Tuesday, May 7, 2013

Setting Our Sights on Shrimp!

May 6, 2013

Shrimp for Summer

Winter is officially over here at Jungle Jim's International. We were getting a little cabin fever the best thing to cure it is a A Low-Country Shrimp Boil. It’s the perfect summer party and just may be an annual summer event you can host for friends and family.




You can see why we have shrimp on our minds when you look at this pile of deliciousness. Our photo comes from the sold out Hands-On Low-Country Shrimp Boil class taught at the Cooking School.

To boost your confidence and encourage you to add more shrimp to your summer menus, we have a few tips:
  • Use larger shrimp for grilling – 13/15 or 16/20
  • If you buy thawed shrimp, do NOT refreeze, use within 24 hours of purchase
  • Thaw frozen shrimp in the refrigerator or under cool running water
  • Do not overcook shrimp, cook just until flesh is opaque
  • Make cooking shrimp easier - buy deveined shrimp!

We took a trip to Jungle Jim's Seafood department to show you the difference between a 2/4 shrimp (top left), a 16/20 Black Tiger shrimp (center) and a head-on 21/25 shrimp (right bottom). Shrimp are usually sold by "count" or size. The count, such as 16/20, refers to the number of shrimp you'll get per pound according to their size. 




Shrimp is so versatile. You can sauté it, grill it, bake it, broil it, fry it, boil it and steam it. This recipe is an easy way to use shrimp for your next meal. It's been tested in our Cooking School!

Shrimp Scampi Pasta

4 ounces dry linguine
3 tablespoons butter, divided
1 clove garlic, minced
1/2 pound raw shrimp (16/20 count), peeled and deveined
Juice of 1/2 lemon
1/4 cup dry white wine
1/8 crushed red pepper - or more to taste
Salt and pepper, to taste

Cook linguine according to package directions until al dente.

Melt 1 tablespoon butter in a medium skillet. Add garlic and sauté for 15 seconds. Add shrimp and sauté 3-4 minutes, until almost cooked through. Add lemon juice, wine and crushed red pepper and stir to combine. Season to taste with salt and pepper. Add remaining 2 tablespoons butter and stir to combine; simmer and stir sauce until it is creamy and has reduced slightly. Add cooked pasta and toss to combine with shrimp and sauce. Serves 2.



Did you know shrimp is America’s favorite seafood? Leave us a comment about your favorite way to prepare shrimp.

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