(Fresh; 26/30 - count per pound)
(Un-cooked, Shell On)
Gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Handling & Preparation
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
Shrimp in Mushroom Wine Sauce
- One-half pound peeled, deveined and cleaned shrimp
- 3 tablespoons unsalted butter, divided in half
- 2 tablespoons finely chopped shallots
- 1-1/2 cups sliced standard, white mushrooms
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pinch white pepper
- 3/4 cup heavy cream
1. Shell and clean shrimp; rinse well in cold water. Drain well. Heat one and one-half tablespoons of the butter in a heavy 10-inch skillet. Saute shrimp one and one-half minutes over medium-high heat. Remove from pan with slotted spoon.
2. Add remaining one and one-half tablespoons butter to pan drippings. Add shallots and mushrooms and saute 2-3 minutes, or until shallots are softened.
3. Stir in wine and mustard. Cook over moderately high heat until liquid is reduced by half. Stir in cream, salt and pepper. Return shrimp to sauce and continue cooking for about 2 minutes over medium-high heat, or until shrimp are completely cooked and sauce has thickened slightly.
Serve immediately over fluffy white enriched rice. It's important that the rice be relatively bland so as not to clash with the richly flavored shrimp sauce.
Submitted by Brenda Logan, Nashville TN.