Tag Archives: shrimp

Shrimp Cocktail & Cocktail Sauce

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shrimp cocktail and cocktail sauce (4)

Shrimp & Cocktail Sauce

Ingredients

2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)

1 fresh bay leaf

½ lemon

Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)

Cocktail Sauce Ingredients

1 ½ -2 cups ketchup

2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)

juice of 1 lemon

Shrimp Step-Step

1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf,  and juice of ½ lemon; add the squeezed ½ to the pan of boiling water

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3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink

Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink

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4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes

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5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve

Cocktail Sauce Step-by-Step

1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve

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2 transfer to serving bowl

Notes~

(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting

(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.

Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

This week we’re thinking about China. Kathy is working with Philips Auction House opening on the Back Shore next week (http:www.philipsauctionhouse.com). She came across these wonderful pictures of fishing boats from a personal vacation album dating from 1910-1920 China.

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A little closer to home, Marty visited Horizon Chinese Restaurant, 4 Rogers St., Gloucester, and watched Chef James prepare mouth watering stir fried shrimp in garlic sauce and lobster in spicy chili sauce.  All seafood is fresh off the boat in Gloucester Harbor.

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KCedit1437 Photos © Kathy Chapman 2013
www.kathychapman.com and
© Marty Luster 2013
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slicesoflifeimages.wordpress.com

Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

Shrimp season started today (Wednesday 1/23). Kathy stopped by and talked with Paul Movalli (VP Purchasing) at Intershell about the schedule. He says it’s too cold and windy to go out the next few days, the shrimp will freeze!. So by next week we should have some shrimp pictures for this blog. The season will last only a few weeks, because quotas are down.

In the meantime, here’s a picture Kathy shot on their dock. Paul writes, “The big dude is Frank Davillas an X state trooper who is now our Dock Master. The other is long time fisherman and now lobsterman Al Mineo. His boat is the Web. He’s one of the nicest guys your ever going to meet other than myself and Joey C”.

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If you think it’s cold here, ask Kathy what it’s like to be out ice fishing in -24 degree wind chill and 50 mph winds across a frozen lake. A few days ago she shot these pictures in Minnesota. The ridiculously slick surface (crampons didn’t make much of a difference) and the high winds pinned her against the Jeep transportation in order to take a few snaps, camera freezing every few shots.

But Kathy says when they get the propane heaters going, it gets quite comfortable inside. Her family members suggest hot chocolate w/peppermint schnapps, a radio and a deck of cards while waiting for bites. They catch Walleye, Northern, Croppies, Sunfish and Perch. Ice thickness ranged from fourteen to twenty inches.

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 Photos © Kathy Chapman 2013
http://www.kathychapman.com


 

Old Gloucester Sea Food Recipes Circa 1932 Frank E Davis Fish Co Part 9- Shrimp

Thanks to Clark Dexter who dropped off this booklet filled with old fish recipes and some commentary from the man himself- Frank E Davis. The man who built the last building that was on I4C2- The Frank E Davis Fish Co.

I’ll be posting a page or two a day-

click the photos for the larger easier to read versions and click here for the other pages in the series

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Made Fresh With Stuff From Our Appleton Farms Farm Share Making Shrimp, Sausage and Sugar Snap Pea Spring Rolls With Habanero Pepper and Garlic Scape Pesto Video With Sista Felicia

Sista Felicia will be bringing you a weekly recipe with stuff that is in abundance at your local farm.  In our case we have a Farm Share at Appleton Farms.

Click the picture for the video we made at Ma’s house-

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Ingredients:
60 Won Ton Wrappers
½ cup shredded cabbage
¼ cup shredded carrot
½ cup minced sweet onion
½ lb. sweet Italian sausage, casing removed
½ lb. cleaned shrimp cut into bite size pieces
1 tablespoon minced garlic
2 tablespoon fresh chopped parsley sausage in a bowl
1 package Good seasons dry dressing mix
1 tablespoon fish sauce
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
3-4 cups La Spagnola Oil for frying
Egg wash: 1 large egg plus 1 tablespoon water beaten well

