A few weeks ago, I decided I better scoop up some good Gulf shrimp while the gettin’s good. My market generally has both fresh and frozen gulf shrimp. It’s great to buy the frozen shrimp before they thaw it, so you can just put it straight in the freezer (they are able to flash freeze those suckers on the boat, so they stay really yummy for at least a month or two). So, I knew I would freeze a pound, but wanted 1) a intensely shrimp-y dish to cook up right away, 2) something intensely shrimp-y that I could make and put in the freezer. The problem with frozen shrimp dishes is that the texture of the shrimp ends up wonky- sort of mushy and nasty. A dilemma, no?
After pouring through a few cookbooks and websites, I decided I would try shrimp potstickers. They freeze beautifully and I loved the idea of just being able to pull out a few at a time. You know what? They are awesome! They are perfumed with shrimp flavor- light, fresh, delicate and insanely delicious. AND nowhere near as much trouble as I thought they’d be. Honestly. The filling is made in a food processor and then I rolled them the next day (while watching Dirty Harry, thank you very much). Check it out:
All sealed up (and creepy looking):
Ready to eat:
As for my ready-to-eat, intensely shrimp-y dinner, I opted for New Orleans-style BBQ shrimp. Lordy. It was my first time making the dish and Michael’s first time eating it. It was soooooo good. The basic idea is to cook unpeeled shrimp in a skillet with a shrimp stock, Worcestershire sauce, butter and creole seasoning. Serve it in the skillet with French Bread.
I made some tasso maque choux and kale on the side. And, yes, that is Coors Light you see.It’s leftover from a party, so lay off.
In summary, BP can suck it.