When your using it for a BBQ Shrimp Recipe it’s important to use a good form of marinade to lock in that great taste from the grill. Speaking of grilling, I would recommend using a Weber Ranch Kettle grill for these  types of foods and recipes.

Ever since I had bought a weber grill I have had no problems, it’s easy to start up and it’s very easy to clean up . But enough about the grill let’s look at what goes on with preparing this marinade.

Lemon & Herb BBQ shrimp Marinade  Recipe:

list of ingredients for preparation

1/2 cup lemon juice, freshly squeezed
1/4 cup vegetable oil
2 teaspoons onion powder
2 teaspoons fresh parsley, chopped
2 teaspoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon black Pepper

Start off by Mixing the Lemon juice salt and pepper in a large bowl so no spills will not occur. Next mix in the oil, in small amounts while stirring the bowl until  it’s fully infused with the mixture.

Now mix in the chopped fresh herbs and pour the marinade over the shell on- shrimp. Now allow it to marinade for about 30 minutes in the refrigerator no more than 30 minutes or else the shrimp will become rubbery.

You can remove it from the fridge and remove the shrimp from the bowl, use a small amount of marinade to coat the shrimp before skewering for the grill.

A friend of mine had this to say after trying This out; “This was good on our shrimp. I marinated for 1/2 hour. We liked the thyme and basil mix with the lemon. Not too lemony, just right balance with the herbs”.

As you can see people want to change up cooking techniques for shrimp or any other seafood cooking whether on a grill or skillet.

Check back with us on our next recipe review of the Cajun BBQ Shrimp Recipe

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French fries, and potatoes specifically, have gotten a bad rap in recent years, mainly because of the carbohydrates. For those maintaining a strict no-carb diet, this recipe may fall flat, but for those of us who practice moderation and self-control it’s alright to enjoy certain foods on occasion. Burgers and fries certainly belong on that list.

Here’s how to make homemade fries for those looking to expand their culinary repertoire:

Deep frying – This is a great way to make fries for those who own a deep fryer. They are relatively inexpensive, but a hassle to maintain. Simply slice your potatoes to the desired size, and wash them in COLD water until the water runs clear. Then, pre-cook the fries until they just start to turn a darker color, but not too dark. Then, let the fries rest for about 10-15 minutes.

Cook in the fryer again until they reach your desired done-ness. It really is that simple, and you’ll find this exact recipe available on your local Five Guys burgers and fries menu, except they use only 100% peanut oil. You can use peanut oil also, but many prefer other oils instead. The oil you use is completely up to you.

Oven fries – If you want a ‘healthier’ french fry, then cook them in the oven. Again, slice your potatoes, then toss in a bit of oil and sea salt, then bake until they are done to your satisfaction. For a crispier fry, simply finish them under the broiler for a few minutes, and Voila! Homemade fries that you can be proud of. Making your own fries at home really is this simple.

It is also very adaptable. First, a very solid recipe that is just hard to beat. I’ll follow that with some additional ideas that you might like to consider if you are thinking you would like a dressed-up shrimp and pasta salad.

Ingredients

• 1 pound cooked medium shrimp, peeled and deveined
• 1 (16 ounce) package of your favorite pasta
• 1 tomato, chopped
• 1 chopped bell pepper
• 2 tablespoons mayonnaise
• Salt and pepper to taste

Directions

• Cook the pasta — the basic ‘how-to’ is on the box or wrapper. This is how I prepare pasta water, though, if you would like to add a little more flavor to the pasta.

• The short version is, bring a large pot of salted water with half a lemon dropped in to a boil.

• Add pasta and cook until al dente. (Usually 2 to 3 minute shy of the package instructions.)

• Rinse under cold water and drain.

• In a large, cool bowl combine the shrimp and vegetables,  mayonnaise and salt and pepper to taste.

• Add pasta and toss to coat. Chill for about an hour.

Alternate Ingredients

The easy little shrimp recipe above is the ‘little black dress’ of shrimp and pasta salad recipes. But if you are looking for something that might be a bit of a change of pace, try some of these as replacements or additions. I don’t think  that all of the following together would be a good idea, but if it sounds good to you, go for it.

