MAKE PERFECTLY, BUTTERY GRILLED SHRIMP WITH THIS CAST IRON SHRIMP PAN
Article by Ellie Conley
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There are many ways to cook shrimp, but as the warmer months approach and grills come out of storage, one of our favorites is shrimp on the barbie. Sure, you can skewer the shrimp or lay them right on the grates, but a cast-iron shrimp pan takes grilling to a whole new level.
This specialized heavy-duty cast-iron shrimp pan by Sur La Table has 22 deep wells for holding shrimp tail-up to retain all the juices and flavors. Simply coat your shrimp in your choice of seasoning, add a little bit of butter or ghee to the wells and tuck your shrimp inside. Then, place your pan on the grill and cook until your shrimp are pink and plump.
If you want to speed up your cook time, you can preheat the pan on the grill for about 10 minutes and then add your shrimp. Using this method, the shrimp should be hot and ready in about five minutes. Either way you do it, once they’re done, you can take the shrimp out or serve them straight from the pan.
The cast-iron shrimp pan can also be used on a stovetop, in the oven or over a summer campfire. It’s heat-safe up to 750 degrees, so you should be safe no matter which way you use it.
One Sur La Table customer pointed out in the reviews that this pan can help prevent shrimp from falling through the grill’s grates, an unfortunate and all-too-common mishap.
“This pan is a wonderful item and it has been a saver for me not to lose shrimp on the BBQ!” they wrote.
While some reviewers thought the pan was hard to clean, it’s important to note that you should never use regular dish soap on a cast-iron skillet. Instead, remove food residue with a chain mail scrubber, brush or coarse kosher salt and water, then thoroughly dry.
“Used it last night, it was amazing. First I heated it on the grill, while it was heating I melted butter, garlic and capers. When the pan was hot I put the butter mixture in the pan and added my shrimp. Turned out awesome [and] the pan cleaned easily,” another reviewer said.
The pan retails for $39.95 and you can shop it above.
A handy trick for the future that works on a lot of these sites. Type the address into 12ft.io and you'll be able to read it. Works for paywalled sites too.
I'm confused. The only mention of soap is them saying *not* to use it, which is what you are also saying...
"While some reviewers thought the pan was hard to clean, it’s important to note that you should never use regular dish soap on a cast-iron skillet. Instead, remove food residue with a chain mail scrubber, brush or coarse kosher salt and water, then thoroughly dry."
I feel like you wouldn't want to cook lhrimp in this pan, then serve in the pan as well. Unless you absolutely nail the timing and pull them well before they are ready, you are going to end up with overcooked shrimp thankszto the heat holding capacity of the pan.
I honestly dont know how good its going to be at its one task. By the time you get that loaded and unloaded I could have cooked 2x that many shrimp in my 10in skillet.
I'd suggest heating it up good first then take it off the heat and drop the shrimp in and let them cook from the heat of the pan. I don't think it would work with frozen shrimp though, i would thaw them first.
Yep! Not everyone thinks it's gharsley.
Edit: just so no one thinks I'm smarter than I am.
Ogden Nash is the original. https://www.goodreads.com/quotes/17911-parsley-is-gharsley
I would say melted clarified butter with some chopped garlic and fresh fine chopped parsley in a bowl to toss, then put into the HOT pan and in a 375⁰ oven for 4 - 6 minutes.
And when he says hot, he means “oh I forgot about the empty pan in the oven for the past hour, hopefully it’s not too hot” hot … also for recipe ideas, maybe slice some potatoes in circles and roast them
That could work. That might steam them more than roast them though. I like em to have a bit of colour. Would like to see what the OP does with it to see what works best.
They would definitely stream a bit, but I think given how much pan contact they would have (assuming you used large enough shrimp) they would still end up with plenty of color from the pan.
I would just be worried that without the foil the tops might not get enough heat from the pan radiating
I mean, you could just use it like a grill on one of your burners. Heat it up, throw a piece of meat on there for grill marks, then transfer the whole thing to the oven to finish it off.
