What's your favorite way to prepare shrimp?
Be it warm water, freshwater or cold water, small or jumbo, fresh or dried, lets hear it.
Published years ago in the Mpls. Star Tribune, paraphrased:
1 cup sugar
2 1/2 t. kosher salt
1/2 t. freshly ground pepper
1 large garlic clove, peeled and minced
1 1/2-inch chunk fresh ginger, peeled and minced
1/2 t. cayenne pepper
1/2 t. ground allspice
1/2 t. ground turmeric
2 T. unbleached flour
Oil for greasing baking sheet
24 jumbo shrimp, peeled, tail on
Juice of 1/2 a lime
Preheat oven to 500 degrees. Grease a half sheet pan.
Combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric, and flour.
Dump the shrimp into the dry mixture, and shake to coat. Shaking off excess, place, not touching, on the baking sheet.
Bake until the sugar is caramelized, especially on the bottoms of the shrimp, for about 10 minutes.
Remove the shrimp from the baking sheet to a serving platter and squeeze the lime over them.
Garlic,garlic,garlic with butter...with grilled bread for soaking it all up. Or....
I also make a killer dish with Vietnamese Caramel sauce ( Nuoc Mau) for shrimp (cooked in the Korean stone pot) that is finger lick in'!
Wild jumbo fresh simple sauteed garlic, lemon, herbs - parsley, thyme, rosemary, red pepper flakes, minced raw garlic and roasted garlic. So simple, but so good.
If they're fresh off the boat, just steamed (heads-on) with Old Bay or Zatarain's (depending on mood) then chilled and enjoyed with cold beer.