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HOUSTON DAILY JOURNAL
For holiday entertaining try some new shrimp dishes
Special to the Journal
Winter holidays are a time
for reconnecting with family
and friends,
and food is always part of
the celebration, whether it’s
cocktails or a sit-down din
ner party.
No matter what your
style, one of the most ver
satile ingredients is Wild
American shrimp, a guilt
free party food that’s low
fat, low-carb and packed
with flavor, protein and car
dio-protective omega-3 fatty
acids. Growing naturally
in the wild, Wild American
shrimp have a sweet taste,
firm texture and unique
quality.
If you have limited time
and prefer a cocktail party or
open house. Wild American
shrimp can easily be steamed
or boiled —the perfect finger
food.
Most shrimp cook in as
little as three minutes—
when they are pink, firm
and slightly opaque, they
are done. Jumbo shrimp
take about seven minutes,
large shrimp take about five
minutes and medium size
shrimp are cooked in about
three minutes.
Take care not to overcook
to preserve the sweetness
of the wild-caught shrimp.
Once cooked, plunge the
Wild American shrimp into
cold water to stop the cook
ing process. (Leaving shrimp
in cooking liquid to cool
makes them tough.)
A quick-and-easy nibbler
is Herbed Alabama Wild
American Shrimp Dip, per
fect with wine or cocktails.
Make it a day ahead and just
keep refrigerated until it’s
party time.
If You Prefer a Buffet
If you want a casual occa
sion for mingling and shar
ing delicious creations,
make your party a buffet.
Plan to serve dishes that
don’t require at lot of last
minute preparation so you
have time with your guests.
An easy main dish is the
Mississippi Wild America
Shrimp With Orzo that can
be made ahead of time and
kept at room temperature
until you’re ready to serve
- then just saute the Wild
American shrimp and add to
the dish.
A Sit-Down Dinner
If you want time to savor
food and enjoy the com
pany, plan a sit-down din
ner. Seat guests at a pretty
dining table and keep the
courses simple. For a casual
menu, start with a favorite
soup then serve the Texas
Tostada With Prosciutto,
Wild American shrimp and
Parsley (recipe follows), a
creative baked tortilla from
Jeffrey’s Restaurant in
Austin, Texas - sure to start
a conversation.
When selecting Wild
American shrimp for any
recipe, the shells should be
shiny and the meat should
feel firm against the shell.
Ask to smell the shrimp when
you’re buying it thawed or
fresh—it should have a fresh
salty smell like the ocean.
If you buy Wild American
shrimp frozen, thaw it in the
LONGHORN
BUTCHER SHOP
«<* ft 0 ‘ #■
Bam-6pm Tues. - Sat. • Closed Sun. & Mon
COUNTRY FRESH
PORK
BOSTON BUTTS
8-10 Lb. Avg.
COUNTRY FRESH
QUARTER
PORK LOINS
Sliced
S 2K
1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711
refrigerator or under cold
running water, not at room
temperature.
Try these easy, delicious
recipes from Wild American
Shrimp Inc. Representing
the seafood industry in
eight southern states: North
Carolina, South Carolina,
Georgia, Florida, Alabama,
Mississippi, Louisiana and
Texas, WASI devotes its
resources to raising public
awareness about the many
health benefits of Wild
American shrimp that grow
naturally.
Herbed Alabama
Wild American
Shrimp Dip
1 pound Wild American
Shrimp, peeled and dev
eined, fully cooked
2 green onions, coarse
ly chopped
1 shallot, chopped
2 tablespoons chopped
fresh tarragon
3/4 cup mayonnaise
3/4 cup sour cream
1/2 teaspoon hot pepper
sauce (or more to taste)
1/4 teaspoon
Worcestershire sauce (or
more to taste)
Salt and pepper to taste
Place the shrimp, onions,
shallots and tarragon in the
bowl of the food processor
in two or three batches if
necessary. Pulse on and off
to obtain a smooth paste.
Transfer to a bowl. Add the
remaining ingredients and
stir to mix well. Cover and
chill at least two hours. (Can
be made ahead and kept
refrigerated for one day).
Serve with crackers or
toasted French bread slices.
