April 7 -
The Carefree Gourmet
Shrimp
by Joyce McCombs
We may be hundreds of miles from the nearest beach, but it hasn’t
prevented the Carefree Test Kitchens from churning out seafood
dishes on a regular basis. I spent a fair amount of my childhood
summers prowling for oysters and digging for fresh clams on Hood
Canal in Washington, and I’m afraid it spoiled me completely for
the canned variety. I do admit that canned clams are fine for
chowder, but canned oysters and I have never gotten along very
well. I saw some foil pouch style oysters the other day next to
the tuna packs that are so convenient, and I aim to give those a
try soon. I’ll report back to you as soon as I gather the data.
There are a couple of exceptions to my “No canned seafood” rule.
One is frozen shrimp and the other is salmon or halibut,
especially the kind that shows up after the Carefree son and
daughter in law get back from fishing in Valdez. Fast, clean
processing and quick delivery means the catch can go from net to
freezer while the goods are still fresh and top flavor is
preserved, and I have no problem with that. I’ll allow for a
little canned salmon now and then, also, as long as it’s the real
Alaskan kind, and not any of that nasty farmed variety. Call me
particular, but I want my fish to exercise and feed in thousands
of miles of open ocean as nature intended. Fences and salmon just
don’t mix.
We hosted a little seafood supper last weekend, with these three
tasty entrees: Yukon River smoked salmon strips caught on a fish
wheel, with a side of toasted bagel chips and cream cheese. I
cooked up a vat of ordinary clam chowder jazzed up with a little
half and half, and for an appetizer there was delicious shrimp I
found in the wonderful new freezers down at IGA. (Awesome
freezers, Ed & Gayle!) A couple packages of frozen, tail on shrimp
served 8 of us for less than ten bucks, and along with some lemon
and cocktail sauce (the best kind is still Heinz) they were a big
hit, which made this cook happy indeed.
I can’t remember when I tasted my first shrimp, but I’ve always
loved them in any shape or form. I always have a bag tucked away
in the freezer for a quick company appetizer. I like adding shrimp
to stir fried vegetables, and my all time favorite really spicy
shrimp curry. If it’s too hot to turn on the stove in the summer,
a big salad with lots of cool shrimp on top always tastes great.
This week I decided it’s time to add some new ideas to my recipe
box and my research results look pretty tasty. I haven’t tried
them yet, but I will soon and hope you do, too.
Next time we’ll have an interview with a local chef who claims he
can’t cook without setting off the smoke alarm! He also claims
that he breaks casserole dishes on a regular basis and that
destroyed his sweetheart’s brand new oven. She smiled as he was
telling this yarn, and I knew it would make a good column. I
promise to get both sides of the story for you!
Honey Ginger Shrimp
2 tablespoons olive oil
2 teaspoons red pepper flakes
2 cloves minced garlic
Half a yellow onion, chopped
1 teaspoon ground ginger
2 teaspoons honey
1 pound medium cooked shrimp, tails removed
Salt and pepper to taste
Heat the olive oil and red pepper flakes in a large skillet over
medium heat. Add the onions, garlic, ginger and honey; cook and
stir until fragrant and onion is slightly softened, taking care to
not burn the garlic. Lower the heat, then add shrimp, and cook for
5 minutes, stirring until heated through and shrimp are glazed.
Serve over rice.
Broiled Shrimp Cakes
Don’t let this long list of ingredients scare you – I have a
feeling the results are worth it. I’d serve these on toasted
English muffins with tartar sauce and fresh tomato slices and
maybe some alfalfa sprouts for crunch.
2 cups cooked shrimp, minced
1 finely chopped red bell pepper
2 tablespoons finely chopped yellow onion
3 tablespoons extra virgin olive oil, divided
2 cups flaked salmon, bones removed
1 3/4 cups dry whole wheat bread crumbs
6 tablespoons grated Parmesan cheese
1 teaspoon pepper
2 teaspoons crushed basil
1 fresh jalapeno pepper, seeded and chopped
1 tablespoon lemon juice
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened
Preheat oven to 450 and lightly grease a medium baking sheet.
