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Discussion in 'The Club House' started by DFlynt, Aug 18, 2013.
I prefer steamed but the others are also Great!
there are pretty much no ways that shrimp can be cooked that i won't eat it!
i like shrimp! hell, i like seafood!
Someone had to post it.
About sums it up!
that about sums it up for me!
Deep fried all the way!!!
stir fried with a nice wine-butter-garlic sauce
You forgot to mention grilled. Put about six 8-10 counts on a skewer, sprinkle some Slap Ya Mama on 'em, 3-4 minutes per side. Mm mm, make ya' tongue beat your brains out.
Deep fried, grilled with garlic butter, and shrimp cocktail in that order.
Fried, and Scampi.....
How about some shrimp etoufee??
ALIVE! Crunchy on the outside chewy in the middle
Boiled with bubba hump shrimp boil, now that is good
You all are not ready for this.
It sounds a little snooty but damn is it good!
Boil shrimp in the shell with a little beer, vinegar, pickling spice and Old Bay in the water.
Drain & allow the shrimp to cool.
While shrimp are cooling, mix together equal parts cream cheese & bleu cheese crumbles. Chop fresh chives, medium fine.
Once shrimp are cooled, peel, devein and split shrimp, but do not cut all the way thru the body.
With cream cheese/bleu cheese mix at room temp. stuff split shrimp and roll back of shrimp in chopped chives.
Chill and enjoy!
Damn they are good & way different for a holiday appetizer or party starter!
Mostly though I eat them boiled with Old Bay & beer, dipped in cocktail sauce. Fried ain't bad either.
Gilroy Garlic Festival style!
I hate coconut. I could eat any other kind of shrimp every day. Shimp is my favorite food.
All of that coconut shrimp or breaded shrimp that you get at the local fast food joint is just the rotgut crap. I would never order that stuff even if I were to eat in those places.
Or in gumbo.
Boil in Swamp Fire; remove as soon as they start to float, layer in cooler with more Swamp Fire sprinkled all over. Then, after about 10-15 min':
White Dippin' Sauce
1 1/2 C Mayo
1/4 C Horse'
3 TBL lemon juice
1 tsp salt
1 TBL minced onion
1 tsp onion juice
1/3 C hot sauce
1 clove garlic, minced
parsley ( if desired)
Make ahead a couple hours and let flavors meld in fridge.
Or.............use chili sauce instead of ketchup in cocktail sauce.
What is that....?