Friday, December 29, 2006

Cookin' Shrimp

            Shrimp in the Great American West-





Neil Waring

Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.


Occasionally people claim they are allergic to shrimp. Now this is just not true. Shrimp are little shelled animals that live in salt water or sometimes fresh water. So really they are just fish with shells and who’s ever heard of someone allergic to fish? And we all enjoy those delicious macaroni shells and I would suppose that the shrimp shells are the same as the macaroni shells and who’s ever heard of someone allergic to macaroni. So there you have it—people allergic to shrimp are faking because they want a cheeseburger, which by the way is always better than shrimp anyway. But if you do go for the shrimp, here is how to cook um. Get out the big old black skillet fill it almost up with Crisco or Orville Redenbacher’s popcorn oil (if you prefer popcorn shrimp). Make sure you use oil without trans-fats as New York has decided that trans-fats are bad. Since most people don’t know trans-fats from a transplant, use what ever oil you want just avoid the 10w30 unless that is the only oil you have. Heat oil to 2 or 3 thousand degrees; throw shrimp into pot from several feet away. Cook until the shrimp are black as night, about the color of Oreo cookies is perfect. If the shrimp still have that white stuff on them like Oreos after cooking for a few minutes toss them back into the pot because something is very wrong. When the shrimp are ready serve on a paper plate with ketchup, pepper and Benadryl just in case there is something to this allergy stuff.

 Happy Eatin!

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