Coast Cooking

Coast Cooking: We are blessed with an abundance of shrimp

How often do we forget our blessings? 

One of our greatest culinary blessing on the Coast is the annual shrimp harvest. 

Shrimp are abundant and are not terribly expensive, especially when compared to what they cost in a major city far from the Coast, and they are wonderfully delicious. 

In the “Forrest Gump” movie Bubba lists 22 ways shrimp can be prepared, but that is just the first page of a long, long list. 

Boiled shrimp, if you avoid commercial boil mixes and make your own from fresh ingredients, are wonderful. Fried shrimp, one of my favorites, whether fried in panko or corn meal, are grand if not overcooked. 

I can think of no shrimp recipe that I would complain about, except those that are ill prepared. 

But a hearty shrimp stew is one of my favorites this time of year. It is filling and delicious. Give this recipe a try and let me know what you think.

SHRIMP STEW

1 pound large, peeled shrimp

2/3 cup thick sliced smoked sausage

1 chopped onion

1 chopped bell pepper

3-5 cloves chopped garlic

Red pepper flakes

Tony Chachere's Creole Seasoning

Olive oil

Sauté the sausage in a little oil, along with a pinch or two if red pepper flakes, in a heavy bottomed pan, until well-browned. Remove and set aside. Season the shrimp with Tony's and, over a hot flame, cook for no more than 2 minutes. Now is the chance to show off your skills tossing a pan about. Do not overcook the shrimp. Remove them and place with the sausage. Add the onion and peppers to the same pan, add a little oil if needed, and cook over a medium flame for 5-6 minutes. Add the garlic and cook for 2 minutes longer. Add the shrimp and sausage back to the pan and cook just to warm. Serve immediately. 

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