Saturday, August 6, 2011

Buffalo Grilled Shrimp

Jumbo shrimp, marinated in a spicy Buffalo sauce then grilled and served on a bed of Cajun Rice Pilaf.

Buffalo Grilled Shrimp

I recently had the chance to give KC Masterpiece Buffalo Marinade a try and instead of going with the typical chicken or wings, using it on grilled shrimp was the first thing that came to mind.

The next time that The Cajun headed out to shrimp with Dad, I put out my request for some proper grilling jumbos. To grill shrimp, you really need colossals or jumbo sized. Anything smaller will overcook too quickly.

Right off the boat, caught in our Gulf in the mornin', cooked that same day - now that's as fresh as it gets y'all!
I usually grill shrimp shelled, simply because they are much easier to eat that way. I thought that I would try them shell and head-on this time though, just to see if it really made any major difference in the texture or cooking of the shrimp. I carefully ran a paring knife along the backs of the shell to open them up, both to remove any veins and to loosen the shells to rub a bit of oil up underneath to help prevent the shells from sticking and let the marinade get in.


By the way, I didn't notice any discernible difference myself, so I say peel and devein the shrimp instead and save yourself some mess, but leave the tail tips on, if desired. The biggest key is just simply not to overcook them and that's the bottom line, shells on, or off. Place into a bowl, pouring 3/4ths of the bottle of marinade over the shrimp and toss. Cover and refrigerate for 30 minutes. Reserve the remaining 1/4 of the marinade for basting.


Remove shrimp from the marinade and thread on double skewers, 3 to 4 shrimp per skewer, leaving space of at least 1/4-inch between each shrimp. You don't have to use double skewers, it just makes them more steady on the skewer and for me, easier to turn. Sprinkle with salt and pepper.


Place on a preheated grill and cook for about 2 to 3 minutes per side, or until shrimp is nice and pink and no longer opaque.


Baste and turn once, halfway through.


I really loved the flavor of this marinade. Made with red pepper, garlic and paprika, the taste was very authentic and it certainly has a rather healthy kick to it. If you like hot - it's here! It would be perfect for grilling, on chicken and certainly wings, but I think it would also pair up well with pork. Or, try it on some jumbo grilled shrimp for a change. No mixing, 30 minutes in the marinade and just a handful of ingredients. Can't get much easier than this folks.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Buffalo Grilled Shrimp

©From the Kitchen of Deep South Dish
Inactive time: 30 min |Cook time: 9 min |Yield: 4 servings

Ingredients
  • 1-1/4 pounds of jumbo shrimp (about 12), peeled and deveined
  • 1 bottle of KC Masterpiece Buffalo Marinade, divided
  • Kosher salt and freshly cracked pepper
Instructions

Peel and devein the shrimp, leaving tail tips on if desired. Place into a bowl, pouring 3/4ths of the bottle of marinade over the shrimp and toss. Cover and refrigerate for 30 minutes. Reserve the remaining 1/4 of the marinade for basting.

Remove shrimp from the marinade and thread on double skewers, 3 to 4 shrimp per skewer, leaving space between each shrimp. Place on a preheated grill and cook for about 2 to 3 minutes per side, or until shrimp is nice and pink and no longer opaque, basting several times. Serve atop a platter of Cajun Rice Pilaf with a side salad or green vegetable.

Cook's Notes: If cooking with the shell on, use a paring knife to carefully cut along the backs of the shell to open them up. Devein and add to a bowl, add enough olive oil to coat. Toss the shrimp in the oil, working the oil up under the shells. Then place in marinade. If using wooden skewers, soak them in water for 30 minutes, draining before using.

Homemade Buffalo Sauce: If you don't have access to the marinade, use 1 stick of unsalted butter mixed with 1 cup of hot sauce, adjusted up or down according to desired heat level; add salt and pepper, garlic powder and paprika, to taste.

Source: http://deepsouthdish.com

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Posted by on August 6, 2011
Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Disclosure: As part of the Foodbuzz Tastemaker Program, I received a free sample of KC Masterpiece Buffalo Marinade.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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5 comments:

  1. OMGOSH!!! Those are some beautiful looking Gulf Shrimp! They don't get any fresher than that! Kat from the Compound

    ReplyDelete
  2. I like the marinade too, I've used it for grilled chicken. I would do it on shrimp too if I could get quality shrimp like yours. Most shrimp here is farm raised, sadly.

    ReplyDelete
  3. I grilled shrimp for the first time last night. But I should have looked at some of your recipes first. I used medium shrimp instead of jumbo. I use medium for low-country boil so I just went with the same size. Soaked them in soy sauce. They were good, but I'm sure bigger shrimp would have been better.

    ReplyDelete
  4. You always make me so dadgum hungry. If you don't mind I'm gonna link you at my blog...

    ReplyDelete
  5. Great looking shrimp Mary, but I'd have to take the heads off for Bev.

    ReplyDelete

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