Shrimp is probably America's favorite shellfish. There is noting like the taste of hot shrimp dipped in garlic butter. Mmmm. For most of us unless we live next-door to a shrimper or within shouting distance of the docks, we can be certain that the shrimp purchased has been frozen. It is a health issue. Fresh shrimp is highly perishable but they freeze perfectly and better than most other shellfish. When you see it in the store it has been thawed for retail sale. It's best to purchase thawed shrimp on the day it's to be served, and avoid any efforts at re-freezing. Have the shrimp wrapped with ice at the market and keep it on ice until cooking time.
Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)
The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.
Enjoy
Garlic Shrimp
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
Ingredients:
* 1/3 cup butter
* 1 1/2 to 2 pounds large shrimp, peeled and deveined
* 4 to 6 medium cloves garlic, crushed and minced
* 1/3 cup chopped fresh parsley
* 2 to 3 tablespoons lemon juice
* salt, to taste
Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.
Shrimp can be prepared in a few different ways. A shrimp can be prepared with the shells on, or shelled and deveined before cooking. The vein of jumbo or extra-large shrimp is dark and may contain grit so it should be removed. It can be removed with a special tool or the point of a sharp knife. In smaller shrimp, it's a matter of personal preference, and usually not worth the trouble. I will give you a little trick. (If the vein is not dark, it is clean anyway)
The biggest rule with shrimp is do not overcook. Shrimp are finished when they turn pinkish. If you overcook they will become tough. Always cook the minimum amount of time specified in a recipe and watch closely. Here is one of my favorites and it is easy to cook.
Enjoy
Garlic Shrimp
This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
Ingredients:
* 1/3 cup butter
* 1 1/2 to 2 pounds large shrimp, peeled and deveined
* 4 to 6 medium cloves garlic, crushed and minced
* 1/3 cup chopped fresh parsley
* 2 to 3 tablespoons lemon juice
* salt, to taste
Preparation:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4.
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