I grew up eating all manner of fish from the Midwest. Bass, perch, pickerel, smelt–I ate them all, and all year ’round, too. My dad would fish all summer and then the freezer would nearly burst as we kept those fresh and tasty lake-caught fillets ready for a good fish fry. And being raised Catholic, that meant fish every Friday during lent. It was hard to beat my dad’s beer battered fish at the end of the week, or any time of year.
However, other than the variety listed above, we didn’t eat other types of seafood very often. Once in awhile we’d go out to dinner somewhere that served something like shrimp or salmon, and that was a whole new world of flavors and textures to try. Like so many, my first foray into shrimp was something battered and fried so much that you could hardly taste the actual shrimp. Slathered with cocktail sauce, that was the way I thought shrimp was supposed to taste.
Then I had the good fortune to explore other ways to enjoy this bug-o-the-sea (I mean, they look like bugs, right?) than fried to death. Sauteed. Baked. Stuffed. Grilled. Mmmm…the possibilities began to open up.
Enter our third move to Texas (yes, 3 times, because apparently once isn’t quite enough), and I started buying fresh Gulf shrimp whenever I came across it. Not the stuff at the grocery store, although there is nothing at all wrong with that source. Here, you can get a pound (or 8, or 12) of freshly caught shrimp at places like the farmer’s market. And the difference in flavor, texture, and size is incredible! I’ve had so much fun playing with recipe after recipe using this delicious, sustainable, and easy-to-make protein, and I’m just getting started!
At my oft-mentioned favorite local market, they recently added a new vendor that provides fresh shrimp. And being the shrimp-lover I am, I jumped right on it and got 2 pounds to bring home and dig into.
What was so great about this particular preparation method is that is was so SIMPLE, and yet so darned flavor-packed. You simply cannot go wrong with an open fire, and protein on a stick. I think after trying this delicious flavor combination, you’ll agree that BBQ Grilled Shrimp are worthy of being added to your seafood recipe repertoire!
Want more great shrimp recipes? Check out these other tasty shrimp dishes!
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