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07-29-2008, 08:24 PM
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#1 (permalink)
| | Banned
Join Date: Jul 2008 Location: Texas
Posts: 384
Rep Power: 0 | So, what to do with these live Gulf shrimp?
Good afternoon folks,
Today I had the good fortune of driving by Kemah Texas, where there is a live fish market. Right off the boats.
We are now the proud new owners of (24) live white and brown Texas Gulf Jumbo shrimps, still swimming around in a bucket of gulf water.
And we are going to eat them tonight. I will be breading a few and deep frying them, but I am wondering what ya'll would do with them? Toss us some of your recipes on the fly if you want, and we will try them tonight.
Thanks!
Food Lover in Tejas | 
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07-29-2008, 08:29 PM
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#2 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 10,758
Rep Power: 10 | | |
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07-29-2008, 08:35 PM
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#3 (permalink)
| | Senior Member
Join Date: May 2008 Location: Texas City, TX
Posts: 191
Rep Power: 1 | Quote:
Originally Posted by PicBuddy  Good afternoon folks,
Today I had the good fortune of driving by Kemah Texas, where there is a live fish market. Right off the boats.
We are now the proud new owners of (24) live white and brown Texas Gulf Jumbo shrimps, still swimming around in a bucket of gulf water.
And we are going to eat them tonight. I will be breading a few and deep frying them, but I am wondering what ya'll would do with them? Toss us some of your recipes on the fly if you want, and we will try them tonight.
Thanks!
Food Lover in Tejas | You drove by kehma? thats only about 10 miles from where I am where do yall live?
I made these about 3 weeks ago but instead of mango i used mushrooms! they were amazing!!! Recipes : Grilled Shrimp Kabobs with Jalapeno Butter : Food Network
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All sorrows are less with bread. ~Miguel de Cervantes, Don Quixote 
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07-29-2008, 08:53 PM
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#4 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 1,889
Rep Power: 2 | I've cold smoked shrimp and then used them in other receipts like shrimp and grits. | |
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07-29-2008, 10:51 PM
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#5 (permalink)
| | Senior Member
Join Date: Jul 2008 Location: TX
Posts: 383
Rep Power: 1 | I need to go down to Kemah. I would love some fresh shrimp. I would grill them or fry them. | |
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07-29-2008, 11:23 PM
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#6 (permalink)
| | Banned
Join Date: Jul 2008 Location: Texas
Posts: 384
Rep Power: 0 | Quote:
Originally Posted by Pluff Mudder I've cold smoked shrimp and then used them in other receipts like shrimp and grits. | If you feel like elaborating on your cold smoke method, we are all ears... | |
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07-29-2008, 11:27 PM
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#7 (permalink)
| | Banned
Join Date: Jul 2008 Location: Texas
Posts: 384
Rep Power: 0 | Quote:
Originally Posted by chefboyrdavid You drove by kehma? thats only about 10 miles from where I am where do yall live? | We're up here by Austin, way out in the sticks. Gotta go to Austin or Houston at least once a month for speciality items (and the only two Japanese grocery stores in Texas are in Houston and Austin, just a little trivia there.....)
8 shrimps have met their demise on the grill with peach habanero glaze, and a few boiled simple with lemon-lime butter with spanish paprika.
Deep fryer getting under way....
Thanks for the recipes. | |
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07-29-2008, 11:39 PM
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#8 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 1,889
Rep Power: 2 | Quote:
Originally Posted by PicBuddy If you feel like elaborating on your cold smoke method, we are all ears... | Well, I use a Bradley smoker, which makes it easy. I line the racks with some disposable grill baskets for seafood or cover them with foil which I poke holes in. Spray with just a touch of Pam, load up the peeled and deveined shrimp and smoke with no heat for just a very short time with hickory. I have the vent open on the top most of the way because if you're not careful you can end up just tasting smoke and not the shrimp. I just want to give them a "kiss" of smoke. It's best to do on a cool day. Either use right away or pop into some freezer bags for later.
Mine usually go into shrimp and grits or a seafood chowder.
I have also put the shrimp on a skewer and hot smoked them with hickory, then finish off on the grill with some of my home-made BBQ sauce. | |
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