Three Shrimp Recipes Perfect for Spring
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 WRITTEN BY NANCY LINDAHL AND PUBLISHED BY ENTERPRISE RECORD
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.
Ingredients: 1 pound cooked Wild American Shrimp®, peeled and deveined 1 tablespoon fresh lemon juice 1 tablespoon honey 1/2 pound Jarlsberg or Swiss cheese, cut...
BRODY OLIVE PERDIDO BEACH RESORT Chef Brody Olive heads the culinary team at Perdido Beach Resort as the Executive Chef. In this role he leads...
Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters....