I’d like to direct your tastebuds toward some of our shrimp, or Sinaloan Blue Prawn. Not only is this decapod delicious, but it is simple to cook and completes a variety of dishes. With just a handful of shrimp you can add legitimacy to your jambalaya, purpose to your cocktail sauce, and crisp protein to your salad. Of course, after 36 years in the business I have many long-winded opinions, but for your sake I will be brief.
John’s Shrimp Tips
- The best tasting shrimp I have found come from the Sea of Cortez. Those caught in the Gulf carry an iodine flavor while those raised in aquaculture are generally bland.
- You should always buy shrimp with the shell still attached; peeling and deveining your shrimp is a simple process, and the flavor advantages are noticeable.
- Shrimp are very easy to overcook, resulting in a chewy texture. Check your shrimp by slicing the thickest part of the meat in half and looking for a band of clear “translucence.” When this band of translucence is thin but still noticeable, your shrimp is done.
Here is a quick recipe which I encourage you to try:
Ingredients
- 8 oz. Pasta (linguine or fettuccini).
- 3 Tbsp Olive Oil.
- 2 Cloves Garlic, Minced.
- 1 tsp Oregano.
- 1.5 cups Cherry Tomatoes.
- Approx. 18 Medium-to-Large Shrimp.
- 1/2 cup Fresh Basil, Chopped.
- 1/2 a Lemon, Juice Only (Optional).
- Salt + Pepper, To Taste.
- Freshly Grated Parmesan Reggiano.
Instructions
- Bring a pot of water to boil and cook pasta according to package directions. Drain.
- Heat a large pan over medium heat. Add 2 Tbsp olive oil, minced garlic, oregano and tomatoes. Sauté for about 5 minutes.
- Heat another pan over medium-high heat with remaining olive oil. Once hot, cook prawns for 1 minute on each side. Prawns are cooked once they turn pink and opaque. Remove from heat .
- Add drained pasta and fresh basil to the large pan with tomatoes. Stir together for 2 mins, adjusting spices to taste.
- Serve pasta and top with prawns, lemon juice, freshly grated parmesan, and an extra drizzle of olive oil as desired. Enjoy!