| Cooking FAQ: Shrimp |
From "Ask DIY"
episode ADI-304 |
|
|
|
advertisement
|
Q: What should I look for when shopping for shrimp? A: (Paul Sturkey, Ask DIY Cooking Expert) Good shrimp doesn't have to come from a restaurant, but it does have to start with fresh shrimp! - To tell if shrimp is fresh, first check the smell: it should be clean, slightly salty...similar to the smell of the ocean.
- Also, look at the end of the shrimp without the tail (figure A). The shell here should be firm, in tact and close to the shrimp. If it's cracked or starting to pull away, the shrimp is past its prime.
- Once you've made sure you're starting with fresh, quality shrimp, you're ready to de-vein. Using a small, sharp knife, carefully cut along the vein down the back of the shrimp all the way to the tail (figure B).
- Once you've made the cut, simply pinch the the vein and pull it free from the shrimp (figure C).
- To boil shrimp with just a bit of flavor, cut a lemon into two halves and squeeze the juice into a shallow pan of water (figure D).
- Add a packet of seafood seasonings (available in fresh seafood shops and some grocery stores) and drop in the lemon halves (figure E). Bring the water to a boil and add shrimp. Remove after 2-3 minutes, once shrimp have turned a healthy pink.
- For a shrimp dish with a bit more pizzazz, try out the following recipe (figure F):
Shrimp with Creamy Asparagus Tomato Sauce
Ingredients:
12 U-12 Shrimp -- peeled, deveined with tail, rinsed in cold water
2 Tablespoon unsalted butter
2 Tablespoon minced garlic
2 Tablespoons chopped fresh chives
1 cup blanched asparagus -- cut on the bias 1 1/2 inches long
1 cup Roma tomatoes -- diced
1 tablespoon fresh basil -- Julienne cut
1 tablespoon fresh oregeno leaves only
1/4 cup white wine
1 cup heavy cream
salt and pepper to taste Method: Pat shrimp dry In a large skillet melt butter. Season shrimp with salt and pepper and place in skillet. Cook for approximately 1 minute on each side. Remove from pan and set aside. In the same skillet over high heat, add garlic, wine asparagus, tomatoes, herbs and cream. Bring to a boil. Let mixture simmer until the volume is reduced by half and the cream begins to thicken. Add the shrimp back into the sauce to re-heat and season with salt and pepper. Present shrimp over toasted croutons, angel pasta, polenta or grits. For more information on Paul Sturkey and his Cincinnati restaurant, click here.
RESOURCES :
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Bubba Gump Shrimp Co. Cookbook
Model: 0848714792
Author: Winston Groom
(November, 1994)
Oxmoor House
Birmingham, AL 35201
Phone: 205-877-6562
Fax: 205-877-6504 or 205-
Email: oxmoorhouse@spc.com
| 
)
)
)
)
)
)
