Gulf Coast shrimp, beautiful, lovely shrimp. How wonderful these massive babies are with a little bit of butter and lemon juice.
Gulf Coast Shrimp in 700 Miles or Less
Robin and I just returned from a trip into central Texas, my home land, where we got a chance to visit with my family, climb Enchanted Rock, visit Lukenbach (you're humming that song now, aren't ya?) and eat. What did we eat? Well, the shorter list is what didn't we eat. Digestive subjects included: shrimp, beer, tortillas, spaghetti, beer, chocolate pretzels, beer, and we may have had a drink or two.
So how do you make grilled gulf coast shrimp in 700 miles or less? It's a simple recipe, really...
Details are as follows, just don't miss the part about the Jeep. It's important, dontcha know!Recipe: Gulf Coast Shrimp in 700 Miles or Less
Summary: How to make these beautiful babies
Ingredients
- 5 lbs jumbo gulf shrimp at $7 a pound. Really.
- bamboo skewers
- Clarified butter
- Lemon slices
- 1 Jeep Rubicon (optional)
Instructions
- Move to central Texas, near Austin. We recommend the hill country near Lake Travis or Canyon Lake, but we do not recommend the 105+ degree heat in July. There are plenty of real estate agents to help you out, but watch out for their large hair.
- Get into your vehicle, Wranglers are recommended but not required.
- Take a road trip through Kennedy and Seguine south to Corpus. Think of the Riviera, on the Gulf. Texas style. What? (300 miles or so)
- Eat dinner and stay the night. We do recommend La Quinta but not this place. My dad swears by it but we didn't enjoy dinner. They were out of half of what we ordered and my dinner was stone cold. As a stone.
- Get up early in the morning and (using your Jeep, you brought a Jeep, right?) run down to the cut in Padre Island National Seashore. We do recommend playing tag with the seagulls sitting on the beach, we don't recommend the washed up trash. (Another 120 miles or so)
- Get to the docks and pick up jumbo shrimp. We recommend this place here. Good stuff, that.
- Once done return (with your fresh shrimp) to the hill country and prepare for heaven. (Add in the final 300 miles and you've hit the 700 miles or less)
- Wash and clean the shrimp.
- What? You've never cleaned shrimp before? No worries...
- Pinch off the heads, if they are still on, and discard.
- Pull off the legs.
- Peel the shell off. Discard both that and the legs.
- Using a sharp paring knife run a shallow slit down the back, the full length of the tail.
- Open the slit and remove the feeding vein. You can't miss it.
- Rinse the shrimp meat and put on ice to keep cool.
- Run the shrimp onto skewers. Make sure to put them back on ice.
- Wait a second, step away from the spice cabinet. No seriously, step back. You just went close to 700 miles to get these babies, don't ruin them. Enjoy their shrimpy goodness unadorned. Seriously, knock it off. Thank you.
- Brush with butter. Oh do shut up about #11.
- Place on hot grille for 2-3 minutes, until flesh is white and firm.
- Serve!
- Wash down with a beer of your choice and enjoy the company of your family.
Cooking time (duration): 2 days Diet type: Pescatarian Number of servings (yield): 8 Meal type: dinner Culinary tradition: USA (Southern) Recipe by LazySumo.
