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How do you grill shrimp? Heads and shells on or off?
Posted on 7/29/13 at 4:28 pm
Posted on 7/29/13 at 4:28 pm
Grilled some shrimp this weekend. Brined for about an hour before cooking (never brined shrimp before and I will never grill them again without doing so). Removed the heads but left the shell on. I think I cooked them too long as they were a little tough to peel. Question to the FDB is - does leaving the shell and/or heads on while grilling really make much of a difference in the flavor or moisture?
5
Posted on 7/29/13 at 4:29 pm to upgrayedd
Grill peeled. Just don't over cook them. They cook really fast so it's easy to dry to them out.
Posted on 7/29/13 at 4:30 pm to BayouBengal
quote:
Grill peeled
Brine? Hasn't it been brining it's entire life?
Posted on 7/29/13 at 4:31 pm to BayouBengal
For big shrimp, I like to split through the shell to devein, then pull off the legs and the spiky base of the tail. Grilled hot n fast, the shells char and are nice and crunchy. (or can be easily removed). Leaving the shells on helps to prevent sticking.
Posted on 7/29/13 at 4:32 pm to upgrayedd
If you remove the head might as well remove the shell. The head has all the flavor.
Posted on 7/29/13 at 4:32 pm to OldSouth
quote:
Brine? Hasn't it been brining it's entire life?
You would think so, but it makes a huge difference. Salt, sugar, crab boil, lemon and garlic.
Posted on 7/29/13 at 4:36 pm to hungryone
I've grilled peel on and off, and I always peel them now because the shell can be hard to peel after cooking. It's easier to devein peeled, too.
Not sure if there's a method for avoiding that, but I'd be curious if anyone has one.
For boiling and steaming, though, always peel on. Someting about the moisture must make peeling easy. And, once you steam, you'll never boil again.
Not sure if there's a method for avoiding that, but I'd be curious if anyone has one.
For boiling and steaming, though, always peel on. Someting about the moisture must make peeling easy. And, once you steam, you'll never boil again.
Posted on 7/29/13 at 4:38 pm to upgrayedd
However Peche grills their royal reds w/ head and shell on. 
Posted on 7/29/13 at 4:43 pm to upgrayedd
Grill with the head on for the best result. Hell, for that matter, when ever possible, prepare shrimp with the head on, no matter the style of cooking.
Posted on 7/29/13 at 5:22 pm to Neauxla
Before you do anything with your shrimp ( cooking with head and/or tail on), run them under cold water for 5 minutes or until the eyes puff up. I don't know exactly what happens but it keeps the shells from sticking. Info from a shrimper FWIW. I know it sounds odd but it works
Posted on 7/29/13 at 5:41 pm to upgrayedd
Heads on, marinate in BBQ seasoning marinade first then grill.
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