Seafood Recipes - Part One **SHRIMP**

SHRIMP

Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important food source for larger animals from fish to whales. They have a high tolerance to toxins in polluted areas, and may contribute to high toxin levels in their predators. Together with prawns, shrimp are widely caught and farmed for human consumption.

As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

*Shrimp & Grits*

Grits are a food of Native American origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes hominy, in which case they are referred to as hominy grits. They are also sometimes called sofkee or sofkey from the Greek word.  Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina.

Ingredients

Grits:

• 4 cups chicken broth
• 1/2 whipping cream
• 1 cup quick cooking grits
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1/4 cup Parmesan

Shrimp:

• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1/2 pound smoked kielbasa sausage, sliced
• 2 pounds uncooked large shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes
• Chopped chives, for garnish

Directions

In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.

Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

*Shrimp Curry*

Curry is a generic description used throughout Western culture to describe a variety of dishes, especially from Indian, Bangladeshi, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.).  

  INGREDIENTS

• 1 large onion, quartered
• 1 (2-inch-long) piece fresh ginger, peeled
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup vegetable oil
• 1 1/2 teaspoons curry powder (preferably Madras)
• 1 to 2 fresh serrano chiles, halved lengthwise
• 1 cup water
• 1 (14-oz) can unsweetened coconut milk (not low fat)
• 1 tablespoon fresh lime juice
• 1 lb large shrimp in shell (21 to 25 per lb)
• Directions
• Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
  While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.
  
  *Shrimp Cocktail*
• Shrimp cocktail was de rigueur in the sixties and no party was complete without it being present in some form or another. Since then, the shrimp cocktail's popularity has waxed and waned. The seemingly ubiquitous cocktail is making a comeback and for good reason. The shrimp are sweet and succulent and the cocktail sauce is flavorful, with just a hint of heat. Combined, these two tastes are unbeatable. Putting together a shrimp cocktail can be as easy or as complicated as you want it to be. The good news is that at its most complicated, shrimp cocktail isn't that complicated at all.
• 
  
  

Ingredients

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions

1. Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
2. Heat a grill pan or grill to medium-high.
3. Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika.
4. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes.
5. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

*Shrimp Bisque*

Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.^[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques.

Ingredients

• 1 pound large shrimp, peeled and deveined, shells reserved
• 4 cups seafood stock
• 3 tablespoons good olive oil
• 2 cups chopped leeks, white and light green parts (3 leeks)
• 1 tablespoon chopped garlic (3 cloves)
• Pinch cayenne pepper
• 1/4 cup Cognac or brandy
• 1/4 cup dry sherry
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1/3 cup tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

*Grilled Shrimp w/Tarragon Dipping Sauce*

Start the party with succulent grilled shrimp. They’re served with a cool, creamy dip that’s infused with tarragon, giving it a pleasant herbal kick. If you don’t want to heat the grill, the shrimp can be broiled in the oven.
INGREDIENTS
1/2 cup mayonnaise
4 large garlic cloves, minced, divided
2 tablespoons coarsely chopped fresh tarragon
1 1/2 tablespoons plus 1/4 cup lemon juice, divided
1/4 cup olive oil
1 teaspoon hot pepper sauce
1 1/2 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1. Combine mayonnaise, 2 of the garlic cloves, tarragon and 1 1/2 tablespoons of the lemon juice in small bowl. Let stand 15 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate.)
2. Whisk remaining 2 garlic cloves, remaining 1/4 cup lemon juice, oil and hot pepper sauce in medium bowl. Add shrimp; toss to coat. Let stand 15 minutes, stirring once or twice.
3. Meanwhile, heat grill. Thread 1 shrimp onto each 8- to 10-inch wooden skewer.* Grill, covered, over medium heat or coals 3 to 5 minutes or until shrimp just turn pink and are slightly charred, turning once. Serve shrimp with sauce.
About 32 appetizers
PER APPETIZER: 55 calories, 4.5 g total fat (.5 g saturated fat), 3.5 g protein, .5 g carbohydrate, 30 mg cholesterol, 55 mg sodium, 0 g fiber
TIP *Soak wooden skewers in cold water for at least 20 minutes before using.


