Volume 11, Issue 119 - December 14, 2006

Greetings,

Before we get into the topic of Wild American Shrimp today, I want to tell you about some Girl Scouts and the cookbook they put together recently. It is an inspirational story, and I was fortunate enough participate by providing a back-cover testimonial and a recipe. Chef June Jacobs, CCP, also has a recipe in the book. If you need a last minute gift, this may be just what you are looking for. Thank You.

(NEW YORK , NY) - Felice Kaufman, leader of 5th grade Chappaqua Girl Scout Troop # 2738, has just announced the release the troop's new book Americans Cook!, which will help raise funds for her troop and get the message out that cooking is a great way for parents and their kids to spend quality time together.

The first recipe in Americans Cook! is for a mouthwatering Austrian dish called Kaiserschmarren from Governor Schwarzenegger. As you turn the pages, you see popular and highly esteemed chefs, gorgeous inns, well-known politicians and celebrities, and the smiling faces of the young scouts who contributed. TV Food's Ina Garten, Paula Deen, Gale Gand and Curtis Aikens all grace the pages. Chefs Alice Waters, Bobby Flay, Mario Batali, and all 50 governors are in the book. A short bio under most recipes makes for an interesting read. "I find that as I show the book around people don't want to put it down," said Ms. Kaufman. "Of course, I hope this whets their appetites and inspires them to cook dinner for their families as well! Americans Cook! is really working!"

Click here for the rest of the story

Wild American Shrimp or Imported, Pond-Raised Shrimp? Decide for Yourself.

Simply put, Certified Wild American shrimp are caught by shrimpers off the Gulf and South Atlantic coasts near: Texas, Louisiana, Mississippi, Alabama, Florida, Georgia, South Carolina and North Carolina. The shrimp naturally thrive in these waters, and their presence has influenced a way of life in these states. Instead of being scooped from a pond and shipped over on a container ship, Wild American shrimp are pulled directly from their natural environment, delivered to the dock, then to your table. They meet strict U.S. environmental and food regulation standards, and are certified to assure quality.

Source: Wild American Shrimp

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

Seared Texas Shrimp with Wild Mushrooms

For one serving

Ingredients:

3 (16-20) count Texas shrimp, butterflied
3 to 4 large shitake mushrooms, sliced with stems removed
1 portabella mushroom, diced
2 to 3 oyster mushrooms, diced
1 clove garlic, minced
1 small shallot, diced
splash dry white wine
1/2 teaspoon fresh thyme
salt and pepper to taste
1/2 lemon

Preparation:

In a hot skillet, sauté the mushrooms, garlic and shallot in one ounce of butter. When the mushrooms soften, deglaze the pan with white wine and add in fresh thyme. Season with salt and pepper to taste, then reduce the liquid until the pan is almost completely dry.

In a separate pan, quickly sear the butterflied shrimp in butter and season with salt and pepper. When shrimp are cooked (approximately two minutes), squeeze fresh lemon juice over the top and remove from heat.

Place the mushrooms in the center of a plate or bowl and top with the shrimp. Be sure to keep any excess butter from the shrimp pan and pour over the plate as well. Sprinkle a touch of your favorite herb over the plate for garnish.

Recipe by Chef Jon Bonnell - Bonnell's Fine Texas Cuisine, 4259 Bryant Irvin Road

For More News Edlund S-11 Manual Can Opener: Refined Design Is Always Popular Women Chefs & Restaurateurs to Toast Bay Area's Top Culinary Women Giving the Gift of Honey Soap can cloud your crystal glasses permanently. DOLE Keeps Foodservice Customers Current with Online Newsletter To WArm Winter Menus Pair Irresistable Fresh California Avocados With Sunny Citrus Chappaqua Girl Scout Troop Releases New Cookbook Called Americans Cook!

Frequently Asked Questions:

What are Certified Wild American™ Shrimp and where can I buy them?

Wild American™ Shrimp is premium-quality seafood caught by professional shrimpers along the Gulf Coast and Atlantic Seaboard and delivered fresh to local docks. Consumers should ask for Certified Wild American Shrimp at their local grocery stores, seafood markets and restaurants.

Where are they harvested?

Wild-caught American shrimp flourish in nutrient-rich marshes and estuaries before migrating to the Atlantic Ocean or Gulf of Mexico. They mature at a natural pace, swimming freely in the waters off the coastline. Wild-caught American shrimp are abundant, and are not considered "threatened" or "endangered."

How are they harvested?

Generations of professional shrimpers trawl the waters seasonally with cone shaped nets that yield about 200 million pounds of the healthy seafood. They use devices called TEDs and BRDs that allow larger fish and marine life, such as sea turtles, to escape from the nets. The shrimp are only harvested in season, usually from May through November. In some warmer waters, the season lasts into winter.

Are Certified Wild American™ Shrimp available year-round?

Yes. While the seasons vary from state to state, the latest innovative freezing processes ensure their availability year-round from Wild American Shrimp, Inc. (WASI) certified facilities.

How are Certified Wild American™ Shrimp sized? Are there different varieties?

Shrimp are sized and sold by count (number of shrimp per pound), either whole or headless. For example, headless shrimp of 16/20 count means there are 16 to 20 headless shrimp per pound. Counts for headless shrimp range from under 10 (the largest shrimp) to 300/500 (the smallest).

There are four species of wild-caught American shrimp, categorized by four colors: white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum) and royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus).

Will Certified Wild American™ Shrimp be labeled as such in seafood markets, grocery stores and restaurants?

Not always. Consumers should ask their grocer, seafood distributor or restaurant manager if they sell Certified Wild American Shrimp. If they don't, request that they replace imported product with naturally harvested Certified Wild American Shrimp. Country of origin labeling laws took effect September 30, 2004 to help consumers distinguish the origin and method of seafood production.

Source: Wild American Shrimp

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Carolina Shrimp Salad
North Carolina

Makes 8 to 12 servings

Ingredients:

3/4 cup hot mustard (Dijon or Creole)
hot pepper sauce to taste
1 bell pepper, diced
3/4 cup salad oil
3 green onions, chopped
1/4 cup catsup
2 to 3 pounds Wild American shrimp, cleaned and cooked
1/2 cup vinegar

Preparation:

Combine all ingredients and chill. May be served with toothpicks an an hors d'oeuvre, on lettuce as a salad or as an entree.

Source: Wild American Shrimp