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Donna Frawley
Donna Frawley
Donna Frawley
Donna Frawley
I love shrimp, but my husband is allergic to them, so I don’t prepare them often, but when I do I love every morsel. I also enjoy them when I go out to dinner. Shrimp has a flavor that is enhanced or complimented by herbs either on the shrimp or in the sauce that is served with them.
When I was growing up, we didn’t have shrimp often, but I do remember a few times when my mom made a creole sauce for them. When I worked at the White Bear Yacht Club in Minnesota they would have cold shrimp on the buffet or members could order Shrimp Cocktail or Shrimp Coquille off the menu. Now when I have shrimp at home I have it cold in a salad or with cocktail sauce, shrimp scampi, or put it in my Tomato Bisque.
Most shrimp are sold frozen, either raw or cooked, can have the shells on or off, and sold based on grading, color, and uniformity. Unless you live on the ocean, all shrimp are frozen when they are caught. If you see raw shrimp in the seafood case, they were frozen and then thawed. So, buy frozen and thaw them yourself in the refrigerator or in a bowl of cold water. Look for the size number on the package - not small, medium, or large – for the number tells you how many shrimp per pound, so the larger the number the smaller the shrimp. Shrimp and prawns are virtually the same with prawns being larger.
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp are sold whole, though sometimes only the meat of shrimp is marketed. As with other seafood, shrimp is high in calcium, iodine and protein but low in calories. 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.
Ranging in size from small to jumbo, shrimp are typically 1 to 3 inches long. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. Warm-water shrimp, in white, brown or pink, are available cooked or raw. Around 90% of the shrimp you eat come from a farm. They're raised in ponds on a controlled diet.
Fishermen catch wild shrimp in coastal waters. These shrimp make up the other 10% of what we eat in the U.S.
You can cook shrimp with the shell on or off. If you want to peel off the shell, start by pulling off the legs and the shell can easily slip off. You can leave the shell on the tail or remove it, depending on your recipe.
Shrimp have a dark threadlike digestive tract (looks like a vein) running along their curved backs. You need to remove this after thawing and before cooking shrimp, otherwise you could get a bit of sandy grit in your meal. Here's how to remove that vein with or without taking off the flavorful shell: If you're going to cook the shrimp in the shell, use kitchen scissors or a small sharp knife to cut through the shell along the back of the shrimp, from the head to the tail, then use the scissors or knife to lift out the vein. If you've removed the shell, just cut a slit along the back and remove the vein. If some sandy residue remains, you can easily rinse it away in cold running water.
Shrimp can be boiled, broiled, grilled, fried, deep fat fried, in the shells or out, with breading or naked. Choose your favorite but be open to try something new. If marinating shrimp, do it for only 30 minutes or less.
Herbs and blends that go well with shrimp are: basil, bay leaf, cayenne pepper, chili powder, chives, cilantro, curry powder, dill, garlic, lemon balm, marjoram, mint, oregano, paprika, parsley, rosemary, sage, tarragon, and thyme.
SHRIMP IN HERBS
Dressed up with two types of parsley and other herbs, this rich and elegant shrimp entree makes a special weeknight meal.
2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
1 tablespoon minced chives
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon dried chervil
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, cubed
In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted.
GRILLED SHRIMP WITH GARLIC AND HERBS
2 pounds extra-large shrimp, peeled and deveined
1 teaspoon paprika
1 tablespoon sliced fresh garlic
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon dried basil or 1 tablespoon fresh basil, snipped
1 tablespoon brown sugar
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning half-way through.
SHRIMP COCKTAIL
For the shrimp:
2 pounds ice
6 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar
1/2 small onion, peeled and halved
1 tablespoon small bunch parsley, divided
2 lemons, divided
2-pound shrimp, peeled and deveined
For the cocktail sauce:
1/2 cup mild chili sauce, such as Heinz
1/2 cup ketchup
1 teaspoon lemon zest
2 tablespoon fresh lemon juice
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
2 dashes hot sauce, such as Tabasco
1/4 teaspoon celery salt
Fill a large bowl halfway with ice and add water to cover; set aside.
Cut one lemon into wedges and set aside.
In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon or spider and put into the bowl of ice.
Make the cocktail sauce: Mix all ingredients in a small bowl until fully combined.
Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley.
SHRIMP SCAMPI
1-pound large shrimp - peeled and deveined
1/2 cup butter
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 1/2 tablespoons scampi seasoning from Frawley’s Fine Herbary
Split shrimp lengthwise and gently open to butterfly. Place shrimp in shallow baking dish.
In saucepan melt butter then add the other ingredients, mixing well. Pour over shrimp. Bake at 450 degrees F for 5 minutes. Place under broiler 4-5 minutes until shrimp is flecked with brown. Serves 6
Donna Frawley is the owner of Frawley's Fine Herbary and author of "The Herbal Breads Cookbook," "Our Favorite Recipes." and "Edible Flowers Book." She also has her own DVD "Cooking with Herbs" and a weekly newsletter. She can be reached at 989-488-0170, frawleyherbs@yahoo.com or www.frawleysfineherbary.com
The Link LonkJanuary 16, 2021 at 05:00PM
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Use herbs to enhance the flavor of shrimp - Midland Daily News
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