Smoked Beer Cheese

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese —…

The post Smoked Beer Cheese appeared first on Over The Fire Cooking.

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese — are getting their time in the spotlight. We take this smoked queso to the next level by adding beer, steak and shrimp!

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.

Because we’re using Samuel Adams Just the Haze IPA, we get a nice tang in our smoked beer cheese without any of the alcohol. Samuel Adams has been brewing freakin’ delicious beers since 1984, so you know the company’s nonalcoholic options won’t disappoint. 

Post sponsored by Samuel Adams

Why You’ll Love Smoked Beer Cheese

Whether you’re making it for the big game or as a party appetizer, this smoky beer cheese goes with everything. Soft pretzels and smoked beer cheese dip? Basically a match made in my football heaven. In this beer cheese recipe, we beef things up (literally) by adding steak and shrimp. Why? Because it’s fun and adds more flavor! Don’t let anyone tell you that you can’t have a dip recipe for dinner. 

For more beef and cheese, check out Steak Sliders with Beer Cheese, Beer Braised Beef Melt and Grilled Steak with Cheese Stuffed Onions.

Smoked Beer Cheese Ingredients

  • Beer Cheese: This beer cheese recipe combines four types of cheese — Velveeta, cheddar cheese, Jack cheese and cream cheese — and our Samuel Adams beer, Hatch chiles, Dijon mustard, and whole milk. 
  • Steak: ​We’ll cube New York strip steaks and then season them with your favorite beef rub, minced garlic and chopped fresh parsley. 
  • Shrimp: ​Our surf portion of the smoked beer cheese stays simple, with just peeled and deveined shrimp and seafood seasoning. 
Pouring Sam Adams Just the Haze IPA into the cast iron along with the other smoked beer cheese ingredients.

What’s important about these cheeses? 

Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.

Add flavor to everything you’re cooking

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How to Make Smoked Beer Cheese

Preparing the Proteins

Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for extra smoke flavor.

Then, slather your 2-3 cubed New York strip steaks with oil and season generously with 2.5 tablespoons of your favorite steak rub. Set the steak to the side.

Next, slather you shrimp in oil as well and generously season with 2.5 tablespoons of your favorite seafood rub. Set to the side.

Making the Queso

Add a cast iron skillet or foil cooking pan to the smoker, along with 16 ounces cubed Velveeta Yellow Cheese, 2 cups shredded cheddar cheese, 2 cups shredded Jack cheese, 6 ounces of Just the Haze IPA, 2 ounces canned Hatch chiles, 2 tablespoons Dijon mustard and 1 block of cubed cream cheese. Then, close the lid and let that incredible queso smoke for 45 minutes, until the cheese has softened and is almost melted. 

Adding all the smoked cheese ingredients to a cast iron and then adding it to the smoker so it can begin to melt.

Once the cheese is looking good, add 1.5 cups whole milk and use a spoon to stir up the queso until the liquid is fully incorporated. If the queso is too thick for your liking, add more milk or beer to thin it out, then keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.

Showing the smoked beer cheese after it's been sitting on the smoker and has melted and is mixed.

Cooking the Steak and Shrimp

To make the steak and shrimp, add a skillet with oil and sear your proteins for 2-3 minutes until done. Add 1.5 tablespoons minced garlic and some chopped parsley to the cast iron pan with the steak and shrimp, then let it cook for another 1-2 minutes. Pull the steak and shrimp off and keep warm.

The steak and shrimp on cooking on the grill.

Assembling Our Smoked Beer Cheese

Top the finished dip with the steaks and shrimp, then garnish with chopped parsley and serve. Enjoy!

Smoked beer cheese with Sam Adams Just the Haze IPA ready to serve!

What to Serve with Smoked Beer Cheese

The steak and shrimp make this smoked beer cheese recipe a real meal, so you can round it out with a simple green salad or vegetable, like sauteed spinach, grilled asparagus or a side of kale. If you want to treat the smoked beer cheese sauce more like an appetizer, serve with soft pretzels or tortilla chips. 

Leftovers and Reheating

If you’ve got leftover smoked beer cheese, allow it to cool, then store it in an airtight container in the fridge and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens. If you’ve got leftover steak and shrimp, store them in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet on the grill or stove at medium heat. 

More for Game Day

FAQs

What kind of cheddar cheese should I use? 

Depends on your tastebuds! Sharp cheddar is aged longer than regular cheddar cheese; the longer the cheese is aged, the sharper and more pronounced the flavor becomes. Also, there’s no real difference between white cheddar and orange cheddar except for the color. Orange cheddar’s color comes from annatto, the seed from the achiote tree of Central and South America.

What rubs would you recommend for the steak and shrimp? 

Because it’s got hits of garlic, peppercorn and salt, along with dried vegetables like red bell pepper, this Gaucho Steakhouse rub is one of my favorites. Spiceology also carries Mermaid’s Trident Seafood Seasoning, which would be so freakin’ delicious on the shrimp. If you’ve got a favorite rub to share, leave a note in the comments — I’d be stoked to try it!


