Pink jumbo gulf shrimp. I eat em 100 different ways. Probably one of my favorite ways is just a simple peel and eat recipe with beer and old bay served with cocktail sauce. I got about ten left in a bag in the freezer. I was planning to fry them up with some onion rings and oysters in a cornmeal breading tomorrow for lunch. Time to resupply.
2 tablespoons butter 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 cup dry white wine or broth ¾ teaspoon kosher salt, or to taste ⅛ teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1 ¾ pounds large or extra-large shrimp, shelled ⅓ cup chopped parsley Freshly squeezed juice of half a lemon
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Pink hoppers local to here (Panacea or Carrabelle, FL) are about the best normal shrimp I've found. Royal reds are outstanding too - they have a very distinctive flavor. They're a deep water shrimp that has to be frozen as soon as caught whereas most of the rest of the gulf shrimp are shallow(ish) water and iced.
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Start by adding (in a covered pot) 2 sticks of butter Garlic cloves to suit your taste... I use a lot... whole is my preference, but crushed or chopped works fine 1 or more sweet onions cut in quarters Bay leaf, 2 or 3 Old Bay Seafood Seasoning
Bring to almost boiling on medium heat before adding about 3 pounds of large shrimp in the shell, headed. Turn to high until back to temperature. Turn off the heat and let the shrimp sit in the butter and rest for 5 minutes or so.
French bread rounds to sop up the butter and lots of napkins...
Left-over melted butter makes a great starter for all sorts of soups and chowders.
Last edited by Sitka deer; 08/14/22. Reason: Johnny's?!? What was I thinking?
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
Start by adding (in a covered pot) 2 sticks of butter Garlic cloves to suit your taste... I use a lot... whole is my preference, but crushed or chopped works fine 1 or more sweet onions cut in quarters Bay leaf, 2 or 3 Old Bay Seafood Seasoning
Bring to almost boiling on medium heat before adding about 3 pounds of large shrimp in the shell, headed. Turn to high until back to temperature. Turn off the heat and let the shrimp sit in the butter and rest for 5 minutes or so.
French bread rounds to sop up the butter and lots of napkins...
Left-over melted butter makes a great starter for all sorts of soups and chowders.
It don’t suck.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
Tough to mess up shrimp unless you over cook em, or overpower their delicate flavor. Hammering some cilantro/lime now.👊🏻
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