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Recipe Series


Shrimp is probably one of the most popular crustaceans. Shrimp are most commonly available frozen, as they are often processed and flash-frozen either on the boat or as soon as the boats are unloaded at the shore to preserve flavor and quality. Fresh shrimp are highly perishable, but they may be available in some regions of the United States, notably the Gulf of Mexico and Chesapeake Bay regions. They are both saltwater and freshwater species. The flesh has a sweet flavor and a firm, almost crisp texture.

  Americans eat more shrimp than any other fresh or frozen seafood; only canned tuna is a more popular fish. Yet although buying shrimp offers a myriad of choices, most of us give no more thought to buying ten-dollar-a-pound shrimp than to two-dollar-a-pound tuna.

  Farm-raised and wild shrimp can be rich, flavorful, firm, insipid, bitter, and mushy. Some shrimp are raised on a high protein pellet, not unlike those fed to aquacultured salmon, but others live on sealed bays, where they get their nutrients from seawater. And, since the population is high and the diet is not dense there are times were these are downright watery.




Head-on, head-off, shell-on, shell-off, cooked.


Light, sweet


Extremely firm.


1g fat per 3oz. Serving

0g saturated fat

165mg cholesterol

190mg sodium

18g protein

0g carbohydrates


Broil, grill, pan sauté 


Spicy Grilled Shrimp

Servings 4


  • 2 lbs. large shrimp
  • 1 clove garlic
  • 1 tbsp course salt
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • lemon wedges


  • Mince the garlic with the salt; then mix this with the cayenne & paprika. Then turn this into a paste with olive oil and lemon juice.
  • Smear the paste all over the shrimp.
  • Grill the shrimp 2-3 minutes per side.
  • Serve immediately.

Shrimp Jambalaya


  • 6 oz. salt pork
  • 6 oz. onion diced
  • 6 oz. green bell peppers diced
  • 6 oz. red bell peppers diced
  • 6 oz. celery diced
  • 8 oz. ham diced
  • 5 cloves garlic minced
  • 8 oz. long grain rice
  • 2 tsp salt or to taste
  • Tabasco sauce to taste
  • 1 tsp thyme
  • 3 pints fish stock
  • 8 oz. garbanzo beans cooked & drained
  • 3 oz. olives pitted
  • 1 ½ lb. tomato concassé
  • 2 ¼ lb. large shrimp peeled & deveined
  • 20 okra
  • 3 tbsp parsley chopped


  • Render the salt pork until it is lightly browned.
  • Add the onions, peppers, celery, ham, and garlic; cook them over high heat until aroma is apparent.
  • Add the rice; cook until the rice is coated with the rendered fat. (It should appear shiny.)
  • Add the salt, thyme, Tabasco, and stock.
  • Bring the mixture to a boil.
  • Add the garbanzos, olives, and tomato concassé.
  • Cover the pot and cook the mixture over low heatfor 20 minutes, or until the rice is nearly tender.
  • Add the shrimp; cover and cook until the shrimpare barely cooked through and the rice is tender.
  • Sauté the okra quickly and add it to thejambalaya.
  • Adjust seasoning to taste with salt, pepper, and Tabasco.
  • Garnish with parsley.