So, when I've been over to Asia, I've had a number of great shrimp that are deep-fried with the shell and head on -- and eaten with the shell and head still on.
While my Western upbringing tells me this is still "weird", my mouth and stomach tell me this is freaking delicious! The shell is nice and crispity/crunchity, and typically loaded with great flavor and seasoning. And all the wonderful juices in the head are heavenly!
I'm wondering how [or if] I can do this on my Kamado Joe grill? Has anyone tried it?
Here's what I'm thinking.
Toss them in a bag with olive oil, some sort of hot chili sauce, minced garlic, pepper, maybe some soy sauce, and cornstarch. Maybe leave them in 20 minutes or so to get great flavor penetration. Hit them with salt and lemon juice right before going on the grill (don't want to turn them into ceviche!)...
Cook them high-heat--say 400 dome temp--direct with the grate pretty close to the coals, so I'm applying as much heat to those shells as I can. Maybe 2-3 minutes, flip, then 2-3 minutes.
Pull, then serve.
Of course, at the same time I'll have to skewer up some shelled shrimp for the wife and kids, because I'm pretty sure my wife won't go near a shrimp head :roll:
What do you guys think? Can I get that nice crisp shell?
While my Western upbringing tells me this is still "weird", my mouth and stomach tell me this is freaking delicious! The shell is nice and crispity/crunchity, and typically loaded with great flavor and seasoning. And all the wonderful juices in the head are heavenly!
I'm wondering how [or if] I can do this on my Kamado Joe grill? Has anyone tried it?
Here's what I'm thinking.
Toss them in a bag with olive oil, some sort of hot chili sauce, minced garlic, pepper, maybe some soy sauce, and cornstarch. Maybe leave them in 20 minutes or so to get great flavor penetration. Hit them with salt and lemon juice right before going on the grill (don't want to turn them into ceviche!)...
Cook them high-heat--say 400 dome temp--direct with the grate pretty close to the coals, so I'm applying as much heat to those shells as I can. Maybe 2-3 minutes, flip, then 2-3 minutes.
Pull, then serve.
Of course, at the same time I'll have to skewer up some shelled shrimp for the wife and kids, because I'm pretty sure my wife won't go near a shrimp head :roll:
What do you guys think? Can I get that nice crisp shell?