Where can I find Samuel Adams Just the Haze IPA for the smoked beer cheese? 

Samuel Adams has a great feature on the company’s website that allows you to filter your location, what type of beer you want and what size you’d like. Be sure to check it out and find your favorite beer here!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Holding a chip up to the camera that's dripping in smoked beer cheese with a bite of steak and shrimp also on the chip.
Print

Smoked Beer Cheese

Smoked beer cheese takes queso to the next level with Samuel Adams, steak and shrimp, making this recipe a freakin' delicious game day treat.
Course Appetizer, Dinner, Lunch, Main Course, Sauce, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
Calories 823kcal
Author Derek Wolf

Ingredients

Grilled Steak:

  • 2-3 NY Strips cubed
  • 2.5 tbsp Favorite Beef Rub
  • 1.5 tbsp Minced Garlic
  • Chopped Parsley garnish
  • Neutral Oil as needed

Shrimp:

  • 1.5 lbs Shrimp peeled & deveined
  • 2.5 tbsp Seafood Seasoning
  • Neutral Oil as needed

Beer Cheese:

  • 16 oz Velveeta Yellow Cheese cubed
  • 2 cups Cheddar Cheese shredded
  • 2 cups Jack Cheese shredded
  • 6 oz Sam Adams Only the Haze IPA
  • 2 oz Hatch Chiles canned
  • 2 tbsp Dijon Mustard
  • 1 block Cream Cheese cubed
  • 1.5 cups Whole Milk

Instructions

  • Preheat your smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
  • Slather your cubed steak with oil and season generously with your favorite steak rub. Set to the side.
  • Slather you shrimp in oil as well and generously season with your favorite seafood rub. Set to the side.
  • Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso (except for the milk). Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted.
  • Once the cheese is looking good, add your milk and use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add more milk or beer to the skillet to thin it out and keep stirring until fully incorporated again.
  • Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
  • Add a skillet with oil and sear off your steak and shrimp for 2-3 minutes. Then add some minced garlic and chopped parsley to the skillet and cook for another 1-2 minutes. Pull off and keep warm.
  • Top the queso with the steaks and shrimp. Garnish with chopped parsley and serve. Enjoy!

Notes

What’s important about these cheeses? 
Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.

Nutrition

Calories: 823kcal | Carbohydrates: 21g | Protein: 80g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 343mg | Sodium: 2191mg | Potassium: 1094mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1721IU | Vitamin C: 15mg | Calcium: 1309mg | Iron: 4mg

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The Best Skewers Recipes

grilled meat is skewered.

Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are…

The post The Best Skewers Recipes appeared first on Over The Fire Cooking.

grilled meat is skewered.

Here’s a fun roundup that will make you feel like a grilling maestro: my favorite skewers recipes! Skewers, which are also known as shish kabobs, are a freakin’ delicious way to grill lots of different kinds of meats and veggies at once. Since we’re cutting the protein into pieces, then marinating and basting with some incredible seasonings, these skewers recipes have the best flavor and can feed the whole family. 

Pork, sausage and beef skewers cooking over some flames.

Why You’ll Love These Skewers Recipes

One of the best things about cooking with skewers is that this method exposes a lot of surface area on our meats and veggies. Because you have pieces of meat rather than one big steak or roast, you get even more browning and charring on the individual chunks. And we know what that means: even more freakin’ delicious flavor! Also, because you’re placing all those individual chunks on one skewer, you save time by just flipping the skewer instead of a bunch of pieces. 

Bacon wrapped shrimp skewers getting started over the flames.

Guess what restaurants often serve with skewers or kabobs? Fries! Check out my recipes for Buffalo Chicken Fries, Birria Fries and Loaded Chili Cheese Fries to pair with your skewered food!

The Ingredients You’ll Want for Your Skewers Recipes

  • Meats: I’ve made chicken skewers, shrimp skewers, beef skewers, lobster tail skewers, chorizo skewers and more. Pick your protein (or three) for your skewers recipe and go for it! 
  • Veggies: Red onions, bell peppers, zucchini slices and even juicy pineapple are all great for shish kebabs, because they’re easy to thread on the stick. You’ll want veggies that are thick and won’t fall apart on the grill grates. 
  • Seasonings: To prep our meats, we’ll often want to marinate them for maximum flavor. Olive oil or canola oil, soy sauce, lemon juice or lime juice and zest, fresh herbs like rosemary and a favorite dry rub are some of my go-to ingredients for marinating and basting. Kosher salt, black pepper and garlic powder are also essential here.

Add flavor to everything you’re cooking

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​Tips for The Best Grill Skewers

Cut your protein and veggies into pieces that are the same size. ​That way, everything will cook evenly and at the same time. 

Marinating some steak for skewers as part of the prepping process.

Avoid tough cuts and marinate as long as possible. While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Also, allowing the meat plenty of time to marinate gets us the best flavor.

