• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   
John Setzler

Orange-Honey Glazed Shrimp Skewers

26 posts in this topic

Sometimes I'll take the heads and shells and make some stock. In Alabama you are allowed to catch 1 gallon of live shrimp/day without an expensive shrimping license. I would leave them in a 5 gallon bucket for a day with an aerator and their digestive track would clean out (Sand/grit) Otherwise I devein (remove the digestive vein) with the store bought shrimp. It's okay to eat an un deveined shrimp, I just don't like the grit.

Share this post


Link to post
Share on other sites

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.

 

Indirect heat would just take a bit longer to cook the shrimp. Lots of people like to get a little char on the shrimp which would not happen on indirect heat.  I don't care for much char on shrimp but you could do this either way.

Mewantkj likes this

Share this post


Link to post
Share on other sites

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.

 

Indirect heat would just take a bit longer to cook the shrimp. Lots of people like to get a little char on the shrimp which would not happen on indirect heat.  I don't care for much char on shrimp but you could do this either way.

Thank you

Ben

Share this post


Link to post
Share on other sites

I use to work at an outback as a teen. I was the grill guy lol!!!! Anyways I was taught that shrimp should never be over cooked therefore they recommended quick dose of heat. So an open flame is good for shrimp as it cooks them quick and avoids over cooking.

I also read an article while making a shrimp dish. It suggested that when shrimp cooks too much and shrivels they toughen up and dry out. Better to undercook and keep the flavour in the shrimp.

I prefer direct flame grilling of shrimp

Mewantkj and John Setzler like this

Share this post


Link to post
Share on other sites

Made these last night with what I had in the cabinet (so the marinade was a bit different)... absolutely excellent.

Share this post


Link to post
Share on other sites

I sourced Yuzu juice at a local oriental market. It is fairly expensive ($15 for 15 oz)...does anyone know if the left over juice can be frozen in ice cube sizes and used later ?

Share this post


Link to post
Share on other sites

Did these along with a roast for mothers day. HUGE hit.  Thanks so much!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now



  • Similar Content

    • By Smokehowze
      A Pan Seared Cajun Shrimp
      This was a bit different approach on shrimp.  Wife and daughter had a large package of gulf shrimp thawing this morning.  We usually like a New Orleans BBQ’ed shrimp (https://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/) but their original plan this time was to reduce the calorie load and simply peel and fix them in the oven with a bit of olive oil, garlic, and seasonings.  Great plan actually. But…
      I suggested as an alternative, since they had peeled and deveined the shrimp later in the afternoon that we lightly coat in olive oil, add seasonings and toss with corn starch.  And do a quicker pan cook instead.  Sort of like an Asian wok cooking approach.  
      Here is the result of that effort:
      Some Cajun Pan Seared Shrimp

      The Platter Ready for the Table

      The Approach
      The olive oil drizzled shrimp were introduced to a happy and generous coating of dry seasonings which included a Cajun seasoning blend, black pepper, cayenne pepper, kosher salt, garlic powder, onion powder, and smoked paprika. Nice flavor and just the right kick. 
      This was incorporated into the shrimp and then the shrimp were drizzled and gently massaged with about 1/3 cup of melted butter mixed with Lea and Perrins worcestershire sauce and fresh squeezed lemon juice.  
      Then a goodly measure of corn starch was worked onto the shrimp as the finale.  The result was damp and well-seasoned shrimp additionally and irregularly coated with a seasoned light corn starch “batter”.  The lack of a uniform batter is what gives the resulting shrimp their character.  Some chopped fresh cilantro over the shrimp before serving is a complementing garnish.
      Seasoned Shrimp Ready to Sauté

      Next the magic happens.  I had recently bought some Matfer Bourgeat brand black carbon steel pans and had taken the time this weekend to slowly and carefully put a nice initial non-stick seasoning coating using cooking oil on them.  These would be perfect for what I had in mind.
      The pan was well heated on medium heat and a sparse coat of olive oil added.  The shrimp were then high temperature seared in batches.  Cook quickly turning once until just done.   No sticking – just happy pan cooking.  Yumm…
      A Batch Ready to Come Off the Heat

      They Sure Look Pretty & Tasty

      My daughter made a nice dipping sauce – sort of a combination of a faux Louisiana remoulade and a shrimp sauce with ketchup, mayo, horse radish, garlic and onion powder, lemon juice and Lea and Perrins.  Play with the ratios until it tastes ‘right’.  The horse radish should be a subtle background flavor element. Delicious.
      A Nice Sauce

      Served this with a lettuce bed and some left over reheated oven roasted potatoes tossed with some chopped seeded jalapeno peppers and green onions..
      The Cajun Pan Seared Shrimp Plate

       
      Good eating for all.
       
