Giant Shrimp, A Delicious Oxymoron

During Thanksgiving dinner preparations, my father dumped a large block of frozen shrimp into the kitchen sink to defrost.  As I went over to take a look at the shrimp, I realized that they weren’t  the type I was accustomed to eating.  Those were the giant black tiger shrimp that I had been reading about online.  The shrimp have now invaded US waters and can grow up to a foot, possibly longer.

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Even without the head,the body covers a significant portion of my hand. Calling a shrimp a giant seems like an oxymoron, but I’ll call it for what it is, delicious.  The meat is firm, reminding me of lobster, but there’s a satisfying crunch to it when you bite down.  They are hard to come by in grocery store seafood departments, it maybe easier to find a seafood distributor to purchase from as that’s how many restaurants get their hands on them.

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The shrimp was prepared with minimal ingredients.  Soy sauce, garlic, onions, and jalapeno peppers did the trick.  The shell has to remain on during cooking to prevent moisture loss.

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