In medium skillet over medium low heat, heat shrimp, salmon, red
bell pepper and onion in half the olive oil until vegetables are
soft, about ten minutes. Remove from heat and set aside to cool
slightly.
In a medium bowl, combine breadcrumbs, Parmesan cheese, black
pepper, and basil. Add shrimp mixture, remaining olive oil, and
jalapeno and lemon juice and mix well. Thoroughly blend eggs and
cream cheese into the mixture.
Divide into 4 patties, about 3/4 inch thick, and place on the
prepared baking sheet. Bake 20 to 25 minutes without turning,
until patties are lightly browned.
Classic Shrimp Fried Rice
My favorite from the Chinese restaurant menu – every time!
3 cups cooked rice, cooled
4 tablespoons vegetable oil
1 cup bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp
1/4 cup chopped green onion
2 eggs, beaten
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
Heat a large skillet or wok for 2 minutes. When hot, add vegetable
oil all at once, then bean sprouts and onions. Mix well and cook
for 3 minutes.
Mix in rice and shrimp and stir constantly for another 3 minutes.
Add green onions, eggs, pepper, soy sauce and sesame oil. Cook for
another 4 minutes, stirring continuously. When eggs are set and
all ingredients are blended evenly, rice is done. Serve with extra
soy sauce on the side.
Shrimp Linguini
This looks awfully good, awfully easy and awfully full of
calories. I will probably substitute at least half olive oil for
the butter and see if that works. Don’t worry too much about the
cream cheese, since this makes 4 to 6 servings.
1 (8 ounce) package linguini pasta
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese, diced
2 tablespoons parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp
1/2 pound fresh mushrooms, sliced
Get the mushrooms going in a little of the butter over medium heat
and cook until tender. Cook linguini according to package
directions, drain and set aside to keep warm.
In a medium saucepan, melt the rest of the butter with garlic over
medium low heat and let cook for five minutes. Stir in the cream
cheese bits, breaking up with spoon as it heats. Add the parsley
and basil and simmer for 5 minutes. Add the boiling water a bit at
a time and mix until smooth. Reduce heat to low, add cooked shrimp
and mushrooms and heat through. Toss with the cooked linguini to
serve.
Shrimp Mock-tail Sauce
If for some reason you don’t like the basic bottled cocktail sauce
everyone uses for shrimp, here’s an interesting alternative with a
creamier texture
1 1/2 cups plain non-fat yogurt
1/3 cup honey
1/2 cup prepared Dijon-style mustard
1 tablespoon chopped green onion
1 teaspoon chili sauce
Mix and chill at least one hour before serving.
3 Happiness Shrimp Dipping Sauce
I can’t figure out why it’s 3 Happiness when there are 4
ingredients, but it sure sounds easy and tasty.
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon Tabasco sauce
Heat the marmalade in the microwave or small saucepan over low
heat until liquid, then whisk in mustard, honey and Tabasco. Chill
overnight to let flavors blend, then serve with large tail on
shrimp.
Hot Shrimp dip
1 pound cooked shrimp
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
3 tablespoons mayonnaise
1 teaspoon vegetable oil
1 teaspoon Old Bay TM seasoning OR
1 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
Paprika
Preheat oven to 350 degrees and butter or spray an 8 x 8 baking
dish.
Chop the shrimp into small pieces, then combine with onion, bell
pepper, garlic, mayonnaise, oil, seasonings and 3/4 cup of cheese.
Mix well and spread in prepared baking dish. Top evenly with
reserved 1/4 cup cheese and sprinkle with paprika. Bake for 20
minutes until bubbly and cheese melted. Serve with thin slices of
toasted French bread or raw vegetables.
