Recipes — seafood

Amanda Wikoff

Plank Grilled Chile-Lime Shrimp

Plank Grilled Chile-Lime Shrimp

Ingredients 1 Cherry Grilling Plank 1 lb. shrimp, peeled and deveined 1 Tablespoon chile powder 1 Teaspoon sea salt ½ Teaspoon cayenne pepper 1 Teaspoon onion powder 1 Teaspoon garlic powder 1 Teaspoon olive oil 1 Lime, sliced Chopped cilantro for garnish Instructions Soak your cherry grilling plank in hot tap water for at least fifteen minutes. In a bowl, mix together chile powder, sea salt, cayenne pepper, onion powder and garlic powder. Add shrimp and toss to coat evenly with spice mixture. Add olive oil and toss. Preheat the grill to medium-high heat 375º-400ºF (190º-205ºC). Place shrimp in a...

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Evan Rains

Cedar Planked Shrimp Fajitas

Cedar Planked Shrimp Fajitas

Fajitas are great, fajitas are even better when you grill the parts that matter. Shrimp grilled on cedar planks and some spicy apple salsa makes for the best darn fajitas out there. We'll break it down.    Ingredients 1 Cedar Grilling Plank As much shrimp as you can handle Corn tortillas  Apple of your choosing  Chopped jalapeño  Cumin Salt and pepper Bell peppers and red peppers Fish Directions Soak cedar grilling plank in water for at least one hour, making sure it’s completely submerged. Heat grill to medium-high (400ºF). Add Tbsp. olive oil, 2 tsp. lime juice, cumin, paprika and red peppers in bowl....

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Amanda Wikoff

Smoked Scallops Salad with Arugula, Grapefruit, and Avocado

Smoked Scallops Salad with Arugula, Grapefruit, and Avocado

Make this bright summery salad to accompany a fantastic cedar planked salmon entrée. A very common question we get here at Wildwood Grilling Outlet is: Can grilling planks be used more than once? Occasionally, yes, but usually the plank is all but obliterated. To get a nice sear and color on the scallops you have to crank the grill up to 450ºF. This recipe will decimate the plank you use, so make sure to keep a spray bottle of water at hand when you’re grilling to douse the inevitable flames. You will need it for sure, and it will be...

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Amanda Wikoff

Cedar Planked King Crab Legs

Cedar Planked King Crab Legs

This very simple recipe will give a unique smoky flavor to the delicate crabmeat. To eat we recommend removing the meat from the shells and dipping it in clarified butter seasoned with some smoked salt. Ingredients King Crab Claws and legs (preferably fresh and as many as you can get) Cedar Plank Cedar wraps Twine Directions Preheat your grill to 350 degrees. After soaking the cedar wrap, tear it into 1inch strips. Bundle three pieces of crab together and wrap the cedar strip around, secure with a piece of twine.  Place the secured bundles on the soaked cedar plank and...

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