4.04.2007

S'rimp Gumbo, S'rimp Salad, S'rimp Cocktail*

I made this concoction for dinner last night: Citrus Shrimp(s) with Penne Pasta.

See all of those little shrimps? I was too cheap to buy the already peeled and deveined shimp and I didn't have time to wait for the frozen ones to defrost, so I peeled 1.67 pounds worth of shrimp myself. Lots of different things run through your mind while you are doing a task such as that. For example:

- It would totally bite to have to work in a factory as a shrimp peeler. You would spend each day peeling and getting the little leg-things stuck under your fingernails and you would go home each day reeking of seafood. Dave tried to give me a positive way to look at it, saying that I would be the best shrimp peeler in the factory, but really, if the highlight of your life is winning the "Employee of the Month" award at the shrimp peeling factory, wouldn't you want to go jump off a bridge? I probably would.

- In 50 years, it is possible that Dave and I will be at the grocery store and reminisce about the time that I complained about peeling shrimp for this meal. We will lament the fact that we can no longer buy shrimp for dinner since the oceans have been completely fished to the point of emptiness. Ah, the things we take for granted.

- Why am I such a cheapskate that I wouldn't buy the already peeled shrimp for $12.99 a pound instead of the $8.99 a pound? Probably because I had to spend $6.50 for a bottle of toasted sesame oil that the recipe also needed. Next time, I buying the expensive stuff, though.

The meal was a success. It started out as being cooked for only four people, but by the time the meal was served, it had doubled to eight. Luckily, my mother taught me to always be paranoid that there wouldn't be enough food, so I had bought enough to double the recipe. (There was this whole Thanksgiving-mashed potatoes-issue that is seared into my childhood memories...)

I won't bore you with the entire recipe, but just know that it was delicious! I was afraid that the citrus would be too much (it is made of orange juice and corn starch), but it was just enough flavor for the shrimp and not overpowering at all!

(* She said "cock"...)

11 comments:

Dave Morris said...

I was going to blog about last night's dinner if you didn't - it was outstanding! Orangy, shrimpy, noodly goodness.

It's definitely a good idea to pay the extra for peeled/deveined shrimp. Although I'm telling you, your wall would be full of plaques if you worked in that factory.

Bluepaintred said...

know what ticks me off? your feeds. they arent registering in my bloglines. is anyone else havign that problem?

maybe i set it up wrong...

Blogarita said...

1) Please, please, please bore me with the recipe!

2) I never buy already shelled and de-veined shrimp. I do get the E-Z shell kind, though, that has the shell already split down the back. It goes on sale sometimes for as little as $2.99/lb (frozen). When it does, I fill the freezer with it.

Tug said...

Blue, my feed's working fine...

That looks delish!! So now your fingers are nice & agile anyway - exercise!

blakbyrd797 said...

I had shrimp last night, too! Except I just dumped the bag of peeled, deveined, pre-cooked frozen shrimp into the skillet (still frozen solid, mind you) and stirred them around in butter until the water from the frozen shrimp mostly evaporated and it smelled like a shrimp peeling factory in my kitchen.

Will you come cook for me?

Mishka said...

I usually buy a bag or two of both because there are recipes I have (Thai ones) that require shrimp that still have their shells on (although I will deshell them if my hubby is eating with me...just to be nice). I love some shrimp and that sounds like a really good recipe...you should share...

Diana said...

The meal sound great! I usually buy the bag of already frozen, peeled shrimp- doesn't take long to defrost if you dump the shrimp in a bowl of water for a bit. :o) Share the recipe some time!

Fantastagirl said...

I'd say that meal sounds and looks great, but then I'd be a lying. I can't eat shrimp. I can't even sympathize about shelling shrimp as I have no clue.

SORRY!!!

BUT you comment on my blog today - SOOO TRUE! We find ourselves looking at each other and saying - "I get this....and then he'll take it...anyway.

rosemary said...

1.67 pounds huh? That's a whole lot of shrimp for a concoction.

Amandarama said...

Please, please bore us with the recipe! It looks really good!

Caroline Bender said...

You missed one of my questions, which was.. You can buy fresh shrimp in Missouri? Well, you did show-me. That looks great!

Good Luck to your beloved Birds. We won't see you this season (unless it's October! cue music)