"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.... That - that's about it." Private Benjamin Buford "Bubba" Blue in Forrest Gump
Interesting facts about shrimp you might not know. Shrimp is caught all over the world and not all shrimp is alike. Globally 3.4 million is caught per year in Asian countries. U. S. shrimp fisheries are only second to crab in terms of importance. Cold water and warm water shrimp are caught in the United States, from Alaska to SE Atlantic coast to the Gulf of Mexico. It is really important in my opinion to purchase shrimp caught from U.S. fisherman. Countries such as Brazil, China, Ecuador, India, Thailand and Vietnam use Aquaculture and U.S. fisherman accuse these countries of depleting the U. S. fish markets. 70% of cold water catch is landed in Canada and Greenland. The price of cold water shrimp is on the decline since 1990 as a result of increased shrimp farming in other countries.
In the North Pacific waters of Alaska there are five types of shrimp; Northern Pink, Humpy, Constripe, Sidestrips and Spot shrimp. Alaska's commercial shrimp fisheries consist of two types of harvesting methods; trawling and pots. Shrimp are an excellent source of high quality protein and low in fat. They are easily prepared into many different wonderful recipes by the following methods; boiled, broiled, baked, grilled, fried, and sauteed. Store fresh shrimp in the frig. at 32 degrees and use within two days, but I think its best to use right away and be sure to store on ice. Or you can store in the freezer and use within six months. Thaw shrimp in frig. or under cold running water.
Deveining is the removal of the black threadlike intestinal tract that runs along the back of the shrimp, and is a common preparation for our consumption. First cut a slit in the shell at the back of the shrimp and pull it out by running cold water and using your fingers or they also make special deveining tools, but I think your fingers are just fine. It is not essential to do this, but it looks better.
The flavor and texture of each type of shrimp are influenced by the waters they come from or are raised in, plus from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which give them a more enriched flavor and thicker shells. Also the ability to swim freely makes the meat firmer. Shrimp are in season from May to October and 95% of the shrimp caught come from the warm waters of the Atlantic and Gulf states.
Fresh shrimp is perishable, and should be stored on ice before use. 1 lb. of raw shrimp in their tails equals about 1/2 lb. of peeled and cooked shrimp. In the United States shrimp are sold by count. This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category.
Now onto the good stuff; the recipes. I hope you enjoy them and remember to purchase U.S. shrimp if at all possible. It's important to support our U.S. fisherman and their livelihoods.
Shrimp Cocktail Sauce
1 cup bottled chili sauce
2/3 cup Ketchup
4 Tbl. prepared horseradish sauce (I like Beaver brand)
3 tsp. Worcestershire sauce
pinch of salt
3 Tbl. fresh lemon juice
2 garlic cloves, finely minced
2 Tbl. fresh onion, grated
Tabasco, I like a lot
1 Tbl. apple cider vinegar
Combine into a bowl and mix well. Cover and refrigerate. Serve with chilled boiled shrimp.
Julia's Boiled Shrimp (for cocktail sauce)
2 lbs. large shrimp, tails on - clean and deveined
1 bunch fresh parsley
2 lemons cut in half, squeezed
2 large garlic cloves, cut in half
2 bay leaves
2 Tbl. salt
2 sprigs fresh thyme
1 cup white wine
5 cups cold water
1 Tbl. Slap ya mama seasoning
1 tsp. cayenne pepper
Place everything into a pot, except shrimp, bring to a boil, turn down to simmer, add shrimp and remove when shrimp are turning pink. Place shrimp in frig to chill. Serve with cocktail sauce or Remoulade sauce (recipe below).
Remoulade Sauce (serve with cold boiled shrimp)
2 Tbl. wine vinegar
6 Tbl. olive oil
1 Tbl. paprika
4 Tbl. Creole Mustard
1/2 tsp. salt
1/2 tsp. white pepper
1/2 white onion, grated
3 stalks of celery, white part chopped finely
2 Tbl. fresh parsley, chopped finely
Mix together in a bowl and serve with cold boiled shrimp. You can take a big margarita glass, fill with shredded lettuce and add nice plump cooked shrimp, drizzle with Remoulade and garnish with fresh minced scallions or fresh chives.
