OOOOO Seafood my fav. I just made these two nights ago.
First off. Avoid the traditional grocery store where you can only find shrimp with the head off. Shrimp with the heads on keeps what little fat they have inside and makes them much more tender and creamy. Hit a decent Asian Grocery store for some whole shrimp in the box. These are size 2-4 Freshwater for $25 that I picked up. A little smaller than the black tiger prawns my wife's family raises in the Philippines. But they are still tasty. Thing I like about the giants is sort of like crawfish, you can suck the juice (fat) out of the had, peel the head and there are two little pieces of tender meat the size of a quarter.
First let them completely thaw overnight and through the day in the fridge.
lop off the long blue claws.
Next remove the sand vein. (If you want) This is the most invasive part where fat is lost when you buy shelled veined or shelled with the vein removed in the grocery store. All you need is a toothpick to quickly remove it and keep all the yummy fat to marinade the meat while it cooks.
Next, just add a couple tablespoons of oil. I like using a cast iron wok because of how iron radiates heat past the surface of what is being cooked and keeps the oil at the bottom.
Toss the shrimp in when the oil is good and hot.
Next just sprinkle a bit of salt and let them cook. (you can add some garlic at the end if you like)
This is also a choice of how you want them. My wife likes to make a kind of soup at times with Jackfruit and Coconut milk and you can add whatever you want, Bihon rice noodles, veggies, pork etc. Pour all the jackfruit in with the brine. It's easy peasy.
Alternatively
I like mine fried like this and then dust with Old Bay original.
