Q: I love grilled shrimp, only I find the timing really tricky. Oftentimes I turn my head away and when I look back the shrimp is overcooked! When is the best time to take them off the grill so they still remain juicy?
A: Rob: Well, the key with shrimp is that they cook so quickly that you don't want to turn away. They will cook, (unless you are talking super huge jumbo shrimp,) in five minutes. It's a matter of laying them on the grill and turning them over and that's the whole five minutes.
Katherine: That's a good rule — by the time you get the first ones down and turn them over, they should be done. You can always put them back if they are not cooked enough. Another thing to do is try to cook them in the shell, you will have to cook them a little longer that way, and it gives you a safety net for overcooking.
Q: What type of marinade would you suggest for grilled shrimp?
A: Katherine: I don't really like to marinate shrimp for too long because of the delicate texture of the fish; it gets mushy, so what I like to do is cook the shrimp first, and then toss it in something like fresh lime juice and cilantro and garlic, or lemon juice and dill, something bright flavored but without getting a mushy texture to the shrimp.
Rob: I will use a strong flavored marinade, maybe olive oil and lemon or Asian soy-based marinade, but use a strong tasting marinade, and just use it for fifteen minutes.
Katherine: Yeah, anything longer than that and it just gets mushy.
Q: What is the best way to save fresh shrimp for later use? Freeze it prior to cooking or cook it and then freeze? How would you cook it?
A: Katherine: Basically, all the shrimp you get out there have been frozen, and then defrosted. If you want to have a lot around, buy them frozen and defrost as you need them. After they're cooked, store in the fridge for up to 2-3 days depending on the quality of the shrimp.
Lisa: The quickest way to cook is to saute or even broil them with a squeeze of lemon and a drizzle of olive oil. They'll cook fairly quickly.
