Comments on: Grilled Shrimp with Citrus, Pomegranate & Chilli a la Marketman

By: Marketman

Marketman — Tue, 07 Aug 2007 13:24:21 +0000

Jdawgg, sorry, I should have been less wordy, “slit the backs and remove the black stuff” is meant to be “devein” in the post… :) But thank you very much for the kind offer, I just use a sharp knife… brenda, I hadn’t thought to use this on crabs but it might work as well… Inday, prawns, at PHP800 a kilo!? That’s pricey… they are PHP380-500 in the Batangas/Manila area…

By: brenda

brenda — Mon, 06 Aug 2007 22:58:59 +0000

looks really yummyyyy….. can you also use the marinade to crabs and pan fry instead of grilling?

By: Jdawgg

Jdawgg — Mon, 06 Aug 2007 19:52:55 +0000

Hello Marketman,

I love the pix. This dish looks and I bet it taste delish. One thing I notice, I think you forgot to “devein” the shrimp and that just kills the flavor. With the sandy grit on the back of the shrimp that’s a no no. If you ever need a special knife to devein your shrimp in the future I got them for you. Hit me back on my email. I’ll send you a couple free of charge.

Thanks,

Jdawgg

By: inday hami/iloveiloilo

inday hami/iloveiloilo — Mon, 06 Aug 2007 11:09:27 +0000

Great dish..these prawns. Last time I checked, it was 800 a kilo in Iloilo. A luxury for most of us.

By: Marketman

Marketman — Mon, 06 Aug 2007 03:04:00 +0000

Adam, that sounds utterly superb… yes, I love the whole butter and citrus mix. Yum!

By: Adam

Adam — Mon, 06 Aug 2007 03:00:53 +0000

Hi, just to add my variation: we picked up some big fresh prawns from the market on Saturday. In a bowl we mixed fresh parsley, butter, olive oil, lots of garlic – previously softened by cooking lightly in butter with slices of ginger in – calamansi juice, salt, pepper and some dessicated coconut. Then gave it a very quick whizz in the blender. A kind of anything but the kitchen sink mixture! But it does work really well.

Slit the backs of the prawns (keep shell on) and took the gunk out and then used wooden skewers,running through the entire length of the prawn. Into the now open back of the prawn we stuffed lots of the marinade. Then laid them on home made tin foil trays – to keep the juices – and barbecued them for a minute or so on each side. Then we took them out of the foil and laid them on top of the bbq grill for a few seconds to get them a little burnt. Absolutely delicious and timing is key – do not under any circumstances overcook them. And do not let the accompanying cold beer get warm!

By: Risa

Risa — Mon, 06 Aug 2007 02:45:54 +0000

Hello MM,

The link to the first picture seems to be broken.

By: Guia

Guia — Mon, 06 Aug 2007 02:04:15 +0000

Hi, Sam’s or similar wholesale stores in America have nice frozen peeled or unpeeled shrimps.

By: dhayL

dhayL — Sun, 05 Aug 2007 19:01:40 +0000

This is yet another delicious and simple shrimp recipe! My husband and I have been craving for shrimps for days now. Unfortunately, we have to settle for “frozen shrimps” however, the ones that they have nowadays in Asian grocery are still a bit small, we sort of agreed that if we’re having shrimps, might as well buy the biggest ones!

By: connie

connie — Sun, 05 Aug 2007 02:24:38 +0000

I don’t ever get fresh shrimps or prawns where I live. American grocers will almost always have their shrimp or prawns skinned, deviened, beheaded and decapitated already. They are still good for grilling but nothing beats having the head and skin there, nothing more satisfying that sucking the head, no natter how barbaric that sounds. LOL.
Even if I go the the Asian grocers, most of their fish and seafood are frozen, except for the tilapias which they fish straight from the tank. I have to thoroughly thaw the prawns in a water bath or marinate it for at least an hour to yield good results.
For Hershey or whoever wants a barbecue taste in your shrimps, I just usually use Jack Daniel’s marinade mix and use their grilling sauce when I’m grilling. Or use Dale’s steak seasoning. I used this two marinades when I’m too lazy too think about want sauce I’m going to use, just pour from the bottle and you are good to go. It’s really for the lazy cooks. *laughs*