1-2 pounds of Louisiana shrimp (peeled and de-veined by your assistant)
Enough Olive Oil to cover the shrimp
Tony Chachere's creole seasoning (to taste)
Minced Garlic (to taste)
Tabasco (to taste)
400 degree Big Green Egg set up for indirect cooking (I use the BGE plate setter)
1. Have your assistant peel and de-vein the shrimp. I buy them with the heads and shell on because they are cheaper. If you don't have an assistant, get one. Peeling shrimp is no fun.
2. Mix the marinade. Add olive oil to a level that will cover the shrimp. Stir in several teaspoons of minced garlic (from a jar is fine), add Tony's and a splash of Tabasco. If you don't like spice, use a pinch of salt and pepper. Stir these ingredients together and add the shrimp.
3. Let the shrimp marinate for 15-30 minutes. Skewer the shrimp using two skewers so they are easier to flip. Once skewered, pour the remaining marinade over the shrimp.
4. Cook the shrimp till done. This part is tricky when using indirect heat. This time the shrimp took about eight minutes. I cooked them three minutes per side, flipped then finished them an extra minute on each side. The shrimp should be firm and not squishy. You'll know it when you squeeze one.
I usually figure 3/4 to one pound of shrimp per person if used as an appetizer. Adjust the recipe accordingly. Now for the pictures.
|Shrimp marinating. I used a pyrex bowl.|
|Shrimp on the skewers|
|Shrimp on skewers - close up|
|Shrimp on the BGE. I couldn't get a non-blurry picture due to the rising heat, but you can see the plate setter.|
|Here is a close up. Make note of the fine china.|