Spiced Shrimp



My mom and brother Thomas were in town, so of course lots of fun/cooking/boating happened (but blogging, on the other hand, didn’t). As luck would have it, they were in town for one of the last shrimping weeks of the year, so we headed over to the river to get in on the action.

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Shrimping with a cast net takes a little finesse. To catch them, you need one with weights on the bottom. (I was going to go into the details about how to do this, but realized it’s WAY too complicated for me to explain. I was the photographer for this project, not the net thrower. For full instructions, refer to the Catfish Edge’s. He’s way more detailed than I could ever hope to be.)

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Nevertheless, if you’re successful with the net throw, it should sink to the bottom and catch shrimp along the way down. Once the net is pulled back up, they’re dumped in a bucket. You can see that they have beady red eyes and transparent bodies. The limit is a five-gallon bucket full for one boat.

Thomas made a great spiced shrimp recipe that was easy and added great flavor to the fresh shrimp.


1 1/2 lbs shrimp, unpeeled
3 scallions, chopped
2 cloves garlic
2 t coriander
1 t cumin
1/2 t cayenne pepper
1/2 t turmeric
3 T vegetable oil
1 t salt
2 t fresh lemon juice


In a bowl, mix together the scallions, garlic, coriander, cumin, cayenne, and turmeric. Add the shrimp and stir to coat. Cover, and refrigerate for half an hour.

Next, in a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly, for two minutes. Season with the salt, add the lemon juice, and cook until opaque, or about one minute more. Top with chopped parsley for garnish.

We ate it outside, with polenta and salad, and toasted to family and reunions and good things.



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