On a completely different note...

[averygoodun42]

I can haz shrimpsies!

A group of us from my church joined together to divide a share (or 2) of a local shrimp fishery's co-op. That means that a bunch of us share 20 pounds of shrimp for $2/lb for six weeks.

I went in for 1/2 pound a week, as there's only so much shrimp I can eat, and no one else in my house will eat it.

But anyway, the first batch came in today, and they are now headless and soaking in cold water so as to be peeled. Possibly for lunch. Yummmmm!

They're sharp buggers, though. *sucks thumb*

*bounces off to read up on recipes*

Comments

[timestep.livejournal.com]

Here is my favorite shrimp recipe! Great on salad too!

http://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-with-garlic-gambas-al-ajillo-recipe/index.html

[averygoodun.livejournal.com]

Ooh! That looks scrummy! These are pretty little guys, so I don't think they'd be grillable, but the recipe would still work to saute them, I bet. And they'd be FABULOUS on salad!

Thanks!

shrimp

[(Anonymous)]

They ARE sharp,aren"t they? Don't forget to boil the shell heads and all for broth. One of the best sources of iodine you can get. And a really ice soup with ginger, garlic and green onion. Cilantro too if you've got it and like it.

Re: shrimp

[averygoodun.livejournal.com]

I haven't forgotten (and I spread the word!) I've put this week's extras in the freezer and next week I'll make broth (both stock pots are busy at the moment with chicken and turkey stocks). Though I may just save up until I have a stock-pot's worth of extra bits. And the containers to put the broth into...

Btw, what do you put into the stock besides the excess? The normal stuff or do you go Chinese broth style?