David’s Place Blog

7 November 2009

I have lots of leftover Grilled Corn and Chile Relish so I did spicy hot shrimp again to go with it.

Sauteed lots of garlic in olive oil in a big skillet. Then added a pound of peeled and devined 16-20 wild caught American shrimp. Tails still on. There was no vein to speak of but slitting these big guys gives them some more area for flavor pick up. Shrimp this large that are not farm raised in Asia are hard to come by. Since the marketing department picks what the size designation is don’t be fooled by that. “Large” is usually tiny. They would then have to call 16-20’s Super Giant Collasus Jumbo’s. Tri-State Seafood calls them 16-20.

I added Tropical Pepper Company’s Crushed Chili (sic) Pepper Sauce to the pan as a finisher and served over the heated Corn and Chile Relish. So good! We ate all of them.

This entry was posted on November 8, 2009 at 6:02 pm and is filed under Dinner, Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.