2 lbs shrimp, shelled and deveined 3/4 c olive oil Juice of 2 lemons Juice of 2 oranges 1 shot quality tequila 3 cloves garlic 2 chipotle peppers 1 1/2 tsp salt Skewers (if grilling)
Combine ingredients except shrimp and pulse in blender until garlic and chipotle peppers are fully blended. Pour mixture over shrimp and marinate for 30 minutes. If grilling, skewer shrimp and grill 1-2 minutes, each side. If sautéing, heat pan to medium-high, add shrimp and cook 3-4 minutes or until cooked through. Serve with warm corn tortillas, cilantro, sour cream, lime and your favorite salsa
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know we will look at Shrimp fun facts.
The Facts: Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water.
One billion pounds of shrimp are eaten every year by Americans.
Over five billion pounds of shrimp are produced every single year.
April 29th is Nation Shrimp Scampi Day.
May 9th is National Shrimp Day.
A shrimp can average about 6 inches while the longest ever found was at 16 inches.
Some shrimp can live as long as six and a half years, while some only live about a year or so.
There are 16 different stages of life are found in shrimp from egg to full adult.
There are over 128 species of shrimp.
Every shrimp is actually born a male and then become females as they mature.
The average shrimp has 10 legs.
The name for raw, uncooked shrimp is “green”.
Shrimp that has been broiled or sautéed, usually in butter and garlic are called “scampi”.
The pistol shrimp can deliver an explosive attack hotter than the surface of the sun and loud enough to rupture a human ear drum.
Shrimp Fun Facts We Missed
Please feel free to let us know if we may have missed some in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.
While it may not be summer, it certainly is National Gazpacho Day. In honor of the holiday, we are providing a recipe from Souper Freak, a food truck that patrols the streets of Baltimore, Maryland.
Summer Gazpacho with Grilled Shrimp
1 pound shrimp, peeled and deveined
1/2 cup olive oil mixed with garlic powder for shrimp plus 1/2 cup extra virgin olive oil for gazpacho
2 cloves garlic (optimally softened by grilling in an aluminum foil packet while you grill the shrimp, see below, then coarsely chopped)
1 slice white bread, crust removed
3 tablespoons red-wine vinegar
15 tomatoes, pureed and strained through a China cap strainer, plus 6 tomatoes, seeded and diced, for gazpacho
9 Kirby cucumbers, stripe-peeled, seeded, and diced
4 scallions, white parts only, thinly sliced
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced3 jalapeño chiles, stemmed and seeds removed from half
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lime juice
1 teaspoon Spanish paprika
Cilantro and lime wedges for garnish
To make the shrimp and garlic, place the shrimp on a low-heat charcoal or gas grill. (Use a grill basket or skewer the shrimp.) Use a basting brush to coat the shrimp with the garlic olive oil. Grill until shrimp just turns pink.
Place the garlic cloves and a dab of olive oil in an aluminum foil pouch and grill until garlic is softened. Set aside for gazpacho. Store cooked shrimp in a container with a tight-fitting lid in the refrigerator until ready to serve.
To make the gazpacho, place the white bread on a plate and soak it with the vinegar. Combine tomato purée, cucumbers, scallions, and peppers. Take one-quarter of the vegetable mix and blend it in a blender with the vinegar bread, grilled garlic, one-half cup olive oil, jalapeños, sugar, salt, lime juice, and Spanish paprika.
Pour the mixture back into the remaining vegetable mix. Add the chopped tomatoes. Stir to combine. Chill for at least two hours.