Fast Shrimp

When a golf tournament runs late, everyone is hungry and a culinary arts lab is due… let two teens in the kitchen, have them watch a video on how to prepare and cook shrimp and everything magically turns out.

Kazden was in charge of boiling the shrimp. Braxton was in charge of stir-frying the shrimp and I chipped in with seasoning ideas. Dinner was fast and tasty!

We got two kinds of shrimp, Big shrimp and medium shrimp.

We got two kinds of shrimp, medium shrimp and jumbo shrimp. We decided to just cook up the medium shrimp tonight and will hopefully make Coconut Shrimp with the larger ones tomorrow.

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To get shrimp ready to cook, rinse the shrimp then remove legs and shells. Shells can be saved to make a flavorful shrimp stock later.

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To devein, cut shrimp down the back and scoop out any grey matter as this is the gritty part and the waste you don’t want to eat.

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We left tails on half of them and fully removed shells and tails from the rest. We decided to boil the ones with tails and stir-fry the ones without.

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I wanted to season the ones we boiled with Original Creole Seasoning from CanCooker. (Kazden)

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I took them out when they got pink, after about 3 minutes. The only problem I encountered was when boiling the shrimp it started to boil over and when I blew on it I exerted too much force and spilled it on the stove. When you do that it smells really bad.

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Now for the next shrimp adventure, stir-fry. All the ingredients are in place – I just gathered some stuff up from the fridge. I wanted to go for an Asian inspired stir-fry. (Braxton)

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First I put some sunflower oil in a hot skillet. A dollop of garlic and a dollop of ginger. In go the shrimp. This time they’re swimming in oil. This is one of my mom’s favorite pans by Starfrit.

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Was getting splashed on with the hot oil, so found quite the handy solution in this splatter-guard. This was the only problem I encountered as I was wearing a tank top and hot oil is just that, hot!

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Looking great! The pan was getting rather flavorful with the addition of the soy sauce. Not too much my mom warned, as shrimp are naturally salty.

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I took the shrimp out of the pan and fried up some already cooked Spanish Rice we had left over from my brother’s birthday fiesta. Adding a bit of basil brought in those Asian flavors I was looking for. I also added a bit of gochujang which is a new favorite hot sauce in our house.

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The shrimp then went back in the pan to warm up… TADA! Dinner is ready!


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