Mar 15, 2009, 2:49 PM
Post #1 of 7
I grew up in New Orleans where fresh off-the-boat seafood was an almost everyday menu item. We didn't eat much fish but gorged ourselves on shrimp, raw oysters, and crabs.
We love seafood and now frequent the fish counter at our local Soriana. Even though we are inland, on the eastern edge of the Chihuahuan desert, it offers a fantastic array of iced goodies, especially fresh shrimp which we buy by the kilo(s) and boil as soon as we get them home.
But during each annual Cuaresma the aisles of every store in town are filled with packages of dried shrimps and powdered shrimp. I would like to cook some but don't have a clue how best to prepare them. Hubby doesn't really like soups but is always willing to try something new. Suggestions for preparations????