"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gas-Grilled Shrimp Skewers Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gas-Grilled Shrimp Skewers, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 - 3 tablespoons olive oil for brushing skewers
Table salt and ground black pepper
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce, Charmoula Sauce, or Fresh Tomato Sauce with Feta and Olives
Lemon wedges for serving

Directions:
Directions:
1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

2. Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

3. Set disposable aluminum pie plate with sauce ingredients on grill and cook as directed; remove when hot. Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, covered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate back to grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.




STEP BY STEP: The Right Setup
With grilled shrimp, timing can be tricky. We solved the problem by setting up two cooking zones. On the hot side, we sear the shrimp over dry heat until almost done. On the cooler side, we keep a disposable pan of simmering sauce, where the shrimp finish cooking at a gentler pace. Crowding the shrimp on the skewers bought us a few extra minutes on the hot side, giving the shrimp better charring.
STEP BY STEP: Crowding Shrimp Onto a Skewer
Pass the skewer through the center of each shrimp. As you add shrimp to the skewer, alternate the directions of the heads and tails for a compact arrangement of about 12 shrimp. The shrimp should be crowded and touching each other.

Number Of Servings:
Number Of Servings:
4 entre or 6 appetizers
Personal Notes:
Personal Notes:
The shrimp and sauce (see related recipes for choices) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course

I got the recipe from www.cook'sillustrated.com

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

548W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!