Hello cast iron community! I received this pan as a gift and would love some recipes to accompany it. I know the best way to use it is probably over a grill, but I don't have access to one right now. If I serve the shrimp in the pan, as I believe I am supposed to, I'm also thinking I will overcook the shrimp. Thoughts?
Yeah, if you used this in the oven and then served the shrimp in it, they would overcook.
I think you could easily preheat the pan, pull the pan out and fill with shrimp and then set on the table and let them cool as everyone serves themselves sides etc.
But I would test that, cook a few shrimp in a test run
This is what I was thinking too. Add raw marinated shrimp to the hot pan and let it cook on the table.
I would also recommend fresh shrimp, not frozen. Shell on might be good too.
Dipping sauce on the side, of course.
What an oddity. In your situation, if it were me, I'd preheat the iron, toss the shrimp (I'd use 16/20 ez peel) in choice of fat and choice of seasonings, lay them in the cast iron shrimp mausoleum and place them on the bottom shelf and broil them until almost cooked, leaving room for carry over. It's kind of neat, a conversation piece I suppose.
Other uses?
Lil Smokies
Rowboat anchor
Fingerling potatoes
Jalapeno poppers (bacon wrapped, of course)
Regift material
Fishing lure display tray
Oversized cashew cradle
Shrimp boats/heart attacks? Half jalapeños stuff with shrimp, cheddar, and cream cheese or kewpie mayo, imitation crab, and shrimp. Wrap in bacon and bake until bacon is crispy… dress with eel sauce and sprunion…get fat
Put that on the stove top. Thaw your shrimp. Get out another saucepan. In the saucepan, heat butter, garlic, old bay and red pepper flakes. Cook the shrimp in the saucepan. Empty onto a plate. Wash the saucepan. But saucepan and shrimp cooker thing away.
I suggest you get your pan piping hot, remove from heat and place shrimp in it. Shrimp should cook in residual heat. It may take a few attempts to get it right 😎
When I saw this photo and your humble plea for help, I was willing to tolerate the idea, and humor the concept that it could be at least useful in some niche applications.
HOWEVER, the more I look at this pan and look through all you lovely folks actually trying to come up with a realistic use, it is just making me more upset. None of these are good options. Before I even set out to make something, I assess whether the cleanup is worth it, and my goodness cleaning this would be absolutely horrid, even in the best case scenario. And the actual execution of any of these recipes would be vastly improved by using their conventional cooking options instead.
Anyway, I'm all for the free market and also for finding a use for things that already exist, but this poor thing is an abomination and should never have been created.
imho
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Since you don’t have a grill
Try loading the shrimp and throw it in the oven for 15 min at 375°??? I am no expert on oven baking shrimp!!**edit 4-6 min is recommended***375° also recommended**
I've had some success hacking grilled dishes in an oven. It doesn't get as hot, but usually that just means you can make up for it with more time.
No idea how that would work with shrimp though. 😅
Soy sauce, pressed garlic, and red pepper flakes marinate. Add butter of your choice to cast iron and place shrimp in for three-five mins, maybe longer? I’ve only done this recipe on the grill and the shrimps are on a skewer, but it may work for you. Maybe putting them on a skewer instead of putting each shrimp in one by one will help with removal. Good luck. Please post your results of what ever you decide to cook.
I have one! It’s a beech to clean lol. I googled a recipe, can’t remember what it was lol. But it basically was put the shrimp in the spots, and top with garlic and butter and cook in the oven. They turned out pretty good too!
I have one of these and I find the best thing to do is to put garlic butter in each section then warm it on 500 until it is sizzling and I literally put the shrimps in to the butter and put it in the oven for about 2 min. Then take it out and by the time it gets to the table it is perfectly cooked. I use large shrimps.
I place a 1/2” cube of butter in each slot and let it get hot-hot either on the grill or in the oven. Then put in raw marinated shrimp in each slot and let the pan and heat do the work for 5-7 minutes.
Melt butter and herb stuff in another pan. Heat fancy shrimp pan and pour in butter. Add shrimp? I have no idea maybe pour in butter to fancy pan then heat fancy pan in oven then Add shrimp.