Yields eight servings
Mississippi Wild
American Shrimp
With Orzo
2 cups uncooked orzo
(rice-like pasta)
2 tomatoes, diced
1 cup green onions,
minced
8 ounces feta cheese,
crumbled (tomato-basil
feta cheese works well
also)
4 tablespoons buttfer
1 pound Wild American
shrimp
4 garlic cloves, minced
Salt and pepper to
taste
Old Bay seasoning,
optional
2 tablespoons lemon
juice
6 to 8 basil leaves, torn
in small pieces
Pre heat oven to 375
degrees. Boil the orzo in
salted water for about ten
minutes or until tender but
still al dente. Drain well but
keep in the same pot. Add
tomato and onions, stir to
mix. Add crumbled feta, stir
again. Transfer to a buttered
baking dish, bake for fifteen
minutes. Just before serving,
heat butter in a medium-size
skillet over medium-high
heat and add shrimp and
garlic. Season with salt, pep
per and Old Bay® seasoning
(if using). Saute quickly just
until shrimp turn pink. Add
lemon juice and basil and
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Black Angus
Rib Eye Steaks
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Wild American Shrimp
Mississippi Shrimp with Orzo.
stir. Place shrimp on top of
orzo, serve at once. Yields
eight small servings.
Texas Tostada With
Prosciutto, Wild
American Shrimp
And Parsley
4 tablespoons extra vir
gin olive oil
2 green onions, minced
2 garlic cloves, minced
8 jumbo Wild American
shrimp, peeled, deveined
and coarsely chopped
1 tablespoon lemon
juice
2 tablespoons cham
pagne or white wine vin
egar
1/4 cup parsley,
chopped
Sea salt and pepper to
taste
4 flour tortillas
8 thin slices Prosciutto
di Parma
1/4 pound tender mixed
greens
1 roasted yellow pep
per, cut in thin slices
Preheat oven to 375°F. In
a medium saute pan, heat
olive oil over medium heat.
Add green onions and gar
lic, stir for about one min
ute without browning. Add
shrimp and cook for two
to three minutes just until
shrimp turn pink. Remove
from heat, add lemon juice,
vinegar, parsley, salt and
pepper. Stir well. Transfer
to a large bowl. Place tor
tillas in the oven for three
to six minutes or until
lightly toasted and crunchy.
Transfer tortillas to a plate.
Arrange prosciutto slices on
top. Toss mixed greens with
shrimp vinaigrette and place
on top of prosciutto tostada.
Garnish with roasted yellow
pepper strips. Yields four
servings.
Louisiana Wild
American Shrimp
Piquant
3 tablespoons vegeta
ble oil
1 onion, minced
SEMI-BONELESS HEAVY
WESTERN AGED STANDING
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USDA INSPECTED
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Wild American Shrimp
Herbed Alabama Shrimp Dip can be made a day ahead.
3 celery ribs, minced
3 garlic cloves, minced
1 (14.5 ounce) can
crushed tomatoes, with
their juice
1/2 cup tomato sauce
1 large lemon, cut in
thin slices
1 pound Wild American
shrimp, peeled and de
veined
Salt and pepper to
taste
1/2 teaspoon Tabasco
(or more to taste), option
al
1/2 cup green onions,
minced
1/2 cup parsley, minced
Heat the oil in a three
quart saucepan. Saute the
onions and celery until
tender. Add garlic, crushed
tomatoes with their juice
and tomato sauce. Stir and
bring to a gentle boil.
Add lemon slices, stir cook
for about two minutes. Add
shrimp, salt and pepper, and
Tabasco (if using). Stir to
coat well. Cook just until
shrimp turns pink. Sprinkle
with minced green onions
and parsley. Yields fours
servings.
Jads's Saßdwick Sfeoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm»Wed 11am-2.3opn^^^^
478-987-2428
(Many to Choose)
Judy’s Choice This Week:
Hot Pizza Sub Openfaced on Toasted French Sub
f wl Pizza Sauce, Provolone Cheese, Sausage
.ij Pepperoni & Ham w/pickles & chips -$5.50
»Hot Soups (Made Fresh Daily)
Cup-$2.50 • w/meal-$1.50
wsassP' »Kids Menu Available
plus Salads•Desserts•Drinks
.. . . ........ r.
Wild American Shrimp
Louisiana Wild American Shrimp Piquant welcomes
Christmas with Cajun flair.
S Remember For Your Convenience '
WE’RE OPEN EVENINGS! 11
•Hot & Cold Sandwiched
WEDNESDAY, DECEMBER 13, 2006 ♦
5C
P" PICKUP
OWNER on
theway
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