Habanero Garlic Scape Dipping Sauce:
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2 Habanero pepper seeded
2 garlic scapes coarsely chopped
1 cup rice vinegar
2 tablespoon dark brown sugar
2 tablespoon soy sauce
2 tablespoon sesame oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Dipping Sauce Directions:
Step 1: place all ingredients into a mini chopper and pulse chop 30 seconds
Step 2: carefully transfer into a serving bowl

Spring Roll Directions:
Step 1: heat 2 tablespoons olive oil in a medium size fry pan over high heat
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Step 2: add sausage meat and cook thoroughly, scrambling often during the cooking process, using a slotted spoonimage

Step 3: transfer cooked sausage to a colander and drain excess juices
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Step 4: return sausage to pan, add Good Seasonings Dry Dressing mix, and parsley, mix well, and cook 1 minute, reserve mixture in a large mixing bowl
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Step 5: return frying pan over high heat and add 2 tablespoon olive oil, add carrots, onion, celery  and garlic cook 2 minutes

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Step 6: add cabbage, cook one minuteimage

Step 7: add fish sauce, salt and pepper mix well
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Step 8: add shrimp and sugar snap peas, cook until shrimp begin to turn pink image

Step 9: fold in reserved sausage meat continue to cook 2-3 minutes over high heat until all shrimp are cooked
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Step 10: transfer spring roll filling to a large bowl and allow to cool 5 minutes
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·    Filling mixture can be stored in an air tight container in the refrigerator for 24 hours

Spring Roll Assembly:
Step 1: place won ton squares on the diagonal on a piece of wax paper
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Step 2: brush each square with egg wash

Step 3: fix 1 tablespoon of filling onto the lower middle of each won ton wrapper
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Step 4: fold bottom corner of wrapper up and away from oneself, over the filling
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Step 5: fold both sides in towards the center
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Step 6: tuck and roll remainder of the won ton wrapper sealing in filling image

Step 7: cover prepared spring rolls with a damp paper towel, until all spring rolls are assembled
·    Note: Spring rolls can be frozen for up to one month. Evenly space spring rolls across a large sheet of wax paper and fold them up in rows. Transfer wrapped spring rolls in a large gallon Ziploc freezer bag, and freeze on a flat surface in freezer. Carefully place frozen spring rolls directly into hot oil, using long kitchen tongs, do not defrost.
Step 8: heat La Spagnola oil in a large fry pan over high heat
Step 9: working in batches, carefully place spring rolls in hot oil, cook until golden in color approximately 1 minute, using kitchen tongs turn spring rolls and continue to cook until golden on both sides
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Step 10: carefully transfer golden spring rolls to a paper towel lined cookie sheet fitted with wire rack
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Step 11: arrange warm spring rolls and habanero pepper dipping sauce on a serving platter, serve warm
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Enjoy!

Big-Ass Shrimp at Kirk’s Seafood Naples Florida

As most of you know whenever I go on vacation I try to swing by whatever seafood establishments are around and talk to the people there to get a feeling of what is happening in their corner of the world.

Kirk Seafood is a retail store located across the street from Cambier Park.  The park we bring the girls in the heart of olde Naples, Florida.  I popped in and commented about the “Big-Ass Shrimp” sign saying “Big-Ass Shrimp!  I Love That!”  The woman behind the counter replied “well I loved writing it!”

Come to find out she was the owner and a Massachusetts native.  She had married a fisherman from Marco Island over 20 years ago and moved down to be with him. 

We got to talking about fishing and the regulations which have pretty much decimated the commercial fishing industry down there.  I thought we had it bad where we are but it seems the commercial fishing lobby down south was no match for the regulators down there.  So she turned to retail and has a beautiful store.  Spottless and the fish was the freshest I’ve seen down here.  We talked for a good bit-until my spidey senses told me the Mrs probably had had enough and she was ready to hit the park.

 

Super Lazy Paul Prudhomme’s Native Maine Shrimp

You can look up a recipe for Paul’s Barbecue Shrimp which has cayenne pepper, black pepper, salt, crushed red pepper, thyme leaves, rosemary leaves, oregano leaves and it is fun to get those all fresh.  When you have the time it’s a great recipe. With the Worcestershire Sauce, the beer, and the butter, there nothing better than to soak up the juice with some french bread while eating the shrimp.

