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Cooking with Shrimp
Decorate to Lose
The Benefits of Vitamin C
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Review: Tony Romas
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A Breakfast treat
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Shrimp are America's favorite shellfish. Shrimp can be casual or dressy.
Party snack, or elegant main course. Always delicious, and great for low
Most of the shrimp in the United
States comes from bordering waters, notably the Atlantic and Pacific
Oceans and the Gulf Coast. And there are hundreds of shrimp species,
most of which can be divided into two broad classifications—warm-water
shrimp and cold-water shrimp. As a broad and general rule, the colder the
water, the smaller and more succulent the shrimp.
Shrimp are marketed according to size (number per pound.)
General size categories are:
In the United States, jumbo and colossal shrimp are commonly called
"prawns," though the prawn is, in fact, a different species.
- colossal (10 or less per pound)
- jumbo (11-15)
- extra-large (16-20)
- large (21-30)
- medium (31-35)
- small (36-45)
- miniature (about 100)
Raw shrimp should smell of the sea with no hint of ammonia. Cooked,
shelled shrimp should look plump and succulent. Before storing fresh,
uncooked shrimp, rinse them under cold, running water and drain thoroughly.
Tightly cover and refrigerate for up to 2 days. Cooked shrimp can be
refrigerated for up to 3 days. Freeze shrimp for up to 3 months. Thaw
in its freezer wrapping overnight in the refrigerator, or place package
in cold water until defrosted.
Whether or not to devein shrimp is a matter
of personal preference. In general, small and medium shrimp do not need
deveining except for cosmetic purposes. However, because the intestinal
vein of larger shrimp contains grit, it should be removed.
Here are some of our favorite shrimp recipes!
In a sauté pan over medium heat, warm the olive oil. Add the garlic and
red pepper flakes and sauté for 1 minute. Raise the heat to high and add
the shrimp, lemon juice, sherry and paprika.
- 1/4 cup olive oil
- 4 large cloves garlic, finely minced
- 1 teaspoon red pepper flakes
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry sherry
- 1 teaspoon paprika
- Chopped fresh flat-leaf (Italian) parsley for garnish
Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl
slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper
and sprinkle with parsley. Serve hot.
Makes 3 servings — 3.8 grams of carbohydrate per serving.
Shrimp with Fresh Herbs
In Italy, herbs have always been used extensively in the kitchen, their
fresh flavors replacing heavy and complicated sauces. Here they are used to
perfection to compliment the delicate flavor of the shrimp.
Finely chop half of each bunch of the herbs.
- 2 lb shrimp (prawns)
- 1 garlic clove, crushed
- 1/4 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 bunch parsley, finely chopped
- 1/3 cup bunch fresh marjoram
- 1/3 cup bunch fresh thyme
- 1/3 cup bunch fresh tarragon
- 1/3 cup bunch fresh basil
- 1/4 cup dry white wine
Peel the shrimps and remove the heads. Wash them and dry with a tea-towel.
Fry the garlic gently in the oil until golden brown, then remove it. Add
the shrimps to the oil and brown them for 5 minutes.
Season with salt and
pepper, stir in the chopped herbs and moisten with the wine. Finish cooking
for a few minutes and serve hot, garnished with the remaining fresh herbs.
Makes 6 servings — 4.7 grams of carbohydrate per serving.
Salmon, Shrimp and
These rolls are extremely simple to prepare and require no cooking. To ensure
excellent results, the ingredients must be of the finest quality.
Cut the salmon slices into 2 X 1 1/4 inch rectangles. Remove the pit from
the avocado half, cut in two and remove the skin. Then cut each quarter
into four or five slices lengthwise and cut the slices in half through
the middle. Place the pieces in a bowl and toss in the lemon juice.
- 10 oz. smoked salmon slices
- 1/2 avocado
- 1 tablespoon lemon juice
- 16 medium cooked shrimp, shelled and deveined
- Lumpfish roe, to garnish
- Fresh dill weed, to garnish
Roll a piece of avocado or a shrimp in each piece of salmon and place on
a serving tray. Decorate the rolls with some lumpfish roe and a sprig of
CHEF'S TIP: These rolls can be prepared several hours in advance. Once
assembled, cover with plastic wrap and store in the refrigerator.
