A moment will come when an aquarium enthusiast will want to diversify the animal fauna in their tank to include species outside of fish. Freshwater aquarium shrimp are good choices in this regard. They add wonderful diversity to an aquarium and also serve as efficient cleaners by eating algae and scavenging leftover food from the substrate. Most species of shrimp suitable for home aquariums will range in size from ½-inch to 3-inches when fully grown.
Introducing shrimp into an established aquarium requires a basic process to be followed in order to avoid acclimation problems for the shrimp themselves as well as the existing fish and plants currently present in your aquarium. Always take into consideration the fish species that inhabit your tank. Guppies, tetras and killifish are the most compatible with shrimp, but a good rule of thumb is to only keep shrimp with fish whose mouths are less than one-half in size in relation to the body of the fully grown shrimp. If upon introducing shrimp into your tank you notice strong aggression coming from a particular fish, monitor the situation closely. If the aggression does not stop the shrimp will have to be relocated.
Another part of the process for introducing freshwater aquarium shrimp is determining the number of shrimp to have in a tank. Shrimp are by nature territorial. If you have too many shrimp in an aquarium it can create aggression between the shrimp. In aquariums with a ten-gallon capacity and higher you could have one smaller species of shrimp per one gallon of water. Small species are those one-inch or smaller when fully grown. With larger species you should allocate as much as three gallons per shrimp to avoid territorial aggressiveness.
Having a suitable environment present in the aquarium prior to introducing the shrimp is also important. To achieve this, make certain that your aquarium set up includes stem plants from which shrimp can cling from. Also, have low lying foliage available to provide the shrimp with places to hide.
What do I feed my shrimp?
Freshwater aquarium shrimp are omnivores, meaning that they will eat plant and animal tissue. The most common species sold for aquariums are plant friendly. These shrimp will eat algae growth from the sides of the tank and will scavenge for food that has fallen on the substrate. If you notice that your shrimp start nibbling at your live plants simply add a little more food flakes than usual when feeding your fish. This will allow more of the flakes to fall to where the shrimp can consume them. If this were to be necessary, however, do it in small gradual increments. You do not want to end up with overfed fish or more food than even your shrimp can eat on the substrate, resulting in water contamination.
Caring for the shrimp
Shrimp are quite self-sufficient in a well-balanced aquarium. Their care is primarily centered on what to avoid, as opposed to an active regimen. Never use any sort of water additive, fish medicine, or any other supplement of any kind which contains copper. Copper is deadly to shrimp. In the wild, shrimp reproduce rapidly. In a multi-species aquarium, however, you will not have the problem of a population explosion in that most shrimp larvae will be eaten by the fish inhabitants and will never reach maturity. In terms of water condition, the same weekly monitoring that you perform for the aquarium overall will also cover the needs of the shrimp as they are equally sensitive to rises in ammonia, nitrites and nitrates, just as fish. If anything, you may even detect lowered levels of these compounds due to their own scavenging and algae eating efforts.
As long as one adheres to this basic process in selecting, feeding and caring for freshwater aquarium shrimp, they will make a practical and beautiful addition to your aquarium.
Article Source: http://www.articlesbase.com/pets-articles/adding-some-diversity-to-your-tank-with-freshwater-aquarium-shrimp-4045824.html
Wednesday, February 9, 2011
Wednesday, February 10, 2010
Cooking Shrimp
Shrimp Cooking Secret
Cooking shrimp is really a fantastic deal with to become loved within the summer season or any time from the 12 months. And as soon as you comprehend some basic suggestions for getting ready the tasty crustacean, you’ll be able to take pleasure in it every time you would like. With just somewhat apply, it is possible to simply grasp the vital measures for cooking shrimp – expertly each and every time. Right here I’ll clarify my very best ideas for choosing the ideal substances, the correct strategy for cleansing and the best way to put together each frozen and refreshing shrimp for outstanding summer season dishes that everybody will enjoy. Whether or not you might be cooking for any basic Tuesday evening dinner for the household or attending a neighborhood celebration, find out the way to make shrimp a fantastic addition to any meal! And with an ingredient which is this quick to get ready – you are going to have a lot of time for you to take pleasure in the time of year, what ever year or so it’s.
Cleaning Shrimp
If you might be operating with clean components, the merchandise should initial be ready and cleaned.! My preferred location to take pleasure in this delicacy is on the seashore on getaway. I adore heading to your native fish marketplace and purchasing the freshest fish I can discover. So – this entails cleansing shrimp for positive! But do not be concerned – it is straightforward and somewhat little enjoyable, as well. As soon as you have eliminated the heads, right here would be the relaxation from the measures:
1.Hold the shrimp from the tail in between your thumb and forefinger, legs up, holding it in spot with all the relaxation of your respective fingers – this will take a little of apply so do not get annoyed!
