This is only my opinion which could be wrong or right. I have eaten and prepared tiger shrimp and find them lacking in taste compared to Gulf shrimp. I never served tiger shrimp in my restaurants. Only 16-20, U-10 or U-8s from the Gulf.
Now there's a Girl who knows her Shrimp!!!!
When I lived in Pensacola, I'd go down to the docks early on Saturday morning and buy them right off the boats, take them home and have them for Breakfast!
Shrimp and Grits
Or other recipes.
Or a favorite: Shrimp and Biscuits Ingredients:
2 Tablespoons canola or vegetable oil
1 cup chopped sweet onion
1 cup cooked, crumbled breakfast sausage
1 1/2 Tablespoons all-purpose flour
1 cup shrimp stock or light chicken stock
1/4 cup half and half or light cream
1 teaspoon paprika
1 teaspoon dried marjoram or dried savory
1/2 teaspoon black pepper
Pinch of cayenne pepper (or hot pepper sauce to taste)
10 ounces raw shrimp, peeled and deveined, or 8 ounces cooked peeled shrimp (any size from Small to Extra Large is fine)
1 teaspoon fresh lemon juice (or more to taste)
4 large, split hot biscuits Preparation:
Heat the oil in a large skillet over medium heat.
Sauté the onions until softened
Stir in the sausage and flour.
Cook 3-5 minutes, stirring often, until the flour is lightly browned.
Pour in the stock, half a cup at a time and the cream, stirring well until thickened.
Add the shrimp and stir until just firm and opaque or heated through, if cooked.
Remove from heat, add lemon juice, and adjust salt.