Volume 10, Issue 127 - June 27, 2006

Good Day ,

The following text appeared in the October 2005 issue of Shrimp Business, published by SeaFood Business magazine for the Mexican Shrimp Council and Ocean Garden Products.

By Fiona Robinson

Health Food from Mexico

Lean, low-calorie, carb-free and wholesome, authentic Mexican shrimp is good for you.

If you're confused about the role of shrimp in a healthy diet, you're not alone. Recent developments in the evaluation of dietary cholesterol, in particular, have led to a number of widespread misunderstandings about shrimp's nutritional profile.

Let it be stated here and now that authentic Mexican shrimp, wild-harvested or farm-raised, is very much a part of a healthy diet. It's a lean, low-calorie protein that's also carbohydrate- and contaminant-free and versatile enough to fit with virtually any dietary regimen.

"As a registered dietitian, I hope that everyone gets this message: Shrimp is good for you,'' says Milton Stokes, RD, chief dietitian for St. Barnabas Hospital and Nursing Home in the Bronx and a spokesperson for the American Dietetic Association (ADA). "I tell all my patients, even the ones with high blood cholesterol, that shrimp is a healthy and nutritious food.''

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

Barbecued Mexican Shrimp

Serves 4

BBQ Compound Butter

Ingredients:

2 pounds butter
2 ounces garlic, finely minced
2.5 ounces Worcestershire sauce
4 ounces lemon juice
5 tablespoons ground black pepper
10-dashes Tabasco sauce
3 tablespoons paprika
2 teaspoons ground cayenne pepper
1.5 tablespoons salt
2 teaspoons fresh thyme, chopped fine
1 teaspoon fresh rosemary, chopped fine
2 teaspoons fresh oregano, chopped fine

Preparation:

Soften butter to room temperature. Place the butter in a food processor with the rest of the ingredients and blend until smooth. Remove and chill completely.

BBQ Butter Sauce

Ingredients:

12 ounces beer, Dixie, Budweiser or any lighter beer
2 cups heavy whipping cream
1.5 pounds BBQ Compound Butter (see above)

Preparation:

In a saucepot add the beer and reduce by half. Add the cream and reduce the cream by half to three quarters. Remove from the heat and slowly add the BBQ butter stirring until all the butter is incorporated. Adjust the seasoning if needed with salt, pepper, lemon or Tabasco.

Shrimp

Ingredients:

16 each 16/20-Size Ocean Garden Authentic Mexican Shrimp
4 each green onions, green part only, cut on a severe bias cut
1 ounce canola oil
4 pieces crusty French bread, brushed with butter and grilled
crispy fried tobacco onions for garnish, optional, (see note)
salt
fresh ground black pepper
blackening spice, for seasoning

Preparation:

Season both sides of the shrimp with salt, pepper and blackening spice. Place the oil in a sauté pan and heat over medium high heat until almost smoking. Add the shrimp and sauté until just translucent in the center and crisp on the outside. Remove from the heat.

Place bread in the center of the plate, pour the sauce around the bread and place the shrimp around the plate. Garnish with the crispy onions and the green onions.

Note: Tobacco onions are sliced white onion rings that have been fried in seasoned flour. Seasonings can include granulated garlic, granulated onion, ancho chile powder, cayenne, salt, pepper and paprika.

Recipe by: Executive Chef Gregg McCarthy of Ray's on the River, Atlanta

Source: The Mexican Shrimp Council

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Color and Origin:

Warm-water shrimp: These are the most popular shrimp in the U.S. and characterized by the color of their shell (not the meat) when raw: white, brown, pink, and black tiger. Rock shrimp are also a warm-water shrimp.

Freshwater shrimp: As one of the largest shrimp, these can be distinguished by bright blue shells or from Asia as yellow with brown stripes.

Coldwater shrimp: Either raw and cooked, these shrimp carry bright, reddish-pink shells.

Source: The Mexican Shrimp Council

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Honey Chili Glazed Authentic Mexican Shrimp on a Corn and Tomatillo Salsa with Roasted Poblano Crema

Yield: 10 Servings

Honey Glazed Mexican Shrimp

Ingredients:

10 U15 Authentic Mexican Shrimp, peeled
1 teaspoon chopped garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon chopped cilantro
2 tablespoons honey
1/2 teaspoon salt and black pepper

Preparation:

Thoroughly mix the chili powder, cilantro, honey, salt and pepper, set aside. Heat olive oil in a large sauté pan, add the shrimp. Quickly toss then add the garlic, sauté until shrimp begin to turn pink, constantly stirring. Add the honey chili mixture, turn down to medium and sauté until shrimp are cooked about 2 minutes. Set aside.

Corn and Tomatillo Salsa

Ingredients:

1 ear fresh corn, kernels removed
7 fresh tomatillos fine diced
1/2 cup fine diced plum tomatoes
1/2 teaspoon chopped fresh garlic
2 tablespoons chopped cilantro
1 tablespoon fine diced red onion
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt and black pepper

Preparation:

Combine all ingredients in a large mixing bowl and mix well. Cover and refrigerate for at least 1 hour prior to serving.

Roasted Poblano Crema

Ingredients:

1 fresh poblano pepper
1 teaspoon olive oil
1 cup sour cream
1 fresh lime, juiced
1/2 teaspoon cinnamon powder

Preparation:

Heat oven to 350 degrees. Toss the pepper in the olive oil, place on small baking sheet and roast until skin browns, about 20 minutes. Place pepper in zip lock bag to steam for 20 minutes. Remove from bag and carefully remove skin with a small knife, then finely dice. Place remaining ingredients in mixing bowl with pepper and mix well. Refrigerate overnight.

Assembly:

In a martini glass or small bowl, place 1 1/2 tablespoons of salsa in center, then place warm shrimp on top. Lightly drizzle with crema and garnish with sprig of cilantro and thin fried tortilla strips.

Recipe Provided by: MaxUltimate Foods to Debut at the CMC Boston VIP Reception

Source: The Mexican Shrimp Council