Lots of Shrimps

Mr. A went to market in the morning and found two kinds of live shrimps.  There were large spot prawns (red shrimps with a white spot on each side of the abdomen) and the small coonstripe shrimps (red brown shrimps with irregular dark striping on the abdomen).  The coonstripes were not quite the length of a finger from head to tail.

Mr. A was in the mood for blanched shrimps.  He bought almost four pounds of coonstripes, which were more suitable for blanching because of their size and texture.  For lunch, he boiled a large pot of water, and put most of the shrimps in after turning off the heat.  Mr. and Mrs. A peeled and ate the shrimp meat with a  simple dipping sauce of soy and Thai chili peppers and drank sparkling wine.

 

Live coonstripe shrimps

Cooked shrimps, soy sauce with Thai peppers, sparkling wine

He saved some shrimps for making an egg dish in the evening. 

Shrimps and slow cooked eggs

Mr. A used the shrimp heads and shells to make “shrimp butter” and shrimp stock.  

To make “Mr. A’s shrimp butter” which, unlike the usual recipes, contains no shrimp meat:

·         Cut up shrimp heads and shells into small pieces;

·         Add a stick or two of butter (salted or unsalted, your choice);

·         (Optional) add seasoning and spices if so desired; sometimes I put in a couple of red chili peppers for heat;

·         Cook over low heat until the butter turns rosy orange with shrimp aroma and flavor;

·         Drain the butter and store in refrigerator. 

-    Use it for pasta and seafood dishes.

"Shrimp butter"

Shrimp heads and shells with a stick of butter

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