Photography By Steve Buchanan
Crocodile dundee immortalized the saying “Throw some shrimp on the barbie,” even though true Australians more likely use the word prawns. But that’s wrong as well. Prawns are, in fact, a totally different species of crustacean, closer to miniature Maine lobsters, but with smaller pinchers, like the French langoustine. (Some use the term for very large shrimp, also erroneous.) But more shrimp are consumed than any other crustacean in the American diet.
If you can find them, look for shrimp with their heads intact because they tend to be the freshest. The digestive enzymes in that part of the shrimp will quickly break down its own flesh; if you’ve ever encountered a mushy cooked shrimp, that could likely be the reason. Shrimp heads and shells do come in handy, adding great flavor to bisques or sauces.
When buying shrimp, note that they should smell salty like the sea and should cook up plump and firm. The larger the shrimp, the larger the price (generally a U10 means ten shrimp per pound, and so on); farm-raised are less expensive than the wild, and are usually sold sans head. Cooked shrimp will hold longer wrapped in your refrigerator than raw shrimp. But enough shrimp facts—let’s get to the recipes, which showcase the versatility of this crustacean. They complement flavors from spicy to sweet, and dishes from Asian styles to upscale French cuisine. So fire up the grill (or a frying pan) and do as Mr. Dundee says.
Warm Salad of Shrimp, Yukon Golds, Shaved Fennel and Chili Oil
Barbecued Shrimp with Lime and Coriander
Char-grilled Shrimp with Moroccan Salad
Shrimp and Basil Ravioli with Smoked Tomato Sauce
Andrew Evans is the chef/owner of The Inn at Easton.
