I spent the last four days soaking up the sun and cuisine (beignets & Po'Boys) of New Orleans, Louisiana! What better way to celebrate a mini-vacation than to cook-up some Gulf shrimp for my first meal back. This recipe comes from the Cooking For Two 2012 magazine. I learned a ton from this recipe - like what ozuo is and that vodka makes a fine substitute, and that shrimp have two veins (see notes below). This dish is quite tasty (Eric thought it was spicy) and of course I took the advice of the recipe and served it with crusty bread.
Things I learned from this recipe:
I have been deveining shrimp wrong. I have been deveining the underside which is the nerve and not the top which is the intestines. I read a recipe today while planning meals for the week and noticed they were cutting along the top of the shrimp. I decided to try it tonight and much to my surprise there was the vein, along with a lot of other gross stuff. There are a lot of people who do and a lot who don't devein. I'm going to choose to devein even though I know I haven't been doing it correctly and have eaten all of that "stuff" in the past.
