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.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003