Shrimp Salad
4 cups medium cooked shrimp, chopped
1/2 cup mayonnaise
3 Tbl. sour cream
1 cup celery, chopped
1/2 small red onion, minced
2 scallions, minced including green part
3 hard boiled eggs, diced
2 gherkins, minced
juice of 1 fresh lemon
salt and freshly ground black pepper
Tabasco
In a bowl add shrimp, lemon juice, onions, scallions, celery, gherkins, eggs and seasonings. Chill 1/2 hour then toss with mayonnaise and sour cream. Taste and adjust seasonings. You can serve on crisp lettuce leaves with ruby red tomato slices or add to a wrap and roll up for a delicious sandwich. Or, hollow out beautiful ruby red tomatoes and fill with shrimp mixture.
Julia's Sprimp Burgers (I love these with the citrus tarter sauce)
1 1/2 lbs. medium to large shrimp, peeled deveined and chopped (not too fine)
1 egg, lightly beaten
1/4 cup mayonnaise
3 Tbl. sour cream
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
1/2 tsp. Old Bay Seasoning
1 tsp. Tabasco
salt and freshly ground black pepper
2 scallions, finely minced including green part
1/2 red bell pepper, finely minced
3 Tbl. fresh parsley, chopped
1 1/4 cup saltine crackers, finely crushed or you can use Panco breadcrumbs
4 buns, high quality good buns (you can also make these into sliders)
2 Avocados, peeled, seeded and thinly sliced
Boston lettuce leaves
Butter, for buns
Ruby Red Tomato slices (if desired)
Citrus Tarter Sauce (recipe below)
First make citrus tarter sauce (see below) for flavors to blend which will take 1/2 hour. For shrimp burgers; In a bowl, add egg, sour cream, mayonnaise, lemon juice, Old Bay, salt, pepper and Tabasco, blend well; add red bell pepper, zest, parsley and scallions, fold in shrimp and cracker crumbs and form into patties. Place patties on PAM sprayed baking sheet, cover with plastic wrap and refrigerate for about 1 hour. Heat grill and oil, add shrimp burgers and cook for about 5 minutes on one side, turn and cook other side for about 4 to 5 more minutes. Butter the buns and place on grill to get lightly golden brown. Add tarter sauce to buns, avocado slices, lettuce and burgers. Serve with potato salad, pasta salad or coleslaw. Note: when mixing in cracker or bread crumbs, add a little at a time you don't want burgers too dry.
Citrus Tarter Sauce
1 1/2 cups mayonnaise
1/4 cup sour cream
salt and freshly ground black pepper
1 tsp. Dijon
zest of 1 fresh lemon
zest of 1 fresh orange
1 Tbl. fresh lemon juice
1 Tbl. fresh orange juice
3 Tbl. finely minced dill pickle
2 scallions, finely minced including green part
3 Tbl. capers, rinsed and finely minced
Combine all into a bowl and mix well. Place in frig. for about 1/2 hour for flavors to blend.
Fried Shrimp
1 lb. fresh medium to large shrimp, deveined, and cleaned, leave tails attached
1 can evaporated milk
2 eggs
1 Tbl. baking powder
2 Tbl. white vinegar
Tabasco, to taste
1 cup all purpose flour
1/2 cup cornmeal
Slap ya mama, seasoning
peanut oil (for frying)
In a bowl, add eggs, milk, baking powder, Tabasco and vinegar whisking to combine. Marinate shrimp in this mixture for at least 1 hour. In a bowl, add flour, cornmeal and Slap ya mama seasoning. Remove shrimp from marinade and dip into flour mixture, shaking off excess. Heat a large pan with vegetable or peanut oil to 380 degrees. Fry shrimp in oil and remove with slotted spoon to paper towels, sprinkle again with a little salt and Slap ya mama. Serve immediately with fresh hot french fries and crisp coleslaw.
Barbecue Shrimp - when my parents lived in Baton Rouge, Louisiana a friend gave them this recipe and it is so good!
