I’ve always liked shrimp. Fresh would be great, but since I live in Minnesota, that just doesn’t happen. But with modern Individually Quick Frozen (or IQF) you’re likely not going to notice a difference. Even those “fresh” shrimp in the meat case likely are “fresh from frozen” if you look closer.

Until recently, I always bought the pre-cooked – figured they were easier to deal with you know? Just thaw under some running water, dip in cocktail sauce and instant meal. Sometimes I’d toss in a pan with a bit of olive oil and garlic, or douse in buffalo sauce, all good. But rinsing to thaw, and recooking of any kind just don’t do the shrimp justice. I know this now thanks to Alton Brown, the man behind Good Eats.

Cooking shrimp from raw (even thawed from frozen) is just too dang easy to not do so. Since I’ve been wanting to my my hand at some cooking related videos, I figured this was a good a place to start as any.