Giant Tiger Prawn invasion in the Gulf.

[Shuie]

The Asian tiger prawn, a foot-long crustacean with a voracious appetite and a proclivity for disease, has invaded the northern Gulf, threatening prized native species, from crabs and oysters to smaller brown and white*shrimp.

Though no one is sure what the ecological impact will be, scientists fear a tiger prawn takeover could knock nature's balance out of whack and turn a healthy, diverse marine habitat into one dominated by a single invasive*species.

'It has the potential to be real ugly,' said Leslie Hartman, Matagorda Bay ecoystem leader for the Texas Parks and Wildlife Department. 'But we just do not know.'



Oh, I know, Leslie Hartman. It has the potential to be real ugly. On my grill! Bring it. My propane bottles are full and my grill is ready.

This ought to be good for maybe two of them:

1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp rosemary
1 1/2 tsp fresh minced garlic
1 tsp Worcester
2 Tblsp Olive Oil
1/2 cup of my Porter (sub Abita Turbodog, Negro Modello, or other brown beer)

Clean and devein giant tiger prawn. Marinate for 30 mins in the above seasoning mix and grill over medium heat. Serve immediately w/ steamed rice, French bread, & a fresh dark beer.

You can also do this New Orleans/Prudhomme/Pascal's Manale style by leaving the shell on, butterflying tiger prawn, and combining the seasoning mix minus the beer in a skillet with a melted stick of butter. Add shrimp and cook until prawn is opaque (3-5 mins). Add beer, cook for a minute, and then off the heat, and wisk another ~2-5 tblspn of butter into the mix (like a beur blanc sauce). Serve immediately over steamed rice w/French bread and a fresh beer.

[EarlyPorsche]

Wait are sickly giant shrimp edible by humans?

[trekkor]

Obviously oil contaminated mutants...



KT

[Shuie]

Originally Posted by trekkor

Obviously oil contaminated mutants...

KT

I don't know, man. Looks like 2-3 count shrimp to me. The shrimp are good this year. And huge!!!

[lowyder993s]

Originally Posted by Shuie

...with a voracious appetite and a proclivity for disease...

Sounds like some of Tab's dates!

[BRPORSCHE]

Sherman, send me those and I'll send you St. Arnolds.

[JavaBrewer]

Originally Posted by trekkor

Obviously oil contaminated mutants...



KT

Aren't we all?

My food intake for the day is a bowl of cereal and an apple...that prawn is looking tasty. Lucky for it I have beef ribs about 1 hour away from done

[Instrument 41]

Peel it and cut it sections and make shrimp medallions instead of pork medallions. I have not gotten any shrimp yet for a boil but a few years back we got about 30 lbs from Morgan city, and after 3 shrimp I was full. They were huge. Folks the seafood from Louisiana is very good and I have not found or heard of any contaminated seafood in any of the markets or restaurants.

[stealthn]

They must have passed through the Japanese reactor after the tidal wave went back out to sea.

Let's get some butter and take care of these abomination crustations!


Bob

[dan88911]

Anybody ever heard of these monsters (Tiger Shrimp) say 10 yrs ago.
I don't remember see them before WTF.

[notfarnow]

that is one ugly bug

[slow&rusty]

Looking forward to seeing these at the fish market in Kemah!

[aigel]

The tiger prawns are crap compared to the native gulf shrimp. JMHO. You can't beat fresh Gulf shrimp, even if they are only 5% of that size.



G

[Noah930]

Originally Posted by JavaBrewer

My food intake for the day is a bowl of cereal and an apple...

Hey, same here! Only minus the milk.

[RWebb]

Originally Posted by aigel

The tiger prawns are crap compared to the native gulf shrimp. JMHO. You can't beat fresh Gulf shrimp, even if they are only 5% of that size.



G

Yes - Gulf shrimp are sweet and tasty -- nothing better.

[Heel n Toe]

I would recommend substituting Castrol 20W50 for the olive oil in that recipe.

[aigel]

Originally Posted by Heel n Toe

I would recommend substituting Castrol 20W50 for the olive oil in that recipe.

Those are BBQ shrimp at Pascale Manale's in NO - have you dined there? I'd eat those if 25% of the shrimp was crude oil. It'd still be awesome.

G

[Heel n Toe]

Originally Posted by aigel

Those are BBQ shrimp at Pascale Manale's in NO - have you dined there? I'd eat those if 25% of the shrimp was crude oil. It'd still be awesome.

I have never been to N.O., but will someday. I'm sure I will fall in love with the place... especially the cajun food.

[rnln]

wow, that's quick. Those radiation from Japan flowed with the tide

Originally Posted by Shuie

The Asian tiger prawn, a foot-long crustacean with a voracious appetite and a proclivity for disease, has invaded the northern Gulf, threatening prized native species, from crabs and oysters to smaller brown and white*shrimp.

Though no one is sure what the ecological impact will be, scientists fear a tiger prawn takeover could knock nature's balance out of whack and turn a healthy, diverse marine habitat into one dominated by a single invasive*species.

'It has the potential to be real ugly,' said Leslie Hartman, Matagorda Bay ecoystem leader for the Texas Parks and Wildlife Department. 'But we just do not know.'



Oh, I know, Leslie Hartman. It has the potential to be real ugly. On my grill! Bring it. My propane bottles are full and my grill is ready.

This ought to be good for maybe two of them:

1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp rosemary
1 1/2 tsp fresh minced garlic
1 tsp Worcester
2 Tblsp Olive Oil
1/2 cup of my Porter (sub Abita Turbodog, Negro Modello, or other brown beer)

Clean and devein giant tiger prawn. Marinate for 30 mins in the above seasoning mix and grill over medium heat. Serve immediately w/ steamed rice, French bread, & a fresh dark beer.

You can also do this New Orleans/Prudhomme/Pascal's Manale style by leaving the shell on, butterflying tiger prawn, and combining the seasoning mix minus the beer in a skillet with a melted stick of butter. Add shrimp and cook until prawn is opaque (3-5 mins). Add beer, cook for a minute, and then off the heat, and wisk another ~2-5 tblspn of butter into the mix (like a beur blanc sauce). Serve immediately over steamed rice w/French bread and a fresh beer.

[Matt Smith]

That's BIG!

Not sure if it's a P.chop but it's a very impressive individual if it isn't.
All recipes aside (though these do look great), any big ba$tard like this will likely decimate the local species unfortunately...