Over 1 billion pounds of shrimp is consumed each year in the U.S., almost 90% of it from Asia and Central America. About 80% of shrimp consumed in the United States each year is eaten in restaurants. Some 40% of the shrimp eaten in the U.S. is farmed raised shrimp from Asia and South America. World shrimp production is over 5 billion pounds a year, about 20 % of which is farmed. Salmon and shrimp are the most popular seafoods in American restaurants. In 2001, shrimp replaced canned tuna as America’s favorite seafood overall.
Shrimp and tomatoes, a wonderful pair that goes’s great together.
Shrimp Scampi and Tomatoes of Love
1 lb Roma tomatoes; (2-3 tomatoes)
2 oz Feta cheese
4-5 sprigs of basil; fresh
4 T. virgin olive oil
Dash cracked pepper
1 lb large fresh shrimp, raw, deveined
1 tsp olive oil
1 clove garlic, minced
1/4 tsp freshly ground black pepper 1 fresh limeÂ
Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4-5 slices per tomato. Arrange 2-3 slices on each salad plate. Sprinkle the blue cheese on top each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper.
Combine the juice of the lime, oil, garlic, and pepper in a large bowl. Add shrimp and toss lightly to coat. Heat the grill on until hot. Place the shrimp on the grill and cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil, and Feta cheese. Enjoy!
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