Shrimply Adorable

STORY AND PHOTOGRAPHS BY NATALIE FINDLAY

The punitive size of these crustaceans is no representation of their health benefits or their taste. Shrimp are high in protein, antioxidants and omega-3s. With their rich texture and succulent flavour, they can be enjoyed in many dishes or simply sautéed in butter for perfection.

The terms prawn and shrimp are often used interchangeably, however, they are actually from different branches of the crustacean family. Did you know that there are over 2,000 shrimp species in the world?

Shrimp vary in length from a few millimetres to more than 20 centimetres! And they can come from either fresh or saltwater.

Canada exports more cold-water shrimp than any other country in the world. The Gulf of St. Lawrence off the Scotian Shelf, Northwestern Newfoundland and Labrador, and the Davis Strait, harvest Canada’s most “shrimplicious” of shrimps. And yet, most of Canada’s shrimp and prawns are imported to the tune of $720 million per year.

Another testament to the simplicity of these creatures is just how little is required to enjoy the exquisite taste. Easily boil shrimp in salted water until just pink outside and opaque in the centre. About 2 minutes for most sizes of peeled shrimp. A minute or two longer for shell-on shrimp or for extralarge or jumbo shrimp. That’s it – two to three minutes and you’re ready to eat. Add a few more minutes cooking as you sauté these delicate crustaceans in butter and minced garlic, and be transported to heaven.

No need to devein these little guys as the vein is completely edible. If you would like to, then deveining before cooking is best since it’s a little harder to do after they’re cooked.

Note:

Raw shrimp lasts 1 to 2 days in the refrigerator. Cooked shrimp lasts for 3 to 4 days in the refrigerator.

Let’s dive into a few recipes to enhance shrimps’ already amazing taste.

Shrimp Ceviche

Serves 3 (as a main)

454 g raw shrimp, medium to large, no shells

1/3 cup (80 mL) lime juice + zest

¼ cup (60 mL) lemon juice

1 small cucumber, sliced and diced

½ small red onion, diced

1 jalapeño pepper, seeds and pith removed, fined diced

To taste sea salt

¼ cup cilantro leaves, chopped

1 avocado

1. Bring a pot of water to a boil. While you’re waiting for that, fill up a large bowl with ice and water and set aside.

2. Place the shrimp in the boiling water and cook for two minutes. Use a skimmer to remove the shrimp and place into the ice water. Once the shrimp have fully cooled, drain the water through a colander.

3. Pour the lime and lemon juice in a bowl and add the shrimp. Coat the shrimp and place in the refrigerator for 20 minutes to marinate.

4. Add the remaining ingredients to the bowl of shrimp and stir everything together. Garnish with avocado and cilantro before serving. Serve with corn chips, over a bed of lettuce, or both for a complete meal.

Warm Shrimp and Corn Dip

Serves 4 (as an appetizer)

1 Tbs (15 mL) olive oil ¼ cup onion, diced

½ red bell pepper, diced

2 cloves garlic, finely diced

To taste salt and black pepper

½ tsp chili powder

⅛ tsp smoked paprika

¼ tsp cayenne pepper

2 Tbs (30 mL) beer

2 tsp (10 mL) fresh lime juice

2½ cups corn kernels, fresh or frozen

150 g cream cheese, room temperature

175 g raw shrimp, medium size, shell removed and cut into 4 pieces

¾ cup crumbled Cotija cheese

1. Heat the olive oil in a skillet over medium-high heat. Add the onion and bell pepper and cook until soft, 5 minutes.

2. Add the garlic, salt, pepper, chili powder, smoked paprika, and cayenne pepper and cook another minute.

3. Add the beer and lime juice and stir to coat. Add the corn and combine. Reduce the heat to low. Mix in the cream cheese until melted and creamy.

4. Add the shrimp, stir to combine and let cook 3 minutes. Sprinkle on the cheese and cilantro. Serve with toasted baguette or chips for scooping!

Caribbean Dream

Serves 4

1 cup rice

½ cup (125 mL) water

¾ cup (180 mL) coconut milk

1 tsp sea salt

1 Tbs butter

1 Tbs coconut sugar

2 Tbs (30 mL) rum

1 mango

1 cup pineapple

¼ cup rice flour

1 egg

½ cup desiccated coconut

454 g shrimp (with or without the tail)

2 Tbs (30 mL) olive oil

1 green onion, thinly sliced

1. In a small, thick bottom pot add the rice, water, coconut milk and sea salt. Cover, bring to a boil and reduce to low. Let cook approximately 20 minutes. Remove from the heat and let sit another 5 minutes then fluff with a fork.

2. Meanwhile, melt butter over medium heat in a sauté pan. Add the coconut sugar and rum. Stir together and let bubble.

3. Cut the mango and pineapple into cubes. And add to the sauté pan. Toss to coat and reduce the temperature to low.

4. Lay out 3 small plates. Add the rice flour to the first plate. Add the egg to the second plate and whisk. Add the desiccated coconut to the third plate.

5. One shrimp at a time, dip in rice flour, then egg, then coconut. In another sauté pan over medium heat add the olive oil.

6. Add the coated shrimps to the pan (being mindful not to overcrowd) and cook shrimps for 1 minute on each side. Continue until all shrimps have been cooked. Serve up a plate of coconut rice topped with pineapple, mango sauce and coconut coated shrimp. Sprinkle with green onion and enjoy!