San Antonio can’t get enough of its shrimp. The piles of fresh crustaceans in the seafood cases at the grocery move quickly; menus around town give us plenty of options. Now is a good time to stock up on this ingredient and add it to the rest of the feasts we’ll enjoy soon during Fiesta.
A pound of shrimp, in fact, can be stretched just as we can stretch a pound of hamburger, when grocery money is tight. The following two recipes are good, will feed four well — and shrimp is a pretty good deal at the store. I bought nearly a pound of medium shrimp (fresh, in shells) for under $8. The two recipes linked below are ideas that go beyond cold shrimp cocktail or fried shrimp. Not that there’s anything wrong with either of those!
First, a shrimp taco is easy to put together using store-bought taco shells. Or, you can fry your own shells and fill them chalupa-style with a mixture of shrimp, avocado and diced mango.
Second, San Antonio loves its Cajun and Creole cooking, as the crowds at A Taste of New Orleans prove every year. Shrimp and Rice Veracruz Style borrows from both jambalaya and the Veracruz-style Mexican dishes that call for a sauce of tomato, onions, peppers, olives and capers served usually over fish.