SHRIMP

To a gourmet, shrimp are ubiquitous and indispensable. Hot or cold, plain or sauced, shrimp are a universal Ameri­can favorite—because we have such good shrimp—and via deep freezing, they are available everywhere in the country. But other countries also like shrimp; next to our own delicious Mexican Gulf shrimp, the best in the world are probably Korean.

A gourmet cook can do absolutely anything with shrimp! They go into sauces, either whole or sliced; they can be used in any traditional course but dessert . . . and since there exists a liver ice cream (for diabetic diets), perhaps shrimps could also be used this way!

Shrimp can be boiled in the shell: place in cold water with pickling spices, if you like; bring to the boil and cook no more than 4 minutes. Or shrimp can be shelled and de-veined for use in special recipes ... or they can be cut in fancy ways (particularly for Oriental dishes), with or with­out an inch of tail shell left behind for eating in the fingers. A Smorgasbord serves cold boiled shrimp unshelled; you do the work of skinning before you dunk in a sauce.

One way or another, shrimp are runner-up in indispensa-bility to onions. No true gourmet can live without either of them.

SCAMPI, TEMPURA, DE JONGHE and WEST INDIAN SHRIMPS
 

Italian, Japanese, East and West Indian shrimp treatments —just to give a sampling.

Scampi is the Italian word for shrimp. There are many ways to prepare them, but all are basically broiled shrimp with garlic and tomatoes. The real variation lies in whether or not they are shelled.

Most Scampi dishes are shelled raw shrimp with a bit of  tail shell remaining, but some of the finest Italian restaurants serve Scampi in the shell, merely cutting down the inside curve and spreading apart to form a butterfly-shape. The latter is attractive, but hard to eat; it can only be used with the very largest shrimps or prawns.

Basic Scampi

1 1/2 pounds raw clean shrimp (or 2 defrosted clean boxes)
4 minced garlic cloves
1/2 cup olive oil
1/2 cup minced parsely
2 minced shallots
1/4 tsp oregano

Saute shrimp in olive oil for 5 minutes over high heat, shaking or stirring briskly until cooked. Season with salt and pepper and remove to a hot ovenproof platter, draining off the oil.
Add remaining ingredients to olive oil, saute over medium high flame for 3 minutes, shaking the pan briskly. Pour sauce over shrimp and broil for 2 minutes.

 

Scampi a la Casa

 

1 ½ pounds raw cleaned shrimp ( or 2 defrosted cleaned boxes)

½ cup flour

½ cup olive oil

½ cup dry white wine

2 T brandy

2 tsp tomato paste

2 tsp lemon juice

¾ cup water

1 T minced fresh parsley

2 minced shallots or scallions

Salt, pepper, a dash of Cayenne

 

Roll the washed shrimp in flour, brown thoroughly in hot olive oil and drain off the oil to a separate saucepan.

Add wine and brandy to shrimp, warm for a few seconds, then flame; stir shrimps briskly until flames die. Reduce heat and cook very gently until all liquid is absorbed by the shrimps.

Meanwhile, combine olive oil, tomato paste, salt, pepper, Cayenne and water, and blend for 5 minutes over low heat.

Finally, pour this sauce over shrimp, add parsley and scallions, simmer for a final 5 minutes. Remove to serving plates, sprinkle with the lemon juice, and serve.

 

 

HOMARD A L'ARMORICAINE

Lobster in a sauce of wine, tomatoes and onions

4 or 5 lobster tails ( around 4 pounds in their shells) defrosted and cut into two or three pieces each
1/4 cup olive oil
1/4 pound plus 2 T butter
1 crushed garlic clove
1 minced shallot or scallion
1 T tomato paste
3 large peeled ripe tomatoes
2 cups dry white wine
3 T flour
1/2 cup cognac
1 T minced parsley
1 tsp tarragon
1 small bay leaf, crumbled
1/4 tsp thyme
salt, pepper, a dash of cayenne, a dash of tabasco
hot water (about 2 cups)

Heat oven to medium (375).

Heat olive oil and 3 T butter in a large sauce pan; when very hot, add the lobster pieces, plus salt and pepper. Saute the lobster for 5 minutes, turning and stirring over fairly high heat until cooked; drain away the fat.

Add garlic and minced shallot to the pan, plus Cognac; heat briefly and flame, turning and twisting the pan until all lobster pieces are bathed in the flaming brandy. When flames die, add the white wine, tomato paste, coarsely cut tomatoes, parsley, tarragon, bay leaf, thyme. Mix well and transfer to an ovenproof casserole . . . adding enough water to bring the sauce just to cover lobster. Stir gently to distribute water in and around the sauce.

Cover and bake for 20 minutes. Remove the lobster pieces to a warm serving dish.

Over high heat, bring the sauce to a boil and reduce for 5 minutes. Stir the flour smooth with a little water, crushing out all lumps. Add a bit of the hot sauce to the flour, and stir until there are no lumps; then return to the sauce pot and simmer very gently for 5 minutes, adding a dash of Cayenne and a dash of Tabasco sauce.

Pour the sauce over the lobster pieces, and sprinkle with parsley.

Check out these other great  fish gourmet recipes Click Here