{"id":2329,"date":"2014-06-27T19:59:26","date_gmt":"2014-06-27T19:59:26","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=2329"},"modified":"2020-05-15T14:34:29","modified_gmt":"2020-05-15T14:34:29","slug":"barbecued-collossal-shrimp","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/barbecued-collossal-shrimp\/","title":{"rendered":"BARBECUED COLOSSAL SHRIMP"},"content":{"rendered":"

A conversation on another site involved Seafood and Japanese cooking. Those onigari – Bento (rice balls) were exceptional. I do have a Japanese cooking book and will now try out some of those recipes.<\/p>\n

As for ‘Sushi’ — I am yet to be sold. Too much experience fishing, fileting and seeing what crawls out. I would only buy Japanese imported Sushi as the radioactivity should have killed the bacterium’s you are eating, much less the worms.<\/p>\n

Whale meat?? They still are buying whale kills from the Makah tribe in WA. which has been given the approval to ‘harvest’ them as it is part of their tribal heritage. Guess where the meat goes. YUP! Japan! Same for the biggest shrimp harvested off Alaska. The American consumer never gets to see them.<\/p>\n

For example Jumbo<\/span> Shrimp have 21 to 25 shrimp per pound. ‘large shrimp‘<\/strong> are 41-35 per pound. HA!<\/p>\n

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\u00a0\"giant<\/a> <\/div><\/div>\n
\u00a0What the Japanese were buying were “COLOSSAL”<\/span> These are 14 to a lb.
\nSuper Colossal and Extra <\/span>are 10 down to 5 respectably. I was fortunate to be able to grill some of these ‘ten’s’ on the grill. What blew me away was the ROE! This was ten times better than the shrimp itself or any caviar I have ever eaten. Sadly that was decades ago and I doubt I will ever see anything like those beauties ever again. The actual grade was #6 <\/div><\/div>\n<\/div>\n

I must make note that my shrimp experience was being served giant #6 Alaskan shrimp so large they stretched across the plate. Barbecued in a like manner … But it was the roe that was beyond belief!<\/p>\n

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MARINADE WITH: HOT!!!!<\/p>\n

The original recipe makes 6 servings<\/p>\n

3 cloves garlic, minced
\n2 chipotle or habanero peppers chopped, in adobo or habanero sauce
\n1 lemon, juiced or mixed with\u00a0 lime juice
\n1 tablespoon olive oil
\n1 tablespoon paprika
\n1 teaspoon chopped fresh cilantro or basil (optional)
\n1 teaspoon kosher salt
\n1\/2 teaspoon cracked black pepper
\n1\/2 teaspoon crushed red pepper flakes
\n1\/4 teaspoon cayenne pepper
\n2 pounds uncooked medium shrimp, peeled and deveined<\/p>\n

For a sweet and sour alternative you might consider adding:<\/strong>
\n1\/4 cup tomato sauce or chopped up Italian tomatoes, smoked if you can find them.
\n2 tablespoons red wine vinegar
\nadd 1\/4 cup of honey or brown sugar.<\/p>\n<\/div><\/div>\n

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    1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper with the liquids in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.<\/li>\n
    2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.<\/li>\n<\/ol>\n<\/ol>\n