Now that the suspense of the election is over and there is a new hope, time for a bit of a celebratory meal.
My wife loves shrimp, so maybe a festive dish, spicy sauce, sweet shrimp, perhaps with a bottle of prosecco to match.
We do want shrimp or prawns as large as we can get, which we will bake / broil. Broiling will be faster and can add a touch of a char to the shells, but do watch them to make sure they do not burn totally. (Adjust your cooking time)
One can serve with a “cocktail sauce” or with a drawn butter, these can be the “surf” component to a “Surf and Turf” entree.
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term “prawn” only for the freshwater forms of palaemonids and “shrimp” for the marine penaeids.
In the United Kingdom, the word “prawn” is more common on menus than “shrimp”; the opposite is the case in North America. The term “prawn” is also loosely used for any large shrimp, especially those that come 15 (or fewer) to the pound (such as “king prawns”, yet sometimes known as “jumbo shrimp”). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word “prawn” almost exclusively.
When Australian comedian Paul Hogan used the phrase, “I’ll slip an extra shrimp on the barbie for you” in an American television advertisement, it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say. In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimps. They are also used in dishes where they are not the primary ingredient. The French term crevette is often encountered in restaurants.
Peel and Eat Shrimp
- 20 ea Shrimp Size 16/20 "Jumbo", Raw, Deveined, Thawed
- 1/2 ea Lemon Use the other half as a serving garnish
- 3 tsp Smoked Paprika
- 2 tsp Kosher Salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper Ground
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Dried oregano
- 1 cup Ketchup Decent Stuff
- 1 tsp Yellow Mustard
- 2 tsp Horseradish Sauce Creamy or chunky, your call
- 2 tsp Seasoning Mix
- 1 tsp Hot Sauce
- 1 tsp Brown Sugar
- 1 tsp Vinegar
- Combine all in an airtight container, mix well
- Add all in a glass container, mix well,
- Taste and balance flavor
- Refrigerate at least two hours, up to 24
- Preheat oven to 400
- Toss shrimp with 1 tbsp of seasoning
- Grate on zest of 1/2 lemon
- Butter a baking dish / sheet pan
- Place shrimp on pan / dish
- Bake for approx 10 minutes, watch for shells turning pink
- Flip / toss, bake until shells are pink on both sides, a little charing is not a bad thing
- Serve shrimp in a bowl
- Pass sauce to the side
- Have additional seasoning on the table
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