Growing up in the Pacific Northwest I was fortunate enough to enjoy a wide variety of fresh fish and shellfish. It was not uncommon to order fresh (and I mean just caught) shrimp for parties or small family gatherings. There is nothing better than crack and peel shrimp…the flavor almost lobster-like…but at half the cost! Since then my family has moved all over the country and I must admit I truly miss that fresh from the sea experience.

Nevertheless, our family still enjoys shrimp on a frequent basis. Perhaps because it is relatively inexpensive, or perhaps because it is easy and quick to cook or perhaps because it contains protein without lots of fat, beneficial Omega-3 fatty acids, and micronutrients like zinc. Whatever the reason, shrimp is a wonderful food, perfect for stir-fry’s, soups, grills, sauté’s and much, much more.

It is important to know that commercial shrimp is bought and sold in huge quantities because of its popularity and because it freezes well, almost all shrimp is frozen before sale. Much of the shrimp we purchase these days is farm-raised. There are hundreds of species of shrimp or prawns harvested worldwide, but only a few are likely to appear in your fish stores or local grocery stores. Here is a list of the most common shrimp and prawns you will find:

Common Shrimp & Prawns:

Gulf White: These shrimp are usually wild, but are still sometimes farm raised. They can be very large and have pale shells.

Mexican White: Frequently farm-raised and quite similar to Gulf White Shrimp.

Gulf Pink or Brown: These shrimp are most often wild. They are typically not as big as the Gulf White and they have pinkish or brownish shells. Often these shrimp taste of iodine (a taste that many enjoy around the country).

Black Tiger: These are the most common shrimp available at most supermarkets. These shrimp are almost always farm-raised, and almost always from Asia. They are fairly high in quality but not always as flavorful as some of the other species. Black Tiger shrimp have gray shells with black, red or yellow feelers.

Choosing Quality Shrimp:

Fresh shrimp is firm with a fairly hard shell. As a rule of thumb, the softer the shells, the older the shrimp. If you’ve ever have the opportunity to buy shrimp right off a shrimp boat, you will have find that the shrimp are a little difficult to peel and the shells are quite hard. Shrimp this fresh have an incredible flavor with absolutely no ‘fishy’ taste.

If you can’t get your hands on fresh shrimp, frozen shrimp will have to do. It still is important to look for the best quality shrimp in your grocer’s case. Except for the Black Tiger shrimp, make sure to avoid shrimp with black spots on their shells or yellow or gritty shells. This indicates spoilage. It is also advisable to avoid shrimp with dry spots – this could indicate freezer burn.

Defrosting Shrimp:

Do not thaw shrimp until the day before you are ready to eat them. The best method to defrost shrimp is to place them in the refrigerator or in a bowl of running water. If they are fresh or recently thawed, place them on a bed of ice with drainage for the melting ice (avoid having them soak in water).

Cleaning Shrimp:

To remove the shrimp heads, simply gently tug on the head. Hold the shrimp in one hand and separate the shell. Usually the shell can be removed in one piece. To devein, make a shallow cut along the outside curl and remove the vein with your fingers or the tip of your knife.

Now that you have the basics…on to the recipes! From a limitless list, this month we have selected some of our favorite shrimp recipes for you and your family to enjoy!

Shrimp Cilantro

One of our very favorite quick & easy appetizers — these will be gone in minutes so you may want to make a double batch!

Ingredients:

• 1 pound medium shrimp, peeled and deveined and with tails left intact
• 2 Tablespoons olive oil, divided
• 2 Tablespoons unsalted butter, divided
• 1 cup onion, finely chopped
• 1 large garlic clove, finely chopped
• 2 Tablespoons cilantro
• 1 Tablespoon lime juice
• Salt and freshly ground black pepper

Directions:

In a large skillet heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add onions and garlic; sauté until tender, about 2-3 minutes.
Remove onions and garlic from skillet and set aside in a bowl.

Add remaining oil and butter to skillet. When hot, add shrimp and sauté until opaque, about 3 minutes.