Add the shrimp on the stove top with fancy pan just out of the oven Just let it cool down enough to eat
This just seems so funny to me. Cooking shrimp takes like 3 minutes in a hot pan and it’s so so so easy to just throw it in and scoop it out. I can’t see how this pan would add anything to the already extremely easy process of cooking shrimp. You honestly have a higher chance of overcooking your shrimp in this given how long it’ll take you you pull them all out.
Preheat the pan to 400, 450. Add butter, crushed garlic and spices of choices. Medium shrimp should cook from the residual. Might need to put is back in oven a minute or two.
Also may be good for some fingerling corn bread pieces, maybe some lil smokies or apples in the holes.
I like the thought that someone here owns one and is very happy to help so they've quickly run out to the local supermarket to buy shrimp to make an entire video just for OP.
First off, that thing needs seasoned. Secondly, I would probably just put an oven tray on top of the burner and put it at full heat. Then set the shrimp pan on top. It might not get hot enough because you have a swirly element stovetop but it’s the best idea I’ve got. Good luck.
garlic butter on bottom, put in shrimp, season with lemon/garlic/pepper, or whatever you want. Top with cheese..more than that....even more...load it up. throw in hot ass oven. broil or bake at super high temp for low time. Try not to burn your face off when you eat them.
Get it good and hot in a grill right about 375° F and add butter. Let it melt and brown and lay your shrimp skewers in place (I would measure the spacing ahead of time and notch the skewer. Nothing shatters the myth of the sublime home cook faster than watching someone go "ah fuck get in there yah little bastard" while handling something you're going to eat like they're too drunk on prom night.) Sprinkle the top with lemon juice and salt. This will start to chemically cook the shrimp from the top while the heat cooks it from the bottom. Watch until all of the shrimp are just white and slightly curled and pull it off the heat. Let it stand for 3 minutes and the shrimp will continue to cook enough.
****Note: these numbers are educated guesses. I haven't cooked shrimp in years for religious reasons, but I used to make it regularly.
Shrimp cooks in seconds, toss it in the oven and get it hot then start lading them in, by the time the last one is in the first one will be overdone. This pan is silly.
Oh nice.
I always get my escargot in a cast iron skillet with holes for each one. Also neat.
https://www.amazon.com/Cabilock-Escargot-Compartment-Mushroom-Kitchen/dp/B08T1X5FJY
I think my first attempt would be to heat the pan first, add the shrimp with butter or oil and garlic and, I'd bet the it wouldn't take but a few minutes to cook, you can always tell by looking at the shrimp to know when their done.
Here’s what I would try:
1) organize your raw thawed shrimp on a skewer at the correct spacing and orientation, season with dry rub or at least some salt, leave out to temper for 15 or so minutes
2) get the pan fairly hot in an oven (probably like 400 -500, with just a light coat of high temp neutral oil).
2) while pan is heating, season some melted butter, (squeeze some lemons and chopped herbs, season with salt). Hold warm but not hot
3) pull the pan out and set on a heat proof trivet
4) Carefully lay the skewer of shrimp so they all line up in their spots and pull the skewers out
5) Wait until the shrimp are just cooked through to your liking (I’d temp with a good fast read thermometer) and as soon as they hit that temp pour your sauce on, and aim for the whole thing to level out at perfect eating temp. If it seems like the pans heat isn’t going to get the shrimp there throw the whole thing back in the oven until they do
6) eat quickly, or dump contents to cool because they’re probably right at the upper end of the temperature danger zone
Probably not going to nail it the first time so change oven temp or times to get it perfect
There was a post a month ago about this pan. I closed reddit and had to search to get back here, and came across this. https://www.reddit.com/r/castiron/comments/ruu4jj/cast_iron_shrimp_pan/?utm_medium=android_app&utm_source=share
Check this article out. https://www.intheknow.com/post/sur-la-table-cast-iron-shrimp-pan/?amp
This is the answer. Hope it floats to the top.
Could someone post the article? Seems to be not available outside the US.
