Garlicky Roasted Shrimp With Parsley And Anise Recipe 445

Industrial shrimp farming takes a heavy toll on coastal areas. Whenever possible, buy fresh, sustainably harvested wild shrimp. These taste the best and are the best for the environment. Shrimp is a delicate food that should be cooked soon after it is purchased. Keep it stored over ice until ready to use. Shrimp is sold by size (large, jumbo, bay, etc.), and some are labeled with numbers that express the number of shrimp to a pound (16-20 means a pound will yield 16 to 20 shrimp, for example). Either peeled or left in the shell, shrimp can be grilled, baked, steamed, boiled, or sautéed. As they cook they turn bright pink or red, depending on the variety. This change of color is the sign that they are done. In their shells, most shrimp will cook in three or four minutes; when peeled, shrimp cook in just a minute or two. Keep a close eye on shrimp while they are cooking. When cooking shrimp in the shell, season it generously; the seasoning needs to penetrate the shell to flavor the meat inside. (The shell itself also flavors the shrimp.) Leave unpeeled shrimp whole when boiling or sautéing. When grilling, baking, or broiling unpeeled shrimp, you can first butterfly (or split) them. Turn the shrimp on its back and cut lengthwise, through the underside to the back shell, leaving the two halves connected. Flatten the shrimp. For easy grilling, skewer the butterflied shrimp, season them, and brush with oil or butter. To peel shrimp, split the shell by gently prying it apart and away with your thumbs, from the underside out. The last joint of the shell and the tail can be left on for color if you want. All shrimp have a sand vein that runs the length of the tail on the dorsal side. The sand veins of large shrimp are sometimes gritty when full. When full, the vein will look dark and should be removed (it is not necessary to remove it when empty). Without cutting too deeply, run your knife down the center of the back of the shrimp, scrape the vein out of the cut, and discard it. I prefer shrimp sautéed in their shells. Peeling with your fingers at the table is a bit messy (some would say fun), but the flavor the shells impart makes it all worthwhile.

Yield 4 servings

Number Of Ingredients 6

• Ingredients

Provided by DreiFromBK

Number Of Ingredients 13

• Ingredients