I would like to tell you what I did yesterday: I wore a skirt and T-shirt and floated around in flats drinking cold cider. On Tuesday I rolled the car windows down, threw up the house’s storm panes, and let my hair air dry. And on Monday I bought four pounds of wild caught gulf shrimp and crabs from a fresh-never-frozen seafood truck. It’s in the seventies. It feels like summer.
Don’t look now, but it’s November 11.
Fabian Seafood, this fresh-never-frozen seafood truck is a grand idea. And yes, I’d be pressed to invent a sketchier place to pick up Gulf shrimp than a Dairy Queen parking lot, from the back of a refrigerated truck.
Did you know saying that out loud makes it sound even sketchier than saying it in your head?
But listen! Family owned business, selling seafood direct to the public since 1975. Direct from Galveston, Texas to the Midwest and Plains states, like Iowa of course, but even up to the Dakotas. When they swung through on Monday, they were peddling Gulf shrimp, from medium all the way up to jumbo sized; blue crab meat; and shucked oysters (the one offering we did not purchase, because I am either snobby or uneducated enough to believe the best oysters come from Brittany or P.E.I., and always in its shell). They don’t post delivery schedules, because their deliveries are a function of daily catches and coastal weather systems. (You’ve just got to divine their delivery days.)
A word on Gulf seafood, vis-a-vis the BP oil spill: I believe it’s safe. I’m buying it. (Them. The story that it’s safe, and the shrimp. I am buying both.) I believe the independent labs, FDA, and yes, I believe the integrity of Fabian’s product. I like buying shrimp from a Galveston fishing family, rather than commercial farms in Thailand, and I think you should, too. (And I will let you know if petroleum starts spontaneously gushing from my ears.)
So the Fabian folks handed me that wad of crab meat, and shoveled three pounds of medium-sized shrimp, at around $10/pound, into a paper bag. Back at home, I followed the instructions for freezing the two pounds — storing them away for cold January nights, if it ever gets cold that is, when fresh Texas seafood has faded to a golden memory — submerge completely in water and freeze in an air-tight container. I used those outrageously high-tech, pump-out-the-air Glad vacuum bags. Watch out! And with the remaining pound: de-shell, de-vein, rinse clean, pat dry. Then I brought out a recipe from our sips and apps party, a new one for you guys: Citrus-Coriander Shrimp. Whisk together lime juice, orange juice and zest, garlic, mustard, salt, and a whole lotta coriander, and marinate for four hours. Broil in the oven. Skewering to resemble lollipops: optional.