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Grilling Shrimp

Posted: 29 June 2009 07:58 AM   [ Ignore ]
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When I cook shrimp on a barbecue, I tend to get them harder than when I cook them in a pan on the electric stove. They still taste good, but I’d like them a little softer.

Does anyone have a technique to get them done, but not so firm in texture?

Maybe cooking them more slowly on a lower heat would be worth a try?

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Posted: 16 September 2009 12:43 PM   [ Ignore ]   [ # 1 ]
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Shrimp cook really quick, so they’ll get that texture that’s too firm as they overcook.  I find that I can normally cook jumbo shrimp in 2-3 minutes per side, but I watch the color as they’re cooking.  Once the first side is turning pink, it’s time to turn.  Once the other side is turning pink, they’re done.

Hope this helps some.

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Posted: 17 February 2012 09:15 AM   [ Ignore ]   [ # 2 ]
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I really love shrimps that are cooked using its natural oil. Damn, this makes me hungry this late in the evening. Better prepare for my
texas web design class tomorrow. smile

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Posted: 02 July 2012 08:55 PM   [ Ignore ]   [ # 3 ]
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Posted: 15 November 2012 01:55 AM   [ Ignore ]   [ # 4 ]
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thanks for ur reply…

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Posted: 24 November 2012 03:52 PM   [ Ignore ]   [ # 5 ]
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Does anyone have a technique to get them done, but not so firm in texture?

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Posted: 22 May 2013 02:46 AM   [ Ignore ]   [ # 6 ]
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HAHA

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