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Old 06-25-2012, 12:07 PM
 
Location: Heading to the NW, 4 sure.
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The Number 1 shrimp/prawn in the U.S. is a u-12 Ocean Garden Gulf White Prawn (shrimp are usually those under 16/20's).
Might be hard to find, but if your local market has a really good vendor then ask them to get you a 5lb block. It will not be cheap.....not sure of wholesale prices now, but the quality is hard to beat. You can rinse the block under running water and loosen up however you might need and then re-freeze the block.
Washed/ legs off/split/devained and grilled on a hot grill for about 2 min per side and served with drawn butter/basil/garlic/french bread/white wine...oh my.

I also like, as does "Bulldogdad" the Black Tiger. Also try and get a U-12 or so and follow as above. You can get them "Raw/tail on". Again make sure of the quality: Thai is best. NEVER NEVER buy "FRESH WATER PRAWNS"...even though the size looks good and they have a greenish tint......the processing is in a warm climate and noted for having a possible bacterial problem..

??? pm me.

HW aka Capt. Seafood.
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Old 06-25-2012, 12:19 PM
 
Location: Heading to the NW, 4 sure.
4,470 posts, read 6,613,838 times
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Here is a couple websites to check out:

SamCooks.com Excellent info regarding Shrimp/Prawns.

Ocean Garden.com "The best producer of Shrimp/Prawns.

HW aka Capt. Seafood.
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Old 06-26-2012, 06:15 AM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,473 posts, read 13,411,168 times
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Quote:
Originally Posted by CAVA1990 View Post
Be careful. A lot of supermarket shrimp is farm raised from China. I saw a picture of one of those farms and it was pretty gross. Last week I grilled some wild blue shrimp from Mexico that I got at Trader Joes and made shrimp tacos with salsa cruda and pineapple. It was great, but at $15 a pound was a pretty pricey treat.
China shrimp are full of chemicals. Seriously. Don't ever buy seafood from China... like fish balls, etc. It's probably not even all fish. I'm not making this up. This is real.

Could your seafood contain toxic chemicals? - TODAY Health - TODAY.com
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Old 06-26-2012, 09:21 PM
 
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For grilling I prefer large head-on shrimp, biting that head off is the juiciest most flavorful part. Key to grilling shrimp is control your temperature, often people turn them into mealy white rubber by leaving them on too they cook a lot faster than many realize. Used to use skewers but now usually use one of those grill grate thingies with the handle where you can adjust it tighter to hold the shrimp in a flat layer and flip 'em all at once. Only disadvantage there is a bit of uneven cooking if your grill has large variances in hot spots.



Around here can buy them frozen in five pound blocks like Hunter mentioned. I usually just crack it open right on the driveway and put what I don't use in bags back in the freezer so they never defrost.
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Old 06-28-2012, 09:54 AM
 
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I use the 15-20 size. I put them on a skewer over indirect heat. I also put garlic butter on the shrimp for great flavor--done in 4-6 minutes...
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Old 06-28-2012, 11:39 AM
 
Location: John & Ken-ville
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Quote:
Originally Posted by Ron. View Post
Ronnie here!

Howdy.....

I want to add shrimp to my grilling menu but since I don't buy it, I don't know which kind of shrimp to buy for grilling.

When I go to the store, I mainly see cocktail shrimp............


Tips, advice,suggestions are appreciated.

Ron
Prawns. If you can't find them get the largest shrimp with the shell on that you can find.

I never buy Black Tiger Shrimp it usually comes from Thailand and it has a strong pungent gamey taste I don't like.
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