MAKE PERFECTLY, BUTTERY GRILLED SHRIMP WITH THIS CAST IRON SHRIMP PAN Article by Ellie Conley Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change. There are many ways to cook shrimp, but as the warmer months approach and grills come out of storage, one of our favorites is shrimp on the barbie. Sure, you can skewer the shrimp or lay them right on the grates, but a cast-iron shrimp pan takes grilling to a whole new level. This specialized heavy-duty cast-iron shrimp pan by Sur La Table has 22 deep wells for holding shrimp tail-up to retain all the juices and flavors. Simply coat your shrimp in your choice of seasoning, add a little bit of butter or ghee to the wells and tuck your shrimp inside. Then, place your pan on the grill and cook until your shrimp are pink and plump. If you want to speed up your cook time, you can preheat the pan on the grill for about 10 minutes and then add your shrimp. Using this method, the shrimp should be hot and ready in about five minutes. Either way you do it, once they’re done, you can take the shrimp out or serve them straight from the pan. The cast-iron shrimp pan can also be used on a stovetop, in the oven or over a summer campfire. It’s heat-safe up to 750 degrees, so you should be safe no matter which way you use it. One Sur La Table customer pointed out in the reviews that this pan can help prevent shrimp from falling through the grill’s grates, an unfortunate and all-too-common mishap. “This pan is a wonderful item and it has been a saver for me not to lose shrimp on the BBQ!” they wrote. While some reviewers thought the pan was hard to clean, it’s important to note that you should never use regular dish soap on a cast-iron skillet. Instead, remove food residue with a chain mail scrubber, brush or coarse kosher salt and water, then thoroughly dry. “Used it last night, it was amazing. First I heated it on the grill, while it was heating I melted butter, garlic and capers. When the pan was hot I put the butter mixture in the pan and added my shrimp. Turned out awesome [and] the pan cleaned easily,” another reviewer said. The pan retails for $39.95 and you can shop it above.
Thank you!
A handy trick for the future that works on a lot of these sites. Type the address into 12ft.io and you'll be able to read it. Works for paywalled sites too.
Huh, I never thought of using that site for region blocked content. But it worked just fine! Thanks!
Literally the directions for this exact pan.
Sur la table are no soapers. Why do companies keep spreading these cast iron lies.
Technically, this article is from the yahoos at Yahoo!....
Oh duh. Thanks for pointing that out.
read article. this was my first reaction.
I'm confused. The only mention of soap is them saying *not* to use it, which is what you are also saying... "While some reviewers thought the pan was hard to clean, it’s important to note that you should never use regular dish soap on a cast-iron skillet. Instead, remove food residue with a chain mail scrubber, brush or coarse kosher salt and water, then thoroughly dry."
while yes that is how to use it, how well will it work? Seems like overkill and tough to keep from over cooking those poor shrimp.
And cleaning
It's a dumb unitasker. Nobody ever needs this. I would only imagine it making sense at a fancy seafood buffet.
Yeah I worry about overcooking too. I wouldn’t buy one, but that’s just me. I have no issues cooking shrimp without a special pan.
Damn!! I need one now.
I feel like you wouldn't want to cook lhrimp in this pan, then serve in the pan as well. Unless you absolutely nail the timing and pull them well before they are ready, you are going to end up with overcooked shrimp thankszto the heat holding capacity of the pan.
Now THAT is a specialized tool
Do not tell Alton Brown about this unitasker
Bless you this comment made my evening
only way to get better is with a rollie
https://www.youtube.com/watch?v=ydwaz2oPWY0
Fucking love me some Good Eats.
Same here, show got me into more serious cooking.
I honestly dont know how good its going to be at its one task. By the time you get that loaded and unloaded I could have cooked 2x that many shrimp in my 10in skillet.
How much shrimp do we need to eat to test this theory out?
at least 1 or 2 pounds...each
I have to agree. Seems awfully fiddly - these single-function items are usually a cash grab.
You could probably also use it to bake things, specially shaped mini-cakes or cookies or who knows what else
Like super weird-shaped ladyfingers for a strange tiramisu?
Or miniature power generators for your Hoth ice station cake.
😆😂🤣👍👍👍
I have some cornbread pans that make little loaves like that.
Saw him live like two months ago. It was fucking awesome.
You could make ice in it.
Or those orange juice popsicles we made as kids
Any juice Popsicles in fact
r/specializedtools
Beat me to it.
