Much like the famed “Mary” there is just something about shrimp. Growing up in the Gulf region (Gulf of Mexico) I have been privy to having access to some of the most delicious seafood you would ever want to try, the bounty of options that come from local waters here is enough to make a grown chef cry. My favorite by far are the Gulf shrimp, they are tender, flavorful, with a very slight natural sweetness that under the right circumstances could reduce you to tears at their perfection. With that being said it is easy to see why sometimes I simply just crave shrimp; and any ole shrimp won’t do, it must be fresh caught Gulf shrimp. The day I prepared this meal was a day where I woke up with shrimp on the brain and I wouldn’t be happy until I had the. I’m sure you didn’t click the like to hear me wax poetic about shrimp, so I’ll stop my yammering and get to the food.
Ingredients:
Close -up of the mango salsa on my plate |
Here is a close up of the entire plated meal, I served the shrimp and salsa with wild rice and plantains. |
Another angle of the plate. |
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