You can thank my husband Rory for this article. I was gone from the house for a couple days last week for work and when I returned home, Rory reported that he’d seen a Gulf shrimp sale at the market. “They’re the big, tasty ones you like. They’re $12.99 a pound till Sunday,” he added. I was sold. We don’t eat as much shrimp as we used to because they’re not as good as they used to be, may not be responsibly procured, and the delicious ones are relatively expensive.
As a result, we consume fewer of them, which in the scheme of things, is a good thing. To my best ability, I try to choose sustainable shrimp. I also avoid easy-peel shrimp that are pre-deveined because the flavor is flabby. Shrimp is now a special event kind of food for us so I like to savor them in simple shrimp dishes like this one.