Volume 11, Issue 118 - December 13, 2006

Greetings,

Certified Wild American™ Shrimp Nutritional Information:

Certified Wild American™ Shrimp has its own certification mark, which guarantees a premium U.S. product. It is caught in the wild and certified to meet high quality standards. Wild-caught American shrimp are sweet, premium-quality seafood caught in the South Atlantic and Gulf of Mexico. They appeal to health conscious consumers who want to know where their food is produced.

Wild-caught American shrimp are a nutritious choice for discriminating diners. One 3-ounce serving provides:

• A good source of cardio-protective omega-3 fatty acids
• A significant source of vitamins D and B12 as well as iron
• Supplies nearly 18 grams of protein, almost a third of the adult daily requirement
• Contains 166 milligrams of cholesterol (the same profile as lean red meat), but
• Registers just 84 calories, less than one gram of fat and less than one gram of carbohydrates.

In the past, health conscious consumers expressed concern over shrimp cholesterol levels. However, a study at The Rockefeller University found that steamed shrimp do not adversely affect the lipoprotein profile in people with normal cholesterol levels. In the study, shrimp's high levels of beneficial unsaturated fatty acids raised the HDL (the "good" cholesterol) levels more than it increased the levels of LDL ("bad" cholesterol), and the resulting HDL to LDL ratio was favorable. "In fact," said Dr. Elizabeth De Oliveira e Silva, one study author, "if shrimp are substituted for beef or other high fat foods, we predict even more favorable effects."

Other nutritional benefits from the George Mateljan Foundation (www.whfoods.com):

• Wild-caught American shrimp is an excellent source of selenium, which exhibits anti-cancer properties. Research indicates selenium may promote DNA repair and synthesis in damaged cells, inhibit the proliferation of cancer cells, and cause abnormal cells to self-destruct.
• Shrimp is an excellent source of vitamin B12 and vitamin B6. These two B vitamins are needed to maintain low levels of homocysteine, a molecule that can directly damage blood vessel walls and is considered a significant risk factor for cardiovascular disease.

Source: Wild American Shrimp

 

Wild American Shrimp "The Shrimp You Thought You Were Eating!" The Environment, The Shrimp, Where to Find, Recipes

Classic Shrimp Remoulade
Texas

Makes 6 servings

Ingredients:

1 1/2 cups Remoulade Sauce (recipe follows)
1 recipe Simple Vinaigrette Dressing (recipe follows)
1 1/2 pounds (26-30 or 31-40) count Texas shrimp
1 recipe Texas Shrimp Boil (recipe follows)
1 1/2 cups very thinly sliced cucumbers, seeds removed but not peeled
1/2 cup very thinly sliced radishes
2 cups frisee or curly endive

Remoulade Sauce

Ingredients:

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup Creole mustard
2 tablespoons white vinegar
2 tablespoons prepared yellow mustard
juice of 1/2 lemon
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 garlic clove, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
dash Tabasco
1 egg
3/4 cup vegetable oil

Preparation:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, cayenne, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency. Store in covered container in refrigerator up to one week.

Simple Vinaigrette Dressing

Ingredients:

1/2 cup red wine vinegar
1 tablespoon pickling spices
1 tablespoon sugar
1/2 tablespoon vegetable oil

Preparation:

Place vinegar, pickling spices, sugar and oil in a small saucepan. Bring to a boil over medium-high heat. Lower heat and simmer five minutes or until liquid is reduced by half. Strain and store in covered container in refrigerator until needed.

Shrimp Boil

Ingredients:

1 quart water
1/2 tablespoon bottled hot pepper sauce
1 1/2 teaspoons Worcestershire sauce
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/2 teaspoon finely chopped garlic
5 teaspoons liquid crab boil
1 1/2 teaspoons black peppercorns
1 freshly squeezed lemon
1 1/2 teaspoons Creole seafood seasoning
1 1/2 teaspoons cayenne pepper
2 bay leaves
2 tablespoons salt

Preparation:

Combine water, hot sauce, Worcestershire sauce, celery, carrot, onion, garlic, crab boil, peppercorns, lemon juice, seafood seasoning, cayenne pepper, bay leaves and salt in a large saucepan. Bring mixture to a boil, reduce heat and simmer five minutes. Don't let liquid reduce too much or you may throw off the seasoning. To test seasoning, cook one or two shrimp first and taste with the Remoulade Sauce; adjust spice in Shrimp Boil accordingly.

To assemble:

Prepare Remoulade Sauce; refrigerate until needed. Prepare Simple Vinaigrette Dressing; reserve until needed. Peel and devein shrimp. Prepare Shrimp Boil; add shrimp and simmer one to two minutes or until shrimp are cooked. Strain shrimp from Shrimp Boil. In medium bowl, toss shrimp in Remoulade Sauce to thoroughly coat; set aside.

In a separate medium bowl, toss cucumbers, radishes and frisee in Simple Vinaigrette Dressing. Evenly divide cucumber, radish and frisee mixture and place in center of each plate. Arrange shrimp on top of salad.

Recipe by Chef Randy Evans - Brennan's of Houston, 3300 Smith St., Houston, Texas

Wild American Shrimp Varieties:

There are three primary species of wild-caught American shrimp, categorized by their distinguishing colors: white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus) and pink shrimp (Farfantepenaeus duorarum.)

Together the brown, pink and white shrimp comprise the vast majority of shrimp landings in the Gulf of Mexico and the South Atlantic. These species tend to be large and meaty, the basis for warm water shrimp dining.

Other warm water shrimp captured in these U.S. fisheries include the rock shrimp (Sicyonia brevirostris), distinguished by its hard thick shell; the royal red shrimp (Hymenopenaeus robustus), a deepwater species; the roughneck or blood shrimp, also called the sugar shrimp (Trachypenaeus constrictus); and the seabob (Xiphopenaeus kroyeri), a small pelagic species.

Source: Wild American Shrimp

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Honey-Grilled Shrimp
Florida

Makes 4 servings

Ingredients:

1 pound Wild American shrimp, peeled and deveined
1 cup Florida lime juice
1 cup Florida honey
1 teaspoon white pepper

Preparation:

Thread shrimp evenly on wooden skewers. Combine remaining ingredients and brush on both sides of shrimp. Place shrimp on grill, 4 to 6 inches above coals that have lost their flame, have a red glow and a thin layer of white ash. Grill 2 to 3 minutes, then baste top sides with honey mixture. Turn shrimp and grill an additional 2 to 3 minutes, or until shrimp are opaque.

Source: Wild American Shrimp