LIGHTEN UP WITH SHRIMP

 

Lighten up with Shrimp

           The arrival of daylight-saving time always suggests that spring may not be too far away.  Even though the temperatures at night are still miserly and our snowbank refuses to budge to give room for winter aconite and snowdrops.

          Shrimp are one of the easiest and most versatile seafoods to prepare requiring minimal cooking. Unless you are allergic to shellfish, shrimp is an excellent source of protein, vitamins, minerals and antioxidants. It is exceptionally high in iodine. It is low in calories, only 84 per 3 oz. of shrimp. However, individuals sensitive to dietary cholesterol need to avoid eating large amounts of this delicious food, since shrimp contain more cholesterol than many fish. But for most, shrimp can be enjoyed in many forms. The trick is not to overcook them. Precooked shrimp are also readily available and are useful for some purposes. Recently I have discovered that shrimp pair well with kale, especially with a little tart flavoring in the dish. 

                              Ginger, kale and shrimp soup.

1)    Peel, devein and slice in half 12 large raw shrimp. Set aside. Stem, wash and tear in 2 inch pieces curly kale to make 3 cups.

2)    In a large pot sauté 1 chopped medium onion in 1 tblsp. grapeseed oil for 4 minutes, Stir in 1 chopped garlic clove for an additional minute.

3)    Add 4-5 cups water, 1 tblsp. fish sauce, 1 tsp. salt and 1- 14 oz. undrained can of diced tomatoes.

4)    Bring to boil and add the kale in batches. When kale is wilted reduce heat and cook for 5 minutes.

5)    Stir in ¼ tsp. pepper, 1 ½ tsp. finely chopped fresh ginger and the shrimp. Cook until the shrimp become opaque, 1-2 minutes.

6)    Remove from heat and allow flavors to blend 5-10 minutes. Serve hot with sprinkled chopped chives or parsley (optional).

The following dish is just really a combination of compatible tasty ingredients, but with a more classic name it becomes a mélange. This recipe uses pre-cooked shrimp, but can be made equally well by first sautéing the shrimp with the garlic and setting the shrimp aside until the last step.

                   Shrimp, artichoke and kale mélange.

1)    Sauté 1 large thinly sliced shallot in 1 tblsp. olive oil for 3 minutes, add 1 chopped clove of garlic and 1 cup of kale leaves torn in 2 inch pieces and cook until wilted.

2)    Stir in 1 tblsp. fresh lemon juice, 1 tblsp. soy sauce, ½ seeded red pepper cut in thin strips and ¼ cup chicken broth. Cook for 5 minutes on low heat with stirring.

3)    Add 1 can drained artichoke hearts (not marinated) cut in half and cook with stirring for 2 minutes.

4)    Stir in ½ lb. pre-cooked shrimp, reheat and toss with 2-3 oz. crumbled feta cheese. Serve over rice or pasta.

We all love fish tacos since they became popular several years ago. Here is a simple and quick no-cook shrimp taco recipe, if you don’t count quick crisping of the small Taqueria or other corn tortillas before they are filled.

                                      Shrimp tacos.

          Plan on 2 regular small or 3 Taqueria tortillas per person. Briefly crisp the tortillas in a lightly oiled hot skillet on both sides, cooking less than a minute on each side. Use pre-cooked shrimp for this recipe.

1)    For the topping sauce, mix: 1 tblsp. catsup, 1 tsp. sharp horseradish, 2 tblsp. sour cream, 1 tblsp. ‘hot salsa’.

2)    For each taco, layer: 2-3 or more shrimp depending on size, some shredded pepperoncini (according to taste), top with the sauce and enjoy.

3)    Serve with a colorful array of sliced cucumbers and radishes (optional).

Yesterday brough to our yard a very confused robin, for his beak was not a match for the frozen ground. Today there were two very frisky chipmunks chasing around the snow bank, exuberant in escaping their winter burrow. Spring is definitely on the way!

(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)