Salmon is the original partner for the plank. It’s a pairing that dates back to the native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder. Salmon’s still the King but here is a delicious “shrimpy” twist on plank cooking that is sure to become a top rated recipe in your box!
Ideas for creating Grate food come from different places. This one stood out on a recent Pinterest visit. The image and process came up but the author hadn’t actually done the experiment. That was all we needed to inspire a GrateTV experiment. We twisted up the plank and cooked some of the Lowcountry’s best sustainable resource, shrimp!
Check out the Shrimp Taco Episode!
Gather the Ingredients
For this experiment we used a medium shrimp, 31 – 40 count, peeled and deveined. That means that there are about 31 – 40 shrimp to the pound. This served two purposes. One was to give the shrimp the best chance to cook without burning the pineapple. The second was; that if it worked we were going to use the dish in a demonstration feeding about 60 people. We would need to use a lot of small samples. In the minds of the masses, a lot of little shrimp is better than a few big shrimp. We needed a pineapple, some Olive Oil, a good BBQ Rub, and a light and sweet sauce. We didn’t want the sauce to dominate the delicate shrimp. I chose a seafood rub from BBQ Pantry and a thinned version of Garland Jack’s Secret Six Barbecue Sauce, Sweet Brown Sugar.
The decision on how to cut the plank is going to be yours. Stand the pineapple up and cut your planks, making long cuts. This method will give you the best yield while not using the core. We used this method when we cooked the first time. We were looking to make more individual planks so we cut the pineapple into disks for the demonstration. Once you cut the planks, coat them with a little olive oil. Skewer the shrimp and dust everything with a some rub.
Fire up a clean, medium heat grill and let it preheat for about 15 minutes. Put the pineapple planks on the grill, put the shrimp on top of the plank and cook on a covered grill for about 10 minutes. Lift the lid, flip the pineapple and the shrimp, replace the lid and cook for another 10 minutes until the shrimp are just about done. The shrimp will be pink and firm.
Lift the lid and apply a light glaze, replace the lid and cook for about 5 minutes to set the glaze. Remove the pineapple and the shrimp. Cut off the skin of the pineapple and cut the pineapple into chunks removing and discarding the core.
For a stunning presentation serve on the plank with sides. Make Fired up Salsa and roasted corn for a delicious taco or burrito. Dynamite!
Watch the Twisted Shrimp Taco Episode!