• Seeded peeled cucumber
• Chopped black olives
• Diced red onion
• A clove or two of garlic, minced or finely sliced (maybe even sauteed?)
• Fresh dill or dried dillweed
• Thinly sliced Zucchini
• Fresh mushroom slices
• Green beans, chopped
• Splash of white wine vinegar or a couple of teaspoons of lemon juice (fresh, please). Another thought, Italian dressing.
• Toss in a little lump crab meat and you’ll have a lovely shrimp and crab pasta salad. Can’t imagine that would be anything but perfect. Can you?

As always, keeping the fat (mayo) and the acid (vinegar, lemon juice, and to some degree the Italian Dressing) in the proportion that is pleasing to you will really add a lot of flavor. The most common ratio of fat-to-acid is 3 to 1. Some, including me, prefer a higher ratio of acid.

A suggestion? Since shrimp is relatively expensive, experiment with that ratio of fat-to-acid in other taste test settings — like salad dressings, for instance. Then apply what you have learned about your preference to this dish.

Enjoy!

Always feel free to leave your suggestions and ideas below.

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After trial and error, this is the way I prefer it. After all,why should all of the other ingredients get all of the love when pasta is often well more than half of the volume on the plate?

Anyway…here goes. As always, you decide.

Preparing the water for cooking pasta

• I like salty pasta water…as in “tastes like the ocean.”

• Add roughly 1/8th cup of sea salt or kosher salt dissolved in about 4 quarts boiling water. (You might like a little more.)

• To take the water preparation one step further — you can leave this out if you want, but I love it — squeeze half of a fresh lemon and drop the lemon half in the water. Adds amazing freshness to the flavor of the pasta.

Mario Batali does not like oil added to his pasta water. Neither do I. You like oil in your pasta water? By all means, knock yourself out!  Add as much oil as you’d like.

Oil And Pasta

For a tasty, simple lite meal, I highly recommend a little bit of extra virgin olive oil, Parmesan cheese, and a touch of black pepper on a small plate of warm pasta. (Add a serving of spinach and you are set.)  That is the way I prefer to add oil to my pasta, in case that question was keeping you awake nights.

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(Most) Kidding and goofing around aside, this is one of the best things that will ever pass across your lips. Yeah, it is a shrimp dish, but the Alfredo sauce is the star of the show.

Ingredients:

1 tablespoon salt
2 tablespoon corn oil
2 tablespoon butter
1 clove garlic
Small chopped onion
1 pound shelled deveined shrimp
1 tablespoon dry parsley
2 sticks butter
1 pint lite cream (or half & half)
1/4 cup dry white wine
1 lemon
12 oz. fresh pasta
1/2 pound grated Parmesan cheese

Directions:

Grab a large pot — like a four quart pot, or so — and make pasta water. As the water heats, get out a large pan. Over a low fire, melt the butter. Then, add the garlic and onion to the butter. Once the garlic and onion a tender, add the shrimp to the pan. Keep the shrimp moving by stirring often.

Now the fun begins…

In a medium pan, add butter over a low fire, melt more butter. Once the butter has melted, add the cream (or half & half) and stir. Let simmer.

When the shrimp starts turning pink, add the white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Don’t overcook. Turn off flame and cover.

Add your pasta to the water that is boiling by now.

Add Parmesan to the melted butter and cream.

Stir often while pasta is cooking. Fresh pasta will not take more than three minutes to cook. Commercial pasta will take around 9 minutes. Check the box or wrapper for the exact time.

Add more Parmesan for a thicker sauce, less for thinner sauce.

Drain the pasta in colander.

Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to a serving dish and sprinkle parsley over top.

Apply lips.

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You might think that frozen shrimp are much safer than fresh shrimp. That is not necessarily the case. Frozen shrimp must be thawed in order to cook it. There is a right way and a very wrong way to do it.

First, A Temperature Lesson

Cuttting to the chase, essentially you have twenty four hours to cook frozen shrimp once you get it home. If it will be longer than twenty four hours before cooking, keep the shrimp frozen in by keeping them in the freezer.

