I went to my favorite local seafood store (it’s more a garage) in Jacksonville the other day to get some fresh shrimps. “Roland Seafood” fresh shrimps are the best in town (and the best I have ever eaten!). I do all I can to support my local jewelries when it comes to food. We all have a tough time at the moment (covid19), but definitely the small businesses and there also included the local restaurants and stores. We all need food and I try to use as much local stores such as seafood stores and then farms for eggs, vegetables and meat as I can.
But now to the recipe – shrimps! So delicious, healthy and easy to prepare. As a Swede, we like to keep it simple also with the side dishes, so I got 3lb (for 2 persons) fresh shrimps which was the main dish on our table. That is how much I love fresh shrimps. Of course you can easily use my recipe below, reduce the amount of shrimps and serve it with pasta.
Ingredients (4 pers.):
- 4-6 lb fresh (!) shrimps
- 2 tbsp olive oil
- 3 garlic cloves
- 1/4 tsp chili flakes
- pinch of salt and fresh black pepper
- 6 tbsp horseradish
- 6-10 tbsp sour cream
- 1 baguette
- a fresh green salad or pasta
Start with run cold water for a couple of minutes over your fresh shrimps. Make sure they all are exposed to the water.
Now it’s time to peel them. I remove the head and part of the shrimp shell on the body. I save the shell tails. Make sure to remove the shrimps that smell very fishy (might be bad).
Heat a skillet on medium temperature and add the olive oil and the thin slices garlic cloves. Add the shrimps, but do not fill the whole skillet with shrimps (that will take away some of the heat), but do more batches. The shrimps will go from their grey color and a bit flabby texture, to being done when they turn completely opaque with a pearly pink color and a bright red tail. They go from being a bit odd looking and the next minute it is hard keep from eating them directly from the pan. The time differ depending on how big the shrimps are, but normally just a couple of minutes or so on each side.
Season with chili, salt and black pepper.
Serve with fresh baguette, horseradish and sour cream.
My plate is from Swedish “H&M Home”.
2 thoughts on “Grilled shrimps with horseradish”
I also like to support local food farms, especially now in “crazy” times.
I will have to try your Seafood Garage next time in Jacksonville.
Do you have any other recommendations on local eggs, fruit, vegetables etc?
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Hi Ann! At the moment I get my eggs and vegetables from “Alvarez Farms”. I can really recommend them. They also have meat. 👍