Peel-and-Eat Shrimp with Fish Monger

Paula: Welcome to my perfect beach house meal. Here’s the scene: you’ve scored an icy bag of gorgeous Gulf shrimp (from that market right on the water) and everyone is hungry after a day in the sun. Game plan: build a fire, make a cocktail, and season the shrimp simply (drizzle of olive oil, sprinkle of Mediterranean herbs) so they’re ready to go by the time your coals are glowing red. (When you have great seafood, you want to do as little to it as possible, right?)

Scott: You’ve set the scene perfectly. On a recent trip to the Gulf coast, we ate our way through our share of the local harvest. I spent plenty of time on that trip shelling and deveining shrimp, so this “shell-on” recipe is a welcome addition to the menu for it’s quick turn-around.

Paula: Yes, this meal comes together in minutes so you’ll want to be have all the components at the ready (lemon and butter at the grill, cold white wine and crusty bread on the table), and your posse ready to eat by the time the shrimp is sizzling in the skillet.

Scott: That’s faster than I can shake the sand off my flip flops.

Peel-and-Eat Shrimp with Fish Monger

Serves 4 to 6

  • 2 pounds large, shell-on shrimp
  • Olive oil, for drizzling
  • 1 tablespoon plus 1 teaspoons Fish Monger
  • 4 tablespoons cold unsalted butter, cut into 4 cubes
  • 2 lemons
  • A baguette (or another crusty bread), for serving

Prepare a charcoal grill for two-zone cooking and build a medium-high fire. 

Place the shrimp in a large bowl and drizzle with enough olive oil to lightly coat. Sprinkle the Fish Monger over the shrimp, and use your hands to toss until the seasonings are evenly distributed. 

Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place a large cast iron skillet (or 15-inch paella pan) over direct heat for 5 minutes. When you’re ready to cook, use a spatula to transfer the shrimp and seasoned oil to the hot skillet. Use tongs to stir the shrimp frequently (rotating the skillet as needed for even cooking) until they turn pink and are almost cooked through, 3 to 4 minutes. Add the butter and the juice of one lemon and continue to stir until they create a bubbly base, 1 to 2 minutes more. 

Serve the shrimp immediately from the skillet, or transfer to a large bowl, with additional lemon wedges, hot sauce, and crusty bread.

 

Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe, and infamous grill nerd and co-owner of PK Grills, Scott Moody.

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