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)