Here is another goofy and poorly made video, where I make some delicious shrimp on my charbroil gas grill (you can cook over low coals too). Bad video, delicious shrimp! It’s ok to laugh at me! Recipe below!
What you will need
- 1 stick of salted or unsalted butter.
- 1/4 cup of white wine.
- 3 or 4 metal or bamboo skewers.
- Fiesta Brand Fajita Seasoning (optional).
- Louisiana Fish Fry Products, Cajun Seasoning (optional).
- Small sauce pan.
- Basting brush.
- Jumbo (21-25) or Extra Large Shrimp (fresh or frozen).
- Something to set your skewered shrimp on so you can baste them before grilling. Long cookie sheet pan (15″ x 10″) like in the video, works well.
If frozen, remove from bag and thaw in a bowl, covered in cold water, for 30 minutes. Then peel the shell off and leave tail on, if you didn’t buy them already done. Rinse well in the sink in a strainer. Store in a bowl in the fridge until ready to use.
Melt butter on medium low heat, then add the white wine and bring to a simmer and cook for a couple minutes to burn off alcohol. Be careful not to burn. Watch out, butter likes to pop!
Note: Good to use for grilled or broiled fish, shrimp and chicken before seasoning. Stays good in the fridge for a few days (but will separate), and can be frozen. Just remelt on the stove in a sauce pan on low or in the microwave 20 seconds at a time.
Get The Grill Ready
Heat grill to about 250 or 300 degrees (low flame).
Skewering the Shrimp
Get the shrimp out of the fridge and put about 6 or 7 on each skewer, depending on how long the skewers are. Run it through just a little above the tail, and then through the middle of the thicker part of the other end of the shrimp (Sorry I didn’t show that in the video. Hard to skewer shrimp and hold the camera at the same time).
Brush the shrimp with the seafood marinade (I may or may not have used too much marinade in the video. Hard to talk and video and do other things with the one hand, at the same time). Then sprinkle shrimp (not too much like I did in the video) with whatever seasoning you might like. I used the Louisiana Fish Fry Products, Cajun Seasoning and the Fiesta Brand Fajita Seasoning. I also like it with lemon pepper seasoning, season salt, and paprika!
Grilling the Shrimp
When grill is ready, place skewers on the grill and cook 4 or 5 minutes on each side. Be careful not to over cook. Check the underside for doneness, and flip when it looks pink and white and edges are starting to curl a little.
Suggestion: In the marinade sauce pan with leftover marinade, add about 1/2 a teaspoon of garlic powder and a couple of squeezes of lemon (from a little squeeze bottle or just a couple of teaspoons of fresh lemon) to the marinade and then bring back up to a simmer for a minutes or two. Be careful not to burn! Then baste the shrimp (with a clean brush) on the grill after turning. You can also use it as a dipping sauce!
The shrimp is done when both sides are pink and white, and no longer translucent (and white in the middle), and feels a little firm to the touch. I like to brown mine a little longer on each side.
Serve on a bed of rice with a side of salad!
P.S. Before I get some ugly comments about it, yes I did wash the cookie sheet pan and brush in soapy hot water, before reusing it for the cooked shrimp!