2.Take your paring knife and operate lower the legs, scraping them off as you go. You may even use a clam knife right here simply because you do not will need it to become sharp. Now it need to be straightforward to eliminate the shell.
3.It’s time for you to consider the vein out. Maintain the shrimp – vein up – tightly inside your hand. Along with your other hand, make little incision, exposing the physique cavity. Now merely pull the vein out.
For an additional trick on cleansing, attempt this easy approach for butterflying. Make an incision and operate lower the size with the shrimp to open 2 halves. Be cautious to not cut all the way in which through. You may implement poaching procedure from right here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it.
Butterflying increases the surface area – making the merchandise look bigger, helps the shrimp cook more consistently and makes a extremely nice presentation. As soon as you have cleaned all of them – do not discard those shells. I freeze them to use later in stock, sauce and shrimp butter.
Cooking Contemporary Shrimp
This is really a fantastic experience due to the fact after cleansing, there are only a few short actions to take pleasure in a fantastic creation of your respective own making. But there are some vital things to contemplate when handling refreshing seafood of any kind – especially shrimp. Initial is in selection. I generally attempt to buy shrimp using the white shrimp heads still on. This tells you something critical about the merchandise: it is never been frozen. Freezing shrimp together with the heads on makes a mess (and not lots of sense) so anytime you require to start by removing the heads, you know they’re contemporary! Next is temperature. Shrimp need to always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which could possibly sound close, but it is enough to make a difference in quality. Studies have shown that only a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking, you might most likely require to store your raw shrimp on self-draining ice within the refrigerator. I spot the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators in the store. Contemporary fish really should always be stored on ice. Before cooking clean shrimp, give it a smell. If it has gone bad, you will know it by a strong ammonia odor, that is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the contemporary variety is just not available. Do not be concerned – it happens to me as well! Luckily, this is readily available and can be tasty in dishes as well – as long as you know my ideas for choosing, handling and cooking. For starters – what does all that terminology mean? “I’ll acquire some 15-20 IQF P & D, please.” OK – let me translate. IQF is really a term to describe the way in which in which shrimp is frozen. It means individually fast frozen. If your IQF bag has ice crystals or the product is frozen in concert in a clump, do not buy it. This means the bag has defrosted and been re-frozen.This is something that ought to generally be avoided in buying frozen foods.
There is also the number range label (15-20) that refers the the number of shrimp that arrive in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; ‘salad size” are 96+. It’s finest to freeze clean items. The exception to this would be on shrimp boats where they have the technology to immediately freeze the catch at really low temperatures (easily)!!! So – frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D – peeled and de-veined. One last thing – always defrost before cooking when functioning with a frozen protein product of any kind. The finest approach to do this is inside the refrigerator. When you will need to defrost more easily, buy mantis shrimp you may spot the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is really a skill that enables you to get ready fantastic home-cooked dishes speedily and very easily. This is really a versatile ingredient that can be ready in so many different ways, you will be not likely to get bored anytime quickly. By understanding and applying these straightforward techniques, you are going to quickly be enjoying this deilcacy at each and every meal. Shrimp omelet, anyone?
Article Source: http://www.articlesbase.com/news-and-society-articles/shrimp-cooking-secret-3445395.html
How Long Do You Grill Shrimp?
Shrimp is great to grill! Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.
Directions:
1.One of the best ways to cook shrimp is to use a skewer. Run the skewer through the tail and the thick part of the shrimp in U shape, like in the picture. If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.
2.Pre-heat the grill to med-low to med. Shrimp does not require a hot grill and will cook very fast.
3.Lay the shrimp on the grill and watch closely. Do not walk away from grilling shrimp unless the heat is very low. Otherwise the shrimp will overcook and become dry and rubbery.
4.You will know when to turn the shrimp by watching the color. Shrimp is translucent to gray when it is raw. When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.
5.To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off. The center of this spot will be the last to change color. Remove the shrimp just before the very center turns white. The shrimp will continue cooking even after being removed from the grill. If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy. If you press the shrimp between your fingers it should spring back. If the shrimp squishes flat when you press, then it is overcooked.
6.Remove the shrimp from the grill and eat as soon as possible.
Safe Internal Temperature: White/orange shrimp = good. Clear/translucent shrimp = cook a little longer. Tips:
■Cut a long slit down the back of the shrimp with a sharp knife. Look for the black line beneath the shell running along the back to the tail. Cut the slit deep enough to remove this black line (bowel) from the shrimp.