5 garlic cloves, pressed
6 lbs. large raw shrimp
3 lemons, sliced
salt
sprig of fresh rosemary
sprig of fresh oregano
Slap ya mama seasoning or Tony's Creole seasoning
3 sticks butter
6 tsp. barbeque spice *see recipe below or purchase store bought
salt and freshly ground black pepper
In a 13x9 baking dish, place lemons, salt, rosemary, oregano and seasoning. Put shrimp over this and sprinkle lightly with salt and lots of freshly ground black pepper. In a saucepan over medium, melt butter. Add barbecue spice and garlic. Pour over shrimp and bake in 400 degree oven for 20 to 30 minutes. Serve with crispy garlic bread, a tossed green salad and boiled red potatoes with snipped parsley, chives and butter.
Spice Recipe
2 Tbl. paprika
1 tsp. chili powder
1 tsp. crushed red pepper
1/2 tsp. black pepper
1 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
1/2 tsp. salt
In a saute pan on medium add paprika, chili powder, red pepper, black pepper and toast for about 5 minutes. Remove to spice grinder with rest of ingredients and pulse. Ready to use.
Shrimp Creole
1/2 cup all purpose flour
1/2 cup butter, melted
4 Tbl. olive oil
2 cups chopped onions
1 cup chopped celery
1 green bell pepper, chopped
2 or 3 garlic cloves, chopped
3 lbs. raw deveined medium to large shrimp
5 cups shrimp or seafood stock
1/2 cup dry white wine
1 large can whole tomatoes with juice
1 small can tomato paste
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 tsp. chili powder
1 Tbl. Worcestershire sauce
1 Tbl. Tabasco
2 Bay leaves
3 Tbl. fresh parsley, chopped
3 scallions, chopped including green part
Tabasco (for serving)
Hot cooked white rice (for serving)
In a large saute pan, add oil, butter and flour, cooking until nicely browned, but do not burn. Add onions, celery, bell pepper and garlic and cook until soft. Add tomatoes, crushing them with your hands and tomato paste, mixing well and cooking for about 5 minutes. Add 5 cups of shrimp or seafood stock, white wine, Worcestershire sauce, chili powder, Tabasco and bay leaves and let simmer 1 hour, stirring occasionally. Add raw shrimp and cook for about 15 minutes. Remove bay leaves and add parsley and scallions, cooking for about 5 minutes. Serve over hot fluffy white rice. Serve with lots of garlic bread and a crispy tossed green salad.
Corn and Shrimp Soup
1 1/2 cups cooked ham, cubed
1 1/2 lbs. medium shrimp, raw and deveined
1 1/2 cups fresh corn off the cob or you can use frozen
2 cups whole tomatoes
1 or 2 bay leaves
1 tsp. Slap ya mama seasoning
1/4 cup vegetable oil
4 Tbl. all purpose flour
1 large onion, chopped
1/2 green bell pepper, chopped
1/4 cup fresh parsley, chopped
4 to 5 cups seafood stock
2 cups heavy whipping cream
salt and freshly ground black pepper
Tabasco, if desired
In a stock pot, add vegetable oil and flour whisking to combine. Add onions and bell pepper, cooking for a few minutes, stirring often, but do not burn or if you do start over. Add ham, Slap ya mama, bay leaf, and tomatoes, stir for a couple of minutes. Add 4 cups stock (add more later if needed), cooking and stirring occasionally for about 1 hour. Add parsley, salt, pepper, corn and shrimp and cook for about 10 minutes. Stir in cream and Tabasco, cooking for about 15 minutes. Taste and adjust seasonings.
Sweet and Sour Shrimp - love this
2 1/2 lbs. large raw shrimp in the shell
Sauce
1 large onion, cut into thin wedges
1 large green bell pepper, cored, seeded and cut into 2-inch strips
1 large red bell pepper, cored, seeded and cut into 2-inch strips
2 cups of fresh pineapple chunks
2 fresh mangos, peeled, and cut into chunks
peanut oil
1/2 cup light brown sugar
1/2 cup rice vinegar
1/2 cup fresh scallions, chopped into 1/2 inch pieces including green part
juice of 1 lime
1/4 cup cornstarch
1/2 tsp. crushed red pepper flakes
In a bowl, whisk together vinegar and cornstarch; set aside. In a wok or large saute pan; add some peanut oil and heat. Stir in onions, peppers and scallions. Saute for a couple of minutes. Add shrimp and saute until almost pink. Move to the side and add pineapple, mangos, brown sugar, lime juice and red pepper flakes, stirring around. Stir in cornstarch mixture and stir until mixture slightly thickens, stirring all ingredients together. Taste and season with salt and pepper. Serve with hot fluffy cooked white rice, bow buns and an Asian style cucumber salad.
