Bobby Flay's Grill It! - Bobby Flay [68]
There are many different kinds of shrimp on the market: freshwater, warm-water, cold-water, and saltwater varieties. Most shrimp is sold frozen, but you will occasionally be able to find fresh shrimp in markets local to their origins, from Maine to Florida. When you can, I say try it; fresh shrimp are delicious. That being said, I think that frozen shrimp can be very good, too. I prefer to purchase wild American shrimp whenever possible (fresh or frozen), but that does not make up the majority of what’s on the market. Much of what you’ll find is from overseas and/or farmed. Talk to your fishmonger, read your labels, and do what you can to avoid shrimp that have been loaded with preservatives or treated with antibiotics. It’s a health matter, sure, but it’s also about taste. Treated shrimp often have a chemical aftertaste. Also do what you can to make sure that frozen shrimp haven’t been defrosted for too long when you’re purchasing them, as shrimp are extremely perishable. It’s a safe bet to buy them frozen and defrost them as you need them. You can keep well-wrapped frozen shrimp in your freezer for up to a couple of months.
I grill shrimp both in their shells and peeled, depending upon their size and how I plan on using them in their final presentation. Same thing goes for their heads. Provided you haven’t bought them already peeled, don’t throw away those shells and heads. Toss them in a plastic bag and freeze them; the next time you have a craving for shrimp bisque, the base for a delectable shrimp stock will be there waiting.
Shrimp Sizes
Extra colossal • fewer than 10 per pound
Colossal • fewer than 15 per pound
Extra jumbo • 16 to 20 per pound
Jumbo • 21 to 25 per pound
Extra large • 26 to 30 per pound
Large • 31 to 40 per pound
Medium-large • 36 to 40 per pound
Small • 1 to 60 per pound
Extra small • 61 to 70 per pound
Tiny • more than 70 per pound
Perfectly Grilled Shrimp
Grilling shrimp might just be one of the easiest things in the world. Seriously, toss them with a little oil, salt, and pepper; lay them out on the grill; turn; and they’re done. Now, the key to doing it all well is to keep it short and sweet just like that. The total grilling time shouldn’t exceed 3 to 4 minutes, and that can go by awfully quickly! You want to grill them until the flesh just turns pink—then it’s off to the platter. Don’t overcook them or you’ll end up with something bland and rubbery as opposed to sweet and tender.
Serves 4
1 pound extra-large (26 to 30 count) shrimp, peeled and deveined
2 tablespoons canola oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Heat your grill to high.
Put the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1½ to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.
Grilled Shrimp with Gazpacho Bread Salad
The addition of grilled shrimp turns any salad into a meal, especially one as flavorful and satisfying as this. The Italians may be famous for turning stale bread into a delicious salad with panzanella, but the Spanish are just as resourceful with their leftover bread, using it as the base for the original white gazpacho. I’ve married the two concepts here by making a gazpacho bread salad; it’s the best of both worlds.
Serves 4
¼ cup aged sherry vinegar
1 small clove garlic, finely chopped
2 teaspoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
¾ cup extra-virgin olive oil
8 plum tomatoes
4 green onions, root ends trimmed
6 (1-inch-thick) slices day-old country-style white bread
¼ cup canola oil
1 large jarred roasted red bell pepper, seeded and diced
1 large jarred roasted yellow bell pepper, seeded and diced
½ red onion, thinly sliced
1 English cucumber, halved and diced
4 tablespoons chopped fresh flat-leaf parsley leaves
Perfectly Grilled