Grill shrimp without drying them out or busting your budget - propane gas grill with grill cover
In the heat of the grill, shrimp can change from moist juicy to rubber and dry in the blink of an eye.
While baking shrimp in the shell can protect them from the heat of coal, any seasoning you add will be peeled off with the shell when eating.
For juicy, bold-flavored shrimp, we decided to work with peeled shrimp to find a way to prevent the shrimp from drying.
We Season the shrimp with salt, pepper and sugar (to encourage Brown) and put them on half the hot surfacegrill fire.
This works well with prawns, but the shrimp is overcooked before it is cooked.
However, since the price of giant shrimp is as high as $25 per pound, we want a cheaper solution, so we use a few ordinary kebabs to make artificial giant shrimp
The size of the shrimp is tightly pressed together.
The final step is to take the shrimps off the fire before they are fully cooked, then cook with a heated sauce, waiting for the cool side of the grill;
This last siminfused gave them a bold taste.
The taste of the sauce can be easily changed according to the taste;
A variant is included here.
Grilled shrimp with spicy lemon
Garlic stew: 4 start to finish: 45 minutes, put all the shrimp on the cooking grate at a time, you need three 14-
Metal skewers in inches.
With toast. Lemon-
Garlic Paste: 4 tablespoons of salt-free butter cut into 4 slices of 1/4 cups of lemon juice (2 lemons) 3 cloves of garlic paste, 1/2 teaspoon of red pepper skin 1/8 teaspoon
1/3 cup chopped fresh parsleyShrimp: 1 1/2 extra-
Prawn (21 to 25 per pound), peeled and Decore 2-
3 tablespoons vegetable oil Salt and pepper 1/4 teaspoon lemon fudge
Add butter, lemon juice, garlic, pepper slices and salt in a disposable pan with garlic sauce.
The shrimp is dried with a paper towel.
Tie the shrimp tightly to three 14-
Metal skewers in inches, alternating between head and tail.
Brush shrimp with oil and season with salt and pepper.
Spread evenly with sugar on one side of each skewer. —
Charcoal Grill: fully open the bottom vent.
Light large chimney starter with charcoal coal ball (6 quarts.
When the coal portion at the top is covered by volcanic ash, fall evenly over half of the grill.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about 5 minutes. —
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Keep the main burner in a high position and turn the other burners to medium-low.
Clean the cooking grate, then brush the Grate repeatedly with the well
Paper towels coated with oil until black and smooth, 5 to 10 times.
Place the one-time Pan with sauce in a hot place on the grill and cook it for 1 to 3 minutes;
Slide the pan to the cooler side of the grill.
Put the shrimp string on the hot side of the grill and put sugar on the side;
If the shrimps are separated, push them together with pliers onto the skewers.
Cook the shrimp for 4 to 5 minutes until the first side is slightly burnt.
Flip the skewers until the second side is pink and slightly translucent for 1 to 2 minutes.
Using potholder, carefully lift each skewer from the grill, slide the shrimp off the skewer with pliers, and then put it in the pan with sauce.
Stir the shrimp and sauce together.
Slide the pan to the hot side of the grill and stir for about 30 seconds until the shrimp becomes opaque. Stir with parsley.
Transfer the shrimp to the platter with a lemon corner. ——
Nutritional information for each meal: 243 calories;
The calorie of fat is 131 calories;
15g of fat (6g saturated;
0g trans fat );
235 mg of cholesterol; 1258 mg sodium;
3g carbs; 0 g fiber; 0 g sugar; 24 g protein. ——
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Garlic Sauce in "Master Grill. ”——