Pacific Gulf Wild White Shrimp

The are premium and come fresh for a short time to the fish market. A lot of chefs stand inline to get a share of these mouth-watering beauties. You buy these with heads on making the cost after cleaning a once a year gourmet experience. If your an experienced shrimp consumer and want to taste one that will remind you of the first shrimp you ate when you were a kid. Go to the fisherman’s pier in Steveston BC. They sell for a few bucks each after you clean and trap these tasty shellfish. You’ll have lost about 2/3’s the weight. I use up the head-on for special a seafood entrees that requires the full monty treatment. Split and grilled over charcoal. Steamed or poached, char grilled or sautéed in garlic herb butter. It’s like tasting a good bottle of wine, once you tried it, it’s hard not to want it again. The shrimp catcher on this boat would pick out the ones you pointed at to make sure the quality and the appearance is top notch. The window to try these before they get consumer prepared is short. Having experience where to find these gems is a great time saver especially if the guy remembers you from the last season.

I used all the shells and boiled them with a a bouquet garni which is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. but it also makes a flavourful shrimp bisque broth which is the foundation of this dish. All the right shrimply delicious flavours come alive. To add some extra bonus taste I rested the perfectly char grilled shrimp against a nice portion of bacon chive risotto. The bisque juices make this a most scrumptious meal. Life is Good!