Not just shrimp recipes but also NOAA graphics to better illustrate the lunar tidal changes and shrimp harvesting. Let's face it, the woman is a shrimp lovin' fool.
Bubba-Gin Shrimp can't be far behind.
So which of her many recipes did I decide to make? Actually I did a riff on her Shrimp Cakes. I was house sitting and was lucky enough to dig into the CSA offering this week and found these tender little baby eggplants.
My mind immediately went to a popular dim sum dish of eggplant stuffed with shrimp and covered with a soy/hosin sauce. I'd use the shrimp cake as a stuffing.
Trimmed off some of the skin, split the eggplant down the middle and filled it with the shrimp paste. Then I gave it a quick fry in some canola oil.
At this point, the dim sum version would be steamed to complete the cooking process. Instead I felt like I needed to add a sauce to counterbalance the slightly spicy bite of the hot sauce and white pepper in the shrimp paste. I wanted something a little sweeter than the soy sauce. I decided to brush the eggplant with the sweet miso sauce used in Nobu's popular white miso marinated black cod dish.
A little time under the broiler to meld the sauce into the eggplant and shrimp and there you have it, Shrimp Stuffed Baby Eggplant with Miso.
Still had plenty of shrimp so I thought I'd give the Savannah Marinated Shrimp a try.
Because what's not to like about having a jar of marinated shrimp hiding out in your fridge?
Now I'm sure you're thinking, did you really follow the recipe to the letter and use half a red bell pepper? Hella NO! Just couldn't do it. Instead I thinly sliced a preserved lemon and layered that in with the shrimp instead.
Still had plenty of shrimp so I thought I'd give the Savannah Marinated Shrimp a try.
Because what's not to like about having a jar of marinated shrimp hiding out in your fridge?
Now I'm sure you're thinking, did you really follow the recipe to the letter and use half a red bell pepper? Hella NO! Just couldn't do it. Instead I thinly sliced a preserved lemon and layered that in with the shrimp instead.
Hello my little bright tasting shrimp. No peppers for you. What Virginia is saying with her 10 Pounds of Shrimp post is that shrimp is a fantastic canvas protein. You can begin with shrimp and paint it with so many different flavors and cooking methods. Lightly fried shrimp cakes with a back bite of hot sauce and smokey white pepper and marinated shrimp with the subtle flavors of lemon, bay leaves and apple cider vinegar. Playing with tastes you like and exploring more unfamiliar flavors is half the fun. And remember, you don't always need a full moon to go crazy with shrimp.
