....for right now. I have a feeling that the price of all seafood will sky rocket or even be non existent with the oil spill. So many people's lives are going to be affected.
But yesterday, I did find a great deal on shelled, deveined shrimp with tail on. I always remove the tail since I don't like to deal with them in a cooked dish. They have a perfect place for a boiled cold appetizer but when prepared in a stir fry or saute, I remove the tails.
Tonight a spicy Shrimp Salad was on the menu. I start dredging the shrimp in a mixture of a quarter cup flour, a teaspoon cayenne, and a tablespoon of my old favorite Old Bay Seasoning. I use Old Bay for so many things including fried chicken and in a vinaigrette. Great for a marinade too!
I have dredged the shrimp and ready for a quick saute in a hot pan. Included with the plate will be sauteed sweet potato slices. I precook the slices in the microwave and then finish in a 425F oven for a few minutes to crisp. I have found that roasting in the oven in the raw state doesn't produce the results I prefer so I always precook before the oven.
The Spring Salad mix will include the warm shrimp, chopped onion, small diced green pepper, avocado slices and topped with a sharp cilantro lime dressing.
For the dessert....the old stand by, Jell-O Pistachio Sugar Free Fat Free pudding!