John Setzler Posted January 19, 2015 Share Posted January 19, 2015 I fired up the Kamado Joe Classic this evening to try out one of the recipes in Chris Lilly's new "Fire & Smoke" book. I can't say much more than OUTSTANDING for this recipe! Chris Lilly's "Yuzu Shrimp Skewers" Ingredients: 1 to 2 pounds of 30ct shrimp, peeled, deveined, with tails on Marinade: 5 tablespoons Yuzu juice (I had to substitute Orange Juice here) 1/4 cup honey 2 1/2 tablespoons soy sauce 4 teaspoons sriracha chili sauce 4 teaspoons sesame oil 2 teaspoons salt 1 teaspoon curry powder 1 teaspoon grated fresh ginger 1 teaspoon minced garlic Directions: Prep your grill for direct cooking at a temp of 450-500°F. I elevated my grill rack to the highest position to keep from scorching the shrimp. Rinse and dry the shrimp. Combine the marinade ingredients in a mixing bowl and wisk together until all the honey is dissolved and incorporated. Add the shrimp to the bowl and toss/mix together to coat the shrimp. Place in the refrigerator to marinate for 30 minutes. Remove the shrimp from the marinade and put on bamboo skewers that have been soaked in water. Place on the grill and cook for 2 minutes per side until done. Serve hot! Notes: The flavor on this shrimp was likely the BEST I have ever tasted. It has a small amount of heat to it but that heat doesn't hit you until you have eaten a few of the shrimp. It's NOT hot... it just has a fantastic spicy profile. Oly Smokes, andyscalzo, philpom and 11 others 14 Quote Link to comment Share on other sites More sharing options...
danielc Posted January 19, 2015 Share Posted January 19, 2015 Sounds great! John Setzler 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 19, 2015 Share Posted January 19, 2015 Great looking shrimp skewers. The flavors are right up my alley. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
allycat Posted January 19, 2015 Share Posted January 19, 2015 Thanks for that. I'm always looking for a decent shrimp marinade. Sounds good! John Setzler 1 Quote Link to comment Share on other sites More sharing options...
Remoh Posted January 19, 2015 Share Posted January 19, 2015 Very Nice John Setzler 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 22, 2015 Author Share Posted January 22, 2015 I updated the original post to include the video... Quote Link to comment Share on other sites More sharing options...
bosco Posted January 22, 2015 Share Posted January 22, 2015 looks great!! John Setzler 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 22, 2015 Share Posted January 22, 2015 Looks good. The wife just said she wants them SOON! John Setzler 1 Quote Link to comment Share on other sites More sharing options...
bosco Posted January 22, 2015 Share Posted January 22, 2015 who made the cameo??? John Setzler 1 Quote Link to comment Share on other sites More sharing options...
rwalters Posted January 22, 2015 Share Posted January 22, 2015 WOW that looks good!!! Thanks for posting John :-) John Setzler 1 Quote Link to comment Share on other sites More sharing options...
Remoh Posted January 22, 2015 Share Posted January 22, 2015 Leave the shell on the shrimp tails. It is thin meat and shrimp cook extremely quick , the shell helps protect the shrimp from being over cooked. John Setzler and BEER-N-BBQ by Larry 2 Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted January 22, 2015 Share Posted January 22, 2015 Leave the shell on the shrimp tails. It is thin meat and shrimp cook extremely quick , the shell helps protect the shrimp from being over cooked.It also tastes better cooking on its own juices in the shell. John Setzler and Remoh 2 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 22, 2015 Author Share Posted January 22, 2015 who made the cameo??? That is the @lardog family BEER-N-BBQ by Larry 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 22, 2015 Author Share Posted January 22, 2015 I prefer peeling mine and leaving the tails on Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 22, 2015 Share Posted January 22, 2015 Hey john, I finally got a chance to watch the video. This might be a silly question, but I only learn by asking. Can you comment on the differences in this recipe with regards to direct or indirect heat? I assume the shrimp are on and off so quickly that there would be no differance in flavor. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
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