Grilled Marinated Shrimp
Shrimp has always been one of my
favorite seafood's not only to prepare, but to eat as well. As a chef, you tend
to always have a dish that brings back many memories and for me this is the
one. Out of 500 to 1000 people in the dinning room every night, I would have to
guess that at least 50% of every dish that went out was served with Grilled
Marinated Shrimp.
During Mother’s Day Weekend, my crew
and I would prep anywhere between 500 to 1000 of these skewers. Those early
mornings (sometimes as early as 2 a.m.) were always tough. We would unlock the
back door, put my fish order in, turn the radio on loud, and skewer till our
hands hurt.
Though most people will never
experience that type of comradery, and 20-hour work days, I can honestly say
that I would trust that staff with my career and life. Offering this recipe to
everyone is an honor, and now you can experience the dish that everyone in the
building would look for as a side or a main dish.
Cooking these skewers on a coal grill can be tricky. Look for a spot on
the grill that is not as hot in order to cook evenly. If you are cooking these
skewers on a gas grill, you want to set the temp at a medium heat setting in
order to not burn or dry out the shrimp before they are cooked.
Shrimp Skewers
1-pound Shrimp
(Preferably 26/30 in size); Peeled and Deveined (If frozen, must be
thawed prior to marinating)
6 Bamboo Skewers
Marinade
Ingredients
1 cup soy sauce
1 cup vegetable
oil
2 cups pineapple
juice
1 teaspoon chopped
parsley
1 teaspoon black
pepper
- Skewer 4-5 shrimp per skewer. Skewer shrimp threw both tail and body to ensure shrimp holds shape and stays secured to skewer.
- In a container large enough to hold both skewers and marinade, add all marinade ingredients to container and mix thoroughly.
- Add skewered shrimp to marinade mix and allow to marinade for 1 hour in refrigerator (do not over marinade).
- Remove skewers from marinade and cook till tender.
No comments:
Post a Comment