While the price of milk and bread has skyrocketed in the past six months, the cost of shrimp has gone down in most places. Experts say it’s simply a matter of supply and demand. I’m allergic to shrimp, though I wish that wasn’t the case, given that my local grocer has reduced the price of the popular seafood so dramatically, it’s hard not to be tempted to buy.
I may not be able to gorge on shrimp like others, but growing up in Hawaii I’ve had multiple opportunities to cook them up at family gatherings. The following are some of my family’s favorite shrimp dishes:
GRILLED SHRIMP ON A STICK
Ingredients:
1 pound peeled and deveined shrimp (about 25 shrimp)
1/4 cup of chopped Cilantro
1 teaspoon of minced Garlic
1/4 cup fine diced Shallots
1/8th teaspoon of Cumin
2 cups vegetable oil
Salt and Cracked Black Pepper-to taste
Blanched Cauliflower buds – 20 each
Red Pepper Squares – 20 each
Wood Skewers – 10 each (6-inch length)
Directions:
Combine shrimp, cilantro, garlic, shallots, cumin, oil, salt and pepper in a bowl. Cover and refrigerate, allowing shrimp to marinate for at least one hour.
After shrimp have marinated, alternate on a skewer shrimp, cauliflower, and pepper until skewer is filled.
Heat grill or grill pan to medium hot.
Lay skewers flat on grill/pan to cook shrimp half way on one side and then turn and cook other side.
Serve hot.
SHRIMP CREOLE
Ingredients:
4 tablespoons oil
2 tablespoons flour
1 cup chopped onion
1 cup green peppers
3 garlic cloves
1 cup chopped celery
1 cup chopped fresh tomatoes
16 ounces can diced tomatoes
2 cups water or shrimp stock
2 pounds medium shrimp, peeled and deveined
Directions:
Combine oil and flour in heavy pot. Cook and stir to make a medium roux. Add the vegetables and saute. Add the canned tomatoes and water or stock.
Meanwhile, sear shrimp in hot skillet.
Add cooked shrimp to sauce.
Serve with rice.
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