But let’s shortcut the lazy way.

1) Go to Intershell and get two pounds of native shrimp with the head on.

2) While there pick up Paul Prudhomme’s Cajun Spice. (Boy that saved a ton of time right there.)

You also need a stick of butter, a tablespoon of Worcestershire Sauce, tablespoon of minced garlic and a bottle of beer. But that’s already in the fridge, right?

3) Rinse shrimp and drain well. Do not even take the heads off unless you have squeamish kids. Behead some of them for the tots but leave plenty of heads on so that shrimp fat is in the pan.

4) Large skillet, stick of butter medium high until melted.

5) Add a tablespoon (more if no kids) of the cajun spice, garlic and the Worcestshire sauce.

6) Add the shrimp and switch to high heat.

7) Shake those shrimp (do not stir) for two minutes.

8) While shaking drink bottle of beer.  (Note to self. Find another way to make a list besides close parenthesis as an “8” and a “)” turns into a little dude with sunglasses on. He does not look out of place  though …)

9) Since you drained the bottle open another one and drink until half cup of beer is left and pour over shrimp.

10) Shake the pan one minute longer.

Remove from heat and serve with french bread. Make sure you bring everything from the pan in a bowl to the table so you can soak up the juice with some french bread or get a loaf of Ciabatta Bread from Shaws. An empty bowl in the middle of the table for the shells and not much of a clean up unless you drank too much beer. Just use a hose.

More on The Shrimp CSF From Niaz Dorry

click pic for larger version of our native shrimp

December 1st marks the official opening day of this year’s Northern Shrimp (Pandalus borealis) fishery.  Following a pilot Community Supported Fishery (CSF) project, Cape Ann Fresh Catch is now signing people up for winter shares of seafood with Northern Shrimp as the main focus.  Deliveries will start the week of December 7, 2009 to all the current nine drop off locations which include Appleton Farm in Ipswich, Fishermen’s Wharf in Gloucester, St. Andrews Church in Marblehead, Codman Community Farm in Lincoln, Butterbrook Farm in Acton, Harvard Square, Community Servings’ parking lot, Morse School parking lot in Cambridge, and Newburyport Waterfront Trust Land. Anyone interested in joining the upcoming winter CSF should contact Cape Ann Fresh Catch at info@capeannfreshcatch.org immediately to make sure they are on the list to receive their shares as early as Monday, December 7, 2009.

“We are very excited to offer local shrimp through the CSF.  It’s always been our dream to ensure the public has access to fresh, local seafood caught sustainably.  The CSF has helped us get so much closer to this dream, opened pathways of communication to thousands of people in dozens of communities, and given our fishermen hope that the future can in fact be bright regardless of the limitations of fisheries management,” said Angela Sanfilippo, president of the Gloucester Fishermen’s Wives Association.  Cape Ann Fresh Catch is a project of GFWA.  “The response to the pilot project was amazing, encouraging and heartwarming. We will use what we learned over the past few months to now provide local shrimp to consumers. Local shrimp population is at healthy levels, but our fishermen are out-marketed and out-spent by the imported, farmed shrimp that floods the U.S. market.”

Fisheries managers announced the opening of the season and the total allowable catch for 2010 season in late October.  To ensure the fishery remains healthy and to address some of the old problems with the shrimp fishery, shrimp fishermen meet many gear restrictions, including a minimum mesh size of 1¾” and use of the Nordmore grate, which separates shrimp from fish. To reduce physical damage to fish being returned to the sea, mechanical devices used to cull, grade, separate or shake shrimp are not allowed. So separating the fish from the shrimp by using the Nordmore grate before they are actually caught is critical.

Beyond these measures, the CSF fishermen have collaborated with researchers to develop additional sorting devices that have virtually eliminated bycatch and target only the large shrimp allowing those excluded to contribute to the next generation. These include a dual-grate system.

The dual -grate system requires installing a grate just before the Nordmore grate to help cull, sort and return to the ocean the small shrimp and therefore retain more of the larger shrimp.  Bringing larger shrimp onboard not only protects the next generations of shrimp, but it also allows consumers access to larger size shrimp that is wild and local. The large shrimp that’s currently on the market and most consumers seem to be looking for are farmed and imported – certainly not local or sustainable.

