“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Forrest Gump, 1994
Imagine how long Bubba’s list could have been had he known of the all the ways shrimp and prawns are prepared around the world, from Italy to Mozambique to Thailand and everywhere in between. I love cooking with them; not only are they versatile, but they cook so quickly, they are great for days when you don’t want to spend a lot of time in the kitchen. Without a doubt, my favorite vegetable to pair them with is zucchini, so when I had a craving for garlicky scampi but wanted something lighter than pasta, I decided to fill roasted zucchini with them, but these shrimp would also be great over zucchini “pasta”. Of course, if you want more substantial meal, you could always float your zucchini boat on waves of linguine.