What You Should Know About Preparing Shrimps
Preparing seafood is very easy and fun to do. The main thing to remember when preparing and cooking seafood is the seasoning.
The seasoning is the most vital element in the preparation of seafood. The main seasoning that I use when I prepare dishes like grilled shrimp is called Tony’s. You can find Tony’s seasoning at just about any grocery store. I usually sprinkle the seasoning on the meat of the dish I am preparing before, during and after I prepare it.
For example, when I am preparing grilled shrimp for a special dinner with friends or family, I will thaw out the shrimp and then sprinkle some seasoning on them. By seasoning the shrimp with spices or lemon juice while it is grilling you can add a little more zest. For an extra kick add limes instead of lemons. After the shrimp are finished, I lay them out on a platter and season them lightly one more time to get a bold taste out of them.
Some people only season them once or twice, but if you season them three times the flavor stays with the food the whole time you are preparing it and it never leaves the food before you serve it. Clam chowder is the one recipe where this rule doesn’t apply since it should just be seasoned with a dash of salt and Tony’s. Since it is a soup, clam chowder holds more flavor. As long as you put the seasoning in the water or liquid of the soup or gumbo you are preparing then the flavor will stay more than if you have to remove a food from the water like you do with grilled shrimp.
It is adviseable that crab soup be prepared with little pieces of crab meat as opposed to bigger chunks. Crab soup should retain much of it’s fluidity, unlike clam chowder. Once again, seasoning is important. In order to keep your guests asking for more when seafood is prepared in your house, or place of dining, simply add a little Tony’s, some salt and pepper, and throw in a little lemon.
