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)




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