SHRIMP, a SUMMER COOK'S BONUS

Shrimp, A Summer Cook’s Bonus

            “Shrimp boats is a-comin’ ….There’s dancin’ tonight” goes the 50’s Jo Stafford hit song, which I recall Hary Belafonte singing some years later. It makes me nostalgic for those years when you could buy succulent bags of Maine shrimp from vendors along the roadside. The long masts and booms, we had seen on past travels along the Gulf coast, were most impressive and testified on the importance of the shrimp harvesting industry both in the North and in the South.

            Shrimp are a cook’s treasure trove in the summer. They are quick and easy to prepare, fit well with lighter summer menus and are versatile as appetizers, in soups, refreshing salads and a variety of light main dishes. Now that the weather has finally acquiesced to give us summer, shrimp recipes come easily to mind for their delicious flavors.

                                    Shrimp in mustard sauce

            This is a recipe for a small gathering, but could be halved with equally good results.

 1) Prepare the marinade first:  ¼ cup finely chopped parsley, ¼ cup finely chopped shallots, ¼ cup tarragon vinegar, ¼ cup red wine vinegar, 1/3 cup olive oil, 4 tblsp. Dijon mustard, 2 tsp. red pepper flakes, 2 tsp. salt, ¼ tsp. pepper.

2) Shell and devein 2 ½ lb. large shrimp.

3) Quickly cook shrimp in boiling salted water to cover just until they turn pink.

4) Drain, toss with marinade and refrigerate for at least 2 hours.

5) Serve as appetizer or on butter lettuce as a salad.

                                    Shrimp Louis in Tomato cups

            For this recipe you will need 2 large heirloom tomatoes that can be halved and slightly scooped to act as a cup for the shrimp.

1)      In a bowl combine: 2 cups shrimp cut in bite size, 1 finely chopped stalk celery, 3 finely chopped scallions, ½ seeded and finely chopped red bell pepper, 2 tblsp. finely chopped parsley.

2)      In a small bowl combine: 6 tblsp. mayonnaise, 3 tblsp. lime juice, 1 tsp. tomato paste, ½  tsp. salt, ¼ tsp. pepper; Stir well.

3)      Combine the shrimp with 5 tblsp. of the mayonnaise mixture, reserving the rest for topping.

4)      Halve and slightly scoop the tomatoes. Fill each half with ¼ of the shrimp mixture and place a dollop of the reserved dressing on top. Sprinkle with chopped chives and serve on bed of lettuce.

Quiche is always an elegant dish to serve for either lunch of a light dinner. Unlike my favorite Quiche Lorraine, which requires significant preparation time, a shrimp quiche is quick and easy. Especially so, since we now have available prepared pie crust from the Deli-case in the supermarket that just requires the cook to roll it out at home to fill with already cleaned and cooked shrimp, also available in store. A bit of green always makes this dish more visually appealing and gives a nod to ‘healthy eating’.

                        Shrimp and Asparagus Quiche

Bake a single-crust pie in a 10 inch pie plate according to package directions from a prepared pie crust.

1)      Wash and trim tough parts from 6 medium asparagus stalks.

2)      Use 1-1 ½ cups cooked shrimp, either small or larger shrimp cut in pieces.

3)      Spread shrimp on the bottom of the cooled pie crust and layer the asparagus spears on top in a spike, the cut end facing the center.

4)      In a small bowl lightly beat: 4 eggs, 1 cup light sour cream, ½ cup each grated Swiss and Parmesan cheese, 1/8 tsp. nutmeg, 1 tblsp. finely chopped scallion, ½ tsp. salt and ¼ tsp. pepper.

5)      Pour egg mixture over the shrimp and asparagus and bake in a pre-heated 375  degree oven for 35-40 minutes until the pie is puffed and the center is set.

6)      Serve slightly cooled or at room temperature.

