Posted on 05/10/2017 3:16:17 PM PDT by heterosupremacist
Observed annually on May 10, it is National Shrimp Day. Americans eat more shrimp than any other seafood, and this is the day to celebrate this delicious seafood.
The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp.
Popular North America Shrimp Dishes:
•Seafood Gumbo: A stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables. Gumbo is often categorized by the type of thickener used: okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.
•Shrimp Cocktail: The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959. It is now a Las Vegas cliché. Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists as well as the locals. The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.
•Shrimp DeJonghe: A specialty of Chicago, it is a casserole of whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It is served as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.
(Excerpt) Read more at nationaldaycalendar.com ...
Bubba: Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.
Funny you should mention this, I was just thinking about it.
Robert Riessshhhhhhh
The two best meals I have ever had were both shrimp. Both times the shrimp were unusually large and I think that may have had a lot to do with it.
One was stuffed shrimp and the other was broiled.
Nice!
You forgot Shrimp & Grits
Fried popcorn shrimp, tartar sauce, and french fries.
I never understood the grits thing. To me, grits go with eggs.
Grits go with sausage and eggs. I used to mix it all up. That, buttered toast and orange juice was pretty much standard breakfast until I was 18.
Happy Shrimp
Ingredients
1/4 cup butter
1 1/2 teaspoons minced garlic
1 pound peeled and deveined medium shrimp
1/4 cup chopped green onions
1/4 cup dry white wine
1/3 cup heavy cream
2 tablespoons chopped fresh basil
2 roma (plum) tomatoes, chopped
1 pinch cayenne pepper, or to taste
salt and pepper to taste
Directions:
Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
The Best Garlic Shrimp in the Whole Wide World
25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter
Directions
In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
Serve with steak or pasta with a white sauce.
I hear you. Had shrimp and grits in New Orleans. An amazing dish.
Brian Stelter on CNN has his own day? Who knew!
I love shrimp. My mother’s family are all Savannah crackers. We used to go out on the delta islands and eat at restaurants that caught their own shrimp.
Do not eat farm raised shrimp. Period.
I buy only wild caught from Gulf of Mexico.
Wild caught from Chinese waters is also probably as chemically polluted as the Asian farm raised stuff.
What exactly is a grit?
Been making this for awhile. Great recipe.
Best shrimp I ever had were almost lobster-sized ones in Japan. The chef threw them on the grill and they popped high off the grill. I said to the Japanese gentlemen next to me “Grill must be hot.” The gentlemen next to me answered back “Shrimp alive”
Best meal ever. (Also had Kobe beef that night. Heaven!!!)
Rats! I missed it by a day. Had some steamed with Old Bay yesterday.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.