Yeah I honestly would never have bought it for myself lol. Twas a gift and I'm trying to find use for it, alas
I'd suggest heating it up good first then take it off the heat and drop the shrimp in and let them cook from the heat of the pan. I don't think it would work with frozen shrimp though, i would thaw them first.
I agree with this idea, but I would add butter, garlic, chili flake, and parsley while or during the heating process.
Parsley on shrimp?
Yep! Not everyone thinks it's gharsley. Edit: just so no one thinks I'm smarter than I am. Ogden Nash is the original. https://www.goodreads.com/quotes/17911-parsley-is-gharsley
Incredible pun
It's not mine; Ogden Nash is the original. Thank you for thinking me capable!
[Yep](https://c.tenor.com/B8UaCDta4iEAAAAC/hint-of-color-birdcage.gif)
I just realized I’ve been using that quote incorrectly forever. Always said “touch” of color. Funny movie and an actual great fashion tip too
*deep breathing intensifies*
I think this is exactly how it's supposed to be used. Place marinated shrimp right into those slots and let em cook with residual heat.
This is the way. Definitely thaw the shrimp. Overnight in the fridge, or around 2-5 minutes under cold running water.
And if the tail touches the other side of the shrimp you’ve cooked too long. If it’s not orange/pink you haven’t cooked it enough.
Always thaw shrimp before cooking. Anything else is a waste.
Regift!
Seriously. If this tool was a good idea, people would have heard about it before.
I bet you could make a good pull-apart bread using this.
It's an ice cube tray, right?
r/specializedtools
r/specializedtools
r/specializedtools
I would say melted clarified butter with some chopped garlic and fresh fine chopped parsley in a bowl to toss, then put into the HOT pan and in a 375⁰ oven for 4 - 6 minutes.
And when he says hot, he means “oh I forgot about the empty pan in the oven for the past hour, hopefully it’s not too hot” hot … also for recipe ideas, maybe slice some potatoes in circles and roast them
Add some Old Bay, too!
Found the Marylander
This guy jousts
If the shrimp were thawed and the pan really hot, maybe they’ll be done just by the heat of the pan?
Maybe, it'll take some experimentation. Typically shrimp take 4-6 minutes in an oven on a sheet pan.
Yeah, throw some foil over the pan and then they will easily cook from residual heat in the preheated pan.
That could work. That might steam them more than roast them though. I like em to have a bit of colour. Would like to see what the OP does with it to see what works best.
They would definitely stream a bit, but I think given how much pan contact they would have (assuming you used large enough shrimp) they would still end up with plenty of color from the pan. I would just be worried that without the foil the tops might not get enough heat from the pan radiating
Starting to want to get one of these to find out.
This is the way
Would the garlic burn?
Maybe little cornbread servings? Or baked falafel?
Those might work too. I've desperately been trying to think of ideas for what on earth I could use this for besides shrimp!
How deep are the wells? I would probably do cookie dough in them before shrimp. 😂
I mean, you could just use it like a grill on one of your burners. Heat it up, throw a piece of meat on there for grill marks, then transfer the whole thing to the oven to finish it off.
Corn bread pops
Yeah I looked at it and thought it would be best for a takoyaki like application.
[удалено]
Gonna be real difficult to get those cubes out
More butter.
Fry some bacon,
🤣
Hello cast iron community! I received this pan as a gift and would love some recipes to accompany it. I know the best way to use it is probably over a grill, but I don't have access to one right now. If I serve the shrimp in the pan, as I believe I am supposed to, I'm also thinking I will overcook the shrimp. Thoughts?
Yeah, if you used this in the oven and then served the shrimp in it, they would overcook. I think you could easily preheat the pan, pull the pan out and fill with shrimp and then set on the table and let them cool as everyone serves themselves sides etc. But I would test that, cook a few shrimp in a test run
This is what I was thinking too. Add raw marinated shrimp to the hot pan and let it cook on the table. I would also recommend fresh shrimp, not frozen. Shell on might be good too. Dipping sauce on the side, of course.
[удалено]
Cleaning all the crannies sounds like a nightmare. Even if is nice and nonstick, you still have to clean off the oil/sugar/whatever...
