SaltwaterSlick, Smart hates a griddle, but shrimp are awesome on it. Here’s a couple posts from the griddle thread.
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Originally posted by AntlerCollector View PostSaltwaterSlick, Smart hates a griddle, but shrimp are awesome on it. Here’s a couple posts from the griddle thread.
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I don’t hate a griddle, I just go to McDonalds when I want something fried on a steel plate. [emoji12][emoji41][emoji23]Comment
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This stuff is fantastic on grilled shrimp and chicken!
I would never use it on red meat thoughAttached FilesComment
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This stuff is very good. We love it on salmon. Good on shrimp too.
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Originally posted by Smart View Post
Well Jason, there's a real good reason most all diners and dives use a griddle... cause it is the best cooking device on the planet!! Mankind has evolved beyond burn it with fire...
having said all that tho. I gotta hand it to ya, them dang wangs you make at Bownanza is right thare with the best!! (no tellin' how much better thay'd be if you did 'em on a griddle!!)
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Originally posted by SaltwaterSlick View PostWell Jason, there's a real good reason most all diners and dives use a griddle... cause it is the best cooking device on the planet!! Mankind has evolved beyond burn it with fire...
having said all that tho. I gotta hand it to ya, them dang wangs you make at Bownanza is right thare with the best!! (no tellin' how much better thay'd be if you did 'em on a griddle!!)
"Sitting around the griddle" in deer camp just doesn't have the same vibe to it..
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I was curious as to how many left the shells on vs not...tagged.Comment
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Grabbed some of this a few months ago. Its now my go to for lots of stuff. Did burgers last week with his. Used it in breading for fried fish and it was awesome.
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Yeah. I grew up on them at Sartin's and the Channel Inn. New Orleans style BBQ Shrimp aren't BBQ'd either though.Originally posted by Burntorange Bowhunter View PostComment
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RIP Sartins^Comment
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I know you mentioned grilling. But alternatively, we cook shrimp and fish in the oven. Lightly season, egg wash, then use panko for a great crunchy crust.Comment
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Correct. That's why I mentioned the BBQ crabs that are not grilled either.Originally posted by El General View Post
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Since it hasn't been mentioned, one of my favorites is Drunken Shrimp. First tried with shrimp from Port A Crabs, and it's been a cooking staple ever since!Originally posted by Smart View PostI know how some of yall hate that that title leadin but its all I had....
Wife and I love a good grilled shrimp with a ribeye or just by itself on skewers. We have our go-to "store bought" rotations we switch in and out in Ragin Blaze, Barnacle Dust, Lemon Pepper, Tony's and even a light dusting of Fiesta fajita for shrimp fajitas .....all brushed in real butter. We were talking tonight and think we need a change.
Let's hear what seasonings you like on your shrimp.
2 tbsp lime juice
2 tbsp tequila
1/4 cup olive oil
1 pinch garlic salt
Ground black pepper to taste
1 pound large shrimp, peeled and deveined
Whisk together the lime juice, silver tequila, olive oil, garlic salt, cumin, and black pepper in a bowl. Pour into a large resealable plastic bag; add the shrimp, and coat evenly. Refrigerate 1 to 4 hours. Thread shrimp onto skewers. Place on grill on medium/high heat, turning once, for 5 to 7 minutes.
Additional option: bacon-wrap before placing on skewersComment
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Less is more when it comes to grilled scrimps. Baste with butter, tony's, garlic powder and lemon juice. Key is to not overcook them. Do this a couple times per month at least. Great as a stand alone, to go with a steak or for tacos.Comment
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Lucy’s in Schulenburg has the best grilled shrimp.
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