sf wrote:
>
> Speaking of peeled and butterflied... hands down the BEST shrimp dish
> I've ever eaten was gigantic shrimp that that been butterflied with
> some sort of souffled spinach on their backs and baked (I guess). So
> delicious. As simple as it sounds, I wasn't able to duplicate it at
> home.

That does sound good. Did it include garlic? That works well with
both.

I should probably experiment with shrimp more but I normally just do
the boil that I explained. I don't eat shrimp all that often so I'm
always ready to make the same ol' dish.

Ok...I just thought of something. I occasionally make and like
spinach sauteed in a little EVOO and garlic. I should throw in some
shrimp next time. Here that, Jill?

On the same note, crab is rare for many people so many just eat
steamed or maybe crabcakes...the old standards. That one winter I
had 28 pounds of crabmeat in my freezer, we had plenty to experiment
with and discovered some very good new dishes.

The crabmeat was all caught live, steamed, picked and frozen at
home. Didn't cost much in dollars but a tremendous amount of time
involved between my wife and I. Keep in mind too, I probably caught
twice that amount but we ate plenty that summer too. The 28 was
leftovers. We were able to enjoy crab recipes often that winter.