On Tuesday, November 24, 2009 Ken La Valley and Pingguo He of New Hampshire Sea Grant met with the CSF team to discuss the use of the dual-grate.  The meeting took place at the offices of the Massachusetts Fishermen’s Partnership in Gloucester.

“Fishermen supplying shrimp to the Cape Ann Fresh Catch CSF and the rest of our team met with the UNH gear researchers just last week to learn how the dual-grate works since they will be using this gear this winter,” said Steve Parke, Cape Ann Fresh Catch’s boat-to-table coordinator.  “This new gear will allow us to deliver the freshest local shrimp while ensuring the small shrimp go back into the ocean alive to contribute to the next generation of shrimp.”

“To be able to compete in the shrimp market which is flooded with the large, farmed shrimp having the tools that allow the local fishermen to catch bigger shrimp throughout the season is important,” said Niaz Dorry, director of the Northwest Atlantic Marine Alliance, which supports the creation of CSFs.  “Almost all of the large shrimp that makes it to the US plates is farmed shrimp raised in tropical countries. The shrimp is raised under highly questionable conditions and certainly not sustainable by any measure we value. Reports of pesticides use, antibiotics, yield promoters and other chemicals are constant. We have even gotten reports of child labor violations in some countries.”

“In many countries, coastal waters are privatized to make room for farmed shrimp. In some countries such as India, the shrimp aquaculture facilities’ attempts to keep the salinity levels optimum have contaminated fresh water tables under the shrimp pens. Fishing communities have protested against shrimp farms both in the US and in countries where these farms are rampant. Some protests have led to bloodshed,” said Sanfilippo.  “By providing shrimp we not only support our local fishermen, we also take the pressure of farmed shrimp off our fellow fishermen and fishing communities around the world.  Everyone wins.”

For more information, please visit www.gfwa.org.  For a list of drop off locations and to download the winter share contract, please visit http://namanet.org/csf/cape-ann-fresh-catch.  You can also become a fan of Cape Ann Fresh Catch on Facebook and follow the CSF on Twitter for the latest updates.


Gloucester Seafood Display Auction- Grey Sole

Here’s some grey sole at the Gloucester Seafood Display Auction.

Within the first couple of years with my wife we were sitting at her parents house and somehow the topic of fish came up.  My mother in law told me she didn’t like flounder, but she loved sole.  I told her that sole is a flounder.  There’s a lot of people who don’t really know their fish.  I must admit as much fish as I’ve eaten in my lifetime if someone fried a fresh haddock or a cod fillet I’d have a hard time distinguishing the difference (and I’ve eaten tons).
My personal favorite types of fish in order of preference- fried whiting, baked haddock with the breadcrumbs, raw tuna, fried grey sole or yellowtail flounder, sockeye salmon.
Favorite shellfish- The Mrs’ Lobsterolls, steamed lobster with bernaise dipping sauce, baked stuffed littlenecks with my mothers’ stuffing recipe, Mexican Campeche brand shrimp with cocktail sauce, fried clams, mussels fra diavolo (extra spicy).
Look for part two of the video from the Gloucester Seafood Display Auction at 8AM

Cooking with Fruit-Inspired Cooking Episode #2

Here are the recipes from Cooking With Fruit, episode #2.  Please tune in Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30 to catch the show.  Thanks!

This show will be aired on GMG Thursday at 1PM

Orange Shrimp & Asparagus

Orange & Garlic Shrimp with Olive Couscous and Roasted Asparagus

4 large navel oranges, 3 zested and juiced, 1 peeled and segmented before grilling

½ cup plus 4 tablespoons extra virgin olive oil, divided

24 large shrimp

2 cloves chopped garlic

1 tablespoon salt plus more to taste

1 teaspoon teaspoon freshly ground pepper plus more to taste

½ -3/4 cup prepared olive tapenade, as desired

1 large bunches fresh asparagus, trimmed

1-box whole wheat couscous (to yield 5-6 servings)

1.  In a large zip top bag, combine orange juice, ½ cup olive oil, shrimp, garlic, one tablespoon salt and 1 teaspoon black pepper and shake bag to distribute marinade.

