Paisano: Jerked Shrimp
Being a Jerk
I spent two years in Eugene, Oregon — within 100 miles of the Pacific coast — and there was only one place in town where I could buy genuinely fresh fish, everywhere else it was frozen or previously frozen. But at least there was a place. I also spent three years in Nashua, New Hampshire, which was also within 100 miles of the coast. I never found fresh fish in Nashua. Then I spent two years in Sacramento, California. Yup, 100 miles from the coast and, yup, no fresh fish that I could find.
But here in Knoxville, Tennessee — almost 1000 miles from the nearest coast — I can buy fresh fish. Although the fish market does sell some frozen fish, mostly the seafood is fresh and straight from the Gulf of Mexico. They send a truck down to Mobile, Alabama twice a week to buy straight off the boats and haul it back up here. They opened a new store near me recently and, because I was teaching a class on cooking fish, I stopped in to see what they had.
The menu posted for the class said nothing about shrimp, but in keeping with the philosophy of, "give them more than they expect" I always like to toss in an appetizer that I can feed the class almost immediately. In this case I decided to give them jerked shrimp as a starter. And while I was planning on jerking some shrimp I decided to make a jerk of, I mean for, myself.
I spent two years in Eugene, Oregon — within 100 miles of the Pacific coast — and there was only one place in town where I could buy genuinely fresh fish, everywhere else it was frozen or previously frozen. But at least there was a place. I also spent three years in Nashua, New Hampshire, which was also within 100 miles of the coast. I never found fresh fish in Nashua. Then I spent two years in Sacramento, California. Yup, 100 miles from the coast and, yup, no fresh fish that I could find.
But here in Knoxville, Tennessee — almost 1000 miles from the nearest coast — I can buy fresh fish. Although the fish market does sell some frozen fish, mostly the seafood is fresh and straight from the Gulf of Mexico. They send a truck down to Mobile, Alabama twice a week to buy straight off the boats and haul it back up here. They opened a new store near me recently and, because I was teaching a class on cooking fish, I stopped in to see what they had.
Here in Knoxville, Tennessee — almost 1000 miles from the nearest coast — I can buy fresh fish.
I planned on concentrating on techniques so the menu I posted began with broiled tilapia with arugula pesto, then salmon in parchment, followed by poached snapper with a lemon cream sauce, and lastly grilled tuna with Romesco. But the store also had some gorgeous jumbo shrimp — so I bought a couple of pounds.The menu posted for the class said nothing about shrimp, but in keeping with the philosophy of, "give them more than they expect" I always like to toss in an appetizer that I can feed the class almost immediately. In this case I decided to give them jerked shrimp as a starter. And while I was planning on jerking some shrimp I decided to make a jerk of, I mean for, myself.
Jerked Shrimp
Serves 4 as a main course.
1 1/2 lb jumbo shrimp — shelled
1 lg lime — juiced (2 - 3 tbsp)
2 tbsp unsalted butter
2 tsp Herbes de Provence
Seasoning:
3 tbsp hot paprika
3 tbsp garlic powder
3 tsp ground allspice
1 1/2 tsp ground nutmeg
3/4 tsp cayenne pepper (more or less, depending on preferred spice level)
1 tbsp kosher salt
3/4 tsp freshly ground pepper
Thoroughly mix all seasoning ingredients. You'll have more than you need, but it keeps well.
Place shrimp in a large zippered plastic bag. Add lime juice and 1 1/2 tablespoons of seasoning. Toss to mix and refrigerate for at least 1 hour and not more than 2.
Heat a skillet over medium high heat. Add butter and swirl to melt. Dump shrimp and juice into skillet and add Herbes de Provence. Cook about 1 1/2 minutes per side. Serve immediately.
10 Comments:
You know I've noticed this. I live in central FL, which means I can head east or west and hit a coast within an hour. However I rarely can find fresh seafood. When I lived in Orlando it isn't that bad, butnow that we moved an hour south (lakeland which is half way between orlando and tampa) I can't find any. However people's opinion of upscale dining here is Olive Garden.
Courtney,
It's just plain weird.
Courtney,
It's just plain weird.
Where in Eugene? Is it still open?
Actually, it's less than 400 miles from Knoxville to Charleston, and about 500 miles from Knoxville to the Gulf Coast, so I suspect you meant the distance is almost 1000 miles round trip. Unless of course you're using hyperbole to make a point, in which case I'll look like a jerk for making this comment, and will try to shift the blame to my inner copy editor. By the way, I attended your excellent class on cooking fish, and although I'm not normally a fan of shrimp, the jerked shrimp you served that evening was excellent.
Mark,
Yeah, I was thinking in terms of the guys from the Shrimp Boat driving down and back, I should make that more clear.
After I saw your great post, I told my boyfriend "Big Bear" (if you can call a 56 year-old, 450-pound redneck a "boy") that I was fixing shrimp for dinner on Saturday.
He asked me how I was fixin' it.
When I told him "jerk" he lost his temper and split my lip. I think I will call it "spicy" shrimp in the future.
Chiffonade,
{chuckle}
I made these shrimps for dinner this evening and served it with a sweet rice (contained cardamom, chopped pineapple and mango and lime juice).
It was a delicious, and easy dinner to prepare.
Thank you again for another winning recipe!
Rob,
Great side dish, Well done!
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