Attack of the GIANT Shrimp! Help!!

Spurred on by jimswside's thread on grilled oysters I headed to Isaacson and Stein for some fresh oysters. They look very nice and at 50 cent each, not a bad buy. I'm looking forward to grilling these tomorrow for an app before dinner.

However while there I ran across some huge head and shell on shrimp. These buggers are a little over 11” long and I can barely get my thumb and ring finger around them. There's just one problem – I have NO idea what to do with them, I guess I was a little too enthusiastic.

So – what can I do with these monsters? I'm thinking grill them with the oysters? Thoughts?

We need some pix of these deviants!

Since you're already grilling any recipe for grilled langoustine will work. Simplest way is to split them down the middle & grill with garlic butter. I've also eaten them grilled & basted with a sort of tandoori style spice mix mixed with melted butter & whole fat yoghurt.

Cogito wrote:We need some pix of these deviants!

I'm working on that now (got a new camera and I can't figfure the dman thing out).
Hopefully soon...

those shrimp sound real good.

I like to brine my shrimp for maybe 15 minutes when grilling. Makes them plump, and juicy.

I can't figure out how to post the pic but here's a link to flickr:

with a dollar bill for refrence
http://www.flickr.com/photos/30358540@N05/4568738481/

zoid wrote:So – what can I do with these monsters? I'm thinking grill them with the oysters? Thoughts?

Make "BBQ" shrimp ala Pascale's Manale in NOLA.

Low 'n slow would be my approach - shrimp that thick will get tough and chewy on the outside before the insides are done cooked over direct heat. I'd probably poach or sous vide cook them until just underdone throughout, blasting on the grill briefly to brown and set a glaze/sauce/whatever.

-Dan

zoid wrote:I can't figure out how to post the pic but here's a link to flickr:

with a dollar bill for refrence
http://www.flickr.com/photos/30358540@N05/4568738481/

Your photo is marked private -- can't be viewed.

JoelF wrote:

zoid wrote:I can't figure out how to post the pic but here's a link to flickr:

with a dollar bill for refrence
http://www.flickr.com/photos/30358540@N05/4568738481/

Your photo is marked private -- can't be viewed.

Sorry - I think I fixed it
Heres a new link:
http://www.flickr.com/photos/30358540@N05/4568738481/

Let's try this...



Can you guys see that?

Whoa, scary indeed.

dansch wrote:Low 'n slow would be my approach - shrimp that thick will get tough and chewy on the outside before the insides are done cooked over direct heat. I'd probably poach or sous vide cook them until just underdone throughout, blasting on the grill briefly to brown and set a glaze/sauce/whatever.

-Dan

I've worked with shrimp of unusual size (SOUSes?) before and Dan speaks the unfortunate truth: they get tough. The ones I've had before also had something of a muddy flavor. I would exercise the same caution as you might when cooking, say, spiny lobster - for heaven's sake, don't let it get rubbery.

I hope these monsters are delicious -- do let us know how they turn out!

Thanks for the info!!

If I go with a sous vide/poach approach, what's my target temp?

Thanks!!

For shrimp (and scallop) I tend to cook to 45-47ºC (113 - 117ºF); keep in mind safe practices for sterilization etc. I would cook shelled shrimp sous vide*. It seems a pity to do that with the critters you have (of course you could use the shells for stock but that still seems a little bit wasteful of the head).
My tendency would be to use them in an Indian or Thai style curry in which the prawns (shell, head on) are gently poached. The flavors from cooking the curry with the shell and head on benefits both the curry/sauce and the prawn (don't forget to eat the head).
click pic for larger image



*This is a nice handy guide: A Practical Guide to Sous Vide Cooking Version 0.4g