Showing posts with label Frank's Red Hot. Show all posts
Showing posts with label Frank's Red Hot. Show all posts

Wednesday, February 17, 2010

Savory Shrimp



A favorite seafood in our house is
shrimp and lucky for me, the Hub
is excellent at beheading and
deveining the little buggers.
He's also better at cooking them,
but don't tell him I said so.



Not only is shrimp nutritious, it is also available year round.
In the United States, we harvest 650 million pounds of
shrimp per year and import another 200 million beside.
I wish I was that popular!

Now some shrimp preparation tips:

Shelling: Hold onto the tail, while gently removing
the shell around the body. Then remove the tail.

Deveining: After removing the shell, make a
shallow cut lengthwise along the outer curve
of the shrimp's body. Use a sharp utensil to
pick out the dark ribbon like vein that runs
along it's back. Rinse the shrimp
with cold water.


Hub's Shrimp dish:

2 pounds of raw shrimp, peeled
2 TBLSPNS butter
2 TSPNS chopped garlic
2 TSPNS chopped parsley

Melt butter on HIGH. Add garlic and sautee until lightly browned.
Reduce heat to MEDIUM and add shrimp and cook until all shrimp
turn pink (3-5 minutes). Garnish with chopped parsley. Serve over
rice or pasta.

Hub recommends Frank's Red Hot Buffalo Wing Sauce or Trappey's Red Devil Cayenne Pepper Sauce to dip for some kick.


Jenn McKinlay
SPRINKLE WITH MURDER
MARCH 2, 2010

(Available for pre-order now)


aka Lucy Lawrence
CUT TO THE CORPSE
APRIL 2010

(Available for pre-order now)
STUCK ON MURDER

SEPT 2009 (Available Now)




For more information on how to enter my Name the Cupcake Contest,
check out my website and maybe you and your cupcake will be written
into BUTTERCREAM BUMP OFF the sequel to SPRINKLE WITH MURDER.
The competition is getting thick with entries such as the Sloe Gin Cupcake
and the Double "F" Frosted Fudge Cupcake! These are great!
So keep 'em coming!