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.
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!!!
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire All sorrows are less with bread. ~Miguel de Cervantes, Don Quixote
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.
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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