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1. In a large bowl, combine the water, salt and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins.
Grill shrimp 3–4 minutes per side or until shells are orange-pink. To test for doneness, take a shrimp off grill, remove shell and cut shrimp in half; flesh should be opaque and firm throughout.
In this Creole recipe, Al Roker gives a dish traditionally done in a skillet on the stovetop a summertime spin by marinating shell-on shrimp in the rich, buttery sauce before placing it directly ...
Indonesian shrimp satay that uses large shrimps, shelled and cleaned and often with the tails off and lightly grilled. Some recipes call for a marinade of thick coconut milk with sambal (chili paste), powdered Laos (galangal root), ground kemiri (candlenut, one can substitute macadamia nuts in a pinch), minced shallots and pressed garlic ...
When you are ready to serve the grit cakes, preheat the oven to 500 degrees F. Using a cookie cutter or biscuit cutter, cut the grits to the desired size, or simply use a paring knife to cut into ...
Butterflied Grilled Jumbo Shrimp Recipe by Ed McFarland The best way to eat this shrimp is straight off the grill. Jumbo shrimp are cleaned and sliced down the middle to create a butterfly shape ...
Grilled Shrimp Mafaldine by Odette Williams. For an additional punch of flavor, Odette Williams first sautés the shrimp heads before cooking the rest of the shrimp in wine, lemon, chives and parsley.
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