Three Perfect Spring Shrimp Recipes

Looking for something light and fresh to mimic the glory of spring? These three recipes are favorites that are almost unimportant in the time or effort they take, and taste great on a balmy spring evening. I’m talking about shrimp – pink and unpretentious – that take on the flavors around them and require very little preparation or cooking skills.

As Bubba explained to Forrest Gump, “Shrimp is a seafood. You can grill it, boil it, bake it, sauté it. Dey’s uh, shrimp kebabs, Creole shrimp, okra shrimp… ”

Thanks to modern food processing, you can now afford frozen peeled and deveined raw shrimp with tails – the gold standard for shrimp cooking when your fish counter is not on the deck of a trawler. . Take a minute or two down the grocery store aisle to check out your shrimp options. According to Matthew Thompson for Eating Well Magazine, “Shrimp are plentiful and reproduce quickly. But whether they are grown or harvested sustainably, that is the big question. Wild-caught and farmed shrimp can damage surrounding ecosystems if not managed properly. More shrimp buying tips from Eat Well:

Buy frozen: Most of the “fresh” shrimp sold in supermarkets in the United States was shipped frozen and then thawed for the fish store. This means that the shrimp you find in the freezer aisle are exactly the same as those advertised as “fresh” – they just didn’t spend the day on a bed of ice. You can thaw it quickly under running cold water in a colander.

Be careful to count: Size names like “jumbo” or “extra large” are not standardized, so they don’t mean much when it comes to the size of shrimp. Instead, look at the “count” number on the label. Shrimp are usually sold by the number needed to make a pound, so the lower the number the bigger the shrimp. If you see “21-25 count” on the label, this is a fairly standard size, and is larger than “31-35 count”.

Look for certifications: Look for shrimp certified by an independent body, like Wild American Shrimp or the Marine Stewardship Council, which certifies that wild fisheries are well managed and sustainable. Or look for the Best Aquaculture Practices label, which covers farmed (not wild) shrimp, raised without antibiotics and under conditions that exceed local environmental regulations.

If you can’t find a certification, choose wild North American shrimp – it’s more likely to be harvested sustainably. The best choices are MSC certified wild pink prawns from Oregon or their big sisters, spotted prawns, also from the Pacific Northwest or British Columbia, which are trapped. Avoid imported shrimp.

“… Pan-fried, fried, sautéed. There are pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, prawns and potatoes. , a shrimp burger, a shrimp sandwich. That is about all. – Bubba

Ina Garten Roasted Shrimp Salad

Roasted shrimp salad (Nancy Lindahl – Contribution)

This recipe from “Barefoot Contessa: How Easy is That?” From Ina Garten calls it roasted shrimp – a method as quick and easy as sautéing, but without the butter. Serve on open toast or in a salad with lettuce and cucumber.

Ingredients: Makes six servings

  • 2 1/2 pounds (12 to 15 units) shrimp
  • 1 tablespoon of good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup of mayonnaise
  • 1 tablespoon of orange zest
  • 2 tablespoons of freshly squeezed orange juice
  • 1 tablespoon of good white wine vinegar
  • 1/4 cup chopped fresh dill
  • 2 tablespoons of capers, drained
  • 2 tablespoons diced red onion

Instructions: Preheat the oven to 400 degrees Fahrenheit.

Peel and deveine the shrimp unless you bought them already peeled and deveined. Place them on a baking sheet with olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper and mix. Spread the shrimp on a layer and roast, 6 to 8 minutes, until pink, firm and cooked through. Let cool for 3 minutes.

Meanwhile, prepare the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. When the shrimp are cold, add them to the sauce and mix. Add the dill, capers and red onion and mix well. The flavors will improve if you let the salad sit at room temperature for 30 minutes. Otherwise, refrigerate and serve at room temperature.

A quick reminder on cooking shrimp courtesy of What’s Gaby Cooking?

1. Sauté in a combination of butter and olive oil for added flavor.

2. Buy shrimp with the tail still in place for a nicer presentation.

3. The shrimp cook so fast, so keep your eyes on them, otherwise they may overcook. They are perfectly made when they are pink with bright red tails.

4. In general, undercooked shrimp are wide and flexible “U” shaped, overcooked shrimp are “O” shaped which curl up completely on themselves, and perfectly cooked shrimp are shaped like a. “C” and ready to eat!

