Midwestern winters feel so gray that I seek remedies to brighten the day. A long phone call with my sister in sunny New Mexico, arranging the beach vacation photos, turning up the music; all help. My kitchen therapies involve fresh herbs. The bounty from my indoor hydroponic garden (or the produce section) just tastes like summer. A person can dream.
Shrimp, piled high with fresh herbs, brightened with lemon and arranged prettily on thin skewers just implores diners to smile. Around here, the cook grins from the ease of the preparation and the tasty rewards.
Don’t lose the motivation to cook shrimp when you see the prices. Instead, purchase frozen shrimp when it’s on sale. Know that most shrimp in the fish case has been previously frozen and thawed for convenience. The same thing we can all do at home. Frozen shrimp will keep in the coldest section of your freezer for a couple of months. To retain maximum flavor and moisture, thaw shrimp overnight (set the bag in a bowl to catch drips) in the refrigerator….