Posts Tagged With: Shrimp

130/365: National Shrimp Day

There’s nothing tiny or insignificant about today’s food holiday. May 10 is National Shrimp Day!

Shrimp is the #1 seafood in America, ranking ahead of canned tuna and salmon in popularity. And yet, we should be eating even more, according to the USDA, which recommends 8 ounces of seafood every week. Shrimp have long been a popular and tasty food choice; evidence of shrimping off North America dates back to 600 AD. Native Americans caught shrimp in traps made from branches and Spanish moss, while at the same time early European settlers – who had no idea shrimp were so abundant off the coasts – were starving to death because they couldn’t find enough protein. During the California gold rush, Chinese immigrants began catching shrimp in San Francisco Bay, drying them in the sun, and either exporting them to China or selling them locally, officially kicking off the shrimp industry in the U.S. Shrimp trawling, a technique in which a boat drags a big net across the bottom of the ocean floor in order to scoop up shrimp, resulted in large harvests and revolutionized the industry. Shrimping grounds expanded, and the delicate seafood could now be enjoyed year-round. Shrimp got another marketing boon when Bubba from Forrest Gump waxed philosophically over his love for the crustacean. Suddenly, there were real-life Bubba Gump Shrimp Co. restaurants everywhere. Talk about life imitating art.

I love shrimp, and enjoy it in a variety of presentations. For today’s challenge, Tara and I decided to pick up some fresh-caught shrimp from the seafood counter at Fred Meyer. We marinated it in a Mojito Lime sauce, stuck it on skewers, and grilled it for dinner. Mmm!

Shrimp

Categories: Seafood | Tags: , , , , , | 2 Comments

119/365: National Shrimp Scampi Day

There’s nothing tiny about the flavor in today’s celebrated dish. April 29 is National Shrimp Scampi Day!

“Scampi” is the Italian word for shrimp, and refers to both a type of shellfish and a preparation. Technically speaking, shrimp scampi translates to “shrimp shrimp” which is pretty redundant, unless you’re Little Caesar’s (“pizza pizza!”). It is essentially shrimp cooked in garlic, butter, lemon juice, and white wine, and typically served over pasta. Shrimp scampi was basically unheard of prior to World War II; during the 1950s and ’60s, many Italian dishes caught on and went mainstream – including scampi, cacciatore, and Sophia Loren.

Shrimp scampi is pretty easy to make, and delicious! I used the below recipe, which I found online and modified slightly.

Ingredients
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped parsley

Directions
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the  parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Serve over the pasta of your choice.

Shrimp Scampi

Categories: Seafood | Tags: , , , | 2 Comments

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