I try to keep Key West Pink Shrimp in my freezer for quick dinners.
Their pink color is from the pink coral sand they feed on in Key West. They have a firm texture and great flavor.
Most shrimpers flash freeze shrimp when they catch them, so keep them frozen until you are ready to eat them.
I don’t recommend buying thawed shrimp and then refreezing them and then thawing them again.
If you buy thawed shrimp eat them that day.
John peeled and cleaned these for me. You can tell by how well organized they are.
I didn’t plan to tell you about this meal (which is why there aren’t any prep pictures) but then John said, “You need a picture of that!”
…and then he handed me the camera.
I sautéed shallots and garlic in butter, added the juice of a lemon, more cold butter, the shrimp, salt & pepper, and more cold butter.
If I had to guess it was the smell that piqued his interest more than anything.
Shallots and garlic cooking in butter pique the interest of dead people.
I am sure of it.
Once the shrimp were cooked, I tossed in a bunch of tarragon.
Most people use flat leaf Italian parsley with shrimp scampi, but I love tarragon with shellfish.
This is one of the easiest meals out there.
You could toss the scampi with pasta or eat it just like this.
We ate it just like this with fresh baked sourdough bread.