Volume 10, Issue 129 - June 29, 2006 |
Hello ,
 As
one of the oldest living species...
on the planet, sea turtles have been here over 100 million
years and now all eight species are either threatened or endangered. That's
the bad news.
One species in particular, the critically endangered Kemps ridley, only nests
on a single stretch of beach in Mexico. To protect these precious hatchlings,
the Mexican Shrimp Council funds nesting camps that ensure this sea turtle
population continues to grow.
In 1985, there were only 702 Kemps ridley nests. By the year 2000, the nesting
population went up to 6,000 and produced 395,150 baby turtles that
successfully made their way to the water. That's the good news.
Besides keeping the hatchlings safe and sound, producers of Mexican Shrimp
always use special equipment to make sure adult sea turtles stay free from
cages and nets.
To find out all about the Kemps ridley sea turtle, including how you can help,
go to www.oceantrust.org.
Source:
The Mexican Shrimp Council
Photo Courtesy of Ocean
Garden
.jpg) Mexican
Shrimp Bisque Cappuccino
Whipped Yuzu Cream, Fennel Pollen Spices
serves six
The Bisque
Ingredients:
1 pound Ocean Garden Authentic
Mexican
Shrimp, shell on, 36/40
1/4 cup grape seed oil
1/3 cup celery, chopped
1/3 cup white onion, chopped
1/3 cup leek, white part only, chopped
1/4 cup brandy
1/2 cup diced tomatoes
2 tablespoons tomato paste
1/4 cup flour
1 tablespoon garlic, chopped
2 quarts reserved shrimp stock or vegetable stock
1/2 cup Riesling wine
4 thyme sprigs
1 bay leaf
1 teaspoon shrimp paste
1 cup heavy cream
** sea salt
pinch cayenne pepper
2 tablespoons peach schnapps
Preparation:
Coarsely chop shrimp. Pour grape seed oil into large, heavy
kettle over high heat. Roast shrimp until shell turns red in color.
Add celery, onion and leek over high heat, 5 minutes. Stir constantly. Flambé
with brandy. Add tomatoes, tomato paste, flour and garlic. Cook 1 minute
mixing well. Add shrimp stock, wine, thyme, bay leaf and shrimp paste. Stir
to mix well. Bring to boil.
Simmer at medium heat 20 minutes. Strain through fine sieve pressing on solids
to attain maximum extraction and flavor. Return mixture to pot. Add heavy
cream. Bring to boil. Reduce to simmer. Cook 5 minutes until bisque thickens
to coat back of a spoon. Season with sea salt and cayenne pepper to taste.
Blend to smooth with stick blender. Add peach schnapps. Keep hot.
Whipped Yuzu Cream
Ingredients:
1/3 cup heavy cream
2 tablespoons yuzu juice
1/4 teaspoon togarashi
1/8 teaspoon fleur de sel
Preparation:
Place all ingredients in mixing bowl. Whip until doubled in
volume and thickened to very soft peaks.
Presentation
Ingredients:
1 teaspoon Chef Bernard's M'Ocean fennel pollen blend
Warm six - 3 ounce shot glasses. Pour shrimp bisque, leaving
1/2 inch room at top of cup. Gently spoon whipped yuzu cream on top. Sprinkle
with fennel pollen.
Executive Chef Bernard Guillas,
www.chefbernard.com
The Marine Room, La Jolla,
www.marineroom.com
Source:
The Mexican
Shrimp Council
Shrimp Sizing:
 Shrimp
is sold by size. Shrimp sizes are expressed in counts per pound or per
kilogram. For example, 16/20 means 16 to 20 shrimp per pound. Larger sizes are
designated by the term "under" or abbreviated as "U" or "UN." These are
expressed as U/10, for example. Other large sizes are U/12 and U/l5 (also
referred to as 13/15 for some origins of shrimp). The smaller the count, the
larger the size of the shrimp, and generally, the higher the price. Small
sizes of shrimp, like coldwater cooked and peeled, will have counts ranging
from 150/250, 250/300, etc.
When purchasing shrimp, getting an accurate count is very important. The count
should fall within the range stated on the label.