Place the same type of protein or veggie on one skewer. Chicken thighs cook differently than steak pieces, which cook differently that shrimp, and shrimp cook differently than bell peppers and red onions — I could go on and on. So, because of this, we don’t want to mix up all these proteins in our skewers recipes and mess up a delicious cut while trying to match cooking times. The best way to avoid this pickle is to make one skewer all with steak pieces, for example, another with all chicken thighs, another with red peppers, and so on. I know it doesn’t look as pretty this way, but everything will cook evenly and taste much better.

Loading the black pepper steak skewers

Once you’re done cooking, push the meat and veggies off the prepared skewers to serve. Because it’s hard to eat off a skewer, honestly. You don’t want one of your guests to get stabbed in the mouth by something that looks like the equivalent of a grilling sword, do you? 

An overhead shot of the finalized Philly cheese sausage skewers.

Metal or Wooden Skewers? 

I’m definitely in the metal skewers camp. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer and cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish so they’re less likely to splinter. Soaking them in water helps with splintering and charring issues too. 

The Best Skewer Recipes

Beef Skewers Recipes

grilled meat is skewered.

Meat Skewers Recipe

The Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
View Recipe
Black Pepper Steak Skewers finishing up their cooking process over the fire.

Black Pepper Steak Skewers

Black Pepper Steak Skewers for a delicious, savory way to enjoy tri-tip steak.
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Steak Onion Skewers dizzled in sauce and served with potatoes.

Steak Onion Skewers

Steak Onion Skewers for a delicious steak and potatoes dinner.
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closeup of a pile of cubed steak topped with tomato herb chimichurri

Parmesan Crusted Steak Skewers

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri. 
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three strip steak skewers topped with salsa vinaigrette over a fire

Strip Steak Skewers with Salsa Vinaigrette

These Strip Steak Skewers with Salsa Vinaigrette are made with juicy, slow-roasted strips of steak topped with a tangy homemade dressing.
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Philly Cheese Sausage Skewer

Philly Cheese Sausage Skewers

Philly Cheese Sausage Skewers because they're delicious!
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Garlic Basted Sirloin Skewers

Garlic Basted Sirloin Skewers

Garlic Basted Sirloin Skewers are our favorite, classic flavors served in a fresh way! Simple and easy grill with Oklahoma Joe's.
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teriyaki bourbon steak skewers

Teriyaki Bourbon Steak Skewers

Get some savoriness and sweetness all at the same time with these Teriyaki Bourbon Steak Skewers. Roasted over the coals until perfect!
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Skewered Picanha with Bone Marrow Chimichurri served on a cutting board.

Skewered Picanha with Bone Marrow Chimichurri

Skewered Picanha with Bone Marrow Chimichurri is a delicious dinner treat!
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Cheesy Skewered Skirt Steak with Salsa Verde

Cheesy Skewered Skirt Steak with Salsa Verde for a crisp kick on a savory dish! More recipes like this to come in my new book, Food X Fire!
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Simple Skewered Flap Steak

Skewered Flap Steak

This Skewered Flap Steak topped with Habanero Pepper Sauce is inspired by the last time I visited Rodizio's Grill in Nashville. 
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Skewered Picanha with Salsa Vinaigrette

Skewered Picanha with Salsa Vinaigrette

Need some inspiration on the grill? Try this Skewered Picanha with Salsa Vinaigrette for a hearty yet tangy bite. Super delicous cooked over fire.
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cheesy steak pinwheels

Cheesy Steak Pinwheels

As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
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Churrasco Picanha with Jalapeño Vinaigrette Salsa

Churrasco Picanha with Jalapeño Vinaigrette Salsa is one of our family favorites!
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Chicken Skewers Recipes

Cherry Coke Chicken Skewers

Cherry Coke Chicken Skewers

Cherry Coke Chicken Skewers for a sweet, cherry spin on one of our favorite proteins!
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Chicken Bacon Ranch Sausage Skewers on the grill next to bright orange coals.

Chicken Bacon Ranch Sausage Skewers

Chicken Bacon Ranch Sausage Skewers
View Recipe

Chicken Wing Skewers

Chicken Wing Skewers are a game day (or any day) winner!
View Recipe
Chicken and Scallion Skewers

Chicken and Scallion Skewers

Chickens and Scallion Skewers recipe for an epic spring evening dinner! Easy to cook and fun to eat, this recipe has it all!
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BBQ Chicken Bacon Ranch Skewers

BBQ Chicken Bacon Ranch Skewers

BBQ Chicken Bacon Ranch Skewers combine our favorites for one awesome dish. Glazed in BBQ and drizzled in ranch, these skewers are delicious!
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mojo chicken drumstick skewers

Mojo Chicken Drumstick Skewers

Mojo Chicken Drumstick Skewers marinated in a Cuban mojo inspired sauce with some char from Cowboy Charcoal.
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spicy mezcal drumstick skewers

