13 January, 2015
Wild American Shrimp Saute with Garlic, Curry and Mustard
Sourcing food from as close to home as possible is a practice I endeavor to keep. Supporting local agriculture is healthy for me (less travel time equals fresher produce and reduced loss of nutrients) and healthy for my local economy too. BUT when an ingredient isn’t available locally – BTW I define “local” as from within a days drive of my kitchen – I do my best to source from as close-to-home as possible. Wild American Shrimp are harvested in most coastal waters, close to me are smaller pink shrimp we call “Bay Shrimp” that go by different names depending upon the region. There are also local spot prawns (that are really shrimp according to fisheries experts – see the video below) harvested in waters close to my home and from along the coast north to Alaska.
Shrimp is the most popular seafood in America and the discouraging truth is the majority of shrimp sold at restaurants, served at banquets and your local drive-through are all imported. Bangladesh, Thailand, Vietnam, China and India are the largest producers of pond-raised or “farmed” shrimp. This upsets me greatly – for both quality and health reasons – and because it damages the local fishing economy too.
Disclosure: I’ve been working with the folks who manage public relations for Wild American Shrimp for the purpose of raising awareness of the American shrimp industry and products. Recently they sent me 10 pounds of wild caught American shrimp in two 5 pound frozen blocks. Using this product I’ve prepared several recipes to share along with some facts about Wild American Shrimp
Make this appetizer dish using Wild American Shrimp in small batches – to ensure it’s served hot right from the saute pan. Holding cooked shrimp at the USDArecommended temperature of 145°F for too long will overcook the shrimp and make it tough.
- 1 pound of Wild American Shrimp (see chart on Guys In Aprons)
- 1 tsp garlic powder
- 1 tsp curry powder (generic curry powder as sold at grocery stores, or your own mix of spices)
- 1 Tbsp of Dijon mustard
- hot sauce (Tabasco or other concentrate) to suit taste and tolerance for heat
- Devein shrimp and remove tails and shells, rinse and pat dry.
- Mix other ingredients together and toss cleaned dry shrimp in mix
- Add to medium hot saute pan into which about 1 tbsp of avocado or other high heat healthy oil has been added.
- Saute quickly - either using hand tossing technique with pan or spatula - until shrimp begin to turn pink.
- Serve hot or with with a side of cocktail or other sauce you prefer.