      Lagnaippe
      Here is a picture of two of the fry pans I have - one with a good start on a seasoning coating and the other factory fresh for comparison.  Gonna enjoy these Matfer steel pans.  Nice heavy gauge.  They heat evenly and well and won’t warp.  Worth every penny.  Love the natural non-stick polymerized oil coating they develop.   Good prices on Amazon, too.
      Matfer Bourgeat Carbon Steel Pans
       
       
       
       
       
       
       
       
       
       
       
       
    • By favog
      When I got my Joe classic a couple of years ago, the bottom vent was not placed properly on the grill and the ash pan was sticking. I contacted customer support asking how I can move things over or if I should try to grind off the metal. They immediately sent out a replacement bottom.  I thought that was a class act, but after all, it was a defect.
       
      Now it's 2 years later.  My gasket is worn out.  I considered it to be a consumable part, so emailed them to ask if I should buy it directly from them or from somewhere else.  They asked for pictures and any other model info I had.   When I took the pictures, I noticed I had a few cracks in the bottom half of the inner ceramic liner, so I asked them about that as well.
       
      This was in my inbox today:
       
      ----------
      Bob,
      I will key in a Classic Firebox and gasket material to ship out to you next week! 

      Meghan 
       
      ----------
       
      After dealing with other grill manufacturers that are too "Nutty" to deal with (cough cough AKORN cough cough), I can't say enough about Kamado Joe.  Not only do I recommend them to everyone I talk to, I feel like I should be buying more accessories just to support them more!  Yeah, sure.  I COULD buy another one, but my wife would kick me out of the house if I did that...
       
      Just had to put this out there.  And thanks to the almighty Setzler for talking me into this purchase in the first place!
       
      Bob
       
    • By Dave4491
      FOR SALE: KAMADO JOE CLASSIC         LOCATION: TORONTO
       
      It's black, with stand that has fold out side tables, and the original stainless grills and various other components. The following accessories are also included: two half moon cast iron grates; custom made, tan-coloured , heavy duty 4 season cover; electric starter. Purchased new on June 30, 2015 (I have the receipt) for $1497.25 (taxes included) without the additional accessories. It's less than 2 years old, very lightly used and in perfect condition. 
       
      I sold my Big Green Egg, which was great, with my cottage and purchased this Kamado Joe Classic for my condo in Toronto. I have to say, I prefer it to the BGE, just my opinion. It's lightly used because we've been travelling a lot and are out of the country four to six months of the year.  The problem is that our terrace is quite small and the Kamado Joe takes up too much space.  Let me know if you're interested and I'll send you some photos.
       
      I'm asking $1000 CAD
    • By later4ya
      Starting the Resurrection Sunday Brisket- a 17lber from Costco. This one sort of made up for the lack of fat on my first Costco brisket. Threw a lot more of this one away. Still though, I think a have a good pre-cook 15lbs or so...
       

       
      Saw these at Costco- couldn't resist... gotta try 'em.
       

       
      And... my old standby, go to sausage... lol what a bad pic- it's Michael Kiolbasa from San Antone'
       

       
      Where I come from, these qualify as sides... lol
       
    • By later4ya
      The good news is I have secured the Big Joe Demo deal and picked up four bags of lump. The bad news is now I have to break the news to my wife and sell my Big Joe. 
       
       

      No classic II on display. The rep said they'd have them his next show on the 21st. The demo is also missing the latch and a section of the firebox is chipped but I am going to make this work somehow. 
       
      In other news, I am loving the new Costco stores.