As a self-confessed lover of shrimp, it was neat to learn that shrimp is eaten more than any other type of seafood in the U.S.
Whether grilled, baked, or cold; on a sandwich, in salad, one-by-one or, how I first had them, deep-fried Chicago-style — there’s guaranteed to be a shrimp recipe for you.
One shrimp tidbit I learned recently was regarding the word “prawn.” Used loosely in the U.S to describe any large or jumbo-size shrimp, other countries use the term to describe shrimp in general. So if you travel abroad, keep that in mind.
An important lesson I have learned about cooking shrimp: It tastes better cooked fresh, so if you’re looking to create restaurant-caliber shrimp at home, start with raw shrimp, not pre-cooked.
Raw shrimp are relatively easy to prepare and cook in minutes. Thawing, which I often do in a bowl of cold water, can be done overnight in the fridge.
After thawing, crack the shell (if you choose to remove it) by grasping the head and bending the tail so it splits open. Then, run a finger alongside the meat to lift it out of the shell.
To free tail meat, squeeze the tail section while pulling meat away from shell.
After the shell is removed, run a knife vertically down the outer curve of the shrimp’s back to reveal the sand vein. That allows easy cleaning and removal. I usually cut them all first, then place them under running water to help flush the vein and any debris, then toss the clean ones into a bowl filled with clean, cold water for a fresh soak, prior to cooking.
There are many ways to cook shrimp, and even more ways to spice them. That process became easier after I found a bold line of spice blends and spreads from Kitchen Crafted. What I love most (aside from the variety of flavor combos) is only non-GMO, gluten-free, 100% natural ingredients are used. Plus, the spice blends are available on the shelf and online, making it simple to have your holiday meal come together quickly and deliciously.
Here are some signature recipes from Kitchen Craft to help you spice up your shrimp, and more, this Memorial Day. Enjoy!
Email Laurakurella@yahoo.com. Read Laura Kurella’s blog, “Kurella’s Kitchen Encounters,” at www.sturgisjournal.com.
Giveaway
To help open the summer grilling season, I am giving away a special assortment of Kitchen Craft spice blends and spread. For a chance to win, send a text or voicemail to (269) 625-5817. Mention your favorite way to eat shrimp, and how to contact you. A random winner will be drawn.
Tasty tropical skewers
1 pound large or jumbo shrimp
1/2 pineapple, cut into large chunks
6-8 sprigs fresh rosemary
1 handful of fresh mint
2 lemons, juiced
3 cloves of garlic
3 tablespoons grapes oil + more for brushing
1 tablespoon chili flakes
1 tablespoon Fire N Lime BLND
1 tablespoon coarse sea salt
1 tablespoon black pepper
1 package of bamboo skewers
1. Take 1 tablespoon of rosemary leaves from the sprigs and mince carefully. Set the rest of the rosemary aside.
2. Combine oil, garlic, lemon juice, minced rosemary, chili flakes, Fire N Lime BLND, salt and pepper in a large bowl.
3. Add shrimp and toss to coat shrimp evenly.
4. Place mixture in the refrigerator and allow it to marinate for at least 30 minutes.
5. When you are ready to start grilling, fire up that grill!
6. Thread the shrimp, pineapple pieces and mint leaves. Use the stripped rosemary sprigs as skewers, or just insert them in at the top of your skewer for garnish and flavor. Brush skewers with additional oil as needed and start cooking.
7. Grill skewers for about 3 minutes each side or until cooked through. Serve on top of green or fresh sliced cucumber.
Shrimp cocktail salad
2 pounds cooked shrimp, peeled and de-veined
6 eight-ounce Mason jars with lids and rings
1 cup shredded baby butter lettuce
1 cup shredded romaine lettuce
1 pint cherry or grape tomatoes, halved
2 stalks celery, finely chopped
1/2 large cucumber, sliced
1 red bell pepper, stem and seeds removed, finely chopped
1 jar Marinara Mia SPRD
1 avocado, peeled, pitted, diced
6 croutons for garnish (optional)
1 lemon, sliced for garnish
Fire N’ Lime BLND (optional)
1. Prepare the salad, mixing both lettuces.
2. In the Mason jar, start by layering with the lettuce, tomatoes, celery, red peppers, and cucumbers.
3. Dollop some of the Marinara Mia SPRD over the salad and then top with avocado and the shrimp.
4. Garnish with croutons, one lemon slice, and a splash of Fire N’ Lime BLND.
May 24, 2021 at 07:19PM
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Laura Kurella: Spectacular shrimp - Sturgis Journal
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