  As you can see, we have barely scratched the surface for shrimp recipe possibilities. There are a myriad of shrimp stir fry and Mediterranean bake recipe versions. The ultimate test for a cook’s dexterity however is preparation of Spring-Rolls made with damp rice paper sheets and a shrimp filling, but that will have to wait for another column. In the meantime, think “The shrimp boats is a-comin’… There’s dancin’ tonight’.

                                     

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

AH RHUBARB!

Ah – Rhubarb!

            Rhubarb seems to be one of those vegetables that has a selective following. Some of us recall munching a rhubarb stalk as children, savoring the first taste of spring.  Admittedly, it tasted better when dipped in a bit of sugar. Others will smile politely as they decline even a piece of rhubarb-dried-cherry pie. Although rhubarb is a vegetable, it’s tart flavor makes it most suitable for various desert preparations combined with sugar and other flavorings.

            Rhubarb is unequivocally tart! It was known in Europe by 17^th century as a cool climate medicinal plant and by 18^th century was grown in England and Scandinavia as a vegetable crop. Only the stalks are edible, since the leaves have such a high level of oxalic acid that it makes them poisonous.

            This year’s cool spring has produced a wonderful crop of rosy rhubarb stalks, that can tempt anyone with their bright flavor. It can be prepared from a simple compote to a crisp and baked in more elaborate pies and coffee cakes.

                                    Rhubarb compote

            The quickest and easiest way to prepare a rhubarb desert is to stew it with a small amount of liquid and sugar until it becomes soft and gives a thick compote.

1)      Place in a pot: 6 large washed and trimmed stalks, cut up in 1 inch pieces, ½ cup water, ¾ cup raisins and 1 star anise seed.

2)      Bring to boil, reduce heat and cook for 10 minutes with occasional stirring. Add 1 cup sugar and continue to cook for another 5 minutes.

3)      Cool, remove star anise and serve in small bowls. For additional flavor and effect top with whipped cream or ice cream.

                             Rhubarb crisp

            This is really a pie without the crust for those of us who need to count our calories. The crisp can also be made with a mix of rhubarb and strawberries or raspberries, but then use an additional tblsp. of cornstarch.

1)      Take the cut-up rhubarb and raisins as in the above recipe and in a bowl toss with ¾ cup sugar in which you have stirred in 1 tblsp. cornstarch and some grated lemon rind. Turn into a buttered pie plate.

2)       Top with crumble: ½ cup flour, ½ cup brown sugar and ½ tsp. cinnamon crumbled with 4 tblsp. cold butter.

3)      Bake at 375 degrees for 35-40 minutes until the mixture is bubbling and top is browned. Serve warm or cold.

Early settlers in the Northeast often folded some rhubarb in coffee cakes or sweet breads. This gives the bread extra moisture in addition to a subtle tart flavor. The following e is a modification from my friend Jean’s family’s recipe.

                                    Rhubarb-yoghurt coffee cake

1)      Pre-heat oven to 350 degrees and butter an 8x8 inch baking dish.

2)      In a small bowl sift together:1 cup flour, ½ tsp. baking soda, ½ tsp. baking powder, ¼ tsp. salt, ½ tsp. cinnamon, ½ tsp. nutmeg.

3)      With an electric mixer beat together in a large bowl: ¼ cup butter, ¾ cup sugar, 2 eggs and grated orange peel.

4)      Add sifted ingredients to the butter mixture, alternately with ½ cup Greek yoghurt.

5)      Toss 1 ½ cups rhubarb cut in ½ inch pieces with 1 tblsp. flour and fold into the batter. Turn into the prepared pan and spread with Topping.

6)      Topping: ½ cup brown sugar,1tsp. ground cardamom crumbled with 2 tblsp. butter and ¼ cup chopped pecans.

7)      Bake at 350 degrees for 40-45 minutes.

This cake freezes well. To make a larger cake, double the amounts and bake in a 9x13 inch pan.

            A rhubarb cake may sound a bit strange the first time you hear of it, but it never fails to please, even those friends with aversions to rhubarb pie. 

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)