Love it grilled with cajun spices on it.

I can get local shrimp (in Central FL east coast). The ocean shrimp aren't are lush as the Gulf shrimp. But when they are fresh, fresh they are wonderful!

CREAMY SHRIMP PASTA

1 lb. fettucine or linguine
1 lb. raw shrimp
1 oz. butter
1 tbs. olive oil
6 scallions chopped
1 cup cream
2 tbs. chopped parsley divided
2 cloves garlic chopped finely

Heat butter and oil in skillet and add onion, garlic, and half of parsley sweat for 1 minute.
Add shrimp cook, until shrimp changes color
Remove shrimp to small bowl, so you can add juices from shrimp back to sauce.
Add cream and bring to a simmer until sauce thickens
Cook pasta and return to pot
Return shrimp to sauce just to reheat, add salt and pepper to taste, can add cayenne or red pepper flakes for heat if so inclined
Pour over pasta, sprinkle with rest of parsley and serve

I usually double all the ingredients and cream for a little more sauce. I split the shrimp longways, makes them just right for a bite. Sometimes I add sliced sauteed mushrooms, just because I like them. I hope this recipe is in some form you can follow as I said before I am a feel cook, and have never posted a recipe before, so please enjoy.

Red

Oh man... there are so many ways I love shrimp! Unfortunately, I agere with you though - I will not be buying Gulf Shrimp moving forward - and I refuse to buy shrimp from Southeast Asia because I am suspect of the safety (toxins) of any food originating in that part of the world. I have no idea what I am going to do in the future - the tin Maine shrimp are fine for salads, etc but they really don't work for a lot of the shrimp dishes we love. I also love the Cajun influence and have some great recipes from that area. One of the best is Emeril's BBQ Shrimp, but I don't have it typed up yet. I know there was another BBQ shrimp recipe floating around here years ago - but Emeril's is far superior.

I also have a really good Gunbo recipe - called Boudreaux's Zedeco Stomp - that I have saved with Riverrat's notes. I wonder if I got it from her? Anyway, here is that one......
************************************************************
Boudreaux's Zydeco Stomp Gumbo
Submitted by: Lupe Boudreaux & Jason Parks
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Ingredients:
1 tablespoon olive oil
1 boneless, skinless chicken breast half, chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

Directions:
1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly about 45 minutes. Mix in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

(from Riverrat) I personally don't like hot sauce in my gumbo and prepare it without. I add ground red pepper and basic seasonings to the roux while the roux is simmering for the 45 minutes. We also don't care for okra in our gumbos so I always omit it when it is called for. Also I brown the chicken and sausage, deglaze the pan with water or chicken broth, and add all meat and juices to the pot of roux. Gives a great flavor!
*******************************************************

And finally, this has been in my "To Try" file since last year, I really need to give it a go since it looks amazing!

Shrimp and Grits
Recipe courtesy Joe Barnett
Prep Time: 30 min Inactive Prep Time: hr min Cook Time: 20 min Level:
Intermediate Serves:
4 to 6 servings Ingredients
Shrimp:
1 1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
Grits:
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
1 slice sugar-cured country ham
Directions
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

I love shrimp but I won't eat the Asian ones, the quality control is just too lax. I'll still eat the gulf shrimp, as long as they don't taste like I'm changing the oil in the Jeep. And, fortunately, right here in Michigan we have an indoor facility in Lansing that raises shrimp, so I can even get shrimp locally.

How do I like it best? Just steamed or boiled, chilled and dipped in cocktail sauce.

Anni4e

I love shrimp, too. Hadn't really given any thought to whether I'd eat Gulf shrimp or not. I'll have to ponder that one.

Here are a couple of my favorite shrimp recipes.

Louisiana BBQ Shrimp
(Cindy Mac)

1 1 1/2 lbs. large shrimp
1 stick butter, melted
3 tablespoons Worcestershire
1/4 teaspoon cayenne
1/2 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil

DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours. BAKE in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.

I never met a shrimp I didn't like!
Well, actually, once. Some of those imported from China ones. Blech! Not saying ALL of them, but that was a nasty batch!

We can get local (Oregon) shrimp here, so I'll be looking for those!

Deanna

Deanna - those Chinese shrimp are the scariest of them all......

