What to do if your commercial fishing ecology is threatened by an invasive new creature that might breed wildly....How does the state department responsible for such problems react?
Well, only in Louisiana: You publish a recipe. ;-)
From the Louisiana Department of Wildlife and Fisheries, via the IND blog:
Broiled Lemon and Garlic Tiger PrawnsThey'd make a good experiment for your best BBQ shrimp recipe, too...and this sounds a whole lot better than those recipes for Nutria Rat Gumbo. (On the other hand, I have it on the best authority that Nutria and Garfish Gumbo was served to unsuspecting toddlers in the Houma region as far back as 1970—nobody needs the wildlife and fisheries guys to give us any ideas in the culinary arena.)
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
(Off topic, but too damned good to pass up.)