■Peeling the shrimp will make it easier to cook and eat. You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.
■If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking. This will keep them from burning when you grill the shrimp.
Check out HowLongDoYouGrill.com for more grilling tips!
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-long-do-you-grill-shrimp-1037702.html
How to Make the Best Marinated Grilled Shrimp
If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp – this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium – high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
Or, try this Cajun Marinade:
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover and refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx. 3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling. It’s that easy! Enjoy your marinated grilled shrimp.
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-make-the-best-marinated-grilled-shrimp-1019551.html
Cooking shrimp is really a fantastic deal with to become loved within the summer season or any time from the 12 months. And as soon as you comprehend some basic suggestions for getting ready the tasty crustacean, you’ll be able to take pleasure in it every time you would like. With just somewhat apply, it is possible to simply grasp the vital measures for cooking shrimp – expertly each and every time. Right here I’ll clarify my very best ideas for choosing the ideal substances, the correct strategy for cleansing and the best way to put together each frozen and refreshing shrimp for outstanding summer season dishes that everybody will enjoy. Whether or not you might be cooking for any basic Tuesday evening dinner for the household or attending a neighborhood celebration, find out the way to make shrimp a fantastic addition to any meal! And with an ingredient which is this quick to get ready – you are going to have a lot of time for you to take pleasure in the time of year, what ever year or so it’s.
Cleaning Shrimp
If you might be operating with clean components, the merchandise should initial be ready and cleaned.! My preferred location to take pleasure in this delicacy is on the seashore on getaway. I adore heading to your native fish marketplace and purchasing the freshest fish I can discover. So – this entails cleansing shrimp for positive! But do not be concerned – it is straightforward and somewhat little enjoyable, as well. As soon as you have eliminated the heads, right here would be the relaxation from the measures:
1.Hold the shrimp from the tail in between your thumb and forefinger, legs up, holding it in spot with all the relaxation of your respective fingers – this will take a little of apply so do not get annoyed!
2.Take your paring knife and operate lower the legs, scraping them off as you go. You may even use a clam knife right here simply because you do not will need it to become sharp. Now it need to be straightforward to eliminate the shell.
3.It’s time for you to consider the vein out. Maintain the shrimp – vein up – tightly inside your hand. Along with your other hand, make little incision, exposing the physique cavity. Now merely pull the vein out.
For an additional trick on cleansing, attempt this easy approach for butterflying. Make an incision and operate lower the size with the shrimp to open 2 halves. Be cautious to not cut all the way in which through. You may implement poaching procedure from right here for shrimp cocktail or even lay it flat on a tray, stuff it and lay the tails on top before baking it.
Butterflying increases the surface area – making the merchandise look bigger, helps the shrimp cook more consistently and makes a extremely nice presentation. As soon as you have cleaned all of them – do not discard those shells. I freeze them to use later in stock, sauce and shrimp butter.
Cooking Contemporary Shrimp
This is really a fantastic experience due to the fact after cleansing, there are only a few short actions to take pleasure in a fantastic creation of your respective own making. But there are some vital things to contemplate when handling refreshing seafood of any kind – especially shrimp. Initial is in selection. I generally attempt to buy shrimp using the white shrimp heads still on. This tells you something critical about the merchandise: it is never been frozen. Freezing shrimp together with the heads on makes a mess (and not lots of sense) so anytime you require to start by removing the heads, you know they’re contemporary! Next is temperature. Shrimp need to always be kept at around 34 degrees Fahrenheit. Most refrigerators are around 40 degrees, which could possibly sound close, but it is enough to make a difference in quality. Studies have shown that only a 5 degree temperature reduction (from 40 to 35) doubles the shelf life of fish and shellfish. So before cooking, you might most likely require to store your raw shrimp on self-draining ice within the refrigerator. I spot the ice and shrimp in a colander and then into a metal bowl to catch the water as the ice melts. Incidentally, the same is true for refrigerators in the store. Contemporary fish really should always be stored on ice. Before cooking clean shrimp, give it a smell. If it has gone bad, you will know it by a strong ammonia odor, that is true of most fish.
Cooking Frozen Shrimp
Cooking frozen shrimp is often necessary when the contemporary variety is just not available. Do not be concerned – it happens to me as well! Luckily, this is readily available and can be tasty in dishes as well – as long as you know my ideas for choosing, handling and cooking. For starters – what does all that terminology mean? “I’ll acquire some 15-20 IQF P & D, please.” OK – let me translate. IQF is really a term to describe the way in which in which shrimp is frozen. It means individually fast frozen. If your IQF bag has ice crystals or the product is frozen in concert in a clump, do not buy it. This means the bag has defrosted and been re-frozen.This is something that ought to generally be avoided in buying frozen foods.
