Volume 10, Issue 126 - June 26, 2006

Good Day ,

When we break out the shrimp in the Chef2Chef.net test kitchen, everyone gathers around, even my partner Margie who up until just a couple years ago would never eat one, let alone a whole plateful! We like shrimp for it's versatility and flavor. There is a lot to know about shrimp and how it is produced. Shrimp come from many parts of the world and there are distinct differences in their texture and flavor. This week, we will learn about the shrimp of Mexico. Our host is the Mexican Shrimp Council and they have provided us with some very useful information and awesome recipes from some of the top chefs in America.

A Little History:

Founded in 2003 -

The Mexican Shrimp Council (Consejo Mexicano del Camaron) started as a discussion between forward-looking executives involved in the Mexican Shrimp industry. Mexican Shrimp has long held a unique position as a top-quality product, known mainly by chefs and other leaders of the food service industry. The Council was established to bring the story of Mexican Shrimp to the forefront of the industry, as well as consumers.

In brief, the Mexican Shrimp story tells of our south-of-the-border shrimp paradise, where the shrimp are superior and authentic in taste, texture and color. Not to mention they won't shrink up after cooking.

The Mexican Shrimp industry has also pioneered the establishment of strict quality standards for exact sizing and true net weights of all shrimp shipped to North America. And we are very serious about maintaining environmentally-sound and sustainable fishing and aquaculture practices, working in conjunction with the various government regulatory agencies of Mexico.

Source: The Mexican Shrimp Council If you click this link, you can download a PDF file with some tasty recipes.

Mexican Shrimp Council - Less is More, More than Ever. When you've got something this good, why cover it up? Find Out More!

Monterrey Prawn Frittata

Serves 4

Prawns:

24 Ocean Garden Authentic Mexican White Shrimp, size 16/20, peeled and deveined with tail on

Tossed in boiling water for 1 minute, then shock cooled in ice water. Prawns should be half cooked.

Dish Components:

3 cups salsa verde, recipe to follow
4 cups black bean pico de gallo, recipe to follow
1 cup sour cream, thinned and placed in squeeze bottle
1 cup ancho chile mayonnaise, recipe to follow
16 eggs, beaten
16 green onions, cut into matchsticks and soaked in ice water to curl

Presentation:

Preheat oven to 350 degrees. In a small non-stick omelet pan, place 2 tablespoons of butter or oil and heat until hot (not smoking). Ladle 1/4 of the beaten egg, turn heat down and place six prawns in egg with tails curled towards the middle. Place pan in oven and cook until egg sets and prawns are done.

Plating:

On a large dinner plate, pool 1/4 of the salsa verde. Place prawn frittata in the middle. Place 3 small rounds of black beans on every 1/3 of the plate. Place cooked matchstick onion in middle of the prawn tails. Drizzle ancho mayonnaise and sour cream over oil.

Salsa Verde

Ingredients:

1 12-ounce can of tomatillos, green tomatoes found in Hispanic grocery stores
1 1/2 bunches cilantro, chopped
1 jalapeño pepper, seeds removed

Preparation:

Combine all in food processor and purée.

Black Bean Pico de Gallo

Ingredients:

4 cup black beans, cooked until soft, drain
1/2 cup chopped cilantro
1 cup diced onion
1/2 cup lemon juice
1 cup diced tomatoes
1/2 cup chopped garlic

Preparation:

In a mixing bowl, add all ingredients, toss and let flavors blend

Ancho Chile Mayonnaise

Ingredients:

1 cup mayonnaise
1 tablespoon ancho chile paste or powder, available in Hispanic markets

Preparation:

Mix well in a bowl or food processor and put into squeeze bottle and chill.

Recipe by: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

Source: The Mexican Shrimp Council

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The Ideal Habitat:

Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.

Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.

Farm-raised shrimp grows in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized.

Source: The Mexican Shrimp Council

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Grilled Mexican Shrimp

With orzo pasta in sun-dried tomato butter, teardrop tomatoes, kalamata olives, feta cheese and arugula oil.

Serves 4

Shrimp:

32 Ocean Garden Authentic Mexican White Shrimp, size 16/20 count peeled, peeled and deveined with tail on
32 12 inch bamboo skewers, soaked in water

Preparation:

Place prawns on skewer in a "Ying Yang" design, tails and heads going opposite ways.

Orzo Pasta

Ingredients:

1 pound orzo pasta

Preparation:

Cook al dente. Reserve.

Sun-dried Tomato Butter

Ingredients:

2 pounds unsalted butter, softened
1 cup sun-dried tomatoes, soaked in hot water to soften

Preparation:

In food processor, purée butter and tomatoes until it has a whipped butter consistency. Reserve

Arugula Oil

Ingredients:

2 cups extra virgin olive oil
4 ounces arugula oil
1 tablespoon lemon juice
salt and pepper

Preparation:

In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt and pepper to taste, place in squeeze bottle.

30 Kalamata olives
30 teardrop tomatoes
1 cup crumbled feta cheese

Presentation:

Preheat grill until hot. Place skewers on grill and cook on both sides until done, about 3 minutes each side. Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.

On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes and drizzle all with arugula oil.

Recipe by: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA

Source: The Mexican Shrimp Council