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are $5 per pound, divide $5 by .63. The answer 

 is $7.94. If this is less than the market price for 

 headed shrimp, it is a better buy. 



Use smaller shrimp for casseroles, salads, 

 sandwiches and in spreads and dips. Medium 

 shrimp make good additions in soups and some 

 entrees, such as shrimp creole. They also can be 

 steamed or grilled. Use large shrimp for grilling, 

 steaming and other entrees where size matters. 



Fresh shrimp smell like sea water. There 

 should be no off-odors, mustiness or chemical 

 smells. Occasionally shrimp will smell and taste 

 like iodine. This is not related to spoilage and 

 is not harmful, but makes them unacceptable 

 for eating. Certain organisms on which shrimp 

 sometimes feed can cause this iodine effect. If 

 you buy shrimp that smell this way, return them 

 to your market for a refund or replacement. 



When shopping for shrimp, look for those 

 that are firm and not slippery. 



Beware of shrimp that are bright pink or 

 red. They have a "cooked" appearance due to 

 not being properly iced. 



Look for uniform size and shrimp that 

 don't have defects such as black spots, yel- 

 lowing or a bleached appearance and check 

 for extraneous material such as legs or shell 

 fragments. 



Shrimp may be peeled before or after 

 cooking. If they are boiled, steamed or pre- 

 cooked for a recipe, they are much more flavor- 

 ful if cooked in the shells. If you don't believe 

 this, give it a try. You'll be surprised! 



Shrimp must be headed and peeled; 

 deveining them is optional. People often ask if 

 it's necessary. In many shrimp, the "sand vein," 

 as it is commonly called, is small and can be 

 left. It is not necessary to remove it to clean the 

 shrimp, since most of the digestive organs are 

 in the head and thorax and are removed when 

 the shrimp is headed. If the vein is large, it may 

 be gritty and you'll want to remove it. And 

 dishes such as shrimp cocktail, salads and soups 

 are more aesthetically pleasing if the vein is 

 removed. 



When precooking for further use in a 

 recipe, shrimp should be cooked in salted or 

 seasoned water. 



To cook 1 pound, combine 1 quart of water 

 and 1/2 teaspoon salt in a medium saucepan. 



Bring to a boil. Add shrimp. Simmer until pink 

 and tender, about 3 to 5 minutes, depending on 

 the size of the shrimp. Pour into a colander to 

 drain. 



You can add celery leaves, lemon slices, 

 a bay leaf or other favorite seasonings to the 

 water. If you do, boil about 10 minutes before 

 adding shrimp. This will allow the flavors to 

 blend. Also, most markets and stores have 

 seasoning mixes. Some of them such as Old 

 Bay, are quite good. 



If you're hungry for a Carolina Shrimp 

 Boil, don't be intimidated by the recipe. You can 

 easily cook it for two or even one. I've done it 

 many times — and it works ! 



Shrimp Newburg 



• 1 pound cooked small shrimp, peeled 



• 6 tablespoons margarine or butter 



• 2 tablespoons flour 



• 1/2 teaspoon salt 



• 1/8 teaspoon nutmeg 



• 1/16 teaspoon cayenne pepper 



• 2 cups light cream 



• 2 egg yolks, beaten 



• 2 tablespoons dry sherry 



• 4 slices bread, toasted and cut into points 



Cook shrimp in salted or seasoned water. 



Melt margarine in medium saucepan over 

 medium heat. Blend in flour. Add salt, nutmeg 

 and cayenne. Add cream gradually, stirring 

 constantly. Cook, stirring constantly, until thick 

 and smooth. In small bowl, stir a little sauce into 

 the beaten egg yolks. Add back to sauce slowly, 

 stirring. Add shrimp and continue to cook until 

 heated thoroughly. Remove from heat and add 

 sherry. Serve on toast points. Serves 4. 



Savory Baked Shrimp 



• 1 pound cooked small shrimp, peeled 



• 3 tablespoons vegetable oil 



• / tablespoon finely chopped green onion 



• 1/2 teaspoon pressed garlic 



• 1 tablespoon chopped fresh parsley 



• 1/4 teaspoon savory 



•11/2 tablespoons fresh lemon juice 



• 1/4 cup dry bread crumbs 



• 1 tablespoon freshly grated 

 Parmesan cheese 



• 2 tablespoons dry white wine 



Heat oil in small saucepan over medium 

 heat. Saute onion and garlic until tender. Add 

 parsley, savory, lemon juice, crumbs and 

 cheese. 



Arrange shrimp in lightly greased medium 

 baking dish. Sprinkle crumb mixture over top. 

 Pour wine over this. Bake at 350 F until heated 

 through and lightly browned, about 10 to 15 

 minutes. Serves 3 to 4. 



Shrimp Scampi 



• 1 pound large shrimp, peeled 



• 1/2 teaspoon Worcestershire sauce 



• 1/4 teaspoon salt 



• 1/8 teaspoon freshly ground white pepper 



• 1 teaspoon paprika 



• 1/4 cup margarine or butter 



• 1/3 cup finely chopped green onion, 

 including tops 



• 2 tablespoons softened margarine or butter 



• 1 teaspoon pressed garlic 



• 2 teaspoons finely chopped fresh parsley 



• 1/2 cup dry white wine 



• cooked rice (optional) 



Cook rice according to package directions. 



In medium bowl, toss shrimp with 

 Worcestershire. Combine salt, pepper and pa- 

 prika and sprinkle on shrimp. Melt 1/4 cup mar- 

 garine in large skillet over medium heat. Add 

 green onion and shrimp. Cook until shrimp are 

 browned, about 5 to 6 minutes, turning once. 

 Stir in softened margarine, garlic, parsley and 

 wine. Simmer 3 to 4 minutes. Serve with rice, if 

 desired. (You'll enjoy it with rice — the broth is 

 delicious.) Serves 3 to 4. 



Carolina Shrimp Boil 



• 8 pounds large unpeeled shrimp 



• 8 quarts water 



• 8 rounded tablespoons Old Bay Seasoning 

 (more to taste) 



• 30 small new potatotes 



( or larger ones, halved or quartered) 



• 5 large onions, halved 



• 15 ears of corn, shucked and cut into thirds 



In a large cooker, bring water to rolling 

 boil. Add seasoning. Add potatoes and onions. 

 Continue to boil until potatoes are almost done, 

 about 10 minutes. Add com and cook until 

 done, about 3 minutes. Add shrimp and cook 



28 HIGH SEASON 2004 