There is also the number range label (15-20) that refers the the number of shrimp that arrive in a pound. The larger the number, the smaller the shrimp. Medium is around 15-20; ‘salad size” are 96+. It’s finest to freeze clean items. The exception to this would be on shrimp boats where they have the technology to immediately freeze the catch at really low temperatures (easily)!!! So – frozen shrimp can be purchased cleaned or not cleaned. If they have been cleaned before freezing, they are called P&D – peeled and de-veined. One last thing – always defrost before cooking when functioning with a frozen protein product of any kind. The finest approach to do this is inside the refrigerator. When you will need to defrost more easily, buy mantis shrimp you may spot the shrimp in a bowl under slowly running cold water to defrost.
Cooking shrimp is really a skill that enables you to get ready fantastic home-cooked dishes speedily and very easily. This is really a versatile ingredient that can be ready in so many different ways, you will be not likely to get bored anytime quickly. By understanding and applying these straightforward techniques, you are going to quickly be enjoying this deilcacy at each and every meal. Shrimp omelet, anyone?
Article Source: http://www.articlesbase.com/news-and-society-articles/shrimp-cooking-secret-3445395.html
How Long Do You Grill Shrimp?
Shrimp is great to grill! Shrimp has it’s own built in thermometer to tell you when it is done cooking. Regardless of the type of shrimp or the size of the shrimp you will grill it the same.
Directions:
1.One of the best ways to cook shrimp is to use a skewer. Run the skewer through the tail and the thick part of the shrimp in U shape, like in the picture. If you use the same size shrimp then the cook time will be the same for all and you can cook large amounts at one time.
2.Pre-heat the grill to med-low to med. Shrimp does not require a hot grill and will cook very fast.
3.Lay the shrimp on the grill and watch closely. Do not walk away from grilling shrimp unless the heat is very low. Otherwise the shrimp will overcook and become dry and rubbery.
4.You will know when to turn the shrimp by watching the color. Shrimp is translucent to gray when it is raw. When it is cooked it will become orange and white in color. You can wait until the bottom half turns color to flip the shrimp or you can turn it as often as you want.
5.To determine if the shrimp is done cooking look at the thickest part of the shrimp where the head has been cut off. The center of this spot will be the last to change color. Remove the shrimp just before the very center turns white. The shrimp will continue cooking even after being removed from the grill. If you remove the shrimp when it is fully cooked then by the time you eat the shrimp it will be overcooked and mushy. If you press the shrimp between your fingers it should spring back. If the shrimp squishes flat when you press, then it is overcooked.
6.Remove the shrimp from the grill and eat as soon as possible.
Safe Internal Temperature: White/orange shrimp = good. Clear/translucent shrimp = cook a little longer. Tips:
■Cut a long slit down the back of the shrimp with a sharp knife. Look for the black line beneath the shell running along the back to the tail. Cut the slit deep enough to remove this black line (bowel) from the shrimp.
■Peeling the shrimp will make it easier to cook and eat. You can also peel all but the tail for presentation and a handle to eat the shrimp with your fingers.
■If you use wooden skewers, soak them in water or lemon juice for at least 30 minutes before cooking. This will keep them from burning when you grill the shrimp.
Check out HowLongDoYouGrill.com for more grilling tips!
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-long-do-you-grill-shrimp-1037702.html
How to Make the Best Marinated Grilled Shrimp
If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp – this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium – high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
Or, try this Cajun Marinade:
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover and refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx. 3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling. It’s that easy! Enjoy your marinated grilled shrimp.
Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-make-the-best-marinated-grilled-shrimp-1019551.html
Thursday, March 26, 2009
Shrimping
Night Shrimping
Night shrimping has the advantage of taking you out from under a fiery sun and putting you on the river during the cool evening hours. After nightfall, shrimp come up out of the deep river channel onto the shallow (3 feet deep) grassy flats to feed. Because the shrimp can spread out over a considerable area of grass flats, it's necessary to attract the shrimp to your boat with a light and bait. A typical bait is a mixture of rock salt, flour, and shrimp meal made into meatball-sized patties. Most people use a Coleman lantern or its equivalent for a light source.
