Italian Shrimp

Friday, August 09, 2013
6 Fresh Louisiana Shrimp (peeled) Read More... Comments

Hawaiian Shrimp

Friday, August 09, 2013

½ lb Fresh Louisiana Shrimp (with shell on)
2 cups puréed and diced pineapple
3 cups pineapple Juice
2 cups Hawaiian punch / fruit punch
1 tbsp dry Cajun seasoning
2 tsp sea salt

OK, first rule of thumb when you are cooking with shell-on shrimp – it’s hard to penetrate the shell, so if you over season it, it probably won’t hurt.

1.Clean your shrimp well.
2.Put shrimp in a bowl or a pan.
3.Mix up punch and pineapple juice.
4.Pour juice over shrimp and let soak in pan or bowl (I soak my shrimp for at least an hour but a little shorter or longer won’t hurt).
5.Add seasoning to the bowl with shrimp and juice mixture (whatever seasoning you like to use – I told you this was easy).
6.Now to cook. You can grill these shrimp or broil them. If you grill the shrimp you can use skewers if you have them but it’s not necessary. Lay shrimp on the grill and let them cook. Cook them on each side. If you broil the shrimp I usually place foil at the bottom of my pan and then lay the shrimp until the pan is full. As the shrimp begin to turn pink, they are getting close to being ready. Don’t overcook, as the shells will be hard to peel. I keep turning my shrimp every few minutes. While the shrimp are cooking, come over the top of both sides with the leftover juice you soaked the shrimp in.
7.You can lay your pineapple on the grill and char a little on both sides. If you are broiling right before shrimp are done, lay your pineapple over the top of the shrimp and let them broil a few minutes.
8.Take shrimp out of oven/off grill and sprinkle a little sea salt over the top and swish them bad boys one more time with that juice.