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Old 06-22-2013, 08:50 PM   #11
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just came from gulfshores with some steaming them tonite anyone got a good recipe
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Old 06-22-2013, 09:42 PM   #12
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i'm probably too late, but two of my favourite ways to make shrimp are in a quick tomato basil sauce, and portugese garlic shrimp. i'm running out the door right now. will post recipes later.

and welcome, raider.
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Old 06-22-2013, 11:24 PM   #13
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just came from gulfshores with some steaming them tonite anyone got a good recipe
The side of the Old Bay can has a great recipe. Just don't over cook them.
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Old 06-22-2013, 11:29 PM   #14
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The side of the Old Bay can has a great recipe. Just don't over cook them.
+++1
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Old 06-22-2013, 11:50 PM   #15
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I have a bag in the freezer that we picked up on our last foray to Trader Joe's. They are called "Argentinian Red Shrimp". Not exactly the gulf of Mexico, so I guess those little buggers have migrated around a bit. Haven't tried them yet, but they were earmarked for shrimp-and-grits. Might do them with a lemon-garlic-basil cream sauce. Decisions, decisions...
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Old 06-23-2013, 12:25 AM   #16
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+++1
wow, my eyes are going bad. with the smaller font size, i thought you said "ewww".

while old bay is a nice seasoning, i find most, almost everyone over does it. i mean caked on old bay. on crabs, on shrimp and so on.

what the f?

would anyone dump that much herbs and spices on anything else, especially delicate seafood?

can you imagine 1/4 inch thick spreads of herb-ox or bell's seasoning on a turkey or chicken?

just my opinion, of course.
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Old 06-23-2013, 07:52 AM   #17
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wow, my eyes are going bad. with the smaller font size, i thought you said "ewww".

while old bay is a nice seasoning, i find most, almost everyone over does it. i mean caked on old bay. on crabs, on shrimp and so on.

what the f?

would anyone dump that much herbs and spices on anything else, especially delicate seafood?

can you imagine 1/4 inch thick spreads of herb-ox or bell's seasoning on a turkey or chicken?

just my opinion, of course.
The can says 2 tsp per # of shrimp in the shell. I desolve it in the liquid and pour it over the shrimp. I fire it over high heat and when I get heavy steam from under the lid, I pull the pot off the heat and let it stand for 10 minutes.
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Old 10-24-2013, 12:35 PM   #18
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Craig. We just mentioned this in the other thread. I need to pull the bag my red shrimp were in. I made some fried shrimp last night and the bag is in the trash.

I am certain they are red shrimp as it says so on the bag. They also have a thicker shell than regular shrimp and they were not as expensive.
I just stumbled across these shrimp at a IGA grocery store in Tryon NC.

Price was right so I bought a bag and they were very good. I wish I could get them fresh though!
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