Grilled Shrimp Recipe From RDM Shrimp

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Grilled Shrimp

Facebook/RDM Shrimp

Indiana shrimp farmer Karlanea Brown’s favorite way to eat shrimp is grilled with the head on. She says cooking with the head on adds a sweet flavor that only fresh shrimp can provide. Frozen shrimp always have their heads removed.

Grilled Shrimp

Courtesy of RDM Shrimp

  • ¾ cup olive oil, divided
  • 1 ½ tablespoons ancho chili powder
  • 6 cloves garlic, coarsely chopped
  • 3 tablespoons fresh thyme, chopped and divided
  • 24 large shrimp, shelled and deveined*
  • 3 cloves garlic, thinly sliced
  • salt and freshly ground pepper
  • oregano leaves for garnish
  • wooden skewers soaked in water

* Shell and devein store-bought shrimp before grilling. Brown says shrimp from her farm have thin shells, so she deshells and deveins after grilling.

  1. Heat the grill to medium. In a small bowl, whisk together ¼ cup oil, ancho powder, chopped garlic and 2 tablespoons of the thyme.
  2. Skewer the shrimp and brush with marinade.
  3. Place the remaining ½ cup of oil in a saucepan. Add the sliced garlic and cook until it is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
  4. Season shrimp with salt and pepper and grill until golden brown on each side, about 1 minute and 30 seconds per side.
  5. Remove the shrimp from the skewers, transfer to a platter, and drizzle with some of the reserved garlic oil and garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves

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