so have caught some shrimp here and there last couple weeks…nothing jumbo by any means…but those little ones can be pretty darn good too.
heres some pics of lunch yesterday…
and dinner tonight…
stuffed baked potato (little butter,chives,cheese,tzatziki and shrimp)
salad and sliced cucumbers with roasted red pepper -shrimp- parmesan vinigrette dressing
ok…now I know most of you eat the fancy shrimp and gravy…but i like mine shrimp boat style//// finely diced bacon…brown a little onion/scallions and fresh ground black pepper… flour…add in the shrimp…serve on rice or grits. Can remember many a meal at my folks house of this…who would have thunk one day people would think it was a gourmet meal:wink:…to me its comfort food.
donnies not much into the shrimp and gravy…so he had to have pork chops…
Speaking of blue crabs, I tossed in a couple of big cleaned jimmy crab to the shrimp creole I made for dinner last night for added flavor. YUM, YUM! Penny’s right about using the small/mixed shrimp in dishes like creole, shrimp gravy, scampi, etc. as they’re really much better than the jumbos which I think tend to get a little tough. Love some big fat fried jumbo shrimp, though! Those are the ones we get from Bulls Bay.
“If the Arabs put down their weapons today, there would be no more violence. If the Jews put down their weapons today, there would be no more Israel .” Benjamin Netanyahu
Crab is my plate mascot ;). Had a fiddler crab but grandson was playing with it when they visited and I think it escaped…haha…
On my shrimp and grave I just brown some butts meat or bacon…save all the drippings…saut some diced sweet onions in it… Then brown some flour in all of that…salt pepper to taste. Add water… dash of kitchen bouquet…bring to a steady bubbly simmer…then add in peeled and deveined shrimp…
I was Told adding a can of cream of shrimp soup was good in it too…but I’ve never tried it.
Thisis the way mu mom and daddy always made it… Good on grits too.
