MMMMM Shrimply Delcicious!!

OK OK OK ..so I have a near unhealthy relationship with shrimp..  it's "I love you till I eat so much I hate you" thing.. don't analyze me.  I have a shrink that does that for 120$ an hour.  I can eat shrimp any which a way EXCEPT with tomatoes or tomato sauce...tastes tinny to me.  I can eat them on a rug, I can eat them with a Doug..I can eat them here or there..I can eat them anywhere (apologies to Dr Seuss).  Now, is it because these crustaceans are not only delicious, but good for you too! I doubt it, but... Here’s why we love shrimp and how you can too.

Shrimp Facts
90% of the shrimp Americans consume is imported from countries in the Central and South America and Asia-Pacific regions. The hundreds of species of shrimp are typically divided into 2 basic categories: warm-water and cold-water shrimp. The rule of thumb is the colder the water, the smaller and juicier the shrimp.
Shrimp ranges in hue from deep red to pink to grayish-white to yellow and even dark green. When cooked, most shrimp shells change color due to a heat-induced chemical change.
You can buy shrimp according to their size—usually you’ll find that larger shrimp cost a prettier penny. Colossal shrimp usually come 10 or less per pound, jumbo 11-15 per pound, extra-large 16-20 per pound, large 21-30 per pound, medium 31-35 per pound, small 36-45 per pound and miniature about 100 per pound. Of course, these numbers can vary from region to region. As a general rule, one pound of whole, raw shrimp yields ½ to ¾ pound of cooked meat.
Shrimp is available all year round. They can be found in various forms at your local market such as shelled or unshelled, cooked or raw and fresh or frozen.

Alaska's shrimp, the Palandid family, is an odd bunch, being one of the few animals on the earth that change sex during their lifetime. They spend their early lives as males then transform into females for the remaining part of their lives. Females can carry from a few hundred eggs up to 4000 eggs. They spawn in the spring and fall.

Store fresh shrimp in the refrigerator at 32-38 degrees F and use within two days or store in freezer at 0 degrees F and use within six months. Thaw shrimp in the refrigerator or under cold running water.

Facinated yet???

The Nutrition Scoop
Three ounces of shrimp has 83 calories, 1 gram of fat, and 18 grams of protein. It’s an excellent source of selenium and a good source of vitamins D and B12. It also has a boatload of omega-3 fats and the amino acid tryptophan.
The U.S. Dietary Guidelines for Americans recommends 2 servings per week of seafood—right now, the average American (that includes YOU Canada!!) only eats one serving per week. The American Heart Association also advocates eating seafood twice a week; studies have shown that it can help reduce the risk of heart disease.
Many people have voiced concern about the cholesterol found in shrimp. Studies have shown that saturated fat (not cholesterol) has a greater impact on raising your bad cholesterol. Although 3-ounces of shrimp contains about 40% of your daily recommended max of cholesterol, it doesn’t contain any saturated fat. In addition, shrimp is very low in calories per ounce (about 28)—which makes it one of the lowest calorie protein sources around.


Thaw: Thaw shrimp in the refrigerator allowing eighteen to twenty-four hours per pound, or in cold running water allowing one to two hours per pound. Never thaw in hot water or at room temperature, and once thawed never re-freeze. Cook while partially chilled.

Shrimp Preparation:

Shelling: Hold onto the tail while gently removing the shell around the body. At this point you can detach the tail completely, or leave it on for presentation purposes

Deveining: After removing the shell, make a shallow cut lengthwise down the outer curve of the shrimp's body. You'll see the dark ribbon-like vein running lengthwise along the shrimp's back. Pick out the vein with a pointed utensil. Rinse the shrimp under cold running water. Note: if you have detached the tail, you can pinch the vein at the tail end and pull it completely out with your fingers.

Butterflying: First peel the main shell off the shrimp's body. Leaving the tail intact can lead to excellent presentation when serving. Start by cutting along the outer curve from the tail forward, making repeated shallow cuts and spreading the meat apart as you go. Leave just enough meat intact to keep the two sides connected. You will want to devein the shrimp as you are butterflying them as well.

Fresh Shrimp: Fresh shrimp should be used within a couple days as they are very perishable. Fresh shrimp can be frozen for use at a later time.

 

 

Broiling: First, place the shrimp on a cutting board with the swimerets exposed. Using a sharp knife, cut between the swimerets through the meat to the shell. Spread the shell until it lies flat, and wash thoroughly in cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes. Basting shrimp during broiling period is often a good habit to help prevent burnt edges.
Boiling: Bring water to boil. Put shrimp in and BEGIN TIMING NOW! (3 1/2 to 4 minutes) Don't wait for water to boil again. Serve warm or chilled. -  the shells don't stick to the meat.

Pan frying: Thaw shrimp if frozen. Pat dry with a paper towel before cooking. Heat 1/4 teaspoon olive oil in large skillet. Add shrimp and desired seasoning. Cook 3 to 5 minutes; do not overcook.

Deep frying: Dip shrimp in milk and then lightly dust with flour. Add to medium heated vegetable oil. Fry until golden brown.

		Always be careful to avoid over-cooking shrimp as they will toughen and lose their sweet flavor

AND NOW THE RECIPES>>>>> woo hooo

Charcoal Grilled Shrimp

Number of Servings: 30 kebabs

Ingredients:
2 pounds large shrimp in the shell
1/3 cup safflower oil
1/2 cup fresh lime juice
3 tablespoons dry white wine or vermouth
1 tablespoon minced shallots or green onions (white part only)
1 clove garlic minced
1 teaspoon salt
1 1/2 teaspoons minced fresh dill
Several dashes Tabasco sauce

Instructions:
Place shrimp in a shallow ceramic or glass baking dish. Combine remaining ingredients and pour over shrimp. Cover and chill several hours or overnight. Drain shrimp and reserve marinade. Thread on skewers or place in a wire grill basket. Grill shrimp over hot coals, turning and brushing with reserved marinade, until pink and cooked through, about 8-10 minutes. Serve with wooden picks.




Simple Shrimp Stir Fry

1 pound large Shrimp
1/2 Garlic bulb
1 sweet Red Pepper, deribbed, julienned
2 Green Onions, green part only, julienned
1 tsp Lemon Juice

Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve shrimp stir fy with steamed rice.

Tequila shrimp taco with avocado salsa recipe

Tequila Shrimp

• 1 pound medium or large shrimp, shelled, deveined and rinsed
• 3 tablespoons tequila
• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/4 – 1/2 teaspoon ground cayenne pepper (depending on your pain threshold)

Avocado Salsa

• 2 ripe Haas avocados, pits and skins discarded, diced into 1/4-inch cubes
• 2 medium tomatoes, diced into 1/4 inch cubes
• 1 cup lightly packed fresh cilantro leaves (remove stems before measuring), coarsely chopped
• 1/4 cup red onion, diced
• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 taco shells

Directions

1. In a bowl, add shrimp, tequila, lime juice, salt and cayenne pepper. Toss, cover and allow to sit at room temperature for 1/2 hour.
2. In a second bowl, add avocados, tomatoes, cilantro, onion, lime juice, salt and pepper. Toss gently. DO NOT MASH AVOCADO.
3. Preheat oven to 350°F and warm taco shells for 4 minutes.
4. Drain off shrimp marinade. Discard. On a grill, or in a skillet over medium-high heat, cook shrimp for approximately 1 minute per side, or until all pink disappears.
5. To serve, spoon avocado salsa into taco shells. Top with shrimp.