A few weeks ago I picked up some HT shrimp on sale to cook for dinner, but I was tired of the usual steamed version I do with Old Bay and apple cider vinegar. I surfed the ‘net and came across the following post:
Seriously Good: Grilled Shrimp
There was no recipe — even to the usual extent of just paying attention to what I was doing. It was nearly stream of consciousness cooking. But what I remember is I peeled the shrimp and, in a bowl, seasoned them with sweet paprika, salt, dried thyme a good bit, a shot of Worcestershire sauce, and a few squirts of Tabasco. Then I let it marinate while I got the fire going — perhaps 15 minutes. They were perfectly sweet and perfectly spicy.
Without a true recipe, I gave it a go and put them on the barbie.
Wow.
I basted them in a little lime butter after I grilled them. Even the kids gave them a big thumbs up.
Give it a try. I think you’ll become a believer, too.
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You know about the Shrimp Connection? It’s a newsletter from the “shrimp guy” who goes to the beach on Thursday, loads fish into his cooled truck and sells it in GSO near but not in the Farmer’s Market? If you want his newsletter, LMK and I’ll send you a copy. Less expensive than the grocery stores and very fresh. You can pre-order.
We checked out something like that at Cape Lookout this past summer. UNCG’s connected to it. I don’t remember the name, but it’s a sustainable seafood program where you can order a certain amount that will come during the year. Very cool program. We haven’t gotten organized enough to do it yet, but it’s on our radar.
I’d love to try that, but I’m still partial to Ann’s cajun shrimp. Oh, baby.