Text 33382, 84 rader
Skriven 2013-02-05 10:55:00 av Dave Drum (63563.cooking)
  Kommentar till text 33361 av Dale Shipp (1:261/1466.0)
Ärende: Shrimp
==============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I buy frozen - usually wild caught. Farmed only if it not
 DD> from one of the "suspect" countries. But, Married Ruth was
 DD> nattering on about "fresh/local" which is damned near
 DD> impossible for me.

 DS> I've had trouble keeping track of who was a "suspect" country and who
 DS> was not.  Hence, sticking with US Gulf (or at least I assume that is
 DS> the gulf that the package means).

Nothing from China or S.E. Asia. Central/South America are marginal. Nearly
anything from an American or Canuckian shrimp/prawn operation is OK - and more
expensive than the Asian product. It's possible to farm shrimp sustainably,
without harming the environment or your customers ... but it takes longer to
recoup your investment. And no one wants to wait for their $$$. Sort of like
tilapia - it can be wonderful, but so much of it is raised on sewage sludge
that I won't buy/order it any more.

There is a local (to you) shrimp farming operation - http://www.marvesta.com/
As well as shrimp/prawn operations in many states (some, like Michigan and
Idaho are surprising).
 
 DD> It's easy to find wild caught shrimp, or, responsibly
 DD> farmed shrimp in the freezer cases. What is hard to find is
 DD> "tail-off" shrimp. When I do find it I pounce and figure
 DD> out how to get it into the freezer when I get home.

 DS> I think that the only tail-off shrimp we have seen are already cooked,
 DS> smaller size, and pretty much for salads only.  OTOH, we have a
 DS> sometimes house guest who gladly eats the tails.  So do I if they are
 DS> on crispy fried shrimp.

I sometimes eat the tails on fried shrimp. But, I don't often make fried shrimp
at home. I find 40-60 count tail-off in the frozen cases at Meijer from time to
time. Often an a BOGO or B2-G1 deal.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hot & Spicy Prawns
 Categories: Seafood, Chilies, Vegetables, Rice, Citrus
      Yield: 2 servings

      3 tb Soy sauce
      1 tb Cornstarch
      1 tb Rice vinegar
      1 tb Minced, peeled fresh ginger
    1/2 ts Crushed red pepper
      1 lb Prawns
      1 c  Coarse chopped green onion
      3 cl Minced garlic
    3/4 c  Sliced red bell peppers
    3/4 c  Sliced yellow bell peppers
      2 tb Fresh lemon juice
    1/2 ts White pepper
    1/4 ts Salt
      4 c  Hot, cooked rice

  Combine first five ingredients in a medium bowl, add 
  prawns.

  Cover and marinate in refrigerator for 30 minutes.

  Heat oil in a large not-stick skillet over medium heat,
  add onions, ginger, and garlic. Saute one minute stirring
  constantly.

  Add shrimp mixture, and saute two minutes.

  Stir in bell peppers, lemon juice, white pepper, and salt.
  Cook 1.5 minutes or until prawns are done. Serve over
  rice.

  From: http://www.strawberrycreekshrimpfarm.com

  Uncle Dirty Dave's Archives

MMMMM

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