Spicy Mezcal Drumstick Skewers

Tired of the same old stuff? Spice things up a bit with these Spicy Mezcal Drumstick Skewers. 
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fire roasted chicken kebabs

Fire Roasted Chicken Kebabs

Zesty chicken kebabs cooked over the fire. Get ready to be flavor struck!
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Pork and Lamb Skewers Recipes

Pizza Sausage Skewers

Pizza Sausage Skewers

Pizza Sausage Skewers for all you low carb recipe lovers out there. This sweet and spicy, white and red sauce, Italian sausage duo has it all.
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parmesan herb pork loin skewers

Parmesan Herb Pork Loin Skewers

Cheese is the key to life. It is so delicious and amazing, that it was hard not to make these Parmesan Herb Pork Loin Skewers.
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white wine herb lamb skewers

White Wine Herb Lamb Skewers

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.
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Spiced Lamb Kebabs with Mint Chimichurri on the grill with flames in the background.

Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.
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Harissa Rack of Lamb Kebabs

Harissa Rack of Lamb Kebabs

Crush the bakyard with some North African inspired Harissa Rack of Lamb Kebabs. These delicious meat skewers are amazing over the fire.
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zesty lamb kebabs

Zesty Lamb Kebabs with Mint Yogurt Sauce

Sweet & tangy American Lamb sliced into cubes them marinated and grilled on kebabs over the fire. Great summer time recipe!
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Seafood Skewers Recipes

Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
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Spicy Tequila Lime Shrimp Skewers getting the butter baste.

Spicy Tequila Lime Shrimp Skewers

Spicy Tequila Lime Shrimp Skewers will have you coming back for more!
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honey cajun shrimp and sausage skewers

Shrimp and Sausage Skewers

This recipe features a lip-smackingly good bourbon, butter, and honey glaze over cajun-spiced shrimp and spicy sausage on skewers.
View Recipe
Lobster Skewers with Bang Bang Sauce being basted with herb ghee.

Lobster Skewers with Bang Bang Sauce

Lobster Skewers with Bang Bang Sauce is everything you love about lobster tails, this time on a skewer and with a zippy sauce finish.
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Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers seasoned with my new Smoked Chipotle Mezcal blend. Topped with a butter sauce, these were delicious!
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Honey Sriracha BBQ Shrimp

Honey Sriracha BBQ Shrimp

This Honey Sriracha BBQ Shrimp recipe is everything we love about a sweet and spicy combo! Skewered and lathered in sauce, you don't want to miss this!
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Shrimp Al Pastor

Crush this fire cooking thing with these Skewered Shrimp Al Pastor. Simple recipe yet effective cook over hot Cowboy Charcoal!
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​What to Serve with Skewers

Because there are so many skewers recipes, we’ve got tons of choices for sides! Depending on what kind of summer cookout you’re having, I’d go with a salad — bean salad, Greek salad, orzo salad, cucumber salad — or aromatic rice or homemade flatbreads. 

Leftovers and Reheating

If you have any leftovers from these skewers recipes, store them in an airtight container in the fridge. You can reheat them on the grill with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.

Other Round Up Favorites

FAQs

​Is it shish kebab or shish kabob? 

You’re going to love this answer: both! Kabob (or kebab) are terms that originated in the Middle East. Both refer to skewered meat grilled over an open flame. Typically, the “kabob” spelling is used by people from countries like Armenia and Iran. Then, “kebab” (or even “kabab”) is used by people from countries like Lebanon and Syria. 

What would be some other types of meats I could use in these skewers recipes? 

For red meat, New York strip or sirloin tip work well. For chicken pieces, I love chicken thighs for their juicy flavor on the grill. Just keep an eye on your cooking times and temperatures, since different meats require different things to make sure they’re both safe and delicious to eat. 

How do I tell when the meat is done? 

Use a digital meat thermometer. With a digital thermometer, you can get quick and accurate readings. It makes it easy to ensure your meat in your skewers recipe reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. I don’t grill without one!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post The Best Skewers Recipes appeared first on Over The Fire Cooking.

Garlic Butter Shrimp

Garlic butter shrimp with crusty bread

Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me…

The post Garlic Butter Shrimp appeared first on Over The Fire Cooking.

Garlic butter shrimp with crusty bread

Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me with your hands in the air, these garlic butter shrimp will rise to the top of your easy shrimp recipes list.

Our tangy twist is inspired by freakin’ delicious Hawaiian-style garlic butter shrimp, and we’re using flour to get that super crispy outer crunch. This easy garlic butter shrimp recipe makes a great appetizer for all you seafood lovers, or even as part of a main course with bread, pasta or white rice. 

Garlic butter shrimp with crusty bread

Why You’ll Love Garlic Butter Shrimp

Hawaiian-style garlic butter shrimp is famous because of its crunch and the best flavor, with lots of fresh garlic and citrus. You can find it at food trucks all over the island! Because we want to do this recipe justice, we use all-purpose flour to get that crunch. The crunch has another purpose here: it creates lots of craggy texture for the garlic butter to cling to the shrimp.

