Did you know that the average-size shrimp back in the 1840s was between 6-7 inches?
Today, as they were back then, large shrimp were referred to as prawns. It was also
common back then to boil or pickle them. The first known commercialization of shrimp
was recorded in 1873. A rice farmer from Canton, China, introduced the skill of
sun-drying shrimp and that business flourished from California to Louisiana. With
the introduction of refrigeration in the 1930s, frozen shrimp became a regular staple
throughout the country. In celebration of the shrimp, try this delicious recipe:
2 lbs. peeled shrimp
½ cup olive oil
2 tsps chopped garlic
2 tbs chopped parsley
¼ tsp crushed red pepper
½ tsp oregano
2 tbs bread crumbs
Salt and pepper to taste
Mix ingredients, add shrimp, let marinate (overnight is best).
Line baking dish with foil, arrange shrimp in baking
dish and broil 5 to 6 minutes. Serve over steaming rice.
