Simple Shrimp

fatboy's menu four

This is a simple but effective (aren't the best recipes simple?!) recipe for grilled shrimp.

Incidentally, Shrimp farming traces its origins to Southeast Asia where for centuries farmers raised incidental crops of wild shrimp in tidal fishponds. Modern shrimp farming was born in the 1930s when Motosaku Fujinaga, a graduate of Tokyo University, succeeded in spawning the kuruma shrimp (Penaeus japonicus). He cultured larvae through to market size in the laboratory and succeeded in mass producing them on a commercial scale. For more than 40 years, he generously shared his findings and published papers on his work in 1935, 1941, 1942 and 1967. Emperor Hirohito honored him with the title “Father of Inland Japonicus Farming.”

Simple Shrimp
Simple Shrimp	Never confuse shrimp with crawfish. Crawfish are freshwater crustaceans. Louisiana has more than 30 different species of crawfish, but only two species are commercially important to the industry; the red swamp crawfish (Procambatus clarkii) and the white river crawfish (Procambatus zonangulus). But that is another recipe and a different story.
Ingredients	2 pounds large or jumbo shrimp 1/3 cup olive oil 1/4 cup tomato sauce or pureed tomatoes 2 Tablespoons red wine vinegar 2 Tablespoons chopped fresh basil or 1 1/2 tsp dried basil 1/2 tsp salt 1/2 tsp cayenne pepper Optional: Garlic, yellow or red bell peppers, cherry tomatoes)
Cooking Instructions	Peel and de-vein the shrimp. In a bowl, stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for two hours or so, stirring occasionally. Put shrimp on skewers with veggies of your choice. (Garlic, yellow or red bell peppers, cherry tomatoes, etc). Cook on medium-hot grill for about 6 minutes, basting with leftover marinade.
Comments	This recipe can get spicy if you are liberal with the cayenne pepper. So, use your judgment depending on whom you are inviting over.

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