 *Pickled Shrimp*

This pickled shrimp recipe is from chef Susan Spicer of Bayona Restaurant in New Orleans. Pickling is a favorite way of preserving food while giving it a piquant flavor. Eastern Europeans are big fans of pickled everything. But on Christmas Eve, which is traditionally a meatless meal, they pull out all the stops with appetizers that include pickled herring, pickled shrimp, pickled mushrooms and other vegetables. It's a regular pickle fest.
This is a quick pickling. You don't want the shrimp to sit too long in the marinade -- it will fall apart.

Makes 8-10 servings of Pickled Shrimp

Prep Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes

Ingredients:

• Marinade:
• 1/4 cup lemon juice
• 1/2 cup apple cider or red wine vinegar
• 2 teaspoons brown mustard
• 1/4 cup sugar
• 1 minced garlic clove
• 1 cup olive oil
• 1/2 teapoon kosher salt
• 1/2 teaspoon black pepper
• 1 large red onion, cut in half and then thinly sliced
• 3 tablespoons capers
• 2 bay leaves (preferably fresh)
• 2 tablespoons chopped flat-leaf parsley
• Shrimp:
• 1 lemon, quartered
• 2 bay leaves
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 1 taspoon black peppercorns
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons kosher or sea salt
• 2 pounds medium or large shrimp, peeled and deveined, tails on

Preparation:

1. In a large bowl, whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers, bay leaves and parsley.
   
2. Place a large saucepan filled with about 1 gallon water over high heat. Squeeze the lemon quarters into the water, dropping rinds into the pan. Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pan. Bring to a boil, reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil. Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes. Drain well then transfer the still-warm shrimp to bowl of marinade. Marinate shrimp for at least 15 minutes before serving.
   
3. If made ahead, remove shrimp from marinade before refrigerating. Reserve marinade. Dress shrimp with marinade before serving.

*Avocado & Shrimp Sushi*

Technically, the word sushi refers to the rice (the Japanese word su means vinegar, and shi is from meshi, the Japanese word for rice, hence sushi is 'vinegared rice'), but colloquially, the term is used to describe a finger-size piece of raw fish or shellfish on a bed of rice or simply the consumption of raw fish in the Japanese style (while sushi is not solely a Japanese invention, these days, the Japanese style is considered the de facto serving standard). This can be eaten as is, or is often dipped intoshoyu(Japanese soy sauce) and then eaten. Great care is taken in the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer. Sushi is a work of art as much as a food, and while it is now available in a western 'quick and easy' serving style, the traditional ways are far from lost.

Ingredients

• 2 cups uncooked short-grain white rice
• 1/4 cup seasoned rice vinegar
• 1 tablespoon wasabi (Japanese horseradish)
• 1 avocado, peeled and mashed
• 1 1/2 tablespoons finely chopped fresh cilantro
• 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
• 6 nori (seaweed) sheets
• 12 chives
• 12 (7-inch-long) julienne-cut seeded peeled cucumber strips
  

  Preparation

  • Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
  • Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
  • Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
  • Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
  • Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

*Shrimp Etouffe*
The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, may also be used. Étouffée has a thicker consistency than gumbo.

The base of an étouffée is a dark roux which should be dark brown in color, but not burned; like liquid chocolate. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. The holy trinity is usually seasoned with cayenne pepper, paprika, white pepper, fresh garlic, fresh parsley, salt, and perhaps even a host of other seasonings. The dish is usually mounted with butter for richness and then served with white rice cooked in seafood stock, or dirty rice--a Cajun favorite.

Ingredients:

• 6 tablespoons butter
• 3 tablespoons flour
• 1 cup chopped onion
• 6 green onions and tops, chopped
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 2 cups water
• 3 pounds shrimp, peeled,deveined
• 1/4 cup chopped parsley
• salt and pepper, to taste
• 1 small bay leaf
• tabasco sauce, to taste
• hot cooked rice

Preparation:

In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.