Shrimping along the Louisiana coast isn’t just a job. For many it’s a way of life, one that stretches back to the 18th century. Today’s shrimping communities are astonishingly diverse, made up of Vietnamese, Croatian, Arcadian, and Black shrimpers who harvest in both2 tbsp. plus 1½ tsp. kosher salt1 Tbsp. plus 2½ tsp. granulated onion3 Tbsp.
Make the shrimp: To a large pan set over medium heat, add the oil and garlic. Cook, stirring occasionally, until softened and fragrant , 3–5 minutes. Meanwhile, season the shrimp generously with salt to taste and 1 tablespoon of the reserved House Spice. Turn the heat to high and add the shrimp and thyme to the pan. Cook, swirling the pan continuously, until the shrimp are just cooked, about 2 minutes. Remove the pan from the heat and let stand for 1 minute. A cube at a time, stir in the remaining butter; the sauce should be slightly thick and coat the shrimp.
Yer fingers will be sticky/smelly/shrimpy?
PLEASE STOP REPOSTING THIS TWEET. IT'S ANNOYING. IT'S ALSO NOT TRUE. NO ONE WANTS PEEL AND EAT SHRIMP ANYWHERE, ESPECIALLY AT A PARTY. WHAT DO YOU DO WITH YOUR DRINK WHILE PEELING SHRIMP WITH BOTH HANDS? nightmare
Nobody wants peel and eat shrimp at a party let alone anywhere.... hassle messy
ChefKwame Its not 'simple & easy' when one has to peel & eat shrimp. 🤦♀️
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