We don’t use white wine here, which is generally in buttery shrimp recipes like this one. If you feel like you’re missing it, you can certainly add it in, or even use beer or chicken broth to deglaze the skillet. 

For a roundup of my favorite seafood recipes, make sure to also check out Best Lobster Tail Recipes and Grilled Shrimp Recipes.

Garlic Butter Shrimp Ingredients

This easy recipe has an simple ingredients list to go with it!

  • Shrimp, peeled and deveined
  • Garlic, minced, and lots of it
  • My Smoked Garlic Jalapeño Lager Rub, which kicks up that delicious garlic flavor
  • Unsalted butter and a little olive oil
  • Fresh lemon juice
  • Chopped green onions for our garnish
Seasoning shrimp with Smoked Garlic Jalapeno Rub

Fresh or Frozen Shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp. 

How to Make Garlic Butter Shrimp

Bring your fire to medium-high heat (around 350 degrees Fahrenheit) for direct cooking. Next, add a large skillet — preferably cast iron — to the fire for about a minute before you start cooking.

Pat your 1.5 pounds of shrimp completely dry, then generously season the raw shrimp with 1/4 cup Smoked Garlic Jalapeño Lager Rub (or your favorite seafood rub) and 2 tablespoons of all-purpose flour. 

Cooking shrimp in a skillet

Next, add 2 tablespoons olive oil and 6 tablespoons of unsalted butter to melt in the skillet. Then, add the 1/4 cup minced garlic and let it brown for 90 seconds. Once the garlic has browned, add your shrimp in batches to the skillet. Make sure to not overcrowd the pan and cook those shrimp for about 90 seconds on the first side.

Flip the shrimp over, stir and continue to cook the shrimp for another 1-2 minutes until fully done. It should only take about 2-3 minutes to cook the shrimp. When the sauteed shrimp are done, pull the whole skillet off the fire to cool.

Garnish the skillet with chopped green onions, juice from 1 medium lemon and crusty bread. Serve and enjoy!

The served, final dish.

What to Serve with Garlic Butter Shrimp

These lemony garlic butter shrimp are a great appetizer, but you can easily turn them into a complete meal. For an easy and delicious dinner, serve with the crusty bread I recommend and a simple green salad. You could also serve the garlic butter shrimp white rice, cauliflower rice, your favorite pasta shape or zucchini noodles. 

Leftovers and Reheating

Because you don’t want to lose that crunch, these succulent shrimp are best eaten on the day they’re made. Still, if you do end up with leftovers, store the shrimp in an airtight container in the fridge. Once you’re ready to eat, heat them in a 350-degree oven or your air fryer for 5-10 minutes. Just enough to warm them up!

For More Shrimp

FAQs

What size shrimp should I use for garlic butter shrimp? 

The selection for your favorite shrimp recipes can be overwhelming! You’ll see mini, medium, large, jumbo and colossal at the grocery store. All these sizes also have a number on them, which details how many shrimp you get per pound.

Smaller shrimp tend to be best for pastas or salads. For dishes like this, where the shrimp is the star, you want to go big for the size of your shrimp. For that reason, a larger shrimp like jumbo shrimp are the best, which gets you 21-25 shrimp per pound.

How do I peel and devein shrimp? 

To clean the shrimp for this lemon garlic butter shrimp recipe, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out.

I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

If I go that route, what kind of beer or wine should I use to deglaze the pan?

Because white wine is classic here, you can’t go wrong with using that liquid. If you choose beer, I think a light lager would be perfect, since the flavor would pair nicely with the Smoked Jalapeño Lager Rub!

Garlic butter shrimp with crusty bread
Print

Garlic Butter Shrimp

Garlic butter shrimp is a tangy twist on Hawaiian-style garlic butter shrimp, with great garlic-citrus flavor and a crispy crunch.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 857kcal
Author Derek Wolf

Ingredients

  • 1.5 lbs Shrimp peeled & deveined
  • 1/4 cup Minced Garlic
  • 2 tbsp All Purpose Flour
  • 1/4 cup Smoked Garlic Jalapeno Lager Rub
  • 6 tbsp Butter unsalted
  • 2 tbsp Olive Oil
  • 1 medium Lemon juiced
  • Chopped Green Onions garnish

Instructions

  • Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
  • Pat your shrimp completely dry, then generously season with Smoked Garlic Jalapeno Lager Rub (or your favorite seafood rub) and your flour.
  • First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds.
  • Add your shrimp in batches to the skillet (make sure to not overcrowd the pan) and cook for about 90 seconds on the first side. Flip the shrimp over.
  • Continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
  • Garnish the skillet with chopped green onions, lemon juice and crusted bread. Serve and enjoy!

Notes

Fresh or Frozen Shrimp? 
Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp. 