Linda - I really need to type up the BBQ shrimp recipe from Emeril, it is awesome.... the one you posted always gives me indigestion for some reason.

And I will try the Scampi recipe too. We have been stuck on Ina's Baked Scampi for a while, but it might be fun to have one that can be served over pasta too......

Thanks!

A

I don't like shrimp but hubby does...

I do a simple prep of them for him.

Some butter, fresh minced/pressed garlic, fresh oregano, s & p, and just when it's done sprinkle with Parm.

I've done them in a pan, in some foil on the grill and in a baking dish in the oven..

We have local PNW shrimp too..

In fact I need to stop at the Fish Mongers and pick up some local fresh seafood..some fish for me and shrimp for the Daddy.

Alexa - No pressure but my dinner plans are awaiting your post. As long as it doesn't involve a stick of butter (not a splurge day) or hours of marinating (I'll can deal with a half hour or so max) consider me interested!

I can't get enough of the shrimp cooked the way they are served in Spanish tapas bars.
Gambas al Ajillo or Sizzling Garlic Shrimp are one of the best ways to start off a tapas night out with friends, or have as a starter for yourself.

Garlic Shrimp

3/4 pound small shrimp in their shells
Salt
Paprika, preferably Spanish
4 tablespoons olive oil
4 garlic cloves, sliced
1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
1 tablespoon dry white wine (vermouth is fine)
2 tablespoons minced parsley

Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.

Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. Makes 4 appetizer or tapa servings.

-- "Tapas and More Great Dishes of Spain" by Janet Mendel

SharonCb

Sharon.... that sounds great! I need to buy shrimp!

Nancy

We've been buying the shrimp at Costco (in the kiosk) which are from Vietnam. Up until two months ago I got them at 7.99 a lb. Just bought them last week and they're not even priced by the pound anymore...just have a price of 54.99.

I love them grilled with a mixture of tequila, cilantro, garlic, and lime. I also make the 'parmesan' by shelling/cleaning then placing on some pasta sauce in a baking pan. Cook until almost done then add mozzarella. Serve with Italian bread (we love the braided Italian)and pasta.

Sue

I would not hesitate to buy Gulf shrimp. In fact, I would seed it out. I'm sure no polluted shrimp will be shipped and it is one small way to help the suffering economy of that region.

Not only that, but I consider wild Gulf shrimp far superior in quality to pond raised, imported shrimp. Ever had an aquarium? Would you eat shrimp raised in it?

Jim

A lot of the shrimps you buy are treated with some chemical.

I have found that the best shrimps come frozen in 5 lbs bricks.

The problem is how do you use these frozen shrimps in a brick of ice? You don't want to thaw the whole thing and re-freeze.

Here is a trick: You get a hammer and a piece of wood board, you put the board on the shrimp brick and hammer very hard on a cemment floor. The shrimps will come loose without breaking.

A shrimp dish I made. Tomato sauce Sauteed shrimps.

I won't serve frozen shrimp and will not go back to restaurants that serve previously frozen shrimp. The taste is inferior, especially when the taste buds are used to very fresh product.

Beachlily, you are VERY fortunate. I have no choice but to eat frozen shrimp where I live. It's all I can get this far from the ocean!

Dcarch...is that a carpet placemat??

Linda

Jim, I agree, I'd seek out shrimp from the Gulf and buy it on purpose, as long as it doesn't taste like petroleum!

I'd still buy the locally farm raised shrimp before I'd buy the Asian stuff, though...

Beachlily, like Linda, the only shrimp I can get here is frozen, unless I do buy the locally farm raised stuff, which is really two hours away in Lansing.

Annie

dcarch - Based on your post I just went to buy a block of shrimp but the store doesn't carry them anymore. But now that I'm looking at your pictures more closely I'm glad I didn't get any. To me it looks like what you have is basically a bunch of IQF shrimp frozen together inside a box. Am I right? If so then yes, I'd expect a sharp blow to knock them all apart unharmed.

But what I've been discouraged from buying is shrimp that's neatly stacked together and frozen within a solid block of ice. It's been a few years, but in the past I would only buy those if I were planning on using the whole lot at once because I never knew how to separate those. Thoughts?

