Colossal Shrimp Recipes - These Are The Basics

Fish is a heart healthy, lean meat which is full of protein and those valuable essential oils. You won't find much heart disease in cuisines which rely on fish. Eating fish at least a couple of times a week can indeed, lead to longevity. Some of us are unaccustomed to preparing fish, and may shy away from cooking fish, but it is a very tasty and healthy meal that should be prepared often.

It seems that many people are afraid of cooking fish at home. Americans eat only about fifteen pounds of fish per person per year, but we eat twice as much fish in restaurants as at home. Buying, storing, and cooking fish isn't difficult, it just requires a little knowledge.


I have been cooking fish since I was a child with my Grandfather. I remember going out early in the morning to catch some salmon for the evening dinner. I found a great recipe book that has a lot of the same recipes that he used to use.

Click Here to learn the secrets of buying and cooking fish!

There are so many benefits to eating fish on a weekly basis. Have a look a the link below to see some of my favorite recipes and how to prepare healthy meals for your family.

Cajun shrimp

* 1 lb Jumbo, peeled
* 1 tb Fresh lime juice
* 1/2 ts Garlic powder
* 1/2 ts Onion powder
* 1/4 ts Thyme
* 1/4 ts Salt
* 1/4 ts Red pepper
* 1/8 ts Black pepper
* Lime wedges

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Some tips for you:

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* The fish is done cooking when it is opaque, and begins to flake.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.