Shrimp three ways

There is a new vendor farmer at the Collingswood Farmers’ Market.  The Big Shrimp Co.  The sell only one product Farm Raised Pacific White Shrimp.  Yes, Pacific White Shrimp grown in Pennsauken, New Jersey.  Their brochure explains that they truck salt water in from Barnegat Bay (located in New Jersey).  The the water is pumped into a 75,000 gallon indoor shrimp farm.  The water is biologically filtered, heated, oxygenated, and circulated through an ultra violet light system.  Wow!

All of that grows some lovely and large shrimp.

The shrimp are alive when purchased.  And they have their heads on them.  When purchased, the shrimp are put in a bag of ice which “puts them to sleep”.

Because the shrimp are so fresh it is necessary to use them in a couple of days of purchasing, or freeze them.  I was a little worried about their sleeping in my refrigerator, so I prepared them as soon as I returned home from the market.

Recipe 1 – Boiled Shrimp
Ingredients:
1/2 pound raw shrimp
1/4 cup apple cider vinegar
1 Tablespoon Old Bay Seasoning
1 – 2 quarts of water

Directions:
First I cut their heads off.  There is a visible line in the shell and under the head.  Simply put a sharp knife on the spot and press down.  Done!

Then I used a tried and true method for making shrimp.  Husband likes shrimp cooked, chilled, and dipped in cocktail sauce.

A very easy way of preparing shrimp to be chilled and eaten later is to clean the shrimp while you set a pan to simmer (not boil).  To a large pan of water (a quart or two) add 1/4 cup of apple cider vinegar and a tablespoon of Old Bay seasoning.  Stir to blend.  These amounts are to taste so if you prefer more vinegar or more seasoning, do so to your taste.

Place the shrimp in the pan of water with the vinegar and spices.

These shrimp are nearly clear.  To determine doneness look for the shrimp to turn white so you can’t see through them.

 

Now wait as the water comes to a very slow simmer.  DO NOT BOIL.  And watch and wait.  When the shrimp FLOAT take them out of the water.  I put them in a glass jar, let them cool a few minutes, put a lid on the jar, and refrigerate to chill.

This is an excellent recipe to cook shrimp for later use.IMG_6128

Each week my daughters and I shop together at the market.  We all bought shrimp.

Recipe 2 – Sauteed Shrimp
Ingredients:
1 pound of shrimp
3 tablespoons butter
salt
pepper
fresh basil
fresh sorrel
juice of a lemon

Directions:
Clean shrimp.  Melt butter in a frying pan and sauté the shrimp in the frying pan.  When the shrimp have turned white, add some leaves of fresh basil and sorrel (purchased in an herb bouquet from Our Yards Farm), salt and pepper and a squeeze of fresh lemon.IMG_4865

 

Recipe 3 – Shrimp Salad Rolls
Ingredients:
1/2 pound of boiled shrimp
1 rib of celery
2 Spring onions
juice of 1/2 a lemon
3 – 4 Tablespoons mayonnaise
1 teaspoon Old Bay Seasoning
Pepper to taste

Directions:
Peel and slice the cooked shrimp.  Dice the celery and onions.  Put all in a bowl. Add the seasoning and lemon juice.  Mix.  Then add mayonnaise.  Stir to combine.

Serve on a few lettuce leaves with a sliced Jersey tomato on the side or on a New England style (top sliced) hot dog roll.

IMG_6131

Three families tried the Big Shrimp with three different recipes.  Thumbs up all around!

 

IMG_6125

 

Shrimp – The Big Shrimp Co.
Fresh herbs – Our Yards Farm
Green onions – Our Yards Farm
Celery – Flaim Farms, Formisano Farms
Butter – Hillacres Pride

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