Seafood is only safe when kept below 40 degrees.  If you should lose power and you have shrimp in the freezer, go ahead and cook it as soon as possible, probably on the grill in the back yard. If the temperature has been above 40 degrees for more than two hours, throw the shrimp away. It is not worth the risk.

Thawing Frozen Shrimp Correctly & Safely

Far and away, the safest way to thaw shrimp is to place the frozen shrimp — in its original packaging — on a plate in the refrigerator. Give it the entire night to thaw in the refrigerator. Obviously, that takes a while.

How Can I Tell If The Shrimp Is Still Good?

My moto is “The nose knows.” Uncooked fish and seafood should not have a scent. If naything, they should smell like the ocean from which they came.
Should you smell anything that slightly resembles amonia, it is too late. You must throw away the shrimp. It has gone bad and might make you sick.
If you smell chlorine, that’s not good either. That probably means they were treated, then frozen…and then went bad in the freezer.

Freezer Burn

Have a close look at your thawed shrimp. It could be freezer burned andf you will want to get rid of it if that is the case. Take a good, close look. See any hard areas that appear to be white and hard? Chances are better than average that your shrimp are freezer-burned. Don’t eat them. It would be very unpleasant. As hard as it is to rare back and throw expensive seafood away, it is far better than food poisoning.

Hope these tips help!

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We’re going to season the shrimp more than the pasta. Lots of different ways to go about it, but let’s start with a good, solid recipe. You can branch off from this one.

As a bonus, we are also going to talk about what goes into making the perfect pasta water, too!

Ingredients:

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles — more or less
6 -8 cloves of garlic, according to personal taste, minced
1/4 cup butter
Drizzled olive oil — A time or two around the pan
Italian seasoning
Freshly cracked pepper
Red pepper flakes
Salt
Herbs — according to taste

Directions:

• First, preparing the water for cooking pasta…

• I like salty pasta water…as in “tastes like the ocean.” Add roughly 1/8th cup of sea salt or kosher salt disolved in about 4 quarts boiling water. (Adjust to your taste.)

• To take the water preparation one step further — you can leave this out if you want, but I love it — squeeze half of a fresh lemon and drop the lemon half in the water. Adds amazing freshness to the flavor of the pasta. Mario Batali doesn’t like oil added to his water. Neither do I. You, however, are encouraged to make yourself happy! You want oil? Go ahead.

• Now, boil the pasta in your perfectly prepared water for two minutes less than what is suggested on the box.

• Save a cup of pasta water to use later.

• While pasta is boiling, wash the shrimp.

• Melt butter over medium heat. Add the cleaned shrimp.

• Once the shrimp begin to turn pink, add garlic.

• Cook about 6 minutes, add oil. Continue stirring until your shrimp is pink and curled.

• Add your pasta to the skillet with the shrimp. Add your seasonings.

• At this point, add just enough of that pasta water that you saved to “losen up” you pan. Use ‘just enough’ so that your pan is not dry, but we don’t want the shrimp and pasta to be swimming in liquid either. To be a little more precise, start by adding 1/4 cup of the water. If that’s enough, fine. If you need more, keep going until you have used the whole cup of pasta water you saved.

• When you are satisfied that your pasta is perfectly moist, you are in business. Make sure everything is warm, then plate it.

Since I love talking and writing about cooking, I may have made this seem much more difficult than it really is. After you’ve made this shrimp and pasta recipe, you’ll be a pro.

Matter of fact, one of the first variations on this theme that you might want to take a shot at is chicken and shrimp pasta. Lemme go dig up a recipe for that!

Take care!

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It is actually advisable to have it that way because it can be more flavorful as the shell adds more moisture to it. One of the most common ways of cooking a shrimp may be boiling it as it is the easiest. You just need to put it literally in boiling water and make sure to have some condiments go along with it to add a little taste on it. You can also try to deep fry it.

