Sunday, September 21, 2008
Grilled shrimp, it can be great or just ok, and sometimes even really bad. For a long time we stayed away from making shrimp on the grill because it usually came out very dry and tough, then I found an article on brining shrimp before grilling, and we decided to give it one more shot. Not only did our shrimp come out great that time, it comes out great EVERY time. The shrimp takes on an entirely different texture, almost like lobster, it's, for lack of a better word, awesome.
There is one other little trick, leave the shell on. To make this easier, we buy EZ-Peel shrimp, the shell is slit down the back and the shrimp has been deveined already. If you absolutely can't stand the thought of leaving the shell on, go ahead and remove it, but it will result in slightly drier shrimp.
1 qt water
1/3 cup kosher salt
1/3 cup brown sugar
1 tsp cajun seasoning (optional)
1 lb large shrimp, shells on
Stir the salt, sugar and seasoning into the water in a large bowl until both dissolve. If you're using fresh shrimp add about 2 cups of ice. If you're using frozen shrimp just add them straight to the brine (they'll thaw in the brine by the time you're ready to cook). Cover the bowl and allow to sit for 30 minutes on the counter, or up to 2 hours in the fridge.
This part is really all up to you, as long as you add a little oil to your marinade, anything goes here. This is just the way we like to do it.
1/3 cup extra virgin olive oil
1/2 cup white wine
blackening seasoning and hot sauce to taste
Whisk all together, Drain the brine from the shrimp and rinse lightly, drain again and toss in marinade. Allow to sit for 10 minutes.
Skewer the shrimp on metal or soaked bamboo skewers. Cook over a hot fire for 2-4 minutes per side (depending on the size of your shrimp).
This recipe doubles very easily, and you may want to go ahead and double it... the leftovers are wonderful in a salad or just to take for lunch the next day.