Go out onto the river at dusk and pick out a shallow, grassy spot. I prefer to run straight across the river from the Governor's creek boat ramp in Green Cove Springs. If you are not sure where to go, inquire at local bait shops or the place where you buy the fixings for your shrimp bait. Alternatively, look for other boats anchoring up and putting out lights. Once you find a spot, anchor up very securely so that your boat will not swing off the baited site. Two anchors, bow and stern, often are necessary.
As soon as it starts to get dark, hang your light so it shines on the water. Then throw out a dozen or so baits all around your boat not any further away than you can throw a cast net. Periodically make test casts until a shrimp or two appears in your net, indicating that the evening run has started. Continue with frequent casts, pausing only occasionally to re-bait your site, until you have your limit, it's well after midnight, or you are exhausted!
Now all you have left to do is find the boat ramp somewhere on the far side of a dark river, drive home at some awful hour, and clean 5 gallons of shrimp. Loran or GPS makes quick work of the first task, lots of coffee helps with the second, and if you iced down the shrimp soon after they were caught, it's O.K. to put off cleaning them until you've had some sleep. Clearly you don't try night shrimping if you have to go to work the next day!
Daytime Shrimping
If you prefer to keep banker's hours, then daytime shrimping is for you. During the day shrimp concentrate in the deep river channels in nearly 20 feet of water. Often the schools can be spotted with a good quality fish finder. Alternatively, you can look for a gathering of boats whose occupants are crazy enough to repeatedly throw cast nets in the heat of the day!
The secret to catching daytime shrimp, after you have located them, is to have modified your cast net so that it opens fully while sinking to depths of 20 feet. This means two modifications: (1) extending the length of the retrieval line so the net will reach bottom without being pulled closed and (2) applying duct tape or lawn furniture webbing to the net, just inside the lead line, to cause it to fan open as it sinks. Once you have done this and have located the shrimping fleet, drift along the edge of the river channel in about 20 feet of water while watching your fish finder and periodically making test casts. When you start to bring up shrimp in your net, anchor and have at it! Just be sure to bring lots to drink and keep an eye out for afternoon thunderstorms
Night shrimping has the advantage of taking you out from under a fiery sun and putting you on the river during the cool evening hours. After nightfall, shrimp come up out of the deep river channel onto the shallow (3 feet deep) grassy flats to feed. Because the shrimp can spread out over a considerable area of grass flats, it's necessary to attract the shrimp to your boat with a light and bait. A typical bait is a mixture of rock salt, flour, and shrimp meal made into meatball-sized patties. Most people use a Coleman lantern or its equivalent for a light source.
Go out onto the river at dusk and pick out a shallow, grassy spot. I prefer to run straight across the river from the Governor's creek boat ramp in Green Cove Springs. If you are not sure where to go, inquire at local bait shops or the place where you buy the fixings for your shrimp bait. Alternatively, look for other boats anchoring up and putting out lights. Once you find a spot, anchor up very securely so that your boat will not swing off the baited site. Two anchors, bow and stern, often are necessary.
As soon as it starts to get dark, hang your light so it shines on the water. Then throw out a dozen or so baits all around your boat not any further away than you can throw a cast net. Periodically make test casts until a shrimp or two appears in your net, indicating that the evening run has started. Continue with frequent casts, pausing only occasionally to re-bait your site, until you have your limit, it's well after midnight, or you are exhausted!
Now all you have left to do is find the boat ramp somewhere on the far side of a dark river, drive home at some awful hour, and clean 5 gallons of shrimp. Loran or GPS makes quick work of the first task, lots of coffee helps with the second, and if you iced down the shrimp soon after they were caught, it's O.K. to put off cleaning them until you've had some sleep. Clearly you don't try night shrimping if you have to go to work the next day!
Daytime Shrimping
If you prefer to keep banker's hours, then daytime shrimping is for you. During the day shrimp concentrate in the deep river channels in nearly 20 feet of water. Often the schools can be spotted with a good quality fish finder. Alternatively, you can look for a gathering of boats whose occupants are crazy enough to repeatedly throw cast nets in the heat of the day!
The secret to catching daytime shrimp, after you have located them, is to have modified your cast net so that it opens fully while sinking to depths of 20 feet. This means two modifications: (1) extending the length of the retrieval line so the net will reach bottom without being pulled closed and (2) applying duct tape or lawn furniture webbing to the net, just inside the lead line, to cause it to fan open as it sinks. Once you have done this and have located the shrimping fleet, drift along the edge of the river channel in about 20 feet of water while watching your fish finder and periodically making test casts. When you start to bring up shrimp in your net, anchor and have at it! Just be sure to bring lots to drink and keep an eye out for afternoon thunderstorms
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