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GOURMET BYTES from BEDROCK PRESS
~~ January 2005 Edition ~~
In this
month's issue:
Cooking Class - How to Select and Prepare Shrimp
Menu of the Month – Gourmet Seafood Dinner
Featured Recipe – Crab Stuffed Mushrooms
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Bedrock Press - COOKING CLASS - January 2005
HOW TO
SELECT AND PREPARE SHRIMP
Among the
many varieties of seafood, shrimp ranks as one of America’s
most favorite. Even people who dislike fish seem to enjoy shrimp
and there is an endless number of ways in which shrimp may be
prepared. The dense white meat of shrimp has a fresh, mild flavor
that combines well with many ingredients. Shrimp is great for
dieters as they are very low in fat and calories; however, they
contain a greater level of cholesterol than most seafood so
that must be taken into consideration if anyone has been advised
by their physician to limit their cholesterol intake.
Of the numerous
species of shrimp sold worldwide, saltwater shrimp are generally
designated as ‘cold water’ or ‘warm water’
species. Cold water shrimp are caught in the North Atlantic
and northern Pacific waters while warm water shrimp are caught
in tropical waters. The majority of warm water shrimp available
in the United States are harvested from the waters of the Gulf
of Mexico and the South Atlantic. These shrimp are generally
classified by the color of the shells (i.e., pink, brown and
white shrimp). The differences in appearance and flavor are
difficult to distinguish but it is thought that the Gulf white
shrimp (although the most expensive) are the most desirable.
Shrimp come
in a wide range of sizes; naturally, the larger the shrimp,
the higher the price. Size classifications range from Tiny (150
to 180 shrimp per pound) to Colossal (10 shrimp or less per
pound). Although larger shrimp may cost more per pound and be
easier to prepare (because you will have less of them), they
don’t necessarily taste any better than the smaller ones.
BUYING AND
STORING SHRIMP
Shrimp are
not inexpensive, so you will want to be certain that the shrimp
you buy are the best quality. Follow the guidelines below when
purchasing and storing shrimp:
When buying
shrimp:
~ Purchase
frozen shrimp with their shells on if possible. Most all shrimp
are frozen as soon as they're processed, and the longer they
stay frozen, the fresher they'll be.
~ Look for shrimp with firm white meat and a full shell. Avoid
frozen shrimp that has already been peeled and deveined, as
the shrimp will be less protected against freezer burn without
its shell.
~ Do not buy shrimp with black spots or rings (unless it’s
black tiger shrimp) as this indicates the meat is starting to
break down. Also avoid pink meat.
~ Make sure the shell is not yellow -- this indicates that the
shrimp has been bleached.
~ Avoid shrimp that smells of anything other than salt water.
It should have a clean smell with no trace of ammonia or bleach.
~ Be cautious of labels such as “large” or "jumbo,"
as there are no firm guidelines for such terms. For each shrimp
variety (size), the market or grocery should display the number
of shrimp that make up a pound -- use this as a guideline instead.
~ Cooked shrimp should be purchased the same day they were cooked.
If cooked in the shell, shrimp should be pinkish-orange with
opaque rather than translucent flesh. Avoid fresh-cooked seafood
that is displayed alongside raw fish or shellfish, as bacteria
can migrate from the raw meat to the cooked.
~ When purchasing shrimp, buy enough to serve 1/4 pound of cooked,
shelled shrimp for each person.
When storing
shrimp:
~ Uncooked
shrimp should be stored like fish and used the same day they
are purchased.
~ When buying frozen shrimp, make sure they are still solidly
frozen when they reach the home freezer.
~ Cook raw shrimp before freezing...since "fresh"
shrimp are most often previously frozen and then thawed at the
market.
~ Cooked, shelled, and deveined shrimp may be frozen in airtight
packaging. Most types of raw or cooked shrimp can be safely
kept frozen for up to two months at a temperature of 32°C
or colder.
~ Always thaw frozen shellfish in the refrigerator rather than
at room temperature.
