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The BlueSmoke Gazette--Grilled Shrimp For Mother's Day? May 06, 2009 |
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Grillin' ShrimpiesThe weather was fantastic here today, with sunny skies, a light breeze and 80 degrees showing on the thermometer. I took a little walk this morning along the Martinez Trail before it warmed up, which felt pretty darned nice except for the aches and pains. After doing some work on the web site I had an appointment with my doctor to talk about losing some weight. I've put on more poundage than I care to admit over the last 8 months, and it has to come off...along with another 20 or 40 or 60 pounds. I have to do the basic stuff -- be more active (hence my twice or thrice daily walks) and eat fewer calories worth of more healthful foods...like shrimp, for instance! (Nice segue, huh?) Shrimp are healthful eating, and low in calories too. Not only that, they are easy to prepare and they cook in minutes. Shrimp can be simply grilled with very little added in the way of seasonings, or flavored up in any number of concoctions. Whether grilled peel-on or peeled, marinated or seasoned with spices, shrimp is versatile, healthful and just plain good eating. The one most important thing to know about grilling shrimp is to cook it until it's just barely done and no further. It doesn't take long either, just a few minutes. When the grayish flesh turns an opaque white, take the shrimp off. Residual heat will continue to cook it to the center. You can also go by the color of the shell. When it has changed in color completely, it's ready to go. It doesn't take much overcooking to turn a tender shrimp into a dry, rubbery chew toy. Here's one of my favorite shrimp recipes.
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