The Texas Woman

Shrimp sticks!

I got a comment the other day from someone who asked where my recipe section was. I assume they had confused me with a blogger who can cook!

That's not to say that I don't have a favorite meal that isn't restaurant-bought, though, because I do. It's shrimp sticks!

I buy frozen, extra large, raw, easy peel shrimp with the shell on that are already deveined. Every part of that description is important, from the frozen to the deveined. I mean, why buy trouble and this shrimp is trouble free!


Defrosting is simple. I just run cool water into a bowl of shrimp until it's easy to pinch the tail off and strip off the rest of the shell.

A peeled shrimp minus tail and shell looks like this.

I run a food stick into the middle of their little bodies. Notice I broke the stick to fit my pan size.

I melt butter in a pan, add a couple slices of fresh garlic, and grill them shrimpies until pink on one side. Then I flip them over, and grill until pink on the other side. You want the shrimp pink and opaque, not pale and translucent.

Flipping the shrimp is where the stick comes in handy. It only takes a second to flip them all, whereas if I flipped them one by one, some may be overdone while others may be underdone because of the time it would take.

Now for the dipping sauce. This is personal but I use about 2 tablespoons of horseradish sauce (I like Kraft), a teaspoon of ketchup (I like Hunt's), and four drops of hot sauce. Mix it up good. Taste to see if you'd like more of one thing or another.

Serve with brown rice, a vegetable, and maybe a roll.

Shrimp and sauce are great for a snack too!