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Carol: One of my sons is currently living in Florida. Whenever we get a chance to visit him, we usually bring back fresh Gulf shrimp. I have to admit, the first time we brought the shrimp back I did not have a shrimp peeler and it took me a long time to peel the shrimp! It was definitely worth it. Fresh cooked shrimp is wonderful and we really enjoy it. Here’s the newest shrimp recipe I tested. We loved the flavor.
serves 4-5
2 lbs. jumbo shrimp
1/4 C. olive oil
2 T. chopped cilantro
1/4 C. diced onion (or 1/2 of an onion cut into large chunks if using skewers)
3 T. lemon juice
1 t. dried basil
2 t. minced garlic
1/2 t. salt
1/2 C. diced or chunked red pepper
1/2 C. diced or chunked orange or yellow pepper
1 C. seeded and chopped tomatoes
Cooked brown rice
Peel and de-vein the shrimp and place in a container. Mix the remaining ingredients with the shrimp. Allow to marinate for 2-4 hours. To grill (with a grill pan or on skewers) or cook on stovetop – remove shrimp and vegetables from the bowl with a slotted spoon. Discard marinade. Cook over medium high heat for about 6 minutes turning the shrimp at 3 minutes. Shrimp should be pink on all sides. Remove from heat and serve over rice.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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