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.
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!
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.
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.
Rats! I missed it by a day. Had some steamed with Old Bay yesterday.