|Jumbo shrimp, marinated in a spicy Buffalo sauce then grilled and served on a bed of Cajun Rice Pilaf.|
Buffalo Grilled ShrimpI 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!|
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.
Recipe: Buffalo Grilled Shrimp©From the Kitchen of Deep South Dish
Inactive time: 30 min |Cook time: 9 min |Yield: 4 servings
- 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
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.
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Disclosure: As part of the Foodbuzz Tastemaker Program, I received a free sample of KC Masterpiece Buffalo Marinade.