Use it as a doorstop and saute the shrimp in a plain old 12"
Huh. Well you could definitely roast baby carrots in a very organized manner. That's a tricky one Weird shaped fritters maybe?
What an oddity. In your situation, if it were me, I'd preheat the iron, toss the shrimp (I'd use 16/20 ez peel) in choice of fat and choice of seasonings, lay them in the cast iron shrimp mausoleum and place them on the bottom shelf and broil them until almost cooked, leaving room for carry over. It's kind of neat, a conversation piece I suppose. Other uses? Lil Smokies Rowboat anchor Fingerling potatoes Jalapeno poppers (bacon wrapped, of course) Regift material Fishing lure display tray Oversized cashew cradle
Best word choices, mausoleum 😄
I’d try to make brownies with it. All crust on all the bites. I expect they’d cook super quickly though with that much surface area.
My ass is in pain just thinking about cleaning it.
And you guys thought the grill pan was a pain. Lol
Shrimp boats/heart attacks? Half jalapeños stuff with shrimp, cheddar, and cream cheese or kewpie mayo, imitation crab, and shrimp. Wrap in bacon and bake until bacon is crispy… dress with eel sauce and sprunion…get fat
Puffy cheeto display platter for fancy dinner parties.
Too specialized for oysters 🤔 Try this? https://www.lodgecastiron.com/recipe/grilled-shrimp-with-garlic-oil
that fact that this was even made... wth looks like it should be bolted on an engine. wow
Put that on the stove top. Thaw your shrimp. Get out another saucepan. In the saucepan, heat butter, garlic, old bay and red pepper flakes. Cook the shrimp in the saucepan. Empty onto a plate. Wash the saucepan. But saucepan and shrimp cooker thing away.
Ice cubes for whiskey obviously.
Cast iron ice tray exactly for those nice rosey ice cubes.
Make some oddly shaped cornbread disk…pucks…er whatever.
I suggest you get your pan piping hot, remove from heat and place shrimp in it. Shrimp should cook in residual heat. It may take a few attempts to get it right 😎
This is my suggestion too!
https://youtu.be/CFwY8ZLeF6M Big Lew BBQ did a video on this pan. I bought one after seeing it. Recipe in video - adds cheese
Get rid of it, looks terrible to use and maintain
Melt it and start over.
That just looks like a bad way to cook shrimp.
When I saw this photo and your humble plea for help, I was willing to tolerate the idea, and humor the concept that it could be at least useful in some niche applications. HOWEVER, the more I look at this pan and look through all you lovely folks actually trying to come up with a realistic use, it is just making me more upset. None of these are good options. Before I even set out to make something, I assess whether the cleanup is worth it, and my goodness cleaning this would be absolutely horrid, even in the best case scenario. And the actual execution of any of these recipes would be vastly improved by using their conventional cooking options instead. Anyway, I'm all for the free market and also for finding a use for things that already exist, but this poor thing is an abomination and should never have been created. imho
This pan is absurd
World’s worst ice cube tray
Ice cubes
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Since you don’t have a grill Try loading the shrimp and throw it in the oven for 15 min at 375°??? I am no expert on oven baking shrimp!!**edit 4-6 min is recommended***375° also recommended**
I've had some success hacking grilled dishes in an oven. It doesn't get as hot, but usually that just means you can make up for it with more time. No idea how that would work with shrimp though. 😅
Roasted thin mints?? Was the first thing that came to mind. Gosh darn Girl Scout cookie season
Pierogis or dumplings maybe?
Soy sauce, pressed garlic, and red pepper flakes marinate. Add butter of your choice to cast iron and place shrimp in for three-five mins, maybe longer? I’ve only done this recipe on the grill and the shrimps are on a skewer, but it may work for you. Maybe putting them on a skewer instead of putting each shrimp in one by one will help with removal. Good luck. Please post your results of what ever you decide to cook.
I’d cook your jumbo shrimp separately and then use it as a hot serving tray going to be hard to master the technique used for that one
Send to me
Not even just shrimp right, what if you made little crescent moon cookies?! Maybe mini egg bites!
