Volume 10, Issue 130 - June 30, 2006

TGIF ,

I would like to thank the fine folks at the Mexican Shrimp Council and Ocean Garden for their great content and recipes this week. Today we will address the best ways to thaw and store your shrimp once you have purchased it.

Next week, it's all about pizza, so tune in! Have a great weekend...You deserve it!

Thawing:

The best way to thaw a block of shrimp is slowly, under refrigeration for 24 to 48 hours. A quicker way, and a way to get a portion of a block, is to run cold water over it. However, there are two problems in using this method. The water must be cold, not warm or hot, because warm temperatures can actually start cooking the shrimp. If the shrimp start to change color under the tap water, the water is too warm! The second problem occurs when the shrimp is under running or standing water for long periods of time because it will lose color, flavor, and nutrients.

Once you've thawed the portion you want, wrap remaining frozen or partially frozen shrimp in freezer paper or seal in a plastic bag and place it in the freezer.

Shrimp that is not in a frozen block is also best thawed slowly under refrigeration. If the product is peeled & deveined, it may be cooked directly from the frozen state. IQF, shell-on will require additional thawing time.

Source: Ocean Garden

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

Mexican Coconut Shrimp Maki Roll
with Mango, Cucumber, and Spicy Coconut Vinaigrette

Serves 4

Ingredients:

Shrimp Rolls:

8 each large Authentic Mexican Shrimp rolled in flour, egg and coconut flakes
1 mango cut in small strips
1 cucumber skin off, cut in small strips
1 cup sushi rice
4 each nori sheets
4 ounces coconut spicy sauce

Coconut Spicy Sauce:

1 cup mayonnaise
1 tablespoon chili paste
2 ounces coconut milk
1/2 tablespoon soy sauce

Preparation:

For the Sauce:

Simply blend all the ingredients together until you obtain a uniform emulsified sauce.

For the Rolls:

Take the nori sheets and spread the sushi rice evenly, then add the Authentic Mexican Shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces.

Serve with the spicy coconut sauce.

Chef Luis Nieto of Blue Water Grill, New York, NY

Source: The Mexican Shrimp Council

Storing:

Shrimp is a highly perishable product. Proper handling and adherence to temperature requirements are necessary to ensure quality and satisfaction.

Upon receipt, immediately place shrimp in low temperature storage at 0-35 degrees F, to retain moisture and freshness. A frozen block of shrimp in its original package can last up to about 18 months at a temperature of 0 degrees F or colder. In the freezer compartment of a home refrigerator, the maximum storage time recommended is three months.

If necessary, store thawed shrimp either cooked or raw at 30 - 35 degrees F, preferably no more than two to three days, in a closed container covered with ice. Don't keep it in water or in direct contact with ice. This will alter the texture, and leach flavor and nutrients from the shrimp. Don't refreeze shrimp; this lowers the quality considerably.

Source: Ocean Garden

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Jumbo Mexican Shrimp al "Ajillo"

Serves 4

Ingredients:

1 pound U-15 Authentic Mexican Shrimp about 16 each
2 tablespoons garlic clove, minced
1 cup chopped parsley
3 each whole lemons, squeezed and zest
1 tablespoon chopped anchovy
4 ounces extra virgin olive oil

Preparation:

Start by mixing 1 tablespoon of garlic with 1/2 cup parsley and zest from 3 lemons, finish with 3 ounces of the olive oil, add salt and pepper to taste. Set aside.

Then in a medium heat pan, put remaining 1 ounce of olive oil. As it gets hot add remaining 1 tablespoon of minced garlic and the anchovy, followed by the shrimp which were previously seasoned with salt and pepper. Sear on 1 side until crunchy, add 1 ounce of lemon juice and finish with a touch of parsley.

Serve with the parsley gremolatta on the side.

Chef Luis Nieto of Blue Water Grill, New York, NY

Source: The Mexican Shrimp Council