Excluding those who are allergic, who doesn’t like shrimp? Packed with protein, low in fat, and easily added to many dishes from all over the world. Shrimp really is as neutral of a protein, just like chicken. You’ll see shrimp added to many types of cuisine. Sometimes simply seasoned with salt and pepper, or with a blend of spices to enhance the style of dish. In the end, grilled shrimp is truly one of my favorites.
Besides the Rub This! Shrimp rub below, any shrimp cook knows that you’ll need to brine those little guys before cooking them up (except when boiling). Just 2 minutes per side on the grill will turn out dry shriveled up shrimp if you don’t brine them ahead of time.
A basic brine on shrimp includes 2 quarts of water, 1/4 cup of kosher salt and 1/4 cup of brown sugar. Soak the shrimp in the brine for 30 minutes prior to cooking. Once the brining time is complete, rinse the shrimp with water and then pat dry.
.5 Teaspoon Seafood Seasoning
1 Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
.5 Teaspoon Granulated Sugar
1 Teaspoon Granulated Garlic
1 Teaspoon Smoked Paprika
.5 Teaspoon Granulated Onion
1 Teaspoon Negro Chile Powder
.25 Teaspon Cayenne 35,000 Hu (Optional)
Mix all the spices together in a small bowl. Lightly sprinkle the seasoning on the brined shrimp and then lightly toss the shrimp with olive oil. Either cook the shrimp in a skillet on the stove, or place them on skewers and grill them. 2-3 minutes per side (depends on the size of the shrimp) is all you need to make sure each side is white and pink, and the edges haven’t curled up.