Shrimp Etouffee
4 lbs. medium shrimp, peeled and deveined
1 bunch scallions, finely chopped
2 onions, finely chopped onions
2 cups finely chopped celery
2 cups finely chopped green peppers
3 cloves garlic, finely minced
1 cup fresh parsley, finely minced
1/2 cup butter
1/4 cup all purpose flour
2 Tbl. Creole seasoning (divided)
1 1/2 Tbl. tomato paste
4 cups shrimp or seafood stock
1 (14 oz.) can diced tomatoes (good quality)
salt and freshly ground black pepper
Tabasco
Cooked white rice (for serving)
In a large Dutch oven over medium, add butter to melt, whisk in flour and cook for about 7 minutes to get a darkened color - do not burn or you will have to start over. Stir in tomato paste and cook for about 2 minutes. Add onions, scallions, celery, garlic, and green peppers, cooking and stirring for about 10 minutes. Add the tomatoes and juice, seasoning with salt, pepper, 1 Tbl. Creole seasoning and Tabasco, cooking for about 4 minutes. Whisk in shrimp or seafood stock, bringing to a boil and reduce to a simmer. Cook stirring occasionally for about 30 to 40 minutes. Season with shrimp with 1 Tbl. Creole seasoning and add to pot, stirring. Cook for about 6 minutes or until they are pink and cooked through. Stir in the parsley and stir well, taste and adjust seasonings. Serve over cooked white rice sprinkled with a few sliced scallions. Also serve with a crisp Caesar salad and garlic bread. Gotta have some hot sauce on the side too!
Easy Baked Shrimp and Crab
1 lb. lump crabmeat
1 1/2 lbs. peeled and devined medium shrimp
1/2 green bell pepper, chopped
1/2 cup green onions, chopped
1/2 cup celery, chopped
1 cup mayonnaise
3 Tbl. Worcestershire sauce
1 Tbl. Tabasco sauce
4 Tbl. fresh lemon juice
2 cups buttered bread crumbs
Parmesan cheese, grated (topping)
In a large bowl, combine all ingredients except bread crumbs into a buttered casserole. Top with bread crumbs and bake in 350 degree oven for about 30 minutes or until hot and bubbly. Just before removing from oven sprinkle freshly grated Parmesan cheese on top and place under broiler for just a little bit so it gets lightly golden brown on top.
Shrimp Scampi
2 lbs. large shrimp
1/3 cup clarified butter
4 Tbl. minced garlic
6 scallions, thinly sliced on diagonal
1/2 cup dry white wine
3 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
4 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
Rinse shrimp and set aside. In a large saute pan, heat butter over medium. Cook garlic for about 2 minutes, but do not brown. Add shrimp, scallions, wine, lemon juice and zest; cook shrimp until pink and firm about 2 minutes on each side. Do not overcook. Add parsley, salt and pepper. Pour onto a platter and garnish with fresh lemon slices and parsley. You can serve with cooked linguini pasta or roasted red potatoes, steamed or grilled fresh asparagus or broccoli, a tossed green salad and garlic bread or crust warm bread.
Thai Curry Shrimp
2 lbs. large shrimp, shelled and deveined
2/3 cup sweet chili sauce
2 fresh lemons, juiced and zested
5 kaffir lime leaves, sliced
2 tsp. chili sauce
2 Tbl. fish sauce
2 Tbl. curry paste (I like red or yellow)
6 garlic cloves, chopped
2 tsp. brown sugar
1/2 cup coconut milk
1/2 cup fresh cilantro, chopped
4 scallions, sliced thinly on diagonal including green part
Cooked white rice (to serve with) or cooked pasta
In a bowl, add shrimp, sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for about 15 to 20 minutes. Heat a saute pan over medium, add shrimp, marinade, curry paste and coconut milk and simmer until shrimp are pink and cooked through, but not over cooked. Remove from heat and stir in cilantro and scallions. Serve over or alongside white rice or mix in with pasta.
