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Food Review: Fremont Fish Market Jumbo Shrimp

20220929_190150(1)By Mike Thayer

When I'm in the mood to cook a seafood dish at home, shrimp is my go-to.  It could be shrimp scampi with pasta, shrimp & grits, Buffalo shrimp, shrimp tacos or shrimp stir fry, that's one of the great things about shrimp, it's so versatile, fitting well in just about any cuisine.

Fresh shrimp isn't a practical option living in Kansas, so I always try to keep a bag or two of shrimp in the freezer.  The brand I buy most often is Fremont Fish Market, they have a number of frozen shrimp products available at Aldi.

For the dinner I made on this occasion, I went with the Fremont Fish Market Jumbo Raw Shrimp.  They come deveined, shell and tail on, but they're EZ Peel.  The Jumbos come in a 12 ounce bag, giving you 19-23 shrimp.

Thawing them in the refrigerator a good 24 hours before prepping and cooking, these things don't take long at all to shell, rinse, dry and marinate. 

Buffalo Kissed Shrimp over garlic saffron rice
It's Another Dose of YUM and Bachelor on the Cheap Wallet Friendly!

Costing me $8.25 for the 12 ounce bag at Aldi, I'm giving the Fremont Fish Market Jumbo Shrimp 4 out of 5 Bachelor on the Cheap stars.  It's a good quality frozen product, a nice portion for the price, easy to peel and the best part, very convenient.  The 12 ounce bag is a perfect amount in making a meal for two. 

4 stars

Here's a quick recipe that packs a lot of flavor:

Buffalo Kissed Shrimp

Ingredients:

  • 12 ounce bag of Fremont Jumbo Shrimp, peeled, rinsed
  • 3 Tablespoons butter
  • 1 Tablespoon hot sauce (such as Frank's Red Hot)
  • A healthy splash of white vinegar
  • A healthy splash of Worcestershire
  • 2 pinches of Cayenne pepper
  • 1 teaspoon of dried parsley
  • 1 teaspoon of minced garlic
  • Salt and pepper to taste

Directions

Hit the shrimp with a pinch of Cayenne pepper, salt and black pepper, set aside.  In a medium saute pan over medium heat, combine the butter, hot sauce, white vinegar and Worcestershire, stir to incorporate.  Add the parsley and second pinch of Cayenne, stir to incorporate.  When the sauce starts to bubble, dump in the shrimp and minced garlic.  Stir occasionally, ensuring to flip the shrimp to make certain they get cooked through.  Keep an eye of the thickest part of the shrimp, when that turns from translucent to opaque, you know the shrimp are done.  Salt and pepper to taste.  Serve immediately over rice or pasta.  Serving two, that's just a bit over $4 a serving for seafood!  That's Bachelor on the Cheap wallet friendly!

$pend Wisely My Friends...

 

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