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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 i; trig afjmKwX apum *m¥ * « Wi We Custom Cut Black Angus Rib Eye Steaks To Order ji ns 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 RIB ROAST *6?. 8 E-Z CARVE USDA INSPECTED JSZfk FRESH i 1 99 FOOD W m ** * m 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 f home • 00041718