Lucky us, to live in Louisiana during shrimp season. Even with the pandemic and everything else going on, fresh Gulf shrimp can lift our spirits.
As prices for other proteins have risen, shrimp prices seem stable in the supermarkets.
Lately, I’ve been making myself happy with Mexican shrimp cocktails, a new way to poach shrimp and shrimp remoulade with a new color and flavor: green.
Coctel de camarones, or Mexican shrimp cocktail, is a longtime favorite of mine from the fishing village where we used to vacation in Puerto Penasco, Sonora. Sold in plastic cups from open-air stalls and restaurants, it's refreshing, simple and bracing, the perfect hot-weather meal. These cocktails can be served in tall glasses — another use for margarita glasses.
My friend Stephanie told me about oil-poached shrimp. Oil poaching is a cooking method that can be used on fish filets and other things as well. You put shrimp in a saucepan, add oil to just barely cover, heat over low until it bubbles, baste a bit and it’s done.
We enjoyed some over riced cauliflower, garnished with chives, and had the rest the next day in a grain bowl, with chopped tomatoes and avocado, some other cooked leftover vegetables, a little feta and minced herbs.
Remoulade sauces come in red and white versions, so why not green, I wondered. My green remoulade has celery, a hot pepper and onion for a little crunch and texture; Creole mustard, hot sauce, lemon juice and horseradish for tang; mayonnaise for smoothness and avocado for color and flavor. See what you think.
Quite different from American shrimp cocktail, coctel de camarones mixes shrimp and vegetables in a lovely liquid base. Although a lot of recipes now call for V-8 juice, back in the day it was a mix of ketchup and lime juice. I tried the V-8 and still prefer the ketchup and fresh lime juice, although it’s a lot of squeezing of limes. Bottled clam juice or a little liquid from boiling the shrimp can be used to thin the liquid.
Green Remoulade Sauce
If you don't have shrimp, this sauce is also very good with hard-cooked eggs.
Makes about 1 cup.
½ jalapeño or other hot chile, deseeded
1 stalk celery with leaves
¼ of a red onion
1 avocado, peeled, pitted
1½ teaspoons horseradish
1½ teaspoons Creole mustard
½ teaspoon hot sauce, or more to taste
1 teaspoon lemon juice
Salt to taste
1 pound large fresh Gulf shrimp, boiled, peeled, chilled
Shredded lettuce and sliced tomatoes for serving
1. Turn on a food processor and drop the jalapeño through the tube to mince. Add celery, onion, avocado, horseradish, Creole mustard, hot sauce and lemon juice. Puree, scraping down sides as necessary. Taste and add salt if needed. Refrigerate, covered, at last one hour before serving.
2. To serve, arrange shrimp and tomato on top of lettuce. Add a strip of remoulade down the side or center and serve at once.
Mexican Shrimp Cocktails
Makes 4 large shrimp cocktails. Recipe is by Judy Walker.
A few drops liquid crab boil
Salt
1 pound large (16-20 count) fresh Gulf shrimp with shells
¾ cup ketchup
¾ cup lime juice (OR ¾ cup bottled clam juice plus 3 tablespoons lime juice)
Mexican hot sauce, to taste
¼ red onion, diced
½ cup chopped tomato
½ large cucumber, peeled, diced (about 1 cup)
2 medium avocados, diced
1 large stalk celery, diced
1 cup loosely packed chopped cilantro
Lime wedges, for serving
Cilantro sprigs, for garnish
1. Heat a large pot of water to a boil with liquid crab boil and salt. When boiling, add shrimp. When they start to turn pink, about 2 minutes, turn off heat. Drain; let cool briefly, then peel and devein. Refrigerate.
2. In a large bowl, mix ketchup with lime juice (or clam juice plus lime juice) and hot sauce. Add onion, tomato, cucumber, avocado, celery and cilantro. Stir lightly.
3. Add shrimp and refrigerate at least 2 hours before serving. Serve in stemmed glasses, garnished with lime and cilantro.
Olive Oil-Poached Shrimp
This gentle bath for poaching shrimp (or fish) could not be easier, and it’s a foolproof way to keep from overcooking. The method came from Food52.com.
Makes 2-4 servings.
½ pound fresh shrimp, peeled and deveined, patted dry
Olive oil
Seasonings such as smashed garlic cloves, sprigs of thyme, kosher salt
1. Place shrimp in a single layer in a 3-quart saucepan. Add olive oil to just barely cover. Add seasonings.
2. Place over low heat and warm until small bubbles just begin to come up the sides. Baste occasionally. The shrimp will slowly turn opaque and constrict. They’re done when completely opaque.
3. Remove shrimp with a slotted spoon.
4. Oil can be refrigerated and reused within a week for another shrimp or fish dish.
BONUS: To oil-poach fish filets in the oven, put fish in an ovenproof pan large enough to hold it in one layer, cover with ⅛ inch olive oil, season and bake at 275 degrees, basting occasionally. A 1-inch-thick filet will cook in about 20 minutes.
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