Let’s get grilling… Here is what you will need:

Butter Sauce

8  TBSP (1 stick) unsalted butter

2 TBSP  olive oil

12-14 plump garlic cloves, thinly sliced

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Shrimp

2 Pounds  medium to large shrimp (about 30 per pound) peeled and deveined

1 or 2 TBSP  olive oil

Coarse salt

Minced fresh flat leaf parsley

Lemon Wedges

Preparation:

Prepare the butter sauce, warming the butter and oil in medium skillet over medium-low heat.  Add garlic and cook slowly until it just begins to color.  Remove the garlic with slotted spoon quickly so it doesn’t color to dark.  Reserve the garlic and warm butter sauce.

Toss the shrimp with the oil and salt and let sit at room temperature.

Fire up the grill, bringing the temperature to high.  Arrange a well oiled, small mesh grill rack over the grill grates.

Grill the shrimp uncovered on the rack approximately 2 minutes per side, turning once,  The shrimp are done when their translucent appearance turns pink white and they are just firm with a few lightly browned edges.

Spoon equal amounts of the butter sauce over each portion of the shrimp.  Scatter garlic and parsley over the shrimp and serve with lemon wedges.  Serve hot.

For more variety you can substitue the following items:

Sesame Shrimp

Replace the  olive oil with 1 TBSP dark sesame oil added after the garlic is removed the butter sauce.  Instead of parsley sprinkle on sesame seeds.

Martini Butter Shrimp

Add a splash or two of dry vermouth and 1 TBSP minced lemon zest to the butter sauce after the garlic is removed.  Instead of parsley sprinkle on green olive slivers.

As you can see all of the above are quick, easy and made from simple and easy to find ingredients.  It only takes minutes to serve your guests a truly special dish that everyone will enjoy!

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Also, while most people are familiar with various techniques and recipes for cooking fish and meat, not everyone’s knowledgeable about grilling shrimp. If you’re concerned about the same thing, you can stop worrying because the recipe and related guidelines below will ensure you produce the best tasting shrimp that your loved ones have ever tasted.

Sugar Cane Skewered Shrimp Recipe

Sugar cane skewers are quite difficult to find, though. If you have a Vietnamese market, grocery, or food supplier nearby then great! They’re the best source for sugar cane skewers. But if not, you can always purchase them online and have them delivered to you.

You’ll also need larger than usual shrimp for this recipe. If you’d like to use prawns in this case, that would be good, too. You can use regular skewers to create guide holes in your sugarcanes. Season your shrimp with salt and dab them with the tiniest bit of vegetable oil before grilling.

Switch on your firepit ahead of time so that it would be hot enough when your shrimp’s ready to be grilled. But before placing the skewered shrimps on the grill, double-check to ensure that the grates have already been brushed with oil.

Just remember to follow the instructions here to the letter and you won’t encounter any major difficulties while grilling shrimps on your propane firepit. Afterwards, serve your shrimp hot and your family’s sure to crown you as their outdoor cooking champ of all time.

To find the steak that will be right is important. You have a few choices and recently the small cuts of beef have become more popular now that we have become concerned about how much fat we are consuming. I think the best all around steak is the T-bone. It is a good size and there is variety to the meat in this cut.

Whether you go for New York strip or porterhouse, the most important thing to keep in mind is the grade of the beef. You need to pick prime. Prime is the best as graded by the USDA. Choice is the grade you find at your neighborhood grocery store. It is okay, but not great. Find a local butcher store and get prime. If there is not a butcher store nearby, go to a fancy grocery store. We have a couple of those here in Austin, Texas.

Make sure to look at the steaks carefully because you want to pick one with good marbling. Marbling is the fat dotted throughout the steak. Make sure it is even and tightly spaced. Good marbling will ensure an excellent tasting steak.

When cooking the steak, keep is simple. A little olive oil, salt and pepper sprinkled on each side of the steak and spread evenly. Make sure your coals are ashy white, you don’t want them too hot. Cook the steak for a few minutes on each side. The time will determine the doneness of the steak.

So what are you waiting for, it’s time to head to the store and get charcoal, steaks and beer. You don’t really need anything else, do you?

When I was a little kid, my family would occasionally make the trek from Vicksburg, Ms. to Jackson, Ms. — about 45 minutes — to go to Morrison’s Cafeteria after church. My little brother and I got to pick whatever we wanted. I always picked fried shrimp. Forty-plus years later, I still do, too often. Although shrimp and grits gets picked a little more often, these days.

Shrimp scampi recipes are really popular. Lots of variations on the shrimp scampi theme, too. Only one way to find out which one is these best…make them all and give them a try. (Hey, nobody said that being an authority on shrimp scampi was gonna be easy!)

Seems like people never tire of a good shrimp salad recipe either. The fact that it is so simple — not to mention down right delicious — probably has a lot to do with that. (Ever heard of a shrimp salad sandwich? Dee-lish.)

Recipes for grilled shrimp, coconut shrimp, boiled shrimp…you name it. Our aim is to have your favorite shrimp recipes here in one place for you. We also look forward to any comments you would like to add.