PREPARING
SHRIMP
It is much
easier to eat shrimp that have been shelled prior to cooking,
but the shells do add flavor to the dish. Of course, shrimp
may be purchased that have already been shelled, deveined and
are ready to be cooked, but this makes the shrimp far more expensive.
Shrimp will cost less if you buy them in the shell and learn
to shell and devein them yourself. Once you know how, it’s
really not difficult.
How to shell
shrimp:
To remove
the shell from uncooked shrimp, use a small sharp knife to make
a shallow cut down the back (outer curved side) of each shrimp.
Use your fingers to pull off the shell and legs, leaving the
tail portion attached to the meat.
How to devein
shrimp:
The black
"vein" that runs along the back of the shrimp is actually
its digestive tract. It isn’t necessary to remove the vein,
but the shrimp certainly look better and some say they taste
better when deveined. You can devein shrimp while leaving the
shell on (the shell adds flavor and can protect the meat if
you're grilling the shrimp.)
To make
it easier to access the vein of unshelled shrimp, cut down the
back (outer curved side) of the shell with a knife or kitchen
scissors. Use a small pick ("shrimp pick"), a skewer
or your fingers to find the vein, and pull it out. Pull out
as much of the vein as possible (working under cold running
water will help free the vein.) Repeat in several other areas
until the vein has been fully removed.
How to butterfly
shrimp:
Many recipes
will call for “butterfly” shrimp. The raw shelled
shrimp are split and flatten to give them a pretty appearance
or aid in preparation, such as battering and frying.
First shell
the shrimp leaving the tail attached. Next insert a knife or
kitchen shears about 3/4 of the way into the shrimp at the head
region. Cut almost all the way through the flesh, down the center
of the shrimp's back and to the tail. Use your hands to open
the flesh of the shrimp until it lies flat. Remove the vein
with your fingers or the tip of a knife. Hold the shrimp under
cold running water to rinse thoroughly.
Methods
of cooking shrimp:
When cooking
shrimp, it is important to heat them sufficiently to destroy
harmful organisms, but not so long that the flesh becomes tough
and looses flavor. This can happen with only seconds of overcooking.
Cooking must be closely monitored and times will vary depending
on size. Shrimp will undergo a characteristic change when cooked
that indicates doneness. The flesh of adequately cooked shrimp
will turn opaque and the color will change from a grayish-green
to pink or orange.
BAKED: Peeled
shrimp turn out moist when baked in foil packets. To bake in
foil, place the shrimp on a large square of heavy-duty foil
and add lemon slices and butter (herbs and spices may also be
added, if desired). Fold the foil over the shrimp and seal by
crimping the edges together. Bake in an oven that has been preheated
to 375F until just done (approximately 5 minutes).
BOILED:
Shelled or unshelled shrimp that are cooked ahead to be served
cold or used in a recipe are usually boiled. Add raw shrimp
to water that has been brought to a rolling boil. For extra
flavor, add a few lemon wedges and crab-boil to the water. Avoid
overcooking or the shrimp will toughen and loose flavor. Medium
shrimp (2 to 3 inches long) take only about 2 minutes to cook;
larger shrimp take 3 to 5 minutes.
BROILED
or GRILLED: Shrimp, in or out of the shell, can be grilled on
skewers or broiled in the oven; however, leaving the shells
on will protect the delicate meat as it cooks and add flavor.
A marinade or baste will keep the shrimp moist as it cooks.
MICROWAVED:
This is a quick method for cooking shrimp. Place shrimp (preferably
unshelled) around the edge of a microwave-safe casserole dish
with the tails pointing toward the center. Drizzle with lemon
juice and cook on high for 2 to 3 minutes. Be careful not to
overcook.
POACHED:
This cooking method works well for shrimp in or out of the shell.
Poach shrimp in a mixture of water and lemon juice or wine.
Flavor the poaching liquid with herbs, if desired. To poach
2 pounds of shrimp, bring 2 quarts of liquid to a gentle simmer,
add the shrimp and bring to a boil. Once the liquid boils, cook
shrimp for 60 seconds, then remove immediately.
