The morning I wrote this column, I noticed a television show about catching shrimp. I used to live in the “Deep South” for four years and had a cast net, which provided many a tasty, fresh-caught shrimp dinner. I still have a fondness for shrimp and I like to prepare those delicacies in many different ways. Shrimp lend themselves well to appearing in appetizers, soups, breads, salads and main dishes. I don’t think I would care for them in beverages or desserts. If you like shrimp as much as I do, let’s get busy in the ship’s galley, I mean kitchen, and cook some up. My apologies to those of you who dislike or are allergic to, shellfish. I hope you are all enjoying the new year so far. The Chinese New Year was on Jan. 8.
Key lime grilled shrimp
36 large shrimp, peeled and deveined
1/2 cup marinade (recipe follows)
2 tablespoons honey
1 teaspoon key line zest
Hot cooked rice (prepared as you like it best, such as pilaf style)
Key lime beurre blanc (recipe follows)
1. Using paper towels, pat the shrimp dry and set aside. In a large bowl, combine shrimp, marinade, honey and lime zest; toss to coat. Cover and allow mixture to marinate in the refrigerator for about 1 hour. When ready to grill, drain shrimp well and discard marinade (although you might want to reserve a little for basting as the shrimp cook).
2. Grill shrimp, using a grill basket, about 4 minutes on each side or until they are done.
3. To serve, place shrimp over a mound of rice and drizzle all with some of the beurre blanc. Makes 6 servings.
* Key lime buerre blanc
1/3 cup white wine
3 tablespoons fresh key lime juice
2 tablespoons finely chopped shallot
2 teaspoons white wine vinegar
1/2 teaspoon minced or pressed garlic
2 tablespoons heavy whipping cream
1 cup unsalted butter, chilled and cut into small pieces
1/2 teaspoon key lime zest
3/4 teaspoon kosher salt
1 1/2 teaspoons chopped fresh chives
1. In a small skillet over medium heat, combine white wine, lime juice, shallot, white wine vinegar and garlic. Cook and stir mixture until it has reduced to about 3 tablespoons. Whisk in whipping cream, and cook until once again reduced to 3 tablespoons.
2. Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until butter melts. Remove from heat; strain through a metal sieve. Stir in lime zest and salt. Keep warm. Stir in chives just before serving. Makes about 1 cup.
Honey glazed shrimp
1/3 cup soy sauce
1/4 cup honey
1/4 cup frozen orange juice concentrate
2 pounds large shrimp, peeled and deveined
Several of your favorite dipping sauces
1. In a small bowl, mix together the soy sauce, honey and orange juice concentrate. Set aside half of the mixture to use as a baste for grilling. Brush shrimp with remaining mixture.
2. Grill shrimp over medium-high heat 3 to 4 minutes or until done. Brush with reserved glaze, and serve immediately with sauces. Makes 4 servings.
Crab and shrimp nachos
1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crab meat, cleaned and picked over
3/4 cup sour cream
1 bunch green onions, sliced
1 bag (9-oz.) yellow, white or blue tortilla chips
3 cups grated Pepper Jack cheese
1/2 cup sliced pickled jalapeno peppers
1. Heat olive oil in a large nonstick skillet over medium heat. Add shrimp, cumin and garlic; cook and stir about 3 minutes or until shrimp are done.
2. In a large bowl, mix together the cooked shrimp, crab, sour cream and green onions.
3. Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeno slices.
4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately. Makes 6 to 8 servings.