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May 10 – National Shrimp Day: What’s Your Favorite Shrimp Dish & What’s the Best Way to Prepare / Cook Shrimp?

Today is one of my favorite days.  It’s National Shrimp Day … Yayyy.  The only thing I don’t like about shrimp is cleaning them … YUCK.  My favorite Shrimp Dishes are Shrimp Gumbo (spicy) and

Do you have a ‘Best Way to Prepare Shrimp’?  Is there a way to do it without getting your hands all messy

Straight from Rachels Ray’s Website, here’s the Complete Recipe for Shrimp Seafood Fra Diavalo: (Video as well)

Here are some Favorite Shrimp Dish Suggestions from the NationalShrimpDay Page @

  • Seafood Gumbo:  A stew or soup that probably originated in southern Louisiana during the 18th century.  Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables.  Gumbo is often categorized by the type of thickener used:  okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

  • Shrimp Cocktail:  The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959.  It is now a Las Vegas cliché.  Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists as well as the locals.  The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.

  • Shrimp DeJonghe:  A specialty of Chicago, it is a casserole of whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It is served as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.

  • Shrimp Scampi: This dish has its own day on April 29 and is cooked in butter, garlic, lemon juice and white wine.


3 to 4 tablespoons olive oil, divided
1 1/2 pounds large shrimp, deveined, tails on
1 tablespoon lemon juice
4 large shallots or 1 small onion, finely chopped
4 large cloves garlic, chopped
2 tablespoons fresh thyme, finely chopped
2 small dried or fresh red chilies, finely chopped or fresh peppers thinly sliced or 1 1/2 to 2 teaspoons red pepper flakes
Salt and pepper
1/2 cup dry sherry
2 tablespoons butter
A handful parsley, finely chopped
1 28- to 32-ounce can D.O.P. tomatoes, crushed by hand and their juice
A few leaves of basil, torn

1 pound linguine or thin linguine


Recipe Cooking Instructions:

(taken from

Bring a large pot of water to a boil for pasta. Heat a large skillet over medium-high heat with 2 tablespoons olive oil, 2 turns of the pan. Wait for oil to smoke then add half the shrimp and lightly brown but do not cook all the way through, 1-2 minutes on each side. Remove and repeat, then toss with lemon juice and reserve the shrimp. Add a little more oil to the pan and the shallots or onions, garlic, thyme, chilies, salt and pepper. Swirl and stir 2-3 minutes then deglaze with sherry, reduce 1 minute then add butter and melt. Add parsley, tomatoes, basil and reduce heat to low. Simmer sauce 10-12 minutes to cook down tomatoes. Cook pasta to al dente, adding shrimp to sauce after 5 minutes to let it finish cooking through. Add half a cup starchy liquid to sauce, drain pasta and toss with shrimp and sauce 1 minute, serve in shallow bowls.

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