Editor’s note: This cooking column in the Enterprise Record (Chico, Calif.,) urges readers to look for shrimp with labels showing certification from an independent agency, such as Wild American Shrimp.
ORIGINAL ARTICLE PUBLISHED BY ENTERPRISE RECORD
BY NANCY LINDAHL
Looking for something light and fresh to mimic the glory of spring? These three recipes are favorites that are nearly inconsequential in the time or effort they take, and taste just right on a balmy spring evening. I’m talking shrimp here — pink and unassuming — that take on the flavors around them and demand very little in terms of prep or cooking skills.
Like Bubba explained to Forrest Gump, “Shrimp is the fruit of the sea. You can barbecue it, boil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo … ”
Thanks to modern food processing, you can now treat yourself to frozen peeled and deveined raw shrimp with tails – the gold standard for shrimp cookery when your fish counter is not on the deck of a trawler. Take a minute or two in the grocery aisle to check out your shrimp options.
For full article, please visit The Basil and the Bee in the Enterprise Record.