Buttered Brown Shrimps
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
If you've never tried them, they're tiny little brownish-pink curled up shrimps that are usually bought cooked - either potted, or sold cooked and peeled. I read Xanthe Clay's article (on the Telegraph's website) about the possible decline of the brown shrimp industry in Morecambe Bay and her recommendations for serving them, just warmed in a little butter.
In a way, I can understand people's preference for the plump, blushing pink prawns from Asia. They're meatier, larger and look more attractive in a stir-fry or curry. But the big advantage these little tiny brown shrimps have is that they're packed full of sweet flavour - and taste just like the sea. I heated up a batch with some butter and served them on toast, partly as an experiment to see if the children would eat them. And they did - we soon found ourselves fighting for the last few spoonfuls.
If you can get hold of them, do give them a go - to me, it seems madness that we're buying in prawns shipped in from across the other side of the world and neglecting these little beauties crawling around our shores.
How to cook them: Warm a generous knob of butter in a non-stick frying pan and, when it's melted, tumble in the cooked shrimps. Crack in a little black pepper and heat gently, stirring them over in the melted butter until warmed through - about 2 minutes. Eat straight away, with toast.
Have you tried brown shrimps? What do you think of them?