by Jason Ruch
While most shrimp may be small, our fresh, head on u4 (under 4 per pound) shrimp are huge in size and appeal .These deliciously clean and crisp tasting crustaceans can be served hot or cold and are the most popular seafood in the United States, next to canned tuna.
Unlike their close relative, lobsters and crayfish, shrimp are swimmers rather than crawlers. They use the swimmerets on their abdomens to swim forward and their tail to move backward. A wonderfully nutritious alternative to meat proteins, the firm, translucent, flesh of raw shrimp is low in calories and saturated fat.
You may prepare these giant shrimp in many different ways. Here is a simple and tasty way that I like to do them.
4 tablespoons unsalted good quality butter
8 head-on very large U4 shrimp
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston lettuce
In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.
Stop on down and visit our seafood department at Rittenhouse Square and pick up some of these giant beauties. We also have a great selection of rubs and marinades that would pair with these shrimp perfectly. As always, all of our seafood is delivered fresh 6 days a week.