Nutrition

Calories: 857kcal | Carbohydrates: 35g | Protein: 74g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 638mg | Sodium: 685mg | Potassium: 1452mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 34mg | Calcium: 405mg | Iron: 6mg

The post Garlic Butter Shrimp appeared first on Over The Fire Cooking.

Loaded Steak Fries with Shrimp

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to…

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to good eats, this hearty plate of fries is the ultimate snack food, main course or appetizer. Perfect for a backyard BBQ or a fun family dinner, this dish won’t disappoint!

Juicy steak, succulent shrimp and crispy fries topped with melted cheese and fresh toppings are an unforgettable combo. It’s a flavor explosion that’s guaranteed to satisfy your friends or family’s cravings for an epic food experience.

Loaded Steak Fries with Shrimp ready to eat!
Post sponsored by Chosen Foods

To make the perfect steak fries with shrimp magic happen today, I’m using my new go-to food spray, Chosen Foods Avocado Oil Spray. If you haven’t tried this out yet, grab a bottle and use it to level up all your best grilling recipes.

Avocado oil has a high smoke point, making it your perfect backyard BBQ companion. It’s great for spraying on the grill grates and on your food to achieve a nice crust quickly and easily on steak, shrimp or just about anything you’re making.

Jump to the recipe card or keep scrolling to read my step-by-step instructions for making this fantastic dish. 

Why You’ll Love Delicious Steak Fries with Shrimp

First off, this loaded Surf and Turf Fries recipe is incredibly versatile. You can mix and match ingredients to suit your tastes. Whether you choose thick-cut fries or skinny, it’s still going to be good. Also, if you prefer a different cut of steak or want to add some extra spice, feel free to play around.

Surf and Turf Fries make for a tasty bite.

The Avocado Oil Spray makes getting that perfect crust on your steak and shrimp straightforward. Ultimately, the combination of steak, shrimp and fries is a guaranteed crowd-pleaser, blending rich, savory flavors with a hint of freshness from the toppings.

And the best part? The quick cooking process makes the dish easy to prepare and ideal for weeknight dinners or special occasions. 

If you love loaded fries, you should also check out my Loaded Chili Cheese Fries, Loaded Steak Fries and my Buffalo Chicken Fries.

Loaded Steak Fries with Shrimp Recipe Ingredients 

  • Steak & Marinade – A good steak from the grocery store, either a whole skirt or flap steak, will be divided into manageable pieces. We’ll marinate it first with a favorite steak rub (or some taco seasoning), hot sauce, freshly chopped cilantro, lime and orange juice and some Chosen Foods Avocado Oil.
The steak is prepared for the loaded fries.
  • Shrimp & Marinade – Ultimately, the shrimp gets a spicy kick from achiote paste and insane flavor from more cilantro with a bit more avocado oil and a pinch of salt.
  • Types of Fries – When it comes to the crispy steak fries, you’ve got tons of options. Bake or fry up a batch of your favorite classic French fries, curly fries or make some homemade fries with your favorite large potatoes. 
  • Toppings – For the Surf & Turf Fries toppings, you’ll need melted cheese queso, sliced jalapeños, sour cream, guacamole, more chopped cilantro and finely chopped red onions. These fajita-inspired toppings undoubtedly add irresistible texture and freshness to the dish.

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How to Make the best Homemade Steak Fries

For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 

If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for any loaded steak fries recipe.

  1. Grab a whole potato and slice into thick potato wedges and then repeat for as many fries as you need.
  2. Spread them out in a single layer on a cookie sheet.
  3. Season them with garlic powder, onion powder, a bit of black pepper and then a bit of cayenne pepper.
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor.
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown.

How to Make Delicious Fries with Steak & Shrimp

Start by preparing your steak marinade. In a large bowl, combine your favorite steak rub, hot sauce, chopped cilantro, lime juice and then some orange juice. Mix thoroughly and slather over the steak, which already has a Chosen Foods Avocado Oil Spray coating. Cover the baking dish with the steak and then refrigerate for at least four hours, but overnight is best to let the flavors meld.

The steak is marinated overnight.

The next day, prepare your shrimp. In another bowl, mix achiote paste, chopped cilantro and then some avocado oil spray. Add the shrimp, mix well and then let it all marinate for about 15 minutes. Drain any excess marinade before cooking.

Please Note

You do not want to over marinate the shrimp. The citric acid in the marinade will start to cook the delicate shrimp meat. Letting it marinate for 15 minutes allows the marinade to impart its flavors onto the meat while also tenderizing it. If you let it sit too long, you risk the shrimp meat breaking down too much… Which is less than ideal.

The shrimp marinate for 15 minutes before cooking.

Preheat your grill to a high temperature of around 400 degrees F. Grill the steak for about four minutes per side until it reaches medium-rare doneness (about 120 degrees F internally). Let the steak rest once it’s done.

Meanwhile, heat a cast iron skillet or plancha over the fire with a bit more avocado oil. Cook the shrimp in the skillet for 2-3 minutes until they curl into a “C” shape.