Sizes are sometimes expressed as names instead of numbers, such as jumbo,
large, and medium. Although names are widely used, there is no official
guideline on what those names signify. If a name is used, particularly at
retail, it must be accompanied by the number of shrimp per pound, i.e., the
count. The number system is most accurate.
Counts are different when applied to peeled and/or cooked shrimp. The term
"finished count" refers to the actual number of peeled shrimp per pound in the
package. Another term, "peeled from" count, refers to the count per pound of
the shrimp prior to peeling.
Source:
Ocean Garden
 |
Culinary
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.jpg) Pomelo
Kalbi Glazed Barbecued Mexican Jumbo Shrimp
Smoked Almond Risotto, Coriander Sprouts, Pumpkin Seed Oil
serves six as an appetizer
Japanese Eggplant
Ingredients:
3 Japanese eggplant
1/2 cup olive oil
1/2 teaspoon togarashi pepper spice
1 tablespoon lemon thyme leaves, chopped
1/4 teaspoon sea salt flakes
1/8 teaspoon freshly ground black pepper
Preparation:
Preheat grill. Cut Japanese eggplant in 18 half inch thick
slices. Toss with remaining ingredients. Place eggplant on grill. Cook for 2
minutes on each side until golden brown.
Smoked Almond Risotto
Ingredients:
1 1/2 cups chicken broth, hot
4 tablespoons unsalted butter
1/4 cup onions, finely chopped
1/2 cup Andouille sausage, diced
1 tablespoon extra virgin olive oil
1/2 cup red rice
1/3 cup heavy cream
4 tablespoons freshly grated Parmesan cheese
1/4 cup roasted smoked almonds, crushed
** sea salt and freshly ground black pepper
Preparation:
In small saucepan bring chicken broth to boil. Reduce heat
and hold at simmer while preparing rice.
In saucepan, melt 1 tablespoon butter over medium heat. Add onions and
sausage. Cook until onions are wilted, stirring constantly. Add olive oil and
rice. Stir until grains are coated. Add 1/2 cup chicken broth to rice. Stir
occasionally until liquid is absorbed.
Repeat process with additional 1/2 cup chicken broth. Do not overcook. Rice
should be firm, al dente. If rice is not sufficiently cooked, add remaining
chicken broth. Stir in Parmesan cheese, remaining butter, cream and almonds.
Combine well. Bring to simmer. Do not boil. Adjust seasoning with salt and
pepper. Divide in to 6 3-ounce ramekins.
Pomelo Kalbi Marinade
Ingredients:
1/4 cup organic pomelo, zested, juiced
1/3 cup sweetened soy sauce
1 teaspoon hot chili oil
1/2 teaspoon sambal
1 teaspoon ginger, freshly grated
2 tablespoons seasoned rice vinegar
1 teaspoon garlic, peeled, finely chopped
1/3 cup scallions, minced
2 tablespoons cilantro leaves, finely chopped
1 teaspoon mint leaves, finely chopped
Preparation:
Combine all ingredients in mixing bowl. Whisk well.
Barbecued Jumbo Mexican Shrimp
Ingredients:
18 Ocean Garden Authentic
Mexican
Shrimp, U-10 size, shell on
18 large chive sprigs, blanched
Preparation:
Butterfly shrimp lengthwise. Remove the vein and discard.
Place shrimp in shallow dish, shell side down. Pour marinade over. Let stand
10 minutes. Remove shrimp from marinade. Place on barbecue flesh side down
over hot coals. Cook two minutes. Flip over. Baste flesh with marinade. Finish
on shell side. Cook until opaque. Tie up tail with chives sprig at the second
knuckle from the tail. Place marinade in small saucepan over medium heat.
Reduce by 1/4.
Presentation:
Ingredients:
6 edible flowers
1/2 cup coriander sprouts
1 tablespoon pumpkin seed oil
Unmold risotto in center of warm, large serving plate. Top
with coriander sprouts. Lean prawns upright around risotto. Place eggplant
between each prawn. Drizzle pumpkin seed oil and marinade around plate. Garnish
with edible flower.
Executive Chef Bernard Guillas,
www.chefbernard.com
The Marine Room, La Jolla,
www.marineroom.com
Source:
The Mexican
Shrimp Council
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