I had six shrimp in the shells to prepare. It's the only fresh seafood I will eat, like in Sizzling Honey Walnut Shrimp in Chinese restaurants. But I have never cooked it myself.
I put on latex gloves and used a tool to split the shell and devein them. Why do I have the tool? I certainly don't know, must have been from a husband. Look--it was made in Japan so you know how long ago THAT was.
What to do with them next? Again, I don't know. I found a shrimp recipe in the archives that used a simple olive oil-parsley marinade so I did that. Added a bit of Tsunami Spin.
Put them on the Mini at about 375°. I knew they cooked quickly so I flipped them but I think it was a tad too long. I had half a baked potato left over so I cooked that too.
Well, I was underwhelmed but I ate it all.
At least I had dessert to look forward to. I went to a neighboring town to scope out Harbor Freight, a tool warehouse chain hereabouts. Tool heaven! And near a bakery I saw reviewed in the paper. The eclair and the almond thing were awful, but the Raspberry Whipped Cream Napoleon? Was worth every gallon of gas it took to get there!
WILL SOMEONE TELL ME HOW TO COOK SHRIMP/PRAWNS/WHATEVER?
Judy in San Diego