My earliest edible memories are from Shrimp. I grew up on the Gulf Coast in a small sportsman's paradise town in Texas called Port O'Connor. We would have Shimp-based meals morning, noon, and night because my grandfather (on my mother's side) was a Shrimp boat captain.
Big Daddy would bring in a box or two of fresh-caught whole Shrimp from his Gulf expeditions during Shrimp Season to eat that week or freeze for later.
We had Shrimp boiled, fried, and grilled. Looking back I now realize how good we had it, but at the time it was so normal that our version of a special meal was a hamburger, not seafood!
My Mom learned Tex-Mex Shrimp cooking and the first recipe I remember was her Shrimp and Rice(click on any recipe name to see my recipe blog post)and always served with Homemade Pinto Beans.
It is a simple recipe, mainly Shrimp, rice, tomato sauce, and a few veggies like onion and garlic. Check out my Mom's recipe below and make it her way.
I highly recommend one if you are ever in the area, however, I do have a recipe so you can make your own anytime.
Large Shrimp are expensive, but lately, I can get them at my local Latin Market Superior Grocers for less than 5 bucks per pound. Every once in a while I find single-serving packages of frozen cheap small Bay Shrimp at my local Dollar Tree.
Our family moved to Louisiana when I started high school. Now, Louisiana has its own way of preparing a Cajun Shrimp meal. My entry entree to Louisiana cuisine was the Po'Boy Sandwich. When I visit Louisiana now I always go to Mike's Po-boys in Gonzales, Louisiana. My favorite is a Fried Shrimp and Oyster Po'boy Sandwich.
It is similar to a deli Subway Sandwich. Basically a French bread roll plus fried seafood, and dressed with lettuce, tomato, pickle, and mayo.
Most fried seafood in the South has a cornmeal coating instead of flour, so the bites are extra crunchy. I have a Fried Catfish recipe that you can substitute with peeled Shrimp, just click here to see how we do it.
All along the U.S. coasts, most communities have Seafood Boils consisting of shellfish and veggies like corn and potatoes covered with water and flavored with a package of spicy spices.
In Louisiana, they boil crawfish and shrimp with sausage, too.
Normally the veggies and sausage are boiled until done, then at the end add whole raw shrimp. Shrimp only takes 5 minutes to cook through. If you like your Shrimp spicy, turn off the heat and let them sit in the spicy broth for another 5 to 10 minutes.
You know how to peel a shrimp, right? Grocery stores sell their Shrimp peeled or unpeeled, peeled Shrimp are more expensive, so I usually buy shell-on and peel them myself.
If you buy shrimp with shells and heads, it's easy to pinch off the head first. Next, remove a couple of shell segments, peeling them away where the legs connect. Finally, pinch the tail and pull off the remaining shell. Your speed of peeling will get faster and easier with practice.
The dirty little secret of Shrimp is the digestive tract that runs along the back. Some Shrimp have them and others may not show one. They taste a little like dirt. If you look along the back of a peeled shrimp you can sometimes see the small black string of the digestive tract.
For boiled Shrimp, you obviously don't remove the digestive string. My Mom likes to remove them when she fries Shrimp. It's up to you if you want to remove it. Smaller Shrimp do not have one that you can detect.
If you peel head-on Shrimp look out for the sharp spine jutting from the top of the head when you go to pinch if off. It's sharp like the tip of barbed wire.
Louisiana has a couple of regional Shrimp recipes I know you will like from my nephew Matt, who cooks in Bergeron's City Market, an award-winning Baton Rouge restaurant.
Matt's recipe of Shrimp and Cheese Grits is the bomb! We always have a good time making cooking videos together, and sometimes things do get a bit out of control as the video below will testify to. I brought the beer and Chef Matt barely got through the recipe due to my bad influence, so check it out below.
New England has Clam Chowder, and Louisiana has Shrimp and Corn Soup. Check out how Chef Matt makes this local specialty soup, so rich and creamy.
A Shrimp Slider is tiny and tasty.I used a small package of cheap cooked Bay Shimp and mixed in mayo, bread crumbs, onion, celery, and some egg to make a Shrimp Patty. Click here to read all about it.
Shrimp frozen meals are hit or miss, but I found a couple of good ones. The following frozen meal reviews use products I found a few years ago.
My nextfrozen Deal of the Day has a very high rating. Just how high is a click away, here. Shrimp & Orzo courtesy of Contessa packs a lot of flavor in a small bowl.
I'll leave you with a little levity. I once took a Vegas trip years ago when they had 99-cent Shrimp Cocktails in casinos. Seeing is believing so make sure to check out my Vegas video below. The Shrimp Cocktail scene starts a couple of minutes in.
Big Daddy would bring in a box or two of fresh-caught whole Shrimp from his Gulf expeditions during Shrimp Season to eat that week or freeze for later. 
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