Return onions and garlic, along with cilantro, to skillet and toss with shrimp. Adjust seasonings to taste with lime juice and salt and freshly ground black pepper.

Spoon shrimp onto a serving plate and top with onion mixture. Serve immediately. Provide toothpicks. (Makes 8-10 servings…or 4 servings if your guests love shrimp!)

Saffron Risotto with Fennel-Spiced Shrimp

A delightful one dish meal. Simply make the risotto and top with fennel-spiced sautéed shrimp. Serve with a refreshing salad for a complete menu!

Ingredients:

(For the Fennel-Spiced Shrimp)

• 1 teaspoon olive oil
• 1/2 teaspoon fennel seed, lightly ground in a mortar and pestle
• 1 lb. medium-sized shrimp, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

(For the Saffron Risotto)

• 1/2 Tablespoon olive oil
• 2 large shallots, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1-1/4 cup Arborio rice
• pinch of saffron threads
• 1 fresh tomato, diced
• 1/2 cup white wine
• 5 cups gf Chicken stock
• 1 Tablespoon unsalted butter
• 1/4 cup freshly grated Parmigiano Reggiano cheese
• 2 Tablespoons Italian parsley, chopped for garnish

Directions:

Place the olive oil, fennel, shrimp and salt and freshly ground black pepper in a bowl and toss to coat the shrimp. Cover with plastic wrap and refrigerate.

Pour the gf chicken stock in a saucepan and bring to a boil. Reduce heat and keep at a low simmer.

Place a large shallow saucepan over medium heat and add the oil. Add the shallots, carrot and celery and cook until vegetables have softened, about 3-5 minutes. Add the rice and cook, stirring for 1 minute. Add the saffron and tomatoes and cook for 1 minute. Add the wine and cook until it has been absorbed, about 2 minutes. Add 1/2 cup of the chicken stock to the rice mixture, stirring constantly until the liquid has been absorbed by the rice. Continue adding the broth, _ cup at a time, and cook until all the liquid has been absorbed after each addition, stirring well throughout. Continue this process for about 18-20 minutes or until the rice is al dente. Add the butter and Parmigiano Reggiano cheese and stir until incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and let sit while you prepare the shrimp.

Place a large skillet over medium-high heat. When the pan is hot, add the shrimp and cook until it turns pink, about 3-4 minutes.

Spoon the risotto into shallow pasta bowls and top with fennel-spiced shrimp. Garnish with fresh Italian parsley and serve. (Serves 4)

Spring Seafood Stew

This wonderful stew has amazing flavor and is light enough to be enjoyed all spring long.

Ingredients:

• 2 teaspoons olive oil
• 1 medium leek, white and tender green parts only, thinly sliced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups gf Chicken stock
• 3/4 lb. medium shrimp, peeled & deveined
• 3/4 lb. small bay scallops
• 2 Tablespoons chilled unsalted butter, cut into small pieces
• 1 large tomato, chopped
• 1/2 Tablespoon fresh tarragon, minced
• 1/2 Tablespoon fresh Italian parsley, minced
• 1/2 teaspoon lemon zest
• Salt and freshly ground black pepper
• Hot red pepper flakes, to taste

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the leeks and garlic; sauté for 4 minutes or until tender. Add the wine and chicken stock; bring to a boil. Add the shrimp and scallops. Reduce heat and simmer 3-5 minutes or until shrimp and scallops are just cooked through.

Remove the shrimp and scallops from the pan with a large slotted spoon. Transfer to a bowl and tent loosely with foil to keep warm. Bring the broth mixture back to a boil; cook for 5 minutes. Reduce heat to low and add the butter, stirring constantly with a whisk. Stir in the chopped tomato, tarragon, Italian parsley and lemon zest. Adjust seasonings to taste with salt, freshly ground black pepper and hot red pepper flakes. Divide the shrimp and scallops evenly among 4 shallow soup bowls and spoon about 3/4 cup of the broth mixture over the top. Serve immediately. (Serves 4)

- Glutenfreeda