What You Should Know About Preparing Shrimps

Cooking with seafood can not only be easy but fun. Just remember the seasoning.

The seasoning of seafood is the most important part of preparing it. The main seasoning that I use when I prepare dishes like grilled shrimp is called Tony’s. You can find Tony’s seasoning at just about any grocery store. I like to season the meat before cooking, during and after.

For example, when I am preparing grilled shrimp for a special dinner with friends or family, I will thaw out the shrimp and then sprinkle some seasoning on them. As I am grilling the shrimp I will put more seasoning on and I will also squeeze lemons over the shrimp to give them extra flavor. For a tangier flavor, substitute limes in place of lemons. Once the shrimp are completed, I arrange them on a tray and put another dash of spices on them for a bolder flavor.

Some people only season them once or twice, but if you season them three times the flavor stays with the food the whole time you are preparing it and it never leaves the food before you serve it. Clam chowder is the one recipe where this rule doesn’t apply since it should just be seasoned with a dash of salt and Tony’s. Clam chowder also keeps flavor more because it is a type of soup. As long as you put the seasoning in the water or liquid of the soup or gumbo you are preparing then the flavor will stay more than if you have to remove a food from the water like you do with grilled shrimp.

Crab soup is more fluid than clam chowder when it comes to soup-like dishes. Crab soup should be prepared with small bits of crab meat instead of large chunks of it. Once again, seasoning is important. Add some Tony’s, salt, pepper and a little bit of lemon and you will have your guests asking for more whenever you prepare seafood in your home or restaurant.