It looks like more spot shrimp fishing will happen in some parts of Puget Sound on Wednesday, May 25.
While the official final announcement by state Fish and Wildlife is expected by Wednesday or Thursday (May 18 or 19) the possible areas opening for one more day include Saratoga Pass/Everett/East Whidbey Island areas (Marine Areas 8-1 and 8-2); Central Puget Sound/Bainbridge Island area, except Elliott Bay will remain closed (Area 10); south central Puget Sound (Area 11) and the Discovery Bay Shrimp District.
Hood Canal (Area 7) is also scheduled to be open Wednesday, May 25, and will then likely reopen Wednesday, June 8.
With that in mind here is a shrimp recipe that can be prepared with freshly caught shrimp, and previously frozen ones with tiger prawns having the best texture.
One note of caution: This recipe isn’t for those who are watching their cholesterol count.
Bob and Leslie’s Spicy Grilled Shrimp
24 to 36 medium to large sized shrimp or prawns peeled and deveined
2 tablespoon Cajun powder
1 tablespoon Oregano
1 to 2 teaspoon Cayenne
1 teaspoon Paprika
1 tablespoon Black pepper
1 tablespoon Salt
1 stick Butter
Half a cup Frank’s Red Hot Sauce
On a BBQ grill place peeled shrimp or prawns, and apply a medium dose of Cajun powder. Also add (no precise set amount so depending on how spicy you want it) cayenne, paprika, black pepper and salt. Only grill the shrimp or prawns halfway, and be careful not to over cook.
In a separate large sauce pan mix Frank’s Red Hot Sauce with butter (the bottle recommends using a good amount of butter, but I usually use less than recommended especially for those watching their cholesterol levels), and add more cayenne and black pepper.
Finally, add the grilled shrimp or prawns in the sauce pan and finish cooking them for a short period. Place the sauce coated shrimp on small toasted crostinis, and then call your cardiologist!
(Photo by Seattle Times staff)