#2,736: Grilled Shrimp

I was trying some new recipes this weekend and going out of my comfort zone of cooking anything in the beef family.  LOL  I will usually at least try a bite of everything I make, but I just couldn't try this one.  Unless my fish is battered and deep fried (or unless my mom makes me!), I really have a hard time trying fish. I just don't love it.  And the thought of biting these big guys kind of scared me.  Shockingly we got the 9 year old to try it though.  Those who did eat these grilled shrimp loved them and said it was the best meal I made over the weekend AND have asked for it to return to our labor day menu as well.  I'd say that was a success!  This is the recipe/seasoning I used to make these shrimp.  

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon Italian seasoning

1/4 to 1/2 teaspoon cayenne pepper (use 1/4 if sensitive to spice)

2 tablespoons extra virgin olive oil

1 tablespoon freshly-squeezed lemon juice (from about 1/2 small lemon)

1 pound shrimp, peeled and deveined (use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer then cook for less time)

Canola or vegetable oil for the grill

Preheat an indoor grill pan or outdoor grill to high. 

In a large mixing bowl, stir together the garlic powder, salt, Italian seasoning, and cayenne pepper. Drizzle in the olive oil and lemon juice and stir into a paste (mine was a bit thinner than a paste.  I was able to pour it onto the shrimp). 

Add the shrimp and toss to coat. 

Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra liquid/spices that is left at the bottom of the bowl). Serve immediately.

#2,734: Impromptu Crawfish Boil

We are at the lake for the 4th of July and the kids (and some adults) like to go fishing.  My husband joked that he caught a crawfish...I saw it as a way to try a new recipe and to try cooking something I've never cooked before.  I'll admit, I was super scared...what if I made everyone sick; how was I going to put live animals into boiling water!?  But I went ahead and tried it anyway.  I was thrilled that my husband even tried a small piece of it!  Those that tried it said it tasted like lobster (or mushy chicken).  Those that didn't get to try it (we only caught 5) wanted to try it, so we sent a adult and the kids down to the pier to try and catch 16 more (one for everyone).  Wouldn't you know, we caught exactly 16?! 

After much googling, I learned that you have to get the crawfish to purge their intestines.  We either didn't do it right, or long enough, but thanks to watching a lot of cooking shows I was able to pull out the gross poop line after we cooked it.  Blech!  

I used this boil recipe to flavor the water, but then left the fish in the water for a lot longer (5 minutes did not seem long enough to me). 

2 quarts water

1 medium white onion, peeled and quartered

1 lemon, quartered

1 bay leaf

2 large garlic cloves, peeled and halved

1 tablespoon kosher salt

In a pot of water add the onion, lemon, bay  leaf, garlic and salt.  Bring to a boil. 

Add the crawfish to the water, and return to a boil.

Turn off the heat and cover the pot.  Let the crawfish remain in the covered water for 30 minutes. 

Then you will have to search google or youtube how to get the meat out of it!