I admit, I'm spoiled by fresh shrimp basically right off the boat in Florida. Will the recent oil spill affect that? I hope not but who knows. In KY I found and have heard from fish mongers that buying frozen and
uncooked shrimp is the way to go. Just run them under cold water to defrost and you're ready to go.
Recently we had Shrimp and grits with
chiabati garlic bread, tomato wedges and a sample of green pea pizza from an ? unknown foodie. It was awesome and included a nontraditional
bordelaise sauce. The plate looks cluttered but, by golly, it was very good.
On another night, at the last minute when we cancelled other evening plans, we made Cajun Shrimp with Lobster Ravioli, topped with a
Madiera wine and shrimp sauce. A salad of tomato's, diced black olives and red onion in a garlic dressing was a welcome addition to the mild spice on the shrimp.
When you need to come up with a dinner menu on short notice, it's nice to have staples in the pantry and refrig to help boost your creativity.
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