Three friends have dropped by the site and added their own recipes. Many others have threatened to send their favorite recipes, but haven’t yet. Pat’s Asparagus and Shrimp Risotto recipe was probably the most surprising! Linda’s Shrimp In Black Pepper is something else new and wonderful to these taste buds. And, naturally, anything from Chef Jerry is always amazing. Same goes for his Tyler Florence-inspired Shrimp Bisque.

If you have a shrimp recipe you would like to share, please jump over to the Contact Us page and let it rip.

Shrimp recipes are among the most sought after recipes online. No real wonder why either. It is a massively popular ingredient in cuisines all around the world. Above and beyond all else, shrimp simply tastes great cooked in many different ways.

Other than being high in cholesterol, shrimp is largely good for you. The nutritional value of shrimp is excellent. It is low in Saturated Fat and is a good source of Niacin, Iron, Phosphorus and Zinc. It is also a very good source of Protein, Vitamin B12 and Selenium.

All of that said, shrimp still just tastes darn good. In the end, that’s why I like it.

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Simple Grilled Shrimp – that ROCKS!

• 1-2 ponds of peeled, deveined, cleaned shrimp
• Drizzle olive oil over shrimp
• Sprinkle Old Bay seasoning and rub into to shrimp.
• Place shrimp on skewers for ease of flipping on grill.
• Put shrimp on HOT grill for 1 minute on first side. Flip and cook two or three minutes on other side.
• Adjust cooking times for size of shrimp and your preferences.

The idea is to have nice, translucent / white shrimp when you are finished. It’s fast, delicious and healthy. Everything a meal should be. Serve with some crusty bread and a nice salad for a quick meal that is as good for you as it is delicious. Take this simple idea and try a million variations on the theme.

Here are some ideas to get you started…

Grilled shrimp helps shrimp salad take on a rich new flavor. Similarly, it would work wonders in your favorite shrimp pasta recipe. If you plan to have a cream sauce on your pasta, I would suggest leaving out the Old Bay seasoning on the above recipe.

Shell-On Grilled Shrimp

Same recipe as above, except we are going for PINK coloring on the shell. (In addition to adding lots of flavor, the shell acts as a built in thermometer.)  Also, instead of Old Bay Seasoning, you could try a bit of paprika, salt and pepper. Rub it and let it sit for a minute before slapping them on the grill. A squeeze of lemon goes a long way, too. If you want to take the lemon thing a step further, put lemon halves on the grill at the last minute. The heat releases the juices, as well as adding a little more grill flavor to the lemons.

Spicy Grilled Shrimp

• 2 pounds large shrimp, peeled and deveined
• 1 clove of garlic
• 1 tablespoon kosher (or sea) salt
• 1/2 teaspoon of cayenne pepper  (careful!)
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• 2 teaspoons (preferably fresh) lemon juice

Combine everything EXCEPT THE SHRIMP in a bowl. Mix it to form a pretty thick marinade..almost a paste. Toss dry shrimp into the bowl and, um, toss! Make sure the flavoring is all over the shrimp. Let them sit for a minute or two, then put them on a medium fire for two or three minutes per side. When they are white or translucent, they’re done.

Maybe you have seen the TV commercials that talk about “Wild American Shrimp.”  Believe it or not, that isn’t just marketing hype. There really is a difference. Wild shrimp get to swim around a lot more. They also eat seaweed and other things in the ocean that gives them a greater depth of flavor than, say, farm raised shrimp. If you have a choice and your budget can handle it, go with wild American shrimp. You will be able to create more delicious shrimp recipes with them.

When you buy shrimp there are a couple of things to keep in mind that will be helpful.

SMELL: There shouldn’t be any! If you smell anything but the ocean, forget it.

FRESH or FROZEN:  Nothing in the world wrong with frozen shrimp. As a matter of fact, frozen is the best shrimp to buy unless you live on the water where the fresh shrimp live. If you have your choice, pick frozen shrimp that hasn’t yet been peeled and de-veined. The shell will help protect the meat and keep the texture and flavor in tact.

WEIGHT:  A good rule of thumb is that a pound of shrimp that has not been peeled and de-veined will yield about a half pound of meat.

APPEARANCE: Raw shrimp should look translucent. There should not be a color to the flesh, unless it is a tiger shrimp. And they tend to have black markings that look like rings. That is ok for tiger shrimp, but not for any other raw shrimp. Pink OK? Nope. Not until the little beast is cooked.

COOKING: Boiled shrimp should be shocked in ice cold water the minute they come out of the boiling liquid, unless you plan to serve them immediately out of the boil. That will see that the meat stays firm longer.

FACTOID: 90+ per cent of all shrimp in the United States comes from the waters off of the Gulf Coast states, hence the name Gulf Coast Shrimp.

It is delicious and good for you. It is a very versatile ingredient, too. Fried shrimp, boiled shrimp, grilled shrimp,  — I’m starting to sound like Bubba in “Forest Gump” – regardless of your preference, shrimp is one of America’s favorite dishes.

I hope you enjoy these delicious shrimp recipes. If you have one you would like to share, let us know!