Shrimp and Rice
1 1/2 lbs. fresh shrimp, peeled and cleaned
1 1/2 cups white rice (uncooked)
4 cloves garlic, chopped
1/2 cup whole canned tomatoes, crushed with your hands
1/4 cup of the tomato juice from the can (save rest)
1 cup red bell pepper, chopped
1/3 cup carrots, chopped
1 cup water
1 cup shrimp or seafood stock
1/3 cup vegetable oil
1/2 cup frozen peas
3 Tbl. fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp. turmeric
salt and freshly ground black pepper
In a large Dutch oven, heat oil and add turmeric. Next add the onions and garlic, cooking until tender, add chopped tomatoes, red bell pepper and carrots, sauteing for about 12 minutes, season with salt and pepper. Next add the rice, water and parsley, bring to a boil. Add shrimp, lower heat, cover and simmer for 20 minutes, do not burn. Add peas and stir, taste and adjust seasonings. Remove to serving platter and sprinkle with cilantro. I like to serve with hot sauce, warmed flour tortillas with butter.
Some Delicious Desserts
Easy Lemon Ice Cream Pie
2 qts. vanilla ice cream
Vanilla wafer crust (see below)
2 cups fresh lemon curd (homemade or good quality store bought)
1 1/2 cups heavy whipping cream
2 tsp. fresh lemon zest
1/4 cup powdered sugar
Crust
2 1/2 cups coarsely crushed vanilla wafers (or you can make a graham cracker crust)
1/4 cup powdered sugar
1/2 cup butter, melted
Preheat oven to 350 degrees. In a bowl add crushed vanilla wafers, powdered sugar and melted butter. Stir well and press on bottom and up sides of a 9-inch pie plate. Bake about 10 minutes or until lightly golden brown. Remove and allow to cool completely.
Let ice cream stand at room temp for about 5 minutes. In the cooled pie crust spoon in 1 pint of ice cream, top with 3/4 cup lemon curd, add remaining ice cream and lemon curd. With a knife gently swirl the ice cream and lemon curd. Cover and freeze about 8 hours. Whipping cream; In a bowl add whipping cream and start to beat with electric mixer, add lemon zest and powdered sugar beating until almost stiff peaks. Remove pie from freezer and let stand for about 8 minutes. Top pie with freshly whipped cream and thin lemon slices if desired. Cut into slices and serve.
Rich Cheesecake Bars - this recipe comes from my daughter, Brittany
1 1/4 cups all purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 tsp. baking soda
3/4 cup butter, soft
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups toffee candy bar, chopped
Preheat oven to 350 degrees. In a bowl combine flour, powdered sugar, cocoa and baking soda, cut in butter with pastry blender until mixture resembles coarse crumbs. Press into the bottom of a 13x9 baking plan. Bake 15 minutes, remove to cooling rack. In bowl of electric mixer beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla, beating until smooth. Stir in 1 cup toffee bits and pour mixture into crust. Bake for 25 more minutes or until set. Remove to cooling rack and cool 15 minutes. Sprinkle remaining toffee over top. Cool completely. Refrigerate until chilled then cut into serving pieces.
Raisin Pie - Love this
1 1/2 cups sugar
6 Tbl. cornstarch
1/4 tsp. salt
3 cups buttermilk (not lowfat)
3 egg yolks
1 cup fresh plump raisins (I like dark raisins for this)
3 Tbl. fresh lemon juice
1 Tbl. butter
1 tsp. pure vanilla extract
1 9-inch pastry shell, baked
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbl. sugar
In large saucepan, combine sugar, cornstarch and salt. Stir in buttermilk until smooth. Cook and stir until thick and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir in small amount of hot filling into egg yolks (tempering); return all to pan, stirring constantly. Bring to a simmer; cook and stir 2 minutes. Remove from heat, and gently stir in raisins, lemon juice, butter and vanilla until butter is melted. Cool to room temperature without stirring. Pour filling into crust.
For meringue; in a large bowl of electric mixer beat egg whites and cream of tarter on medium until soft peaks form. Gradually beat in sugar, 1 Tbl. at a time on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over filling, sealing edges to crust. With the back of a spoon, touch meringue and pull spoon up so you have little peaks. Bake at 350 for 12-15 minutes or until meringue is lightly golden brown. Cool on wire rack for 1 hour. Refrigerate about 3 hours before serving.
Bon Appetit
"Bless the Lord, O my soul, and forget none of His benefits" - Psalm 103:1
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