Grilled?
Fried?
On a po boy?
In gumbo?
Hot sauce?
Tarter sauce?
Let’s talk it out
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Grilled?
Fried?
On a po boy?
In gumbo?
Hot sauce?
Tarter sauce?
Let’s talk it out
Quote:
Originally Posted by Desolation
i almost bought shrimp today, but i am pretty concerned about the safety/contaminants in mass produced factory-farmed shrimp. youll notice 99% of frozen farm produced shrimp is made in vietnam/indonesia/china/india.
wanna see a pic?
https://psmag.com/.image/t_share/MTU...-827890008.jpg
yup. source? i basically want wild-ocean shrimp. though that is much more expensive.
frozen uncooked is fine. you DO want the shell on, but NOT the head (see article below)
techniques:
https://www.seriouseats.com/how-to-c...stir-fry-saute
read this number one so you dont fuck up any cooking you do
now just quick notes:
-i tried the cocktail style cold shrimp recently. wasnt impressed, memory was definitely distorted on that.
honestly the best idea is dry shrimp fully, cover with the baking powder mix (see article). cut up some garlic, copious amounts of olive oil in a pan, some herbs, high heat. 2 minutes. no liquids and eat them.
Im a pescatarian
fry it all together - 0. fish 1. garlic 2.red hot chili pepper (deseeded/deskinned) 3.lemon juice . piece of toast thank me later
YeahQuote:
Originally Posted by Desolation
Simple planted 5 gallon, stocked with crystal reds, and certainly a nerite snail