When the great folks over at the Louisiana Seafood Promotion and Marketing Board asked me to create a recipe using delicious Louisiana Gulf shrimp a few months ago, we had a few questions about the best way to peel and devein shrimp. As a result, we teamed up again to bring you this short video on how I usually peel, dehead, and devein my shrimp. I’ve also included a very simple recipe that I enjoy when I’m cooking delicious Louisiana Gulf shrimp. Y’all enjoy!
- 3 to 5 lbs Louisiana Gulf Shrimp (peeled and deveined)
- ½ cup teriyaki sauce
- juice of 1 lemon
- 3 garlic cloves, minced
- Combine and marinate in refrigerator for 20 to 25 minutes.
- Grill over medium heat until opaque and done throughout. Serve with a squeeze of lemon.