On 6/3/2013 7:54 PM, Brooklyn1 wrote:
> On Mon, 03 Jun 2013 11:47:58 -0500, George Leppla
> > wrote:
>
>> On 6/3/2013 10:59 AM, jmcquown wrote:
>>> Got an email on the antiquated listserv residents use to
>>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>>> daily and has fresh shrimp. Yay!
>>>
>>> "Shrimp season is officially under way. We have jumbo and large shrimp
>>> now. Please tell everyone to let us know if you are from Dataw and
>>> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>>> to have your order ready especially peeled and deveined. We’ll also be
>>> glad to freeze them for you."
>>
>>
>> That is great! One of the best parts of living near the Gulf Coast is
>> that shrimp are always available and usually pretty reasonable. Here is
>> one of the ways I like to cook them.
>>
>> 1 pound raw shrimp, peeled and deveined... put in a bowl
>> Add 1 stick of melted butter
>> Add about 1/4 cup olive oil
>> Add as much minced garlic as you like (I like a lot!)
>> Mix all together and spread out on a baking sheet... squeeze a little
>> lemon juice over the top then sprinkle on a coating of Italian bread
>> crumbs and some grated Parmesan cheese.
>
> That's an awful lot of fat for a measly pound of shrimp. And I'm not
> going to mention cheese.
>

I agree. That is lots of fat but it tastes good on the noodles or rice.

(Note to self and Becca... don't invite Sheldon the next time we make
shrimp.)

George L