2.  When ready to serve, preheat oven to 375 degrees.  Toss asparagus with 2 tablespoons olive oil and salt and pepper to taste.  Roast in oven 12-15 minutes until softened but still bright in color.  Set aside.

3.  Prepare couscous according to package directions.  Fluff with a fork and toss with reserved orange zest and tapenade.  Set aside.

2.  Preheat sauté on medium high heat and place 1 tablespoon olive oil in pan.  Dry excess moisture from shrimp and 2-3 minutes per side until shrimp is cooked through.  Toss orange segments with remaining 1 tablespoon olive oil and cook until softened, about 5 minutes.

Divide couscous divided evenly among 5 or 6 plates, arrange asparagus artfully on the plates and serve with shrimp and garnish with grilled orange segments.

Spinach Salad with Warm Tomato Dressing & Goat Cheese

*from Tom Rafferty, Chef at Perwinkles Restaurant and Owner of Periwinkles Catering

1 7oz pkg Baby Spinach
2 cups diced Tomatoes
2oz Dried Cranberries
2 oz Nuts of Choice-Almonds Sliced or Pinenuts
4 oz Balsamic Dressing
1 tlsp Olive Oil
1 tsp Garlic Chopped
4 oz Crumbled Goat Cheese

Heat Saute Pan, add Oil , nuts and garlic, brown slightly add cranberries and tomatoes
Saute for 1 minute
Add Dressing, remove from heat
Pour over spinach on a platter
add crumbled goat cheese on top and SERVE

Blondies

Tropical Coconut Blonds (this picture is the same recipe, using pecans)

½ cup dried pineapple or other tropical fruit, diced

1/4 cup coconut rum

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 sticks (one cup) salted butter, softened

1 ¾ cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1 tablespoon orange zest

½ cup toasted coconut

½ cup white chocolate chips

½  teaspoon shortening

In a small saucepan on the stove top, combine pineapple and rum.  Simmer over low heat until the most of the alcohol has evaporated, about 8-12 minutes, stirring occasionally.  Set aside to cool.

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with nonstick spray.  Set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, cream together butter and dark brown sugar until well blended and lighter in color.  Add eggs and vanilla extract and mix again.  Mix in the dry ingredients and beat until well blended.  Beat in pineapple, nuts and orange zest.  Spread mixture evenly into prepared pan and bake in preheated oven for 23-27minutes or until center is set and edges are lightly browned.

When blonds are cool, combine white chocolate and shortening in a small microwave safe bowl.  Heat on high power for 1 to 1 ½ minutes until mixture is completely smooth when stirred.  Cut bars into desired size.  Fill a zip top bag with melted white chocolate mixture, snip a small corner of the bag and pipe white chocolate topping on to blonds.  Allow chocolate to harden and enjoy!

Passports Seafood Mariscos

I’m not one to mix up my seafood in one dish.  If I’m gonna have shrimp in my pasta, I don’t want lobster in there too.  If I’m gonna have lobster newburg I only want lobster, not scallops too.

I’m crazy like that though.  I know plenty of friends of mine that when we go to Passports  have to get this dish every time.

Passports Seafood Mariscos, originally uploaded by captjoe06.

Andiamos- Fusilli Alla Vodka With The Shrimp

Normally I regret asking a waitress at a restaurant “What’s good?”

It can make for a slightly uncomfortable situation if they rave about a certain dish and you steer clear of it as if their recommendation is somehow not worthy.

I uttered those words and as they left my lips I was thinking to myself “why do you do that Joey?”  Anyway in this particular instance the girl behind the counter at Andiamos suggested the Fusilli alla Vodka and it sounded good so I went with it.  I don’t know the girl’s name behind the counter, but THANK YOU!

It was OUTSTANDING!  I brought it home and the Mrs who is not a pasta person (don’t ask) tried it and started wolfing it down.  She couldn’t get enough.

Andiamos is starting to become a regular stop for me for great food (not just good) at very reasonable prices.

Andiamos Shrimp A La Vodka, originally uploaded by captjoe06.

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