SAUTEED:
This method for cooking shrimp traditionally requires quite
a bit of butter or oil, both for flavor and to keep the shrimp
from sticking to the pan. Remove the shrimp from the pan promptly
when done, or they will continue cooking (and may overcook)
from the pan's heat retention.
STEAMED:
Steaming shrimp provides a gentle, fat-free and flavorful method
of cooking. Steam unshelled shrimp in a collapsible steamer
or steaming rack over boiling water. Seasonings may be added
to the water in the steamer for additional flavoring. Cook just
until the shell on the back of the shrimp “lifts”
away from the meat.
STIR-FRIED:
Stir-frying is a quick-cooking method that is well suited for
preparing shrimp. Cook and remove the peeled shrimp from the
wok as soon as they are done then stir-fry the remaining ingredients
in the dish. Return the shrimp to the cooked ingredients in
the pan to briefly reheat immediately prior to serving.
According to Bubba and Forrest Gump...
Shrimp is
perhaps the most versatile shellfish on the market. The number
of ingredients shrimp compliment is limitless as it adapts well
to both spicy and plain recipes. Not only does shrimp make an
excellent gumbo, it can also turn a plain pasta and sauce recipe
into an elegant dish.
Although
the ingredients may vary, there are only a few basic methods
of preparing shrimp. Once you know how to select good shrimp
and have a basic knowledge of how to prepare them, you will
find endless ways to enjoy this delicate, succulent tasting
crustacean.
For previous Cooking Class articles, visit http://tinyurl.com/4j3rk
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Bedrock Press - MENU OF THE MONTH - January 2005
GOURMET
SEAFOOD DINNER
Zip up the New Year by serving family and friends a dinner of
gourmet dishes inspired by French/Cajun cuisine.
French
Onion Soup................. http://tinyurl.com/4coqf
Crab Stuffed Mushrooms............ http://tinyurl.com/67b89
Bacon Wrapped Stuffed Shrimp...... http://tinyurl.com/4gqm5
Shrimp Etouffee .................. http://tinyurl.com/5p9p9
served over Trinity Rice Pilaf... http://tinyurl.com/6qv64
Praline Parfait................... http://tinyurl.com/7xaqu
If your
email program does not support hyperlinks, please highlight
the link, then Copy (Ctrl+C) and Paste (Ctrl+V) it into your
Web browser.
For previous
menus, visit http://tinyurl.com/65zxc
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We have
lots of free recipes, like Garlic Buttered Shrimp.
http://tinyurl.com/3khkd
Check our web site often; we add new recipes all the time!
http://www.BedrockPress.com
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Bedrock Press - FEATURED RECIPE - January 2005
CRAB STUFFED
MUSHROOMS
12 lg. mushrooms
2 T. olive oil
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
6 oz. lump crabmeat (canned or fresh picked, not imitation)
2 finely chopped green onions
2 cloves garlic, minced
1 egg, lightly beaten
2 T. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Gently rinse
mushrooms under cool water. Wipe clean and remove excess moisture
from mushrooms with paper towels. Spoon out the gills and the
base of the stems, making deep cups. Reserve stems, discard
gills and set caps aside. Finely chop stems and combine with
bread crumbs, Parmesan cheese, crabmeat, green onions, minced
garlic, egg, mayonnaise, lemon juice, salt and pepper. Mix until
ingredients are well distributed and moistened. Lightly brush
mushroom caps with olive oil, and place ‘cup-side-up’
in a buttered baking dish. Spoon equal amounts of crab mixture
into mushroom caps. Bake at 350°F for 25 minutes. Serve
warm. Yields 4 to 6 servings as an appetizer.
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For additional
authentic French/Cajun recipes, visit http://tinyurl.com/54mz9
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End of Gourmet Bytes from Bedrock Press ~ January 2005 Edition
Copyright 2004-2005 Janice Faulk Duplantis. All rights reserved.
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