The steak finishing on the grill and then getting sliced on a cutting board.

Once the steak has rested, slice it against the grain and then cube it. Now you’re ready to assemble your tasty Surf and Turf Fries. Start with a layer of cooked fries on a large platter. Drizzle melted cheese queso over the fries, then add another layer of fries and more queso. Top with the cubed steak, shrimp, chopped cilantro, red onions, sliced jalapeños, sour cream and then some tasty guacamole.

Finally, serve the loaded fries immediately and watch them disappear! Cheers! 

The loaded steak fries with shrimp are assembled.

What to Serve with Loaded Steak Fries with Shrimp

Loaded steak fries with shrimp are a meal in themselves, however pairing your Surf and Turf Fries with the right sides and frosty beverages can totally elevate your dining game. A garden salad with a light vinaigrette adds a refreshing contrast to the rich flavors, while a tangy coleslaw with shredded cabbage and carrots in a zesty dressing balances out the savory goodness. And don’t forget the cold beer!

More Surf and Turf Goodness

loaded steak fries with shrimp Leftovers & Reheating Instructions

If you somehow end up with leftovers, store the fries and toppings separately in airtight containers in the fridge. To reheat, spread the fries on a baking sheet and then warm them in the oven at 350 degrees F until they’re crispy again. Reheat the steak and shrimp in a skillet over medium heat until warmed through. Assemble as before and enjoy.

This is the fries version of loaded nachos.

If you’re hungry for more, check out some of my favorite Grilled Steak Recipes and Grilled Shrimp Recipes!

FAQs

Can I use a different type of steak?

Absolutely! Feel free to use whatever cut of steak you prefer. Ribeye, sirloin or even filet mignon would work great in this recipe. If you use a more tender steak cut, you can skip the marinade.

What if I don’t have achiote paste for the shrimp?

You can substitute achiote paste with a mixture of paprika, garlic powder and a touch of vinegar for a similar flavor profile.

Can I make this recipe ahead of time?

You can definitely cook the steak and shrimp a day ahead and then reheat when it’s serving time. Cook everything just before serving to ensure the fries remain crispy.

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Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Loaded Steak Fries with Shrimp.
Print

Loaded Steak Fries with Shrimp

Steak Fries with Shrimp is my idea of the best Loaded Surf and Turf Fries ever. When it comes to the best things I can make on my backyard grill, this hearty plate of fries ranks high on my list. So freakin' delicious!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 661kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

Shrimp & Marinade:

  • 1-2 lbs Shrimp peeled, deveined & tail off
  • 2.5 tbsp Achiote Paste
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Chosen Foods Avocado Oil
  • Salt to taste

Fries:

  • Cooked French Fries
  • 2-3 cups Melted Cheese Queso
  • Sliced Jalapeños
  • Sour Cream
  • Guacamole
  • Chopped Cilantro
  • Chopped Red Onions

Instructions

  • In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  • The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.
  • Preheat your grill to high temperature about 400 degrees F. Spray the grated with Chosen Foods Avocado Oil for better sear marks.
  • Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 degrees F internal). When the steaks are done, pull off and let rest.
  • Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side.
  • Slice up your steak against the grain then cube it and get ready to make the nachos!
  • Begin building your fries with one layer of cooked fries and a drizzle of nacho cheese. Follow that with another layer of fries and nacho cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve and enjoy!

Notes

How to Make Homemade Steak Fries
For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 
If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for this dish.
  1. Grab a whole potato and slice into thick potato wedges and repeat for as many fries as you need. 
  2. Spread them out in a single layer on a cookie sheet. 
  3. Season them with garlic powder, onion powder, a bit of black pepper and a bit of cayenne pepper. 
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor. 
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown. 

Nutrition

Calories: 661kcal | Carbohydrates: 23g | Protein: 57g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 325mg | Sodium: 2.305mg | Potassium: 1.044mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1.03IU | Vitamin C: 19mg | Calcium: 657mg | Iron: 6mg

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Grilled Shrimp Recipes

Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp…

The post Grilled Shrimp Recipes appeared first on Over The Fire Cooking.

Grilled shrimp piled on a plate and ready to serve.

There’s a lot to love about shrimp, which means there’s a lot to love about grilled shrimp recipes! Cooking shrimp is easy, they have tons of flavor, they come in different sizes for different uses and they are freakin’ delicious in all kinds of cuisines. I’m stoked for you to find your favorite recipes!

Grilled shrimp piled on a plate and ready to serve.

What You’ll Love About Grilled Shrimp Recipes

The best grilled shrimp recipes only need a handful of ingredients to produce flavorful shrimp, so you can throw together an easy main dish or appetizer that will be a real crowd pleaser. Shrimp tacos, garlic butter shrimp, surf and turf, hot honey garlic — shrimp have got something for everyone.  

Raw shrimp getting started on the grill grate.

