A Real Shrimp

February 11,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

One food that R constantly requests for a special occasion meal is shrimp. He clearly gets his early love of all-things-seafood from SPH, as I didn’t taste my first shrimp until I was in my 20s. But love shrimp he does, much to my amazement and amusement. Here’s the thing: while shrimp has a hoity-toity type association for many, it can be purchased at the grocery for a decidely non-hoity-toity price. Shrimp frequently goes on sale and even in the heart of the Midwest (read: no plentiful local source of shrimp), we have great sales on this healthful seafood. In addition, after our kind local grocery fish monger shared the fact that most of pre-packaged frozen shrimp bags far exceed their marked weight, I can purchase shrimp without worrying about overspending. Best yet, shrimp is a cinch to prepare and super quick, both huge bonuses in my book. Whether stir-fryed, grilled, sauteed or baked, shrimp is ready to eat almost before you can set the table. One of my favorite, easiest ways to prepare shrimp is to simply peel it, pat it dry, and sprinkle with some simple seasoning and then broiling it. Here’s a rendition that is a staple in our home: Easy Broiled Lemon Pepper Shrimp 1 pound medium shrimp, peeled and deveined 1 teaspoon vegetable oil 1 teaspoon lemon pepper seasoning 1 tablespoon fresh parsley, chopped (optional) Place an oven rack in the middle of the oven. Preheat oven broiler. Line a cookie sheet with foil and sprinkle with oil. Use a pastry brush and spread the oil on the foil, covering the foil with a thin layer of oil. Prepare the shrimp. Peel and devein if not already done (you can purchase shrimp already peeled and deveined to save some extra time) and pat dry with a paper towel. Sprinkle the shrimp with the seasoning and stir gently to ensure equal coverage. Place the shrimp, in a single layer, on the cookie sheet. Place the sheet on the middle oven rack. Broil for 4-5 minutes. Depending on the size of the shrimp, you may not even need to flip the shrimp. But check one or two shrimp for doneness before removing them from the oven. Sprinkle with fresh parsley is using, and serve immediately. Makes 4 servings. We use this recipe as a main dish, as a topping for pasta or salads. SPC