Kitchen Adventure: Peeling and Deveining Shrimp, MasterChef Style

For Catholics, the Lenten season comes with the customary seafood diet.  And for the Cookies, this is the only time I can coerce Hubby Cookie to have seafood instead of the usual meat dishes prepared in our kitchen.

Well, Hubby Cookie's aversion to seafood is not due to an allergy (which he claims to be so).  He's just too lazy peeling them and dealing with the nasty bones.  So whenever we go out for Chili Crabs, I crack the shells and get the flesh out for him.  I am not complaining, but as someone who loves seafood like me, it's just so frustrating to be shelling more than eating them.

So I made a win-win deal with Hubby Cookie.  I am making Garlic Butter Shrimps but with peeled shrimps.  And he gives his nod. :)

Since I am already going out of my way peeling the raw shrimps, I might as well go all the way and devein them as well - MasterChef style! :)  Here's the page from my MasterChef cookbook on how to do it.



At first, I though about leaving the tail for aesthetic effect, but I scrapped that, I might get scolded for leaving a bit of shell on the shrimp.  So, here's my peeled and deveined shrimps.

Peeled and Deveined Shrimps

And here's my Garlic Butter Shrimp!  Dinner was served and Hubby Cookie loved it! He actually went for seconds.  Heeee.. :D

Garlic Butter Shrimps ala Wifey Cookie

There's really no formal recipe for how I do it.  It's just a "cook-by-taste"  technique.  So it's basically coarsely chopped garlic and onion, butter, red chili flakes, and the star of the dish, the shrimps.  A pinch of sugar and salt, and a twist of pepper for some seasoning.