I do know that not everyone can have fresh shrimp. I've lived in the interior of this great country for most of my life. But the fact remains. When a person gets used to fresh, frozen doesn't cut it.

I'd buy Gulf shrimp in a heartbeat if I could get it. It's usually a bit difficult to come by here and now it will be impossible.

Most people don't realize that the "fresh" shrimp they buy in their stores is (unless they live in a coastal, shrimping area) is probably just defrosted frozen shrimp, because almost all of it is frozen on the boat.

I also would buy gulf shrimp. Until it tastes bad.

Down here, Publix (our biggest grocery chain) labels their shrimp as "fresh, wild caught" or "previously frozen." I don't bother with them. Instead, down under the bridge there is this little fish shop where nothing is frozen ...

About 6 weeks ago, we had our Canadian friends over for lunch on the patio. I made 4 lbs. of Ann T.'s garlic shrimp, cooking it with much fanfare after they arrived. Fresh fruit, fresh bread, good shrimp ... a total of 6 people and very little left. I can't eat after I cook, but everyone else was groaning with pleasure!

"Posted by beachlily ---- I won't serve frozen shrimp and will not go back to restaurants that serve previously frozen shrimp. The taste is inferior, especially when the taste buds are used to very fresh product."

Around here in NY, I would say that 99% of the restaurants serve frozen shrimps and 99% of markets sell frozen shrimps.
However, I am very familiar with shrimps which are better than fresh.
I often go the Chinese restaurants in Chinatown. If you are in NYC, Vancouver, Toronto, San Francisco --- you know that most of them have fish tanks. They dont consider seafood fresh unless they are alive. You can order live shrimps from the tank.
They would plain boil the shrimps and serve you a dish of salt/ginger/soy sauce with the shrimps only. If you ask them to prepare the shrimps any other way, they will kick you out of the restaurant. The delicate sweet flavor of plain boiled live shrimps is heavenly. Its a crime to cover it with seasonings.

" Posted by foodonastump ----- dcarch - ----- To me it looks like what you have is basically a bunch of IQF shrimp frozen together inside a box. Am I right? If so then yes, I'd expect a sharp blow to knock them all apart unharmed.
-------------- It's been a few years, but in the past I would only buy those if I were planning on using the whole lot at once because I never knew how to separate those. Thoughts?"

Yes those are IQF shrimps frozen in a block of ice, which is a very good way to keep shrimps fresh. If you use my method, they will be separated unharmed. Use a hammer, not a shoe LOLOL!

dcarch

Good point Sushipup.

SheShe...I'm with you on buying Gulf shrimp.

I have always loved shrimp, have eaten it for two weeks straight while in FL. Can't get fresh up here and not sure I'd want to take the chance even if it was flown in fresh. I feel really bad about what is going on in the Gulf, as I'm sure everybody does. As long as I can get Gulf shrimp frozen, I will support the shrimper's!

Beachlily, not sure what your point is.....

Nancy

I'm lucky to live on the coast where for about 6 weeks every spring the Spotted Prawns are in season. I'm not big on shrimp, but I love these prawns.

I buy them live right off the boats and pick up a few extra pounds each season to freeze. They are frozen in water the same way the commercial fisherman freeze them. When I run out I buy them from a couple of local seafood shops that sell them the same way, frozen in water. Frozen this way they do not suffer any loss of flavour or texture.

Ann

I am thawing frozen shrimp for supper...I am sure there will be more than 2 shrimps, because I am thawing about 1/3 of a pound.
I would love to be able to buy some fresh shrimp from the boat, but any fresh shrimp I may buy would be 2 days at least old, that that's just too close to bait for me!
I am just grateful to be able to buy corn for dinner that was in the field this morning.
Beachlily, I am sure your under the bridge shrimp(s)fest was wonderful, but rather than never again eat shrimp(s) I thaw the frozen.
did you never eat any shrimp when you lived where the little shop under the bridge didn't exist?
I know there is nothing at all like fresh off the boat seafood...nothing! But If you are going to ship it even 100 miles, please freeze it first!
Linda C

We live in Clearwater, Florida and the best way to buy shrimp for eating is a live bait shop! We pay $1.00 each for HUGE live shrimp, maybe 7" long and 3/4" thick. I've never even seen shrimp this big in a seafood shop or grocery store. And the live jumbo shrimp (20-25?) are also extremely cheap compared to a food store.

