Life’s too short for sad, overcooked shrimp.
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I tried to make shrimp shishkabobs over Memorial Day weekend… the carne was hella soft and good and so was the chicken but I left the shrimp on there too long… straight overcooked….it was like rubber… fml… ay para la otra… I’ll get it right
Basting and indirect grilling FTW!
No basting?
why do i watch these videos on empty stomach,empty fridge and late at night.
I like to use a little Pitzmans mustard on my grilled shrimp! And by little, I mean A LOT!
Some folks enjoy eating the tails (they're very shrimpy and crunchy), and I understand that they actually supply a decent amount of calcium. An added benefit is that they protect the narrower portion of the shrimp's tail from the direct heat while the head portion finishes cooking, along with being a handy handle.
I'd like to sugar his shrimp if you know what I mean.
Thanks
Thanks.
In the video he says that the sugar is to help with the browning process. He also says that you should brown one side them flip and move to the cooler side of the grill. I'm going to guess that you should start with the sugar side down over hot coals.
Dude, it's 8:02 AM and I now want charred grilled shrimp for breakfast.
Particularly with grilled shrimp, I eat the tails. They're nice and crunchy, and have good flavor.
Easier to eat usually. You usually don't grab it by the flesh because your hands might be dirty.
The tails hold a lot of flavor. Now in terms of adding flavor to the shrimp meat when grilling, not so much. But it's great to actually save the tails/carcasses to make a seafood stock out of.
Is there a flavor advantage to cooking shrimp with the tails still attached? As far as I can tell, the tail is only left on as a decoration, or perhaps as a handle. Personally, I dislike the tails, even on the larger shrimp.
I think the implication was to char the sugar side first, and then finish cooking the shrimp on the other side.
Should you start sugar side up, does it matter?