carte du jour
What to Look for When Buying Shrimp
Buy Frozen! Say what? Yep, this is one of those blue moons where I am telling you that frozen is a better option than buying the shrimp stacked up laying in the tray in the seafood section. Even living on the Gulf, we purchase frozen shrimp about 90% of the time.
Unless you meet the shrimper at the docks, which we can do here in Florida when we find the time! Frozen shrimp is a better and safer bet for purchase.
How Do I Prep Shrimp for Cooking?
- Defrost shrimp overnight in the refrigerator, or remove shrimp from packaging and place in a bowl of cold water. Allowing a stream of cold water to run into the bowl while the excess water goes down the drain. If using the water method, shrimp should defrost in 10-15 minutes.
- Do not defrost in the microwave or leave them to sit on the counter!
Chef’s Tip: Brine those little Shrimps! It improves the texture and flavor of just about any shrimp. Add 1/2 cup Diamond Kosher sea salt (90.4g) and 1/4 cup (50g) sugar to 2 cups of rapidly boiling water until dissolved. Pour into a large bowl filled with ice water and add 1 pound of shrimp. Let them soak in the brine, add ice as needed or refrigerate for 2 hours. Rinse and proceed with cooking.
- Peeling: Remove the shell before cooking if you’re serving in a hot dish such as this one. You can leave the shell on if you‘re grilling or whipping up a shrimp cocktail. Also, keep in mind that shrimp shells are a great addition to a seafood base! After peeling you can rinse them and toss em’ into the freezer to make seafood stock at a later date.
- Deveining: I recall deveining shrimp with my grandfather, it’s something I have always done and will continue to do. Although I know cooks that choose not to. I suggest that it becomes part of your shrimp cleaning ritual. If you have never cleaned shrimp, here’s an article from Fine Cooking on how to do so!
- Remember that shrimp cook fast! So toss them in at the end and stir occasionally, they cook in about 3 minutes.
Please Pin Our Recipe to Share With Your Friends!
How to Saute Zucchini Noodles
How to Make Spicy Shrimp Scampi
We like things a little fiery sometimes, so I created this Spicy Shrimp Scampi over a bed of zucchini noodles. After all, scampi is open to interpretation! Sauteéd shrimp tossed with EVOO, red pepper flakes, a little red onion, smashed garlic, capers and a big pour of dry white wine.
- 1 lb large shrimp, peeled + deveined
- 1/4 cup (59ml) olive oil, extra vrigin
- 1-2 teaspoons red pepper flakes, or to taste
- 1/2 red onion, fine dice
- 5 cloves garlic, smashed + peeled + diced
- 1/2 cup capers, with a little brine
- 1 lemon, zested and then juiced
- 1/2 cup (120 ml) dry white wine, sub vermouth
-
Peel and devein shrimp, brine if desired (instructions above) and then drain and pat dry.
-
Heat heavy-bottomed sauté pan over med-high heat. Add the EVOO and allow to come to heat for 30 seconds.
-
Add red pepper flakes, and red onion and sauté for about 5 minutes until the onions become fragrant and translucent.
-
Toss in the smashed garlic and capers sauté for about 30 seconds, stirring until fragrant and lightly toasted. and the moisture has evaporated.
-
Add the shrimp and lemon zest to the hot pan and brown on all sides, about 1 minute.
-
Carefully add the wine and lemon juice to deglaze the pan. Remove from heat and serve over fresh zucchini noodles or egg yolk pasta.
- Prep time is approximate.
- Can be served over zucchini noodles or fresh egg yolk pasta if you want a heartier dish.
Did You Make A Mean Green Chef Recipe?
We 
LOVE
seeing your creations, don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!
Grow Your Blog with Our Directory of 100+ Link Parties!
2 comments
This recipe was delicious! I did thicken the sauce a little and it was perfect. Thanks
Hi Nikki, thank so much for the feedback! :)???