What’s on the Grill #172: Planked Shrimp
I’m in the middle of a little Mancation here. Zoe is over in England and in less than a week, I’ll be joining her. In the meantime, I’m soaking up every bit of sun and warm weather, because the weather forecast for the Isle of Wight is rain and cold. Blah. Of course as long as the beer is at cellar temp, I really don’t care what the outside temperature is.
Anyway, with tonight shaping up to be the only nice evening before I leave, I appropriately hit the grill. There is nothing better than the smell of a lit grill on a warm night.
After stumbling on some forgotten cedar planks I had prepped weeks ago, I quickly figured out tonight’s dinner: planked shrimp.
Cooking on cedar is simple no mess fun, much like twister without chocolate syrup.
When cooking with cedar planks, the first course of business is to soak your plank. Try to give the plank at least an hour submerged. As I always point out, you don’t want this to happen.
Mix together a vinaigrette consisting of 2 diced cloves of garlic, 2 chopped green onions, the juice of 1 lemon, 1 tsp of Dijon mustard, and about a 1/4 cup of olive oil.
With the grill prepped for indirect medium, place the soaked plank directly over the coals until the plank started to “pop”. It’s kind of like quiet gun shots, without the undue stress of running for your life.
Once the bottom of the plank has been heated up, remove it from the grill. Take the shrimp, I had about 10, dunk them in the vinaigrette, and then place them on the plank. If you have any vinaigrette left, drizzle it over the shrimp.
With your shrimp on the plank…arrrrrr! Sorry, I could only say “plank” so many times without some kind of pirate reference. Uh, where was I? Right, with the shrimp on the plank, place the plank on the grate between the coals and close the lid.
Give the shrimp about 15-20 minutes, or until they turn opaque. Remove the plank, and serve.
If your plank is like mine, thick, you can clean if off and re-use it. Although this advice sound utterly wrong, it is true and it works. Trust me.
Anyway, with tonight shaping up to be the only nice evening before I leave, I appropriately hit the grill. There is nothing better than the smell of a lit grill on a warm night.
After stumbling on some forgotten cedar planks I had prepped weeks ago, I quickly figured out tonight’s dinner: planked shrimp.
Cooking on cedar is simple no mess fun, much like twister without chocolate syrup.
When cooking with cedar planks, the first course of business is to soak your plank. Try to give the plank at least an hour submerged. As I always point out, you don’t want this to happen.
Mix together a vinaigrette consisting of 2 diced cloves of garlic, 2 chopped green onions, the juice of 1 lemon, 1 tsp of Dijon mustard, and about a 1/4 cup of olive oil.
With the grill prepped for indirect medium, place the soaked plank directly over the coals until the plank started to “pop”. It’s kind of like quiet gun shots, without the undue stress of running for your life.
Once the bottom of the plank has been heated up, remove it from the grill. Take the shrimp, I had about 10, dunk them in the vinaigrette, and then place them on the plank. If you have any vinaigrette left, drizzle it over the shrimp.
With your shrimp on the plank…arrrrrr! Sorry, I could only say “plank” so many times without some kind of pirate reference. Uh, where was I? Right, with the shrimp on the plank, place the plank on the grate between the coals and close the lid.
Give the shrimp about 15-20 minutes, or until they turn opaque. Remove the plank, and serve.
If your plank is like mine, thick, you can clean if off and re-use it. Although this advice sound utterly wrong, it is true and it works. Trust me.
Mike Lang