Makes 8 servings — Less than 1 gram of carbohydrate per serving.
Classic Shrimp Cocktail
A classic for many years and a favorite of thousands. It's perfection as an
For the brine:
- 32 shell-on (21 to 25 count) tiger shrimp
For the cocktail sauce:
- 1/4 cup kosher salt
- 1/4 cup Splenda
- 1 cup water
- 2 cups ice
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1/2 cup prepared chili sauce
- 4 tablespoons prepared horseradish
- 1 packet Splenda
- Few grinds fresh black pepper
- 1/2 teaspoon kosher salt
Using a pair of scissors or a serrated knife, make an incision down the
backside of the shrimp, following the intestinal track. Eviscerate shrimp
and rinse under cool water leaving shells intact.
- 1 tablespoon olive oil
- Sprinkle Old Bay seasoning
Place cleaned shrimp into a bowl with brine and refrigerate mixture for
20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce,
horseradish, Splenda, pepper, and salt in food processor and blend until
smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for
5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp
under cold water and dry on paper towels. In a large bowl, toss shrimp
with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately.
After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp
to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate
Once shrimp have chilled, arrange with cocktail sauce in a martini glass
or as desired.
Makes 4 servings — 4.6 grams of carbohydrate per serving.
Quick Shrimp Diane
by Make it Low Carb's Joan Hedman|
This is a version of Paul Prudhomme's Shrimp Diane, modified for the home cook
who doesn't necessarily have access to head-on shrimp and the time to make
shrimp stock from scratch. The list of ingredients looks long, but it goes
together very quickly. The original recipe calls for bread, pasta, or hot
cooked rice; you can substitute low-carb bread or pasta, or use steamed
cauliflower put through a ricer to substitute for the rice.
(I find that the
"riced" cauliflower is much less watery and therefore capable of soaking up
- 1 pound of uncooked (preferable) or cooked shrimp, with shells, medium to
- 3/4 C chicken stock, or 3/4 C water + 1 cube/tsp chicken bouillion
- 1 and 1/2 sticks unsalted butter
- 1/2 tsp minced garlic
- 1/4 C chopped green onions
- 1/2 pound mushrooms, cleaned and sliced
- 3 T fresh parsley leaves, or 3 T dried parsely leaves soaked in 1/4C chicken
Combine all these ingredients in a small bowl, and set aside.
- 1/2 tsp cayenne (cut to 1/4 tsp if you don't like things too hot)
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
- 1/8 tsp oregano
Mince the garlic, slice the green onions, and clean and slice the mushrooms
before you begin, because this goes together very quickly, and you can't stop
to chop once you begin cooking.
Remove the shells from the shrimp and place the shells in a small
microwavable bowl. Add the chicken stock, or the water and bouillion.
Microwave on high for 1 minute. This will infuse the stock with a nice shrimp
flavor. Remove from the microwave and let the mixture "steep" until you're
ready for it.
In a large skillet, melt 1 stick of butter over high heat. When almost
melted, add the green onions, garlic, and the spice mixture; stir well. If
you are using uncooked shrimp, add them now and sauté just until they turn
pink, about 1 minute, shaking the pan (don't stir; it breaks up the lagniappe)
in a back-and-forth motion.
When the shrimp are just pink, add the mushrooms and 4 tablespoons of the
shrimp-infused chicken stock; then add the remaining 1/2 stick of butter in
chunks and continue to shake the pan. Before the butter chunks are completely
melted, add the parsley, then the remaining 2 tablespoons of stock. Continue
cooking and shaking the pan until all ingredients are mixed thoroughly and
butter sauce is the consistency of cream.
If you are using cooked shrimp, add them at the very last minute and just
allow them to heat through briefly, so as to avoid them becoming tough.
Serve immediately in large bowls over cauliflower if you like, or with
low-carb bread on the side to soak up the sauce as you eat.
This dish is best if made only 2 servings at a time. If you want to make more
than 2 servings, do so in separate batches but serve while piping hot.
Makes 4 servings — 4.6 grams of carbohydrate per serving.