‘Barbecued’ simply indicates grilled. Grilled food is always delicious and irresistible, provided you do not mess up with the timing. Shellfish include shrimp, crab, lobster, oyster, squid, and other mollusks. Barbecued shellfish does not specifically require removing the shell out of fish and then grilling it, unless you want the meat to capture the smoky flavor. Cook the shellfish as best as you can in the least time possible as that will ensure preservation of juices and the meat will not dry up.
Firstly, you will need a good fire and a grill. You should wait only until the meat turns slightly brown, otherwise your fish is nothing but a piece of hard rubber. Turn fish only once; excessive turning may break the fish. Always use medium to high heat. If you are including the shells while grilling, do not worry because the flame will open up the shell. Grilled shellfishes started in the early 90âs but soon died in popularity after 1996-97. The reason behind it is probably the fact that not everyone likes to enjoy steamed fish round the year especially during the summer. However, talk about winters; nothing is better than enjoying a smoky, delicious shellfish while you are basking under the sun at a nearby beach.
Complexity level: Easy
Time: 10 minutes
- 1 garlic clove (grated)
- Shellfish (2 kg)
- 3 lemons
- Virgin oil
- 2 pieces of fresh red chilies
- 2 fresh leaves of Parsley (chopped)
Add lemon juice and garlic together. Add three times of virgin oil in this mixture and then put parsley leaves into it. Your dressing is now ready.
Wash up all your shellfishes and put them on the grill. Use some nice herb stalks on you grill to let your shellfish smoke in their flavor. Add a large bowl (non-plastic) and place it directly inverted above you shellfish for giving a roasted flavor. After 3 minutes, immediately check if the shellfishes have cracked opened. If you have already removed the shells, then wait until they turn slightly brown or opaque. If so, just take them out and blend it with your dressing. It is ready.
Now add chilies as per your taste (optional). Make sure that you serve immediately lest the shellfish soon turns into a hard rubber. Discard any unopened shellfish.
You could also use a different barbecue sauce than always going for the routine one, which includes lemon juice and salt. Play with different flavors: rich, tomato-based barbecue sauce, or vinegar and mustard based. Make your own creations out of wine, lemon, vinegar or other citrus juices with flavored cooking oil and other flavoring agents to prepare marinade sauce.
- Use fresh shellfish. Wash them properly, check for any odd smell coming out of the shell.