barbequed shrimpPosted: April 30, 2016
As I sit to write this post I think to myself “How well do I really know things about shrimp?”
Turns out not very well!
Why? Well, as a child of 8 who had an unforgettable unpleasant experience with oysters, I’ve since found seafood literally quite fishy, meaning I typically run from it. Batter it up, fry it, and top it with some fresh squeezed lemon or tartar sauce and I’ll come running back. While crab, grilled salmon, Luby’s fried fish, lobster mac and cheese, even some ceviche are right at home in my belly, my list of “no thank yous” include shrimp cocktail, seafood salad, and the likes of anything resembling octopus and squid. Don’t even get me started about a fish served with a head and a glaring, glazed eye. N.O.
So in the end my knowledge of seafood is what I’d call a short story. Two ships that passed in the night. An un-love affair.
A Fish By Any Other Name
When I established this cooking blog I wanted to organize it identically to how Mom organized the sections in her cookbook. Despite my goal there have been recipes that break convention and this recipe is one of them; the only possible two categories this recipe would likely fit under is “appetizers” or “meats poultry and fish.” So I thought: “Check meats poultry and fish!”
Not. So. Fast.
I turned to Google and started researching to find out what, really, is a shrimp?! I came across posts that:
- Criticized shrimp as being “bottom feeders” that are high in cholesterol
- Praised shrimp for being a healthy alternative to meat and poultry
- Described shrimp as being more closely related to spiders, grasshoppers and crabs than to fish
- And one post that skewered shrimp for exacerbating climate change. Wow, really?
In the end a shrimp is factually a 10-legged crustacean. And since saying “I’m eating crustacean tonight!” sounds plain ol’ #awkward, most people just settle on referring to shrimp as seafood. So there we go … *POOF* … I just created a seafood category box at right!
Shrimping On The Barbie
Before we dive into Mom and Dad’s shrimp recipe below, let’s watch a memorable throwback with this 1980s commercial featuring Paul Hogan who is better remembered as Crocodile Dundee. The phrase “slip another shrimp on the barbie?” It came from this: * Caution: the “shrimp” on the barbie at the end of this commercial is monstrously ginormous. But maybe it’s a prawn? And is a prawn a shrimp? Oh, that’s a foodie research story best served for another day. :)
foodie tips ~
❤ Don’t watch the above video with closed captioning tuned on … unless you want a good laugh.
1 cup | salad oil
1 teaspoon | salt
3 tablespoons | parsley, chopped
1 tablespoon | dried basil leaves
2 cloves | garlic, finely chopped
1 tablespoon | catsup
1 teaspoon | pepper
1 tablespoon | wine vinegar
2 pounds | shrimp, shelled and deveined
ii. what to do
1. Combine the first eight ingredients above to make your marinade. Pour over the shrimp and cover. Refrigerate 2-3 hours.
2. Thread shrimp on skewers and place on the barbie. Grill 3 minutes over coals, basting with the marinade.
3. Turn and grill 5 minutes more, basting several times.
Mom said my Dad always got raves from guests for this dish. Enjoy!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook