Grilling

Grilling shrimp is a challenge because they are so small. One method is to use a small screen or grill pan with lots of holes in it and place it on the grill. The other is to just use large-sized shrimp (I know, a contradiction in terms...) and put them on skewers. Marinate in your favorite spices and grill away!

I'd suggest to grill king prawns instead of shrimps as they are more suited for grilling.

This is the recipe I made and posted on another site.

1. Peel, devein and wash shrimp.
2. Thread shrimp onto skewers by running the skewer through at each end.
3. If you are going to a marinade place the shrimp in a shallow dish and pour over marinade. Let sit for 15 minutes.
4. Preheat the grill to a medium heat.
5. Oil grill grate to prevent sticking.
6. Place shrimp on grill and cook for 1 to 2 minutes.
7. Turn and continue grilling for 30 seconds (larger shrimp will take longer).
8. Test for doneness by cutting a shrimp in half. It should be pink all around and opaque through the middle.
9. Serve.
   1. Plan on about 1/4 pound of shrimp per person.
   2. If you are using bamboo skewers, soak them in cold water for 15 minutes to keep them from burning on the grill.
   3. DIFFICULTY : EASY
   4. 20 MINUTES NEEDED

10. Tips:

1. Shrimp are the most popular shellfish in the world and nearly the most popular seafood. Modern production and shipping get more and more shrimp to people's table than ever before. Too bad most people don't know how to cook them properly. Of course by cooking I mean grilling. Getting the shrimp ready for the grill is just as important as the actual grilling.

2. First of all there is the issue of deveining. Contrary to what some say you do not have to devein shrimp. As long as the shrimp are properly cooked the vein isn't going to cause any health risks. On the other hand it is more pleasing to remove it. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. A little practice and you'll find it pretty easy. This opening in the shrimp that you create to remove the vein is the best place to apply flavor. Any seasoning needs to reach this part most. The skin of the shrimp prevents marinades and seasonings from penetrating the shrimp, but the open cut allows it to sink it.

   Now you might notice that some shrimp has a certain smell to it. This doesn't necessarily mean that the shrimp isn't fresh enough. Actually almost any shrimp you buy so going to be frozen so do not trust anything that says the shrimp is fresh. If you buy unfrozen shrimp don't freeze it again. Refreezing is about the worse thing you can do to any kind of meat or seafood. The smell is probably iodine. Iodine is plentiful in the plankton that shrimp feed upon. To eliminate the smell, soak the shrimp for about 10 minutes in a mixture of 2 tablespoons of baking soda to 1 quart of water. Rinse in cold water afterwards. This draws out the smell and some of the iodine flavor that shrimp might have.

   To properly grill shrimp it is best to place them on skewers no matter how big the shrimp. This makes them easier to control on the grill and easier to cook. There are several strategies to skewering shrimp. If you skewer them lengthwise you will reduce the natural curling of shrimp as they cook. This is good if you want your shrimp nice and straight. If you skewer each shrimp twice, once throw the top and then throw the bottom near the tail you will give the cooked shrimp a nice curved shape and make a more attractive kebab. If you use two skewers you will make a kebab that is easier to turn and hold onto the shrimp. As far as the cooking goes none of these really has an effect. The one thing to do is make sure you do not pack the shrimp tightly on the skewers. This will provide for more even cooking.

   Shrimp are generally sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, if shrimp is the main course, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on. Which brings me to the final point. Grilling shrimp with the shells on will make them more difficult to skewer but helps them hold on to their natural shape better. However you will have the vein problem if you don't remove the shells. Amongst many of the shrimp loving people of the world, it is considered a bad thing if you cook shrimp without the shells and without the heads. Shrimp that still have their heads are a better flavored shrimp. If you try it you'll notice the difference. Of course, many people just don't like the idea of a whole shrimp on their plate.

   Now this brings us to the grilling. Shrimp are best grilled quickly but not over too high of a heat. This is especially true the smaller the shrimp. The worse thing you can do to a shrimp is to overcook it. If you are grilling small shrimp at high temperatures it will make it more difficult to get even cooking and to get them off the grill at the right time. Keep the heat about medium for your grill. You should be able to hold your hand over the heat for about 4 seconds.

   Shrimp are done when the entire outside surface has changed color. There are a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out gray, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp as a rubbery texture and loses a lot of its natural flavor.

If your stainless steel cookware sticks, consider the followings:

Preheat before cooking. It is recommended that the pot or pan be preheated before cooking. Put your pot or pan on medium heat for a few minutes until the base is hot before adding cooking oil/foods.

Frying. Preheat your pan as recommended before adding oil to it. Add enough oil or butter to cover the base of your pan then add the food. After adding the food to pan frying, let your food cooked until it reaches the achieved cooking level without disturbing. As it's cooking, the food's natural sugars caramelized on the cooked surface developed great flavors and lift the food off the cooking surface naturally.

Heat Setting. To prevent sticking when frying or sauté with stainless steel cookware, pay attention at the set heat. This will vary depends on what type of stove you're using. When adding your food into frying pan, listen for a sizzling sound when it touches the pan. This indicates that the pan is hot enough and that the food is cooking as it makes contact, and that a natural barrier is created to prevent sticking. If the frying sound is more cracking than sizzling when the food initially in contact with the pan, it indicates that the heat is too high and sticking may occur.

Aluminium or copper-based stainless steel pan has good heat conduction when preheated, thus it is best to maintain medium or medium-low heat when frying.

Cooking with clean pot/pan. Sticking may occur if your frying pan is not clean. Make sure the pan is clean when preheating it before frying.

Answer

Before a pan is used for the first time or if a pan is sticking in use it needs to be 'proved'.

To prove a pan you will need olive oil and salt. Pour 2 tablespoons of oil into the pan and sprinkle 2 tablespoons of salt all over the inside. Heat over a moderate heat until smoking hot. Carefully rub the salt and oil well into the inside surfaces of the pan with a paper towel making sure all of the surface has been worked. Remove the pan from the heat and wipe it dry.

Repeat this process twice more. Once completed, finally wipe the pan dry with paper towel.

The pan is now ready to use. If over time the inside surface of the pan starts to stick again, re prove it.

1. Burgers
2. Sausages / Hot dogs
3. Chicken
4. Kebabs / Skewers
5. Ribs
6. Corn on the cob
7. Vegetables (onions, baby corn, vegetables that can be grilled)
8. Lamb / Pork / Steak chop
9. Potato / potato wedges
10. Brisket

• Directions

1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.