Why should you care about shrimp? After all, they are high in allergens, so not everyone can eat them. They also have a short shelf life, must be defrosted in the refrigerator for safety, and take time to peel and
Why should you care about shrimp? After all, they are high in allergens, so not everyone can eat them. They also have a short shelf life, must be defrosted in the refrigerator for safety, and take time to peel and devein (this is preferred over buying pre-peeled shrimp, which can lose flavor and texture).
But let’s face it: Shrimp is one of the easiest, most versatile and quick-to-cook proteins around. In his definitive cookbook “Fish: The Complete Guide to Buying and Cooking,” Mark Bittman calls shrimp “the single most important shellfish in the world.” He says that only canned tuna is eaten more than shrimp.
Tomorrow is National Shrimp Day.
In addition, shrimp has spawned some famous regional dishes, from seafood gumbo in Louisiana, to shrimp scampi in Italy, to the ubiquitous shrimp cocktail of the 1960s and 1970s. It also inspired one of the best oxymorons ever: jumbo shrimp. Besides being low in calories, high in protein, iodine and omega-3 fatty acids, shrimp can be boiled, broiled, baked, sautéed, fried and grilled.
Getting hungry yet? Here are a few recipes to try.
Potato Salad
with Cucumber
and Shrimp
Rich in vitamins, this easy recipe from “Smart Food” by Marlisa Szwillus makes 4 servings.
1 1/4 pounds potatoes
1 medium cucumber
3 spring onions
1 bunch fresh dill weed
3 tablespoons sherry vinegar
6 tablespoons vegetable stock
1 large pinch salt
1 pinch sugar
White pepper
6 tablespoons cold-pressed sunflower oil
3/4 cup shelled, cooked shrimp
Scrub potatoes well; cook in their peels, covered, in lightly salted water until done, about 25-30 minutes. Peel cucumber, cut in half lengthwise, remove seeds, and dice. Cut onions into thin rings. Chop dill, reserving a few sprigs for garnish. In a large bowl, combine vinegar, stock, salt, sugar, pepper and oil; set aside. After draining potatoes, let cool a bit, then peel and slice, Add potatoes, cucumber, onions, and shrimp to dressing in bowl; mix gently and well. Season with more salt, pepper and vinegar if needed, then stir in chopped dill. Divide among four plates; garnish with reserved dill sprigs, and serve.
Shrimp with Tomatoes,
Spinach and Basil
I wasn’t surprised to find an easy shrimp entrée in “Fresh &Fast” by Marie Simmons. The secret is in having all the ingredients measured and prepped before cooking, as it comes together quickly; makes 4 servings.
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed through a press
1/2 cup dry white wine
1 pound extra-large shrimp (20-24 count), shelled with tails left intact, deveined
1/3 cup diced, drained canned plum tomatoes, or diced ripe tomato
Salt and fresh ground black pepper to taste
10-ounce package fresh spinach, rinsed, stems removed
1/4 cup torn fresh basil leaves
In a large, deep skillet, combine oil and garlic. Cook, stirring, over low heat just until garlic begins to sizzle, about 1 minute. Add wine; boil, uncovered, until reduced by half, about 3 minutes. Stir in shrimp and tomatoes. Cook, stirring, over medium heat just until shrimp are cooked through, about 3 minutes. Season with salt and pepper, then add spinach and basil. Stir once, cover, and cook until spinach is wilted, about 2 minutes. Uncover, stir again, and serve immediately.
Lemony
Shrimp Salad
Nigella Lawson, in her cookbook “Forever Summer,” says this is one of her favorite easy summer lunches or dinners; makes 2 servings.
1 lemon
2 cloves garlic, peeled
1 scallion, roughly chopped
2 tablespoons peanut oil
5 tablespoons olive oil
3 romaine lettuce hearts, or 1 large head romaine lettuce, washed and dried
12 ounces medium raw shrimp, shelled and deveined
Small bunch chives, chopped
Peel lemon by cutting off ends so it sits upright, then cut away the zest and pith from top to bottom with a sharp knife. Roughly chop lemon; place in a food processor with one of the cloves of garlic and the scallion. Process, then scrape down sides, put lid back on, and with motor running, pour in peanut oil and 3 tablespoons of the olive oil. Tear lettuce into pieces, toss with the dressing, and divide between two large plates. In a large frying pan, heat remaining olive oil; add second garlic clove and heat gently until light golden. Remove garlic from oil; add shrimp to pan. Cook for 5 to 6 minutes, until cooked through. Spoon shrimp over the dressed salad leaves; sprinkle with chopped chives and serve.
Cajun-Spiced Shrimp Cocktail with Mango Salsa
The retro shrimp cocktail gets an update and a tropical twist in this easy recipe from “Weight Watchers Entertains;” serves 12.
1 large ripe mango, peeled, seeded and finely chopped
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
4 teaspoons Cajun seasoning
36 extra-large shrimp (about 1-1/2 lbs.), peeled and deveined
3 teaspoons olive oil
In a bowl, combine mango, bell pepper, onion, cilantro, lime juice, salt and pepper; set aside.
Place Cajon seasoning in a small dish. Dip both sides of shrimp in seasoning to coat. Heat large nonstick skillet over medium-high heat; swirl in 1 1/2 teaspoons of oil, then add half the shrimp. Cook until shrimp are just opaque in center, 2 to 3 minutes on each side. Let shrimp cool to room temperature (or chill if not serving for a while.) Place mango salsa in a serving bowl. Hang shrimp around rim of bowl and serve at once.