Feeling inspired and want to grill some more seafood? Check out my Best Lobster Tail Recipes, Stuffed Shrimp or even Salmon Wrapped Shrimp!

How to Cook the Best Grilled Shrimp

When I’m grilling shrimp, I like to use a grill plan, or cook shrimp skewers or shrimp kabobs. We don’t want one of those shrimp falling through the grill grates!

Shrimp cooking in a grill basket.

As far as ingredients, make sure you have lemon juice or lime juice, fresh garlic, herbs like fresh parsley, red pepper flakes, and soy sauce on hand. Those ingredients are essential in a lot of these recipes to produce the most succulent shrimp. 

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On a Skewer

Whether you’re cooking shrimp on wooden skewers or metal skewers, this method of cooking will result in juicy shrimp with a perfect crispy exterior. If you’re using wooden skewers, soak them in water for about 30 minutes. I do this so they’re less likely to catch fire on the grill. I recommend using two-prong skewers or two separate skewers because that will help keep the shrimp secure. 

Shrimp strung on metal skewers and layer on the grill grate over hot coals.

When you’re cooking shrimp on an outdoor grill skewers are great because they make it easier to turn the shrimp on the grill all at once! The skewers also help prevent the shrimp from falling through the cracks in the grill grate, which is probably the biggest headache for any grilled shrimp recipe.

Bacon wrapped shrimp on skewers

I like to toss the cleaned shrimp in a large bowl with olive oil or beef tallow, kosher salt and black pepper, your favorite BBQ rub or an easy marinade before adding them to the skewer. You can also choose to season them after they’re already secured on the skewer, it’s all up to your preference! Then let the shrimp cook until they’re an opaque pink, usually about 2-3 minutes depending on the size of shrimp. 

My Favorite Grilled Shrimp Recipes

Without further ado, here are my top recipes for grilled shrimp. With how easy and flavorful they are, I’m betting at least one becomes your go-to recipe. 

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp

Nashville Hot Grilled Shrimp because if it's good on chicken, it'll be even better on shrimp!
View Recipe
The grilled shrimp plated and ready to serve.

Grilled Shrimp with Garlic Chile Vinaigrette

Grilled Shrimp with Garlic Chile Vinaigrette recipe for a tangy and savory shrimp mix up! A fun, simple and delicious meal!
View Recipe
grilled buffalo shrimp with zesty ranch

Grilled Buffalo Shrimp with Zesty Ranch

Who else loves food drenched in buffalo sauce? If that true, then you are going to love my Grilled Buffalo Shrimp with Zesty Ranch recipe.
View Recipe
grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
View Recipe
A close up shot of the Grilled Shrimp Roll.

Grilled Shrimp Roll

Grilled Shrimp Roll is a perfect handheld meal for any seafood lover!
View Recipe
The Grilled Seafood Platter is easy and so satisfying.

Grilled Seafood Platter

The Grilled Seafood Platter with boiled red potatoes and fresh corn is the perfect recipe for kicking off your summer. Get ready for the tastiest blue crabs, lobster tails, shrimp, and oysters smothered in a zesty and spicy lemon herb sauce.
View Recipe
Bacon Wrapped Shrimp Skewers ready to serve.

Bacon Wrapped Shrimp Skewers

Bacon Wrapped Shrimp Skewers are deliciousness, wrapped in bacon… Bacon wrapped deliciousness!
View Recipe

What to Serve with Grilled Shrimp

When it comes with what pairs well with grilled shrimp, the world is your oyster — or shrimp, since we’re playing that way! Pasta, crusty bread and rice go great with these easy shrimp recipes, and you can have a simple green salad or vegetable on the side. Don’t forget the lemon wedges and fresh herbs to brighten up everything. 

Make it a Surf And Turf

Leftovers and Reheating

The trick to leftover shrimp is to reheat it gently, so the texture of the shrimp doesn’t become rubbery and tough. Store your grilled shrimp in the fridge in an airtight container for up to three days. Then, reheat your shrimp on medium-low heat on the stovetop for about five minutes, preferably in whatever liquid you cooked them in to keep them from drying out. You just want to warm up those grilled shrimp so they don’t overcook.

FAQs

Should I buy fresh or frozen shrimp? 

Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the “fresh” shrimp you’re seeing for your grilled shrimp recipes are right off the boat, you’re better off buying frozen shrimp. 

What size shrimp should I use? 

The selection of shrimp at the grocery store can be overwhelming! The size of the shrimp really depends on your grilled shrimp recipe. You’ll find mini, medium, large, jumbo shrimp and colossal on the market. All these sizes also have a number on them, which details how many shrimp you get per pound. Smaller shrimp are usually better in salads and pastas like steak and shrimp alfredo. Larger shrimp work well for appetizers or main courses like the garlic shrimp scampi.

How do I peel and devein shrimp? 

If your grilled shrimp recipe calls for it, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The post Grilled Shrimp Recipes appeared first on Over The Fire Cooking.