The Half Ashed Cigar Forum

Trying out a few shrimp recipes today. The first, coconut milk with curry glaze over shrimp and fresh pineapple, are the only grilled ones. Gonna be fun!

The rest... Shrimp four ways. Clockwise from top left: coconut and curry glaze over grilled shrimp and pineapple, deep fried coconut shrimp with a horseradish mango dip, coconut milk marinated/sauteed shrimp, and orange marinated/sautéed shrimp. The grilled and deep fried shrimps were really good, but the other two need some flavor boosts. Not bad, just lacking in strength.

Was it as simple as a lack of seasoning or were your "marinade" flavors not too strong?

The "marinades" were just too weak, or simply didn't have enough time to penetrate, methinks.

Another day o' shrimp on the grill. Shrimp grilled/accompanied two ways tonight. First was marinated shrimp over a mango-radish-lime salsa, and the second was plain grilled shrimp that was then topped with a triple citrus (orange, lemon, and lime) with orange marmalade glaze, and served with grilled asparagus. Neither set the world on its ear, but both were really good.

When I grill shrimp I tend to salt AND sugar them. I am one for a little browning and shrimp overcooks if let brown on its own. That little trick usually helps immensely.

kurtdesign1 wrote:When I grill shrimp I tend to salt AND sugar them. I am one for a little browning and shrimp overcooks if let brown on its own. That little trick usually helps immensely.

Thanks for the tip. I kept a pretty close eye on these and they are pretty lightly fired.