper, and garlic.
• Grill for 3 to 4 minutes or until the shrimp have turned pink,
  turning the shrimp and/or skewers once halfway through cooking time.
• Remove from the heat and serve

Popularity: 12% [?]

Why didnt I think of this? If it werent for the fat, Id eat Buffalo wings three times a week so when this alternative, an easy recipe for Buffalo Shrimp, appeared in my sidebar I put shrimp on the shopping list. Boy, is it good. For anyone still under the impression that shrimp is too high in cholesterol to eat, know that as long ago as 1996 a study by two universities refuted that and in fact there are nearly two dozen shrimp recipes at the American Heart Associations website. When the study was released, the AHAs Barbara Howard reminded people, If theyre going to eat shrimp, and it is low fat, its not going to help them if they fry it or eat in a high fat sauce.

Which brings us to this recipe. The two-ingredient sauce does have butter but we can control that since its not from a bottle and I did use slightly less. Also, the shrimp is tossed in the sauce, not drenched with it. Gourmet, which published it, sees this as an hors doeuvre with three or four servings to a pound. Great idea, but anyone whos ever served shrimp with drinks knows how easily people nibble more than they would if it were a meal, so I have no qualms about serving these for a light lunch, especially with salad greens.

The shrimp can be grilled indoors or out and the original recipe gives detailed instructions for gas and charcoal methods, if you need them. Thats where youll also find the companion recipe for Blue Cheese Dip, if serving them as an hors doeuvre. If you like blue cheese dressing, its a natural if serving this with greens; I dont and used a squeeze of lemon juice instead. And if Id had celery on hand, Id have sliced a stalk and added it to the salad to complete the homage to Buffalo wings.

Grilled Buffalo Shrimp

Adapted from Gourmet

18 shrimp, 16/20 or 21/25 size (see shrimp sizes), deveined and peeled, leaving on tail and last shell segment

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 stick/56g unsalted butter, melted

1/4 cup/4 TB Franks RedHot or other hot sauce

For charcoal grilling, use the indirect method with medium-high heat. For gas, use medium heat.

For indoors, oil a grill pan and heat it over medium heat.

As the grill or pan heats up, toss the shrimp with the 2 TB of olive oil, the salt and pepper. Grill the shrimp, turning once, until pink and cooked through, about 7 to 8 minutes total.

Combine the melted butter and hot sauce in a bowl, add the shrimp and toss to coat. Serve with celery sticks and Blue Cheese Dip or, as part of a salad.

See the original post here:
Grilled Buffalo Shrimp Recipe | From Scratch

Popularity: 11% [?]

Shrimp Sizes and Count:

In the United States, shrimp are sold by count per pound.

This shrimp sizing chart is to be used for buying frozen or fresh Shrimp in
the shell without the head on. All shrimp are sold by sizes, whether they
are sold by the actual count or by a name such as jumbo or extra large.
Shrimp will be labeled both ways to helpyou determine the size you are
buying. For example a Jumbo Shrimp would have 21 to 25 shrimp per pound.

A note about shrimp sizes: Ive noticed were supersizing without realizing it.
Some recent recipes, including the original of this one, define jumbo shrimp
as those sold as 16/20, meaning 16 to 20 shrimp per pound. In years past,
16/20 were extra jumbo and 21/25 (which is what I used instead, even though
the option wasnt there) were called jumbo. Bottom line is it always pays to
shop for a shrimp recipe by the numbers, not the size names.

This is a rating of the size and weight of the shrimp.

The count represents the number of shrimp in a pound for a given size category.
The U in the first three Shrimp sizes stands for under that many shrimp in a
pound. For example U/10 would be under 10 shrimp per pound.

Popularity: 16% [?]