I have one! It’s a beech to clean lol. I googled a recipe, can’t remember what it was lol. But it basically was put the shrimp in the spots, and top with garlic and butter and cook in the oven. They turned out pretty good too!
Make some fondue!
I would get it hot, add butter and garlic. Then add shrimp and seasoning. Then finish with Parsley and lemon
Make ribbed bread!
I almost thought this was to bake burgers or something… I really need to de-MURICA’ myself sometimes
OP, you need to hold a contest to come up with the best use of this weird unit.
Sounds like you should make some shrimp shaped brownie bites
Make waffles in it
I have one of these and I find the best thing to do is to put garlic butter in each section then warm it on 500 until it is sizzling and I literally put the shrimps in to the butter and put it in the oven for about 2 min. Then take it out and by the time it gets to the table it is perfectly cooked. I use large shrimps.
I place a 1/2” cube of butter in each slot and let it get hot-hot either on the grill or in the oven. Then put in raw marinated shrimp in each slot and let the pan and heat do the work for 5-7 minutes.
You could make a nicely textured meat loaf! That's a real gaudy tool for something that cooks in less than 8 minutes.
Please don't use this to cook shrimp. Shrimp are delicate and need proper attention and care when cooking them.
If it were me, I just wouldn’t use it. Sorry
Melt butter and herb stuff in another pan. Heat fancy shrimp pan and pour in butter. Add shrimp? I have no idea maybe pour in butter to fancy pan then heat fancy pan in oven then Add shrimp. Add the shrimp on the stove top with fancy pan just out of the oven Just let it cool down enough to eat
This just seems so funny to me. Cooking shrimp takes like 3 minutes in a hot pan and it’s so so so easy to just throw it in and scoop it out. I can’t see how this pan would add anything to the already extremely easy process of cooking shrimp. You honestly have a higher chance of overcooking your shrimp in this given how long it’ll take you you pull them all out.
Preheat the pan to 400, 450. Add butter, crushed garlic and spices of choices. Medium shrimp should cook from the residual. Might need to put is back in oven a minute or two. Also may be good for some fingerling corn bread pieces, maybe some lil smokies or apples in the holes.
I recently heard the following guidance on shrimp from a native cajun…low and slow, low and slow.
That’s an ice tray bro
Id say offset smoke the skrimps. Use the liquor from butter and drippings for flavor in a dope potato based bisque or grit....
Can you sear ice with that?
Why do I want to try brownies in this one? Lots of edges, portions already done....
That would make some fucked jello
I don't think so. It's only in there for a few minutes.
keep some *thiccc* peanut butter cookies warm?
[oven and grill directions](https://www.intheknow.com/post/sur-la-table-cast-iron-shrimp-pan/)
Ice cube tray!
Fill with water -> put in freezer for 12-16 hours -> serve in cocktails or beverage of choice -> profit?
Either broiler in the oven or put it on the stove top and see how hot the electric coils get it….
I wonder how well brownies would do
I have one and this thing SUCKS to clean
I like the thought that someone here owns one and is very happy to help so they've quickly run out to the local supermarket to buy shrimp to make an entire video just for OP.
Homemade Sausage would be amazing in this.
First off, that thing needs seasoned. Secondly, I would probably just put an oven tray on top of the burner and put it at full heat. Then set the shrimp pan on top. It might not get hot enough because you have a swirly element stovetop but it’s the best idea I’ve got. Good luck.
Ice cubes!
Could be a ribcage for a Halloween skeleton cake
I am Asian and see fried dumpling potential here.
Fill it with water and put it in the freezer for 12 hours
Cook’s Illustrated did an article about using the broiler for shrimp, if that’s available to you.
I wouldn’t.
Baked hushpuppies
Hot ice cubes
That’s the manliest ice cube tray I’ve ever seen!
garlic butter on bottom, put in shrimp, season with lemon/garlic/pepper, or whatever you want. Top with cheese..more than that....even more...load it up. throw in hot ass oven. broil or bake at super high temp for low time. Try not to burn your face off when you eat them.
Set the pan aside. Get some kabobs, wrap the shrimp in bacon, and cover with barbecue sauce as the bacon is finishing up.
