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Archive for May, 2011

  • Mexican Shrimp Cocktail

    Tuesday, May 31st, 2011

    Ingredients 2 pounds cooked shrimp, peeled and deveined 1 tablespoon crushed garlic 1/2 cup finely chopped red onion 1/4 cup fresh cilantro, chopped 1 1/2 cups tomato and clam juice cocktail 1/4 cup ketchup 1/4 cup fresh lime juice 1 teaspoon hot pepper sauce, or to taste 1/4 cup prepared horseradish salt to taste 1 […]

  • Farm Raised Vs. Fresh Caught Wild Shrimp

    Monday, May 23rd, 2011

    Many people believe that farm raised shrimp and seafood is better for the environment over catching fresh out of the ocean, but the opposite is true. Fisheries often create a toxic negative impact and farm raises seafood can have higher levels of pesticides and pcb’s over it’s free range counter parts.  Overfishing is an enviormental […]

  • How to Cook Raw Shrimp

    Tuesday, May 17th, 2011

    Most people don’t know how to properly cook raw shrimp.  First of all, you know shrimp is raw when it has a gray appearance and soft jelly-like transclucent texture.  It is important to keep in mind that shrimp is best cooked gently.  Whether you shell and de-vein the shrimp before or after you cook it […]

  • Shrimp Count Sizes

    Monday, May 9th, 2011

    The size of shrimp is measured on how many shrimp you can buy per pound. Shrimp per pound: • 10 shrimp or less = Colossal • 11 to 15 = Jumbo • 16 to 20 = Extra-large • 21 to 30 = Large • 31 to 35 = Medium • 36 to 45 = Small […]

  • Shrimp Cocktail Presentation

    Tuesday, May 3rd, 2011

    It’s all about presentation when serving a simple appetizer or hor’dourve as shrimp cocktail.  Wow your guests with a more than ordinary display and give them something to remember!  Here are some ideas in this mini gallery of shrimp cocktail presentations: