Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Grilled Shrimp Cocktail



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Grilled Shrimp Cocktail

Post by Lobo on Wed 10 Feb 2016, 9:42 pm

Grilled Shrimp Cocktail

Be the first to Write a Review
Prep Time: 45 minutes
Cook Time: 5 minutes
Servings: 8
Cooking shrimp on the grill seems to frustrate people more than grilling any other seafood. And that’s a shame, because shrimp pick up a particularly wonderful flavor cooked over fire. The main problem is timing: if you cook the shrimp even 10 seconds too long, you end up with rubber instead of great taste. Follow the directions in this recipe for perfectly grilled shrimp—made even better with homemade cocktail sauce for dipping.

  • Printer Friendly Version

  • 76


For the cocktail sauce:

  • 1 cup ketchup
  • 1 Tbs. grated fresh or jarred horseradish
  • 1 tsp. Worcestershire sauce
  • 1 tsp. sugar
  • Squeeze of fresh lemon juice

For the basic shrimp brine:

  • 6 cups water
  • 1/2 cup kosher salt
  • 2 Tbs. sugar
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander

  • 48 large shrimp in the shell, about 2 lb. total

  • 2 Tbs. canola oil


To make the cocktail sauce, in a small bowl, whisk together the ketchup, horseradish, Worcestershire, sugar and lemon juice. Set aside at room temperature.

To make the brine, in a large bowl, combine the water, salt, sugar, cumin and coriander and stir to dissolve the salt and sugar. Use immediately.

About 2 hours before you are ready to begin grilling, using kitchen scissors, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Add the shrimp to the brine, cover and refrigerate for 1 1/2 hours.

If you want to skewer the shrimp, which makes turning them easier, soak 20 wooden skewers in water for at least 30 minutes.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the shrimp from the brine and discard the brine. Pat the shrimp dry with paper towels and place in a bowl. Drizzle with the oil and toss to coat evenly. If skewering, hold 2 skewers parallel and about 1 inch apart, and skewer the shrimp onto both skewers, once near the tail end and once near the head. You should be able to get 5 or 6 shrimp on a pair of 10-inch skewers.

Place the shrimp on the grill directly over the heat and cook for 3 minutes. Turn the shrimp over and cook until the shrimp turn creamy white, about 3 minutes more. This could happen after only 2 minutes on the second side, so pay attention.

Transfer the shrimp to a platter. If you have used skewers, slide the shrimp off onto the platter. Let everybody peel their own shrimp. Serve with the cocktail sauce. Serves 6 to 8 as an appetizer.

Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).

Related Tips

  • Grill the Perfect Shrimp

    Current date/time is Fri 28 Oct 2016, 1:30 am