
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:

Deveining: After removing the shell, make a
2 pounds of raw shrimp, peeled
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!
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 topick out the dark ribbon like vein that runs
along it's back. Rinse the shrimpwith 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.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
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!
Oh, that looks wonderful, Jenn! Now I'm craving shrimp. What a great Hub you have! : )
ReplyDelete~ Krista
As I mentioned on our meme last week...shrimp is my favorite food! And now I want some! :) I do have a bag of shrimp in the freezer that I just might have to pull out, now. Thanks, Jenn!
ReplyDeleteElizabeth
Mystery Writing is Murder
always add the kick!
ReplyDeleteAnd with lint starting, I need all the seafood i can get
LOL. Thanks all. Yes, any man who will behead
ReplyDeleteshrimp for you is a keeper!
Great recipe, Jenn!
ReplyDeleteJulie
Yummmmmmmmmm!
ReplyDeleteMost certainly a delicious way to prepare fish. A favorite. Thank you for sharing this tasty recipe.
ReplyDelete