It depends on what part of the Gulf the shrimp are caught in. I'm originally from the Mississippi Coast, and the waters there are now closed to fishing, shrimping, oystering, and crabbing. Shrimp from there are not safe now, but you don't have to worry about getting any from there since they aren't allowing the boats out.. I think Gulf seafood is probably safe if it is coming from Texas, southern Florida, or western Louisiana. I would pass on the stuff from Southeastern Louisiana, Alabama, Mississippi and the panhandle area of Florida.

There is also an article in the paper today that says the oil is now in the food chain and is affecting the larvae, and will be around for a lot longer, even after cleaned up. There will be a longer article tomorrow about that. I'll post a link when it comes out. So sad.

Here's the article about the oil in the Gulf's food chain. It's pretty interesting.

I agree with dlynn. I live right here on the Texas Coastal Bend where shrimping is a way of life for many people, both bay shrimping and Gulf shrimping. I have many friends that are shrimpers.

Right now the shrimp boats are still going out, but I've been told that it is only a matter of time before shrimping will be closed down. They already closed the oyster season early this year because of the spill.

If you can get down to the docks when the bay shrimping boats are coming in, you can get fresh shrimp that has not been treated with chemicals and/or frozen. However, if you get shrimp from the boats that have been in the Gulf for an extended period of time, they will have been treated with chemicals and/or frozen.

I'll eat bay shrimp, but I'm staying away from the Gulf shrimp. AND I WILL ONLY EAT "WILD SHRIMP"! I believe in supporting our local shrimpers! In fact, if I can't get wild shrimp then I'll just pass on it! Hopefully that will not happen though.

I happened upon this interview with Tom Colicchio on CNN. Apparently he and other fine chefs are coming together to support Gulf coast seafood in their restaurants outside of the south.

The fisherman of South Louisiana WILL NOT sell bad or contaminated shrimp. They know their product and take great pride in its quality. Right now the Brown shrimp (not the white shrimp) season is open in INLAND waters. Shrimping is closed in the outside Gulf waters where the oil is present. The quality of shrimp being harvested right now is still excellent. The going price for 21 to 25 count shrimp is my area is $3.25 per pound.......just a tad bit higher because of the limited supply. I boiled 20 lbs week before last and they were very good.

Dan

Dan, I am truly envious...large shrimp like you refer to are at least $10 per pound here in the north!

Thanks for the update on the shrimp situation down there. I sure hope they get that spill under control soon.

Linda

So right on the contaminated shrimp. That's not the huge problem. The problem is how Mom Nature will cope with the contamination of the spawning (breeding) beds. Baby shrimp are the size of your little fingernail, and oil clogs their breathing apparatus. In really bad contamination conditions, due to being filter feeders, the shrimp will out and out die, contamination of living shrimp will be the least of the problems.

A couple of weeks ago I asked the man at the seafood counter in Publix if the shrimp was fresh or frozen. He told me that they all come in frozen to Publix. He said they thaw them and put them out in the display cases. I don't know if that is true of all Publix or not, but that's what the guy said!

mammie, you are 100% correct. Many people do not know this....quite bit of frozen shrimp are farmed in Texas. These shrimp are flash frozen right after they are harvested and come in 20 pound boxes. The quality and taste is very good.......few consumers would find any difference that those that are caught in the wild. These shrimp never have that Iodine taste which can be a problem with wild caught White shrimp. These harvested shrimp will all be uniform in size. In the winter when the wild season is closed, these frozen shrimp appear in Louisiana markets. The frozen shrimp are defrosted and sold. Since the product is always kept on ice and turnover rate is very high......the quality is still very good. I am not sure how much of the wild caught shrimp is flashed frozen.

FYI, just this past year some entrepreneurs in my area have taken advantage of these farmed raised flash frozen shrimp. These guys provide a new service to locals. Place an order with them and they arrive at your house with boxed frozen shrimp from Texas. Upon your approval, they defrost the shrimp, de-head them, pack them in containers, and will even put them in your freezer for $4.00 per pound (gross weight). My niece in Baton Rouge swears by this service.

Dan