I buy shrimp frozen at Costco. It says on the bag that it’s farmed…and a product of Thailand. U.S. farmed or wild-caught shrimp is on the “good alternatives” list, but the shrimp in Thailand tends to wreck havoc on the mangrove swamps and may have other health and environmental drawbacks.
So tonight I declared we would use up our frozen shrimp supply, unknowingly purchased from Thailand. In the future we will search for a more sustainable source of shrimp, either U.S. farmed or preferably shrimp raised on inland lakes.
As for cooking it? A few weeks ago, Hubby and I were feeling lazy and--rather than marinating the shrimp and hauling out the grill--we just made it inside on the grill pan with some evoo and s&p. This week I added oregano and garlic and it wasn’t really worth the extra effort. My previous go-to recipe for shrimp was from Everyday Food Magazine, entitled Orange-and-Thyme Grilled Shrimp. This is yummy, but sometimes you forget to marinate the shrimp, or maybe orange and thyme isn’t what you’re going for.
I love to grill outside, but there are pros and cons. Pros include not heating up the kitchen by using the stove, outdoor grill flavor, the outdoor/bbq atmosphere. But, if you don’t want to haul out the grill, soak the skewers, skewer the shrimp, go outside…this works quite well. This Simple Grilled Shrimp recipe is perfect for either mood—it would work fine on the grill outside, too.
Simple Grilled Shrimp
Shrimp: 4 oz per person (the Kirkland’s bag of shrimp, sized 21-25 per pound, lists a serving as 4 oz or 6 shrimp)
Evoo, salt, pepper
Thaw the shrimp, rinse and dry. Put in a mixing bowl or a ziplock bag. Add 1 tsp evoo per serving. Salt and pepper to taste (about a pinch of salt and a turn of the grinder per person). Toss to coat.
Heat the grill pan on medium-high. Cover with shrimp. Don’t crowd it, do multiple batches for feeding a crowd. Cook until pink, about a minute per side. Don’t overcook! Shrimp get rubbery if you overcook them.
No comments:
Post a Comment