I decided to post a recipe that you can grill. I’m doing this because I love you all. If I didn’t, there is no way I would attempt to use my grill right now. Our temperatures should be topping off around 102 degrees today. My grill is has been carefully placed on THE hottest part of our deck. The thermometer that is just outside my kitchen window was buried above 130 degrees. Do you know how hot that feels? It feels like the yoga room that I sweat and suffer in weekly. Dang HOT!!
I personally don’t think it’s asking too much for an air conditioned deck. That’s all I have been asking for the past 15 years of living in this house. You see the husband that occasionally reads this blog isn’t the grill master. It is I. As I have sweat trickling down my back and other various body parts, I say to him “I just want an air conditioned deck”. He smiles and says, “I know”. THE END. Nothing ever happens. If he took over the grilling, I could guarantee that deck would be shaded and would have central air flowing all around that grill. Enough.
This is, also, very quick and easy. You can whip this recipe up in less than 30 minutes.
Really.
You will need 24 large shrimp (prawns), about 1 lb (500g) total weight, peeled and deveined.
For the spice rub you will need:
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon lemon pepper or freshly ground black pepper
My shrimp still had their tales intact. I’m going to serve my shrimp over pasta so I want to remove them.
Make sure they have been deveined. I usually have to do some clean up on the shrimp.
Back to the spice rub. In a small bowl mix together the garlic powder, salt,
Paprika,
and lemon pepper.
Stir the spices together.
Sprinkle over shrimp.
Toss to coat. Set a side.
For the Lemon-Garlic Butter you will need:
1/2 cup salted butter
Finely grated zest of 1 lemon
Juice of 1 lemon
4 garlic cloves, minced
1/4 teaspoon cayenne pepper, or more to taste
Place the butter in a small sauce pan.
Add lemon zest,
lemon juice,
minced garlic,
and cayenne pepper.
Place over medium heat until the butter has melted.
Whisk the ingredients together.
Reserve about 1/4 cup for basting.
Make sure your grill is very hot. If you are using briquettes, start them before you begin making the recipe.
You can grill your shrimp anyway you like, but I’m in love with this wire grill basket that I purchased from Williams-Sonoma. I found it for 50% off at the end of the grilling season a few years back. It’s awesome.
You can put your shrimp on skewers. Make sure the skewers have been soaked for at least 30 minutes of they will catch on fire (experience). It’s great to thread two bamboo skewers through the shrimp. This way the shrimp doesn’t spin around the skewer as they are turned.
I’m using the quick, lazy way and grilling them in my grill basket.
Place the shrimp on a very hot grill. They will overcook quickly so don’t go throw in a load of laundry.
They should be ready to turn in just a couple of minutes or just as they are turning pink, which is hard to judge because of the paprika that has been rubbed all over them. They paprika gives the shrimp beautiful color. I like that.
Once the shrimp have been turned over brush them with the reserved lemon-garlic butter. Be careful because the butter can really cause a flare up on the grill. Remember you are just basting not bathing the shrimp in the butter.
After the shrimp have had their basting it’s time to remove them from the heat.
You have options at this point. You can just put them on a platter and pour the Lemon-Garlic butter over them and serve as an appetizer or you can toss with your favorite pasta, which is what I’m going to do.
I don’t want to over cook the shrimp. This is a fast process. Put the shrimp in a saute pan and pour in the Lemon-Garlic butter.
I’m adding cooked linguine.
Just as soon as the pasta is coated with the sauce, remove from the heat.
Sprinkle with some chopped fresh parsley. Serve.
Shrimp with Lemon-Garlic Butter
For the spice rub:
1 tablespoons sweet paprika
1 tablespoon garlic powder
1 teaspoon lemon pepper or
freshly ground black pepper
freshly ground black pepper
1 teaspoon kosher salt
24 large shrimp (prawns), about 1
lb, peeled and deveined
lb, peeled and deveined
For the Lemon-Garlic Butter:
1/2 cup salted butter
finely grated zest of 1 lemon
Juice of 1 lemon
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or
more to taste
more to taste
Prepare a charcoal or gas grill
for direct grilling over high heat and oil the rack, if needed so the shrimp
don’t stick.
for direct grilling over high heat and oil the rack, if needed so the shrimp
don’t stick.
To make the spice rub, mix
together the paprika, galric, powder, lemon pepper and salt in a small bowl.
together the paprika, galric, powder, lemon pepper and salt in a small bowl.
