Fixing Oiled Up Alabama Shrimp for a One Handed Person to Peel and Eat
One of the really cool things about going to the Nashvega’s Farmer’s Market is the huge variety of home-grown stuff that isn’t available in the Smallburg Farmer’s Market. Nancy was feeling good enough after her surgery (nerve block had not worn off yet) that she wanted to walk around and pick up a few things.
Like Alabama Gulf of Mexico Shrimp. Hardly home-grown, but buying shrimp from the back of a Ryder Truck is just more fun. It’s like buying Noritake dinnerware at a discount. Good stuff, no middleman.
When I asked the guy how it was all I hear and read is about how bad the fish business is in the region, he blamed “the media.” He said there was plenty of sea food of the Alabama shoreline,
you just have to go out farther to get it.
The shrimp season just started in Alabama and the media said the shrimpers were working for BP.
I grabbed a two-pound bag of shrimp ($28), brought it home and marinated it in zesty Italian dressing, sautéed some asparagus and mushrooms in extra virgin olive oil.
As we sat down to eat, I had my Moment of Dur.
There was nothing in our wedding vows about having to peel shrimp ’til death do us part. It was fun to watch a one armed shrimp peeler at work.
It may have been some work for her, but I bet she REALLY appreciated you cooking that delicious dinner. I’m impressed.