Although this is not the healthiest if the one to eat it is overly concerned with fitness and maybe enrolled in a Rapid Weight Loss, it’s going to be delectable and an appetizing option still. If that’s the case, one can maybe do this process from time to time or maybe treat it as a little bonus to one’s self if they have done something good in their work or studies. But first that must be done is to make sure that the shrimp has been cleaned and prepared well before cooking it in a way that you desire.

If you bought a frozen shrimp, it is important that you defrost it first before cooking. Just make sure not to defrost them in room temperature or microwave.

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Here are the basics…

Ingredients

• 3 tablespoons minced garlic — fresh, please
• 1/3 cup olive oil
• 1 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed
• 1/3 cup dry sherry or dry white wine
• 2 tablespoons chopped parsley
• 1/2 teaspoon hot chili flakes
• Salt and pepper to taste

Directions

• Over medium-high heat, stir garlic in olive oil until it approaches golden in color. That will only only take a couple of minutes.

• Add shrimp and stir until almost completely pink. Again, that will only take about two minutes more.

• Take pan off of and away from the fire (if cooking with gas). Add sherry, parsley, and hot chili flakes. Return to the fire.

• Stir regularly until shrimp are barely opaque. Please be careful to see that you do not overcook the shrimp That will make them tough and tasteless. We want to make sure they are still moist in the center of thickest part. That will only take a  minute or so at most.

• Add salt to taste.

• Pour into a serving dish or individual bowls.

That is, in my opinion, an excellent recipe on its on. But wait! There’s more! (I always wanted to say that.)

There are some variations on this theme that I think have some real potential. They may be right up your alley…or maybe not so much.You decide. Worst case? You might get some inspiration. Who knows.
For those of us who love Mexican food, instead of parsley, use cilantro. Nothing says South Of The Border the way cilantro can. (In my opinion, you can get TOO MUCH cilantro very easily. A little goes a long way. )

Grilled garlic shrimp will work, too. Like this:

1. Start the grill by firing the coals in the grill. Let them burn down. We’re trying to get a medium  fire, so let them go a little longer than you would for, say, hamburgers.
2. In a pan, sauté the garlic in butter.
3. Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives. Stir ti combine.
4. Add shrimp to the pan (that is off of the heat).
5. Let the shrimp marinate for 20 or 30 minutes.
6. Put shrimp on skewers.
7. Put foil on you grill and lay shrimp (on the skewers) on the foil.
8. Grill them for about 7 minutes. Maybe a touch more. Looking for just pink.

There you have two pretty good starters! See how it works for you and let us know. Feel free to leave a comment below.

You will not use your grill for this recipe, either. The ‘barbeque’ reference in the name comes from the sauce. Once you taste it, you will completely understand.

Time for a quiz…

Q: What do we like to cook with in The South, more than almost anything else?

A: Butta. Delicious, creamy, real, salted or unsalted butter. Margarine is ok. Butter is better. And that is no lie, frog eye.

BBQ Shrimp is cooked in more butter than anything (I think) that I have ever seen.  If you short-change the butter, the recipe will not be correct.

Lets also be clear that this dish does not fall in the ‘easy shrimp recipe’ category, either. It’s not that it is hard to cook. There are just a decent number of ingredients – and that varies from recipe to recipe, of course – but to produce the desired results, there is a handful of ingredients you need.

One final word of caution – actually more of a ‘heads up’ than an official ‘caution’:

• When adding the butter to make the sauce, add a little butter at a time and continue stirring quickly. This really makes a big difference.  (Has to do with emulsification.)

Let’s get down to business. This is how they do it at Mr. B’s Bistro in New Orleans.

Ingredients

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• Mr. B’s serves French bread as accompaniment
     

Directions

• Grab a large skillet. Combine the shrimp, Worcestershire sauce, lemon juice, black peppers, Creole seasoning, and garlic. Cook at medium high heat until shrimp turns pink. It only takes  about 1 minute on each side.
• Reduce heat to medium and stir in butter, a few cubes at a time, stir it continuously adding more butter only when butter is melted.
• Remove skillet from heat.
• Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

This is enough for 2 entrees or 4 appetizers

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