Coat the shrimp with the spice
rub. Place the shrimp in a grill basket
or thread onto 2 parallel skewers that have been soaking in water for 30
minutes. Set aside.
rub. Place the shrimp in a grill basket
or thread onto 2 parallel skewers that have been soaking in water for 30
minutes. Set aside.
To make the lemon-garlic
butter: Add butter, lemon zest, lemon
juice and cayenne pepper into a small saucepan.
Once the butter has melted whisk ingredients together. Pour 1/4 cup into a small bowl to use for
basting the shrimp.
butter: Add butter, lemon zest, lemon
juice and cayenne pepper into a small saucepan.
Once the butter has melted whisk ingredients together. Pour 1/4 cup into a small bowl to use for
basting the shrimp.
Grill the shrimp directly over
high heat, turning once and basting once or twice with the lemon-garlic butter,
until evenly pink and opaque throughout,
3-4 minutes on each side. Do not
overcook.
high heat, turning once and basting once or twice with the lemon-garlic butter,
until evenly pink and opaque throughout,
3-4 minutes on each side. Do not
overcook.
Transfer the skewers to a
platter. Pour the reserved lemon-garlic
butter over the shrimp and serve immediately. Serves 4 for a main course and 8 for appetizers.
platter. Pour the reserved lemon-garlic
butter over the shrimp and serve immediately. Serves 4 for a main course and 8 for appetizers.
Thank you for suffering the heat for your fan base 🙂 Definitely going to try this next time we have shrimp! I also soak my bamboo skewers, I do the whole pack at the same time and then put them in a zip-lock bag and put them in the freezer. They are ready whenever I need them – I just need to find them in the freezer!
Grrrreat idea. Thank you so much for passing on such great tip.
hope you don't mind me saying this………damn this looks good!!
Since it's only 102 here today I shall brave the elements once I find the shrimp!!
I don't mind you saying.
Can't wait to try this shrimp dish…it sounds scrump-dilly-ump! I love the fact that it is so fast and there aren't very many dishes to wash!!
I'm with you!
The husband is the Grill Master in our household. The wife, just trying to impress him from time to time 😉 He adores shrimps. (She is hypersensitive to shrimps) Anyhow, I would love to really try this recipe (despite the allergy,) I will enjoy his newlyfound faith in my grilling skills once I nail this.
Myfudo here…We normally would not put shameless plug back to us, but we just launched our new site and we would love for you to be a part of it.
We are moving to a new domain http://www.yumgoggle.com, (previously myfudo.com) this has been a project we have been working on for almost a year now. Unique and interesting bloggers like you will make the Yumgoggle gallery more fun and exciting.
We'd love you to join the latest virtual shindig that is all about food photography, food in general, recipes, and culinary trends. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery . We look forward to seeing your wonderful pictures, as always.
p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, coming soon in our launch post, we hope you'll participate =)
Hi Janet, a question. You write that you heat up the pot at 450 degrees. According to Le Creuset, the handles will hold only about 370 degrees out. Do you have any problems with the knob?
Since you rave so from the pots, I've now bought two …
Greetings from Germany
Hermann
Janet, this is perfect for the weather here(monsoon)…gonna surprise my hubby this Saturday…love ur detailed post…have a great day.
Best of luck to you. Thank you so much for posting your comment. Where is your part of the world?
Quick question- what brand are the pans you use? We're looking for a similar set so I was curious!
Thanks!
I use Al-clad pans. I love them. My skillet is Mauviel Copper, which is just amazing. They are super expensive. I received them as a gift from a very generous woman that I gave some cooking classes to. I'm so lucky.
I just stumbled across your blog today and I've already found so many recipes that I want to try! Thank you!
I hope you come back for more. Thank you for nice comment.
Is there anyway to go about this recipe without using a grill. It looks absolutely wonderful but due to the weather it would be much easier to try it differently. Any suggestions?
Sure. Just saute the shrimp in a little oil in a skillet. Remove from the heat and add the garlic butter. Good luck.
OMG!!! Started the no knead bread process last night… only a few more hours till it hits the oven! In the mean time I see this jaw dropping pic of the shrimp!!! On my way to the store to get all the things to make this too with the bread! I'll let you know how it all turns out.I'm so excited!!!
Thank you Janet!
I just discovered your blog. I love it! Your recipes are my favorite! Thank you!!
Thank you for the kind comment. I'm so glad you found me!!
That. Was. Awesome. Thanks!