Jumbo shrimp. A true oxymoron. But a delicious one at that. We picked up some frozen raw colossal shrimp and visions of tender sweet grilled jumbo shrimp danced in our heads as we pondered the possibilities.I cranked up the bbq to high and let it preheat for a while as we marinated the shrimp. We combined lime zest, chili flakes, garlic, lime juice and bit of rum and let the shrimps bathe for a while. We could already taste it.
After 15 minutes in the marinade, I transferred the shrimp to the grill and let the fire do its work. The greyness slowly blended into a bright pink and less than 10 minutes later we were ready to dig in. A side salad made the perfect accompaniment.
Unfortunately, these shrimp didn't quite meet our expectations. I'm not sure if it was a lack of punch in the marinade or not enough time on the grill, but the flavour was somewhat lacking. We still have more of these in the freezer, so I hope to get some suggestions from you foodies out there on how to improve the next time around. Hey, you can't win them all.(Maybe we'll get some ideas when we feast on the fresh seafood in Portugal).
3 comments:
I marinated once shrimps in pesto and fried them in a non stick pan, they were delicious, I am sure that on the b.b.q. they would be even more tasty.....
Was it just the flavor that was lacking or were they tough? I think it moght be just because you didn't cook them long enough. How large were they?
It was actually both...they weren't really tough, but they certainly weren't as tender as they should have been. They are 8-10 size.
What spices/seasonings would you recommend?
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