5. Season! Add a lot of salt, pepper, red pepper flakes, lemon juice, etc. Shrimp have a mild flavor, so they take on the flavor you serve them with.

We celebrated Cinco de Mayo with shrimp fajitas and lean margaritas, two recipes from What’s Gaby Cooking, but the shrimp fajitas are so quick – 20 minutes or less – well, I put the recipe on a summer rotation. Serve on a salad, with rice and beans, or wrapped in a flour tortilla with guacamole, salsa and a little cheese.

Shrimp fajitas

Shrimp fajitas (Nancy Lindahl – Contribution)

Ingredients: For six people

  • 1 poblano pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ yellow onion, thinly sliced
  • ½ red onion, thinly sliced

For the prawns

  • 1 ½ lb of medium shrimp, peeled and deveined
  • 2 tablespoons of lime juice
  • 3 tablespoons of olive oil
  • 1 garlic clove, minced
  • 1 1/2 tablespoons fajita seasoning

Instructions: Combine lime juice, olive oil, garlic and fajita seasoning in a bowl and whisk to combine. Add the shrimp and marinate for 20 minutes.

Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until cooked through. Using tongs, remove the shrimp from the pan and add the vegetables. Sauté until tender and charred. Add the shrimp to the cast iron pan and toss to combine.

Serve with flour tortillas and garnish with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.

And maybe a lean margarita to enjoy while you sauté your shrimp? It’s just citrus juice, good tequila, a dash of lime juice ice cream, and sparkling water. The sugar that goes into a traditional margarita and a traditional margarita hangover is noticeably absent. Use any juice from seasonal citrus fruits, blood oranges, satsumas, tangerines, oranges or grapefruit.

Skinny Margaritas

Ingredients: For two people

  • 5 ounces of tequila
  • 5 ounces of freshly squeezed citrus juice, orange, blood orange, tangerine, satsuma or grapefruit
  • 3 ounces of lime juice
  • 2 teaspoons of agave nectar
  • sparkling water splash

Instructions: Spend a lime wedge on top of two cocktail glasses. Once wet, coat the rim with salt.

Add all the ingredients except the sparkling water in a shaker with a few ice cubes. Stir for 30 seconds until cool, then strain the margaritas into serving glasses with new ice. Garnish with a drizzle of sparkling water in each glass and serve immediately. Cheers!

Spicy Shrimp Tostadas

Spicy Shrimp Tostadas (Nancy Lindahl – Contribution)

Shrimp tostadas are designed to be eaten with a fork or folded in half like a taco. The spicy shrimp are addictive and the lettuce wrapped in the cilantro-mango vinaigrette balances it all out with a bit of crunch and sweetness.

Ingredients: For four persons

  • 4 small corn tortillas
  • 1/2 cup vegetable oil
  • 1 cup refried beans, warmed
  • 1/2 pound of medium-sized shrimp, peeled and deveined
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon chipotle pepper
  • salt and pepper to taste
  • 1 cup of grated romaine
  • 1/2 cup cubed mangoes
  • 1 recipe for cilantro vinaigrette (see below)
  • cotija cheese for garnish

Instructions: In a skillet, heat vegetable oil over medium-high heat until almost steaming. Add the tortillas to the oil, one at a time, and fry on each side for about 1-2 minutes until golden and crispy. Remove with tongs and let dry on a paper towel. Repeat the process with more corn tortillas.

Mix the shrimp with the cayenne pepper, garlic powder and chipotle pepper, as well as salt and pepper. Brown in a medium skillet with 2 teaspoons of vegetable oil for about 3 minutes per side until pink and cooked through.

Toss romaine lettuce and mango cubes in a little cilantro vinaigrette.

Spread 1/4 cup refried beans on each tortilla. Add a little lettuce and mango on top, then some shrimp. Season with salt and pepper if necessary and garnish with cotija cheese.

Coriander dressing

Ingredients:

  • 1 shallot, coarsely chopped
  • 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
  • 1 clove of garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of salt

Instructions: Combine all ingredients for the cilantro dressing in a powerful blender and blend for 60 seconds until very smooth. Taste and adjust the salt and pepper as needed. Use immediately. Or you can refrigerate the dressing for up to 5 days.

If you have a penchant for shrimp and cooking is out of the question, Tres Hombres Coconut Shrimp Tacos in Chico are to die for! Happy Mother’s Day!


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