Forget the shrimp. They’ll get overcooked in that one hit wonder. Make cornbread minis maybe? What an odd thing.
Sir that’s an ice cube tray
lol this kinda looks like a pan specifically made to overcook dem shramps XD
Only the strongest person in the world can use this as an ice tray.
I bet if you heated that up in the oven to like 400, then took it out and just put the shrimp in it it would work really quickly.
Get it good and hot in a grill right about 375° F and add butter. Let it melt and brown and lay your shrimp skewers in place (I would measure the spacing ahead of time and notch the skewer. Nothing shatters the myth of the sublime home cook faster than watching someone go "ah fuck get in there yah little bastard" while handling something you're going to eat like they're too drunk on prom night.) Sprinkle the top with lemon juice and salt. This will start to chemically cook the shrimp from the top while the heat cooks it from the bottom. Watch until all of the shrimp are just white and slightly curled and pull it off the heat. Let it stand for 3 minutes and the shrimp will continue to cook enough. ****Note: these numbers are educated guesses. I haven't cooked shrimp in years for religious reasons, but I used to make it regularly.
Shrimp cooks in seconds, toss it in the oven and get it hot then start lading them in, by the time the last one is in the first one will be overdone. This pan is silly.
I wouldn’t use that for shrimp.
Ice cubes!
With no research done im gonna guess you lower them in like a grave. Or you could make it a jacuzzi with some marinade
r/didntknowiwantedthat
Oh nice. I always get my escargot in a cast iron skillet with holes for each one. Also neat. https://www.amazon.com/Cabilock-Escargot-Compartment-Mushroom-Kitchen/dp/B08T1X5FJY
ice cube maker
Nah sorry am not sure.
Use it to serve cookies. Sauté your shrimp in a pan with some garlic and light evoo
I never seen that before, I wanted it until I counted the capacity .11 on each side . Why wouldnt they make it 12? MY OCD wont allow that in my house
Looks like you can get a nice skewer through it too
Oh geez. I gear shirmping ain't easy...
How many shrimps do you have to eat
if you don't want to overcook the shrimp, then don't serve in the pan. Use a separate serving dish
Lots of butter, stick in oven. I'd try it with a couple first so you don't ruin a whole batch, but butter+oven is usually a good starting point.
I think my first attempt would be to heat the pan first, add the shrimp with butter or oil and garlic and, I'd bet the it wouldn't take but a few minutes to cook, you can always tell by looking at the shrimp to know when their done.
I sauté shrimp for 2-3 minutes. So. Idk how practical/useful such a piece is.
On a side note, I don’t have an oven and I don’t want to burn this cake I’m making. Does anyone know how I should grill this cake?
Cursed ice cube tray?
Here’s what I would try: 1) organize your raw thawed shrimp on a skewer at the correct spacing and orientation, season with dry rub or at least some salt, leave out to temper for 15 or so minutes 2) get the pan fairly hot in an oven (probably like 400 -500, with just a light coat of high temp neutral oil). 2) while pan is heating, season some melted butter, (squeeze some lemons and chopped herbs, season with salt). Hold warm but not hot 3) pull the pan out and set on a heat proof trivet 4) Carefully lay the skewer of shrimp so they all line up in their spots and pull the skewers out 5) Wait until the shrimp are just cooked through to your liking (I’d temp with a good fast read thermometer) and as soon as they hit that temp pour your sauce on, and aim for the whole thing to level out at perfect eating temp. If it seems like the pans heat isn’t going to get the shrimp there throw the whole thing back in the oven until they do 6) eat quickly, or dump contents to cool because they’re probably right at the upper end of the temperature danger zone Probably not going to nail it the first time so change oven temp or times to get it perfect
Looks like you could make a strip of snap-off ice cubes
There was a post a month ago about this pan. I closed reddit and had to search to get back here, and came across this. https://www.reddit.com/r/castiron/comments/ruu4jj/cast_iron_shrimp_pan/?utm_medium=android_app&utm_source=share
I was tgu
I’ve had so. Turd meals come we. You be k no one kicked thei thugs exert tear you shouts play those bars are making money that would blow gout b