A shrimp is an animal found in both freshwater and saltwater throughout the world. It is a crustacean, like it relatives: lobsters, crabs and crayfish.
Shrimp are a popular seafood item and a valuable commercial item. Even though there are over 1,900 species of shrimp, less than 20 are important commercially.
In the United States, the white, brown and pink shrimp are the most important commercially. Most that are marketed in the U.S. are bred and raised in large tanks under scientifically controlled conditions. In our area, shrimp are often fished in the traditional manner – special nets, called otter trawls, are used to catch them.
There is nothing quite like buying shrimp that have been freshly caught, then cooking them in your favorite recipe right away. Try it when you make this delicious recipe for marinated grilled shrimp.
- 3 cloves garlic, minced
- ⅓ cup olive oil
- ¼ cup tomato sauce
- 2 Tablespoons red wine vinegar
- 2 Tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.
- Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat.
- Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.