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Shrimp
My family moved to the Mississippi Gulf Coast back in the late fifties, before Hurricane Katrina, before the casinos appeared, even before Hurricane Camille. I liked living on the coast. I like the ocean, I like seafood, I like salt-water fishing, and I like the smell of salt air blowing in from the sea. I can't say that I like hurricanes very much, but sometimes it seems worth putting up with them to live on a seacoast.
One of the best things about living on the Coast was the availability of fresh shrimp. It was always a real treat to be present when the shrimp boats unloaded their catch at one of the commercial seafood places. I remember going to a place in Biloxi where the catch was unloaded onto long conveyor belts and as it moved down the belt, workers sorted the shrimp into large, medium, small, and jumbo, and picked them out of the wide variety of other sea life that had gotten caught in the nets. It was a real education in gulf marine life. You never knew what was going to come down the belt - fish of all kinds, sting rays, jellyfish, etc.
There are lots of ways to eat shrimp. Breaded and fried, grilled, scampi, boiled - I like 'em all. What we often did down on the Gulf Coast, was to boil them. You get a big pot of water boiling, throw in some Zatarain's Crab and Shrimp Boil (spices. In a pinch, a bag of pickling spices can be used), a sliced up lemon or three, and then the shrimp. Medium to large shrimp are best for boiling. Small shrimp are not worth the trouble it takes to peel them as you eat, and jumbo shrimp are best used for other dishes. A big plate of boiled shrimp, maybe an ear of corn or a potato boiled in the same pot of spicy water with the shrimp, some saltine crackers, some cocktail sauce, a beer (or other beverage if you prefer), and you have yourself a feast.
Phaed
Gulf Coast Shrimp Boil Big Pot - big enough to hold the quantity of shrimp you're cooking & water to cover them. Water - enough to cover the shrimp Medium to Large Shrimp - 1 lb per person is okay, but more is better. 1 lemon, sliced, per 5 lbs of shrimp 1 packet of Zatarain's Crab, Shrimp and Crawfish Boil for each 5 pounds of shrimp Cleaned ears of corn if desired small potatoes, if desired Bring the pot of water to a boil with the Zatarain's, corn, potatoes, lemons, etc. -- and let that boil for about 10 minutes, or until the corn and potatoes are tender. Add the shrimp and let it boil again for three minutes. Not longer, or the shrimp will get tough. Drain & strain. You can then eat hot if you wish, but better to put the shrimp on ice while you get the other stuff ready and set the table. Have a beer or a glass of tea while the shrimp chill, then dig in. Give everyone a bowl for their shells. Spicy cocktail sauce is great, the kind with horseradish if you like, but a little Louisiana style hot sauce is even better. Comments: Yes, this stinks up the kitchen, if not the whole house, but it's a good stink. Do it outside if you can. Saltine crackers are good with boiled shrimp, but if you're a bread person, French bread is nice. A salad is a good accompaniment, too. When you clean up, put all the shrimp shells in a garbage bag and tie it up tightly. Best to put it in a garbage can far, far away. If, by some strange twist of fate, you have any leftover shrimp, peel them and freeze them in small quantities for use in other recipes.Shrimp recipes on this site:
Gourmet Magazine Shrimp in Beer Creole
Gumbo Pasta with with Filé Powder
Mama Leone's Shrimp Salad & Sauce
Hawaiian Coconut Shrimp & Garlic Shrimp
Shrimp Creole with No Tomatoes
The Crow's Nest Garlic Rum Shrimp
Margaritaville Island Lime Shrimp
Saucy Shrimp Appetizer From Bonefish Grill