USVI-On-Line

thanks! will try something different with this next batch. it's not the flavor as much as texture I seem to have trouble with. overdone underdone. can't seem to get it just so.

From I Am Just Here for the Food -

for one pound of shrimp

1 cup water
1/4 cup kosher salt
1/4 cup sugar
Ice, 1 pound

bring 1 cup water to boil in small sauce pan. add the sugar and salt, stir until dissolced.

pour into container, add ice, after ice dissolves, add shrimp and brine up to one hour.

I suspect if you made the brine ahead of time and let it cool, you could just add more water to the brine in place of the ice.

I have had good results using this. It seemed like the extra liquid in the meat made the shrimp more forgiving for grilling. I also struggle with underdone, overdone shrimp on the grill.

sailorgirl wrote: LOL! I wish I could make something up here! It is a cookie sheet with parchment paper on it.

Too funny! You should have said it was from some special lave stone! ;}

Tomorrow's Cinco de Mayo so I'm jumping the gun with some Chimichurri tenderloin, roasted potatoes/brocolli .... (margaritas off screen!).



pmk

The brine I use is very similar to the one PAGirl posted. I only brine for 20 minutes though, not a full hour. I feel like the brine plumps the shrimp up a bit and helps to keep it moist on the grill. What flavor profile are you looking for for your party?

Speaking of shrimp, I made shrimp seveche and guacamole for Cinco de Mayo yesterday:

<a href="http://www.flickr.com/photos/28539958@N00/5693141448/" title="shrimp seveche by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5143/569 ... bda6bf.jpg" width="500" height="333" alt="shrimp seveche"></a>

I'm really trying to replicate a grilled shrimp I buy at Wegmans for $30+ dollars a pound. It isn't the flavor it is the cooking part that I am not satisfied with. Not getting enough char.
Going to try it one more time tonight .. then I give up!

The grill has to be supper hot to get the char and not over cook them

Mary Beth, maybe try cooking on a charcoal grill? If I want to get something charred I drag out the Weber kettle and use hardwood charcoal. I like gas most of the time because it is easier of course!

Thanks for the tips. Going to give it another whirl tonight and if not satisfied I'm going to plan B. I better work on a plan B as there currently is not one

No pictures but I made this corn last night with CBGR Chicken.
Very good!

http://vittlesandbits.blogspot.com/2011 ... -corn.html

Yum, I'm going to make the coconut bread today. Thanks for the link. Laura

I always use charcoal my grill has cast iron grates so when you get them hot they stay hot to give you the marks you want

Roasted chicken with sides of mashed potatoes and an edamame & squash succotash:

The local Massachusetts asparagus has finally come in. I look forward to this every year. Last night we ate it roasted and topped with a poached egg and parmesean shavings:


<a href="http://www.flickr.com/photos/28539958@N00/5706288567/" title="asparagus with poached egg 2 by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3227/570 ... 3a5b35.jpg" width="500" height="269" alt="asparagus with poached egg 2"></a>

I have decided that Cruz Bay Grill Rub makes everything better. Last night I did a side of salmon on a cedar plank, and these scallops, done in the CBGR marinade and then cooked on the grill in a cast iron skillet.

<a href="http://www.flickr.com/photos/28539958@N00/5722117477/" title="cruz bay grill rub scallops by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3134/572 ... 5834b7.jpg" width="500" height="314" alt="cruz bay grill rub scallops"></a>