Wild American Shrimp For many Americans, some of their fondest memories include outdoor gatherings with family and friends and al fresco meals featuring the rich flavors and aromas of fresh local produce and seasonal ingredients. While shopping for the freshest ingredients, remember to look for local ingredients that are packed with flavor, as are Certified Wild American Shrimp, caught from the open waters along the Gulf and South Atlantic. “Wild-caught shrimp are fresh, succulent and tender unlike 85 percent of the shrimp, which are imported and pond-raised,” said Chef Dean James Max, executive chef of 3030 Ocean located in Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. He has received rave reviews for his fresh, simple and healthy style, which stems from a philosophy of natural and traditional preparation using impeccable ingredients. A typical four-ounce portion of Wild American Shrimp has just 112 calories, when served steamed, boiled, grilled or baked, so it can be a refreshing way to lighten up your menu. You may care to try this recipe from Chef Dean James Max’s new seafood cookbook, “A Life by the Sea.” “When you ask for Certified Wild American Shrimp at a restaurant or seafood counter, you’re supporting an important American industry that spans generations,” added Max. Sesame Wild American Shrimp with Avocado Purée and Citrus Sauce Serves 6 18 jumbo Wild American Shrimp (under 10 size) 1 cup flour 1 cup soda water pinch sesame seeds pinch baking soda 6 cups peanut oil 3 avocados 2 Tbs. sesame oil
2 limes 1 shallot 1 cup Florida citrus sauce Whisk the flour, sesame seeds, baking soda, soda water and salt. Chill the batter in the refrigerator until needed. Clean the shells from the body of the shrimp and devein them. Heat the peanut oil in a small deep fryer to 350 degrees. Dip the shrimp in the batter while holding the tail fins. Carefully, dip the shrimp three-quarters of the way into the oil and hold it there for 4 seconds before letting it go. Repeat the process for all the shrimp. You will have to fry the shrimp in batches of 3-4 at a time. Transfer them to a warm plate covered with a paper towel. Season them with fine sea salt when they come out of the oil. Purée the flesh of the avocado with the sesame oil, lime juice, minced shallot and salt. Spoon equal amounts of the avocado purée on each of the 6 plates. Position 3 of the shrimp in the avocado purée. Drizzle 2 tablespoons of the citrus sauce around. Florida Citrus Sauce Yields 1 cup 1 grapefruit 2 oranges 1 lemon 1 lime 1 tangerine 2 kumquats 1 stalk lemongrass (chopped) 1 Tbs. fresh chopped ginger 1 Tbs. coriander seeds 1 Tbs. fennel seeds 2 shallots (minced) 2 Tbs. rice vinegar 2 Tbs. fresh-pressed peanut oil 3/4 cup grape seed oil
Zest, segment and juice the grapefruit, oranges, lemon, lime and tangerine. Thinly slice the kumquats and remove their seeds. Place the segments and the kumquats in a bowl. Place the citrus juice, zest, ginger, lemongrass, coriander, fennel and shallots in a small pot to reduce over a medium flame. When the juice has reduced to just before a paste, press it through a fine mesh strainer. Add it to the bowl with the segments and whisk in the vinegar and oils. Season with salt and fresh ground pepper. When preparing your next health-conscious menu, consider that where you find your ingredients can be just as important as what you use. Certified Wild American shrimp, caught fresh in their own natural environment in the Atlantic and Gulf, have added appeal to health-conscious consumers who care about where their food comes from. “Wild-caught shrimp are fresh, succulent and tender, unlike 85 percent of shrimp, which are imported and pond-raised,” said Monica Pope, owner and chef of the Houston restaurant t’afia. She lives by the philosophy “eat where your food lives.” Wild American shrimp are beneficial for those who are trying to lose weight. “A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein -; 47 percent of the daily value for protein,” Pope said. She recommends that consumers ask for certified Wild American shrimp at their grocery store, favorite restaurant or seafood counter. “You have a choice,” she said. “By asking for certified Wild American shrimp, you’re not only choosing the best-tasting seafood possible, you’re also helping to support an entire industry and way of life.” TURMERIC SHRIMP 1 pound Wild American shrimp, cleaned 2 1/2 cloves garlic, peeled 2/3 teaspoon salt 1 small bay leaf 1/3 tablespoon fresh-squeezed lime juice 2 1/2 cups water 2/3 teaspoon turmeric 3 tablespoons lime juice
1/3 teaspoon red chili powder 3 tablespoons cilantro, chopped Place garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoons lime juice and the 2/3 teaspoon turmeric. When the water is boiling, add the shrimp, stirring. Cook just until opaque, about 2 to 3 minutes. Drain. Immediately spread the shrimp onto a large baking sheet to cool. Mix the additional lime juice, red chili powder and a pinch of turmeric together and pour over the warm shrimp. Toss until well-combined. Add cilantro leaves after the shrimp have cooled. The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It’s a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp – harvested in their own natural environment from the South Atlantic and Gulf of Mexico – is perfect for health-conscious consumers who want to know exactly where their food comes from. “Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease,” said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. “If you’re trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option.” Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine. “Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic, but rather imported from overseas and farmraised,” she said. When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor. For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals. WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings) 2 cups fresh lime juice 1 1/2 cups (16-20 count) Wild American shrimp, cleaned and deveined, sliced into 1/2-inch-thick pieces
1 cup Roma tomatoes, seeded and diced small 1 serrano pepper, minced 1/4 cup red onion, diced small 1/4 cup cilantro, cleaned, stemmed and chopped Kosher salt, freshly ground black pepper, to taste 1 1/2 cups watermelon, diced into 1/2-inch pieces Baked tortilla chips Lime wedges for garnish Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside. For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper. Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips. http://www.recipekingdom.net/