By Tom Poljak
Shrimp for the Holidays!
If you are like me, I’m sure you can’t stand the sight of the “not so popular” frozen shrimp rings that are purchased for convenience. Most of us are not sure if it is cooked and most of the time it is served at parties still partially frozen. Shrimp is a simple food item to prepare so we’ve included a few simple recipes for you to try during the holidays. Please make your own Shrimp Cocktail and Sauce this year! It is so simple to make and the results will amaze even the novice cook. Enjoy!
If you are looking for something a little more dramatic than Shrimp Cocktail try a Shrimp Salad for an appetizer or light lunch. Try using radicchio as the base for your greens (we used bibb lettuce or try a gourmet mix) top with a fine julienne of carrots, celery and leeks. Toss with your favorite light dressing (we used a Poppy Seed Dressing) and mix in a little jumbo lump crabmeat if desired. When poaching the shrimp use a skewer to keep the shrimp straight for a more dramatic effect and don’t forget to clean the shrimp well to remove the dark vein once cooked.
Poppy Seed Dressing
1/4 cup Sugar
1 tablespoon Dijon Mustard
2 tablespoons Shallots (minced)
2/3 cup Red Wine Vinegar
2 cups Oil
3 tablespoons Poppy Seeds
Salt & Pepper to taste
1. In a blender or food processor, add sugar, Dijon mustard, vinegar and shallots, then process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. When completely blended, stir in poppy seeds. Season with salt and white pepper to taste.
2. Store in refrigerator in a sealed container until ready for service.
Poaching Liquid for Shrimp
2 quarts Water
1 each Lemon
2 cloves Garlic
1 tablespoon Black
Peppercorns (whole)
1 tablespoon Salt
4 tablespoons Old Bay Seasoning
1-1/2 pounds U12 Shrimp
1. Place all ingredients (except shrimp) in a saucepot and bring to a boil.
2. Reduce the heat and bring the liquid to a simmer then add the shrimp to the liquid.
3. For large shrimp, let the shrimp steep for about 5-6 minutes. For smaller shrimp, reduce cooking time in half.
4. Test the shrimp by cutting one to ensure they are done. The shrimp should be firm to the touch and the flesh should be cooked throughout. Be extremely careful to not over cook the shrimp as they become tough and lose their flavor.
5. Once the shrimp is completely cooked, place in ice water to cool.
6. Once completely cooled, remove from the ice water. Peel the shells but do not remove the tail end.
7. Store shrimp in a sealed container in refrigerator until ready for service. Once shrimp is prepared, it should be used within 48 hours.
Cocktail Sauce
1-1/2 cups Ketchup
2 tablespoons Horseradish
1 tablespoon Lemon Juice (fresh)
1 teaspoon A1 Sauce
1 teaspoon Tabasco (or your favorite hot pepper sauce)
2 teaspoons Old Bay Seasoning
1. Mix together all of the above ingredients in a bowl using a wire whisk.
2. Refrigerate before service for best flavor.
1. In a large sauté pan, sauté the shrimp shells from the cleaned shrimp in olive oil. Sauté until the shells are bright red and crisp. Remove the sauté pan from the heat. Place shells in a separate bowl and hold until needed (do not clean the pan).
2. Return the same pan to the burner over low heat and sauté the carrots, celery, onion and garlic in butter until tender but not browned. Remove vegetables from the pan and hold in a separate bowl until needed (do not clean the pan).
3. Return the same pan to the burner over high heat and deglaze the pan with the brandy. Scrape the bottom of the pan with a wooden spoon to release the fond, but be careful, as the brandy will flambé. Do not be alarmed, as the fire will go out once the alcohol is released from the brandy. (NOTE: If you are afraid to flambé the pan omit the brandy). Place approximately 3 ounces of the fish stock in the pan and scrape the pan once more with the wooden spoon. Place the deglazed liquid in the same bowl as the vegetables and hold until needed. You will no longer need the sauté pan.
4. Place the shrimp shells, vegetable mixture and deglazed liquid in a large saucepot. Add paprika, Old Bay Seasoning and flour to the pan and mix with the other ingredients. Cook on low heat for a few moments and add the Seafood Stock and Tomato Paste slowly stirring with a whisk. Once all of the stock is incorporated, bring to a boil and reduce to a simmer for 20 minutes. After 20 minutes, strain the liquid through a cheesecloth or a fine sieve and clean the pot to use in the next step. Press the shells with a wooden spoon to make sure the entire flavor is extracted.
5. While the liquid (in step 4) is simmering take 1/2 of the shrimp (one pound) and cut into small pieces. Quickly sauté or steam the shrimp, then cool immediately and reserve for a garnish. Be careful not to over cook the shrimp.
6. Once you have the liquid strained, return it to the burner over medium heat and bring to a simmer again. Add rice and cook another 20 minutes or until the rice is completely cooked. Once the rice is cooked, add the remainder of the raw shrimp (one pound) and cook for three more minutes. Remove pot from heat and let set until the liquid is cool enough for to puree in a blender. Blend until all of the liquid is pureed and then return to the burner again over low heat.
7. Combine Half-and-Half and Heavy Cream into a bowl. Add the hot liquid into the cold cream, three ounces at a time, to help temper the cold cream. Once you’ve mixed about 12 ounces of the hot liquid to the cream mixture, you can add it to the hot liquid already in the saucepot. Add Tabasco, Worcestershire Sauce, Dry Sherry and salt and pepper to finish the soup. Garnish with the shrimp pieces you cooked earlier just before service... Enjoy!
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