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.
3 comments:
I'm making a point to make these this weekend. Source of good shrimp a bit of a concern (it may be impossible if I wait too). Given flash freezing they do on boats these days, I'm tempted to go with frozen. Can't wait though. As usual, they look tantalizing.
This is an AMAZING recipe...i made this for my dad's birthday and both of my parents were amazed. I was a little iffy at first if the wood and the vinaigrette sauce and how well it would work out for me but when i put it to the test, the results were melting in our mouths! the cedar completely changes and adds so much flavor to the vinaigrette and makes the shrimp delicately delicious! I highly highly recommend this recipe!!! thank you so much for posting!!!! cheers!
@Dave - Yeah, I've really not had bad luck with frozen shrimp. Seeing how land locked we are, just about everything seems frozen anyway!
@Natalie - Thanks so much, I'm really glad you all liked it. That's great!
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