Not working today. Hill closes at 7PM, don't forget.

In my experience the pink patagonias are best sauteed in garlic butter or olive oil.
Tried battering and frying, boiling............taste was a bit too sweet for dipping in cocktail sauce.

My other goto shrimp is the Business Costco Aquastar breaded butterflied 16-20 ($5/lb), or the Sea Mazz tail on raw cleaned frozen shrimp in 2 lb bags ($5-7/lb depending on size).

At risk of thread hijack, why is NHR closed at 7pm? I saw the signs, but it didn't say when or why.

Found it:

And:

EDIT: NHR Closes next Friday, the 7th, at 7pm for the entire weekend, and again the weekend of the 21st.

Rita has given me the go ahead to pick up another 4 bags of the shrimp on my way home this evening.

Back on sale again, $6.99/lb, ad says good through August 8th

And here we go. THANKS!

Funny thing, I am thawing a batch for tonight!

I think we ended up buying 8-10 bags last time, and I'm pretty sure we've only gone through about 1-1/2 - 2 of them, so we're still up to our ears in them. Tasty though. Need to grill or smoke some to see how they come out.

I have mine thawed and marinating in Pablo Diablo sauce. It's hot, but they are in the shell still for a quick grill involving some alder wood. I don't want too much smoke just a hint with the flavor.- will cook late afternoon and then chill. I will report back after the USA Gold cup tonight.

All right, you bastages. I drove across town to QFC and bought six bags (12 pounds).

I sure hope y'all are right about this.

If you like shrimp even a bit, these are succulent and tasty. If you don't know if you have gout or not, power a bag and report back (actually I'm not so bad with shrimp).

Well, I thawed two pounds of shrimp and shelled them, then cooked up the good part:



Did I do it right?

Here's the end result, a quick-and-dirty shrimp scampi with ingredients on hand. It wasn't world class, but it was pretty darned good and the shrimp was excellent:

WOW they were very tasty. Chilled spicy shrimp - I used cherry wood instead of alder. The sauce is black pepper, red pepper flakes, sriracha, salsa hiuchol and olive oil. Whip it and it will emulsify. Coat the shrimp, marinate for 6-8 hours, grill over BBQ of your choice (I have a special grate with ~1/2" holes) and subtle smoke.

They cook really fast so be careful. Overcooked they shrink and texture is off.
QFC puts them on sale once a month or so.
Just noticed them in the area about 2 years ago.
Sweet like lobster.
Here's some info about them.
https://food52.com/hotline/6116-pink-sh ... ey-compare

"They are cold water wild shrimp caught of the Southern coast of Argentina. They are thin shelled and very delicate. Similar in texture to a cold water Norweigan shrimp but much bigger. The predominate size is a 16/20 count with good availability of U/15's, 21/25's and smaller.

The trick with this shrimp is in how they are prepared. They cook very fast. They are excellent sauteed or boiled. Do not steam them, it is too hard to control the cooking time. They are fully cooked when the flesh turns from translucent to opaque. If you over cook them, they'll shrink and become chewy."

I just take two allopurinol on days I eat shrimp, no problem.
Last time I took colchicine it kicked my ass, hoping not to take it again.

Looks great! Hopefully you kept the shells to make stock with? Very handy to have when you're making stuff like this. We always keep them and make stock, then freeze it into stocksicles to be used for all kinds of stuff.

Indeed applies to most any shellfish. Just bring to the edge of rawness and shut that shit down!