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Todd
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Joined: 03/05/04
Posts: 3673
Loc: Vancouver, WA
Re: Baywatch Margarita Shrimp [Re: fabila]
      #1031568 - 07/16/09 11:05 PM (76.27.253.117)

I hope at some point somebody comes up with the recipe, and while it will not be as good as sitting at Baywatch it will at least be a good reminder of being there. I could close my eyes when chewing and pretend that I could hear the sounds of the beach sitting with people we seem to run into on Orient.

I do not think Franks is that hot, I think it is more tangy and am really not a fan of the flavor. I will keep an eye on this thread hoping and if not I will have to show up at 5am to assist Andy in the Kitchen. Usually would not show up until at least 6am for coffee.

Cheers,
Todd


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TipW
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Joined: 03/08/04
Posts: 91
Loc: Mountain Home, Ar.
Re: Baywatch Margarita Shrimp [Re: johnnshell]
      #1032004 - 07/17/09 03:55 PM (216.229.95.146)

Here's what I do:
six pounds of unpeeled shrimp (split top of shell with kitchen shears)
3 sticks of butter (not margarine)
juice of 3 limes
1/4 cup of dry bbq rub (I use my own brand: Tips, but could substitute another)
In the largest skillet you can find melt the butter and mix in the lime juice and a liberal amount of the dry bbq rub.
place the shrimp in the melt in one layer and cook over medium heat for about 5 minutes. Turn the shrimp and cook the other sides until shrimp are pink (you may have to make in multiple batches). Use the cooking liquid and transfer to individual bowls for sopping with french bread. Be sure to cover your table with newspaper. To take the shrimp out of shells, all you have to do is pinch the legs and they will slide out of the shells from the slit in the top of the shell. Enjoy, Tip


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Carol_HillAdministrator
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Joined: 08/01/00
Posts: 63820
Loc: Central Florida!
Re: Baywatch Margarita Shrimp [Re: TipW]
      #1032028 - 07/17/09 04:28 PM (68.247.181.241)

That's an interesting question--do most people leave the shrimp with the shell on to cook it??

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GaKaye
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Joined: 07/09/06
Posts: 11631
Loc: Peaceful Eastern North Carolin...
Re: Baywatch Margarita Shrimp [Re: Carol_Hill]
      #1032155 - 07/17/09 07:53 PM (96.228.49.240)

Quote:

Carol_Hill said:
That's an interesting question--do most people leave the shrimp with the shell on to cook it??




If I'm grilling it, I do. The shell adds a lot of flavor and keeps the juices in.

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Carol_HillAdministrator
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Re: Baywatch Margarita Shrimp [Re: GaKaye]
      #1032156 - 07/17/09 07:56 PM (68.247.181.241)

OK, I was thinking that might be the case. If you're not grilling though, you take it off??

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TipW
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Joined: 03/08/04
Posts: 91
Loc: Mountain Home, Ar.
Re: Baywatch Margarita Shrimp [Re: Carol_Hill]
      #1032363 - 07/18/09 12:02 PM (216.229.95.146)

Leave the shell on. It preserves the moisture in the shrimp and comes off easily when you're ready to eat. Plus,
having a big pile of empty shells in front of you while eating is kind of a ritual.


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peconic
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Joined: 02/01/04
Posts: 19406
Loc: Basking Ridge, NJ Southold, NY...
Re: Baywatch Margarita Shrimp [Re: TipW]
      #1032478 - 07/18/09 06:14 PM (98.109.126.174)

sometimes I leave the shells on... for moisture...
but at other times, when I make a sauce (usually a white sauce), like for shrimp scampi over pasta...
I will make a stock from the shells (tails removed also) for the sauce base (only takes about 10 minutes)...
I use chicken stock also... not water...
add some half & half... oregano & basil & thyme & onions... and thicken with arrowroot or wondra & butter... YUMMM!!!

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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contessa
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Joined: 08/02/00
Posts: 14033
Loc: In the beautiful woods @ Hunti...
Re: Baywatch Margarita Shrimp [Re: peconic]
      #1032602 - 07/19/09 08:12 AM (141.157.165.163)

Yes, Brian, that's would be the tastiest way to handle shrimp. Have you simmered the shells in chicken broth? I have and it makes it extra tasty. Also, have used clam broth in place of chicken broth. Depends on what's in the cupboard. And, thank you for removing the tails!! That's one of my pet peeves! Especially, in restaurants. It's difficult to juggle cutting off the shells without one of the shrimp taking a dive across the table!


Contessa


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peconic
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Loc: Basking Ridge, NJ Southold, NY...
Re: Baywatch Margarita Shrimp [Re: contessa]
      #1032611 - 07/19/09 08:37 AM (98.109.126.174)

I always remove the tails for any kind of pasta (or "messy") dish with shrimp...
so you just have to use your fork and not handle the tails and juggle a napkin all the time...
and they do add a lot to the stock, because a lot of them have meat that is just wasted when served tail on...
and the little pink bahstads can be slippery! (Oops, sorry dear, are you sure your is eye OK? )...

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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fabila
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Joined: 01/26/02
Posts: 6638
Loc: Westchester County
Re: Baywatch Margarita Shrimp [Re: TipW]
      #1032969 - 07/20/09 09:50 AM (69.119.227.50)

What about the tequila? The receipe definately has tequila and lime juice in it.

I rarely cook with the shell on the shrimp too messy to remove shell when eating if it has a sauce.

I like to make a seafood broth using the shells and combining water, wine, onion and herbs; reduce. I have also used that broth to add depth of flavor to the dish but like I said there is mucho-sauce in Baywatch's dish and while it's spicy it's not so hot that I can't eat it which is what happen the last time I made it to get extra sauce and the right consistency.

Edited by fabila (07/20/09 09:56 AM)


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