2020 Summer Home and Garden

2020 Summer Home and Garden Lincoln Daily News June 11, 2020 Page 41 “The Best Way to Grill Shrimp” In this video, Chef Jamie Purviance demonstrates how to grill shrimp, another dish that seems intimidating at first glance. Purviance starts by skewering the shrimp. “First, skewer through the tail end and out through the head end,” says Purviance as he skewers the first shrimp. The first shrimp acts as an anchor for the others. “Every shrimp thereafter is done like the second one; skewer through the head end, then wrap it around [the first],” says Purviance. Shrimp is prepared this way to help keep the meat moist. Shrimp cooked individually have a tendency to dry out faster. By cooking them together, the heat is dispersed over a wider area. Unlike the other videos presented, this recipe relies on a propane grill, but there really wouldn’t be much of a difference in preparation for a charcoal grill. The shrimp need to be coated in extra virgin olive oil before being seasoned. “It does a few things for you; it’s gonna make the shrimp taste better, give them a little more juiciness, and it’s gonna prevent the seasonings from burning,” says Purviance. He adds to be generous with the oil and the seasoning. “There’s a certain amount of seasoning that’s going to fall off,” says Purviance. The grill needs to be preheated to somewhere between 450 and 500 degrees. “The smaller the item, the higher the heat, particularly with seafood,” says Purviance. The total cooking time is between three to four minutes, or around two minutes on each side. The shrimp are ready to turn when they release easy from the grate. Fully cooked shrimp should be a “pearly white” color on the inside. These are just a few of the options for grilling food on the grill. There are literally hundreds of things to try cooking this way, and it’s really up to everyone to decide what they think tastes the best. [Derek Hurley]