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Shrimp can be prepared using various methods, including grilling and barbecuing. Barbecue shrimp is seasoned and cooked over direct heat on a grill, and can be finished with a sauce or served with a lemon wedge. Shrimp should be thawed and rinsed before cooking, and larger shellfish may need to be skewered or placed in a grill basket. Shrimp should be watched carefully to prevent burning, and can be coated with barbecue sauce during the last few minutes of cooking. Shells can be removed before serving or left on for guests to peel themselves.
A shrimp is a crustacean similar to a shrimp, although slightly larger. In some regions, the term “shrimp” may also be used to mean any type of large shrimp. Shrimp can be prepared using a variety of methods, including grilling, frying, and barbecuing. Barbecue shrimp is usually seasoned and cooked over direct heat on a grill. They can be finished with a sauce or served with a wedge of lemon at the table.
Shrimp can usually be treated the same way a cook would handle a shrimp, although cooking times will typically be a little longer. Shoppers who don’t have a reliable local source for fresh seafood may want to purchase frozen shrimp. Shrimp should be completely thawed and rinsed well before cooking. Any fish that looks or smells funny should be discarded. Some cooks recommend brining shrimp in a solution of salt and sugar for 30 minutes to help improve the texture and taste of the final product.
Before grilling, barbecue shrimp should be seasoned with salt and pepper or a blend of herbs and spices. Some recipes for grilled shrimp call for the shells to be removed, while other cooks prefer to leave the shells on to help insulate the tender meat from the heat on the grill. Some cooks may wish to remove the intestinal tract from shrimp, particularly with larger shellfish. Larger shrimp can usually be placed directly on the grill, while smaller shellfish may need to be skewered or placed in a grill basket to prevent food from falling through the grates.
In general, shellfish will cook quickly on a grill and shrimp should be carefully watched to prevent burning. When the barbecue shrimp turns pink, it should be almost done. It is important to remove the shrimp from the heat before the meat becomes overcooked and tough.
Some cooks prefer to coat the shrimp with a barbecue sauce during the last few minutes of cooking, so the sauce heats up and caramelizes. This technique can improve the flavor and appearance of barbecue shrimp. If shells are left on the shrimp, the cook can remove them before serving or let each diner peel them themselves. If he chooses the latter option, the cook should provide plenty of paper towels for his diners and empty bowls for the discarded shells. While this option can be a little messy, it can be fun for guests to shell shrimp during a meal.
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