02 May 2009

Recipe: Shrimp Biscayne

Amber ShrimpAnother version of Sauteed Shrimp Image by Pabo76 via Flickr

From Denny: This recipe comes from the area of Grand Isle just off the Gulf Coast of Mexico at land's end of the state of Louisiana. It's where everyone goes deep sea fishing and keeps a small camp to enjoy their weekends of fishing.

It's also the place that gets wiped out repeatedly by big storm hurricanes like Hurricane Katrina four years ago and now Hurricane Gustav this past year. Insurance companies are not crazy about insuring anything that close to the water any more, at least not without an outrageous premium like say a $50,000 deductible for an 8 x 10 foot tool shed. For over a century there has been a thriving small community in Grand Isle but times are looking tough for them now.

Seafood recipes abound in this fishing community. Enjoy this one that was published in our favorite regional magazine, Country Roads.

Shrimp Biscayne

Yield: Serves 1

5 21-25 count shrimp, tail on, peeled and deveined

11/2 oz. olive oil, 80/20 blend of pomace and extra virgin

7 slices jalapeño, pickled

8 pieces garlic, slivered

1 tsp lemon zest

1 tsp. house seasoning (Cajun seasoning, lemon and pepper, your choice)

In a small sauté pan add the oil, add seasoned shrimp, cook on one side and turn over and then add the garlic, finish with jalapeños and zest.


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