Recent Story for October, Nationwide Seafood Month
Recent story this October, as a part of Nationwide Seafood Month, Commissioner Miller and the Texas Division of Agriculture invite you to find the “tail” of Wild Caught Texas Shrimp – proudly and sustainably caught by Texans in our wild Texas waters.
With the rise of low cost, imported shrimp raised in unsustainable circumstances flooding U.S. markets, Wild Caught Texas Shrimp is boatloads higher. Not solely is that this shrimp contemporary, wholesome and sustainable, it additionally helps the native shrimping business.
Selecting Wild Caught Texas Shrimp issues – not only for the superior taste, however for the optimistic influence on native shrimpers. Right here’s the way you could make a distinction:
Search for the Wild Caught Texas Shrimp seal on packaging and menus throughout Texas.
Ask for Wild Caught Texas Shrimp by title when eating out or procuring.
Go to WildCaughtTXShrimp.com for recipes, recommendations on choosing shrimp, and to search out the place it’s obtainable.
Wild Caught Texas Shrimp Recipes:
Recipes & Pictures from ‘Wild Caught Texas Shrimp’
Seafood Stuffed Mushrooms
A scrumptious mix of contemporary mushrooms and a savory seafood stuffing to boost your social gathering or particular dinner.
Serves eight.
Ingredients1 cup cooked, flaked fish, crab meat or chopped shrimp24 massive mushrooms2 tablespoons butter2 tablespoons finely chopped onion2 tablespoons finely chopped celery1 cup contemporary complete wheat breadcrumbs1 tablespoon chopped pimiento1 tablespoon mayonnaise1 tablespoon contemporary lemon juice1/8 teaspoon cayenne1/8 teaspoon salt
PreparationRemove stems from clear mushrooms. Brush mushroom caps with oil and place on a baking sheet.Finely chop half the stems and sauté in butter with onion and celery.In a small mixing bowl, mix sautéed greens with remaining components.Stuff every mushroom cap. Sprinkle with paprika and bake at 350°F for five minutes.Excerpted from Hooked on Seafood: A Compilation of Texas’ Greatest ©2007 by Annette Reddell Hegen.
Avocado Shrimp Tostada
These crispy, crunchy tostadas take inspiration from the Mexican basic. They’re bursting with grilled shrimp marinated in garlic and a touch of spice. And further tasty when topped with roasted corn kernels, jalapeños, pico de gallo and crumbled queso fresco.
Serves 4.
Substances
1 1/2 kilos medium dimension Texas wild caught shrimp, peeled and deveined
3 cloves contemporary garlic, peeled and minced
2 tablespoons olive oil
1 teaspoon floor cumin
1/2 teaspoon crushed purple pepper
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 small avocados
1 tablespoon olive oil
2 teaspoons lime juice
1 teaspoon kosher salt
8 crispy 6-inch spherical tostadas
Garnishes: sliced jalapeños, sliced radishes, roasted corn kernels, shredded purple cabbage, pico de gallo, crumbled queso fresco and lime wedges
Preparation
In a medium dimension bowl, toss the shrimp with the garlic, olive oil, cumin, purple pepper flakes, salt and pepper. Permit the shrimp to sit down for ten minutes for the flavors to develop. Warmth a char broil grill to medium excessive warmth. Brush the grill grates with a little bit oil to maintain the shrimp from sticking. Place the shrimp in a single layer on the grill and cook dinner for 3 to 4 minutes on either side till the shrimp start to curve and switch pink and the middle of the shrimp is not translucent. Take away the shrimp from the grill and preserve heat.
Reduce the avocados in half after which take away the pits and scoop the flesh from the pores and skin, putting the avocado pulp in a small bowl. Utilizing a fork, mash the avocado with one tablespoon of olive oil, the lime juice and one teaspoon salt. Proceed to mash the avocado till pretty clean.
Divide the avocado pulp evenly between the eight tostada shells and unfold throughout the floor of every tostada.
High every tostada with three or 4 shrimp every after which add a topping of the big selection of garnishes as desired. Serve instantly.
Shrimp Ramen Bowl
Shichimi togarashi is a mix of spices used to taste Japanese noodle bowls and provides a little bit of spicy warmth in addition to citrus notes. If you’re unable to search out it, and nonetheless need some spice, attempt including a little bit sriracha sauce and lemon pepper to the broth previous to serving.
Serves 4.
Ingredients1 tablespoon vegetable oil1 tablespoon contemporary ginger root, peeled and minced1 clove contemporary garlic, peeled and minced1 cup contemporary shiitake, straw or button mushrooms, sliced6 cups wealthy shrimp or rooster stock1 tablespoon soy sauce1/4 teaspoon sesame oil1 tablespoon white miso paste2 complete soft-boiled eggs, peeled1 pound medium-sized Texas wild caught shrimp, peeled and deveined2 child bok choy, cleaned and minimize in half lengthwise8 ounces dry ramen noodles2 scallions, sliced thinlyshichimi togarashi (Japanese spice combine)
PreparationStart by making the broth. Warmth a medium-sized saucepan over medium warmth and add the oil, ginger, garlic and mushrooms. Sauté these things for a minute or till aromatic, however don’t enable them to brown.Flip the warmth to excessive and add the inventory, soy sauce, sesame oil and miso paste; deliver the combination to a boil after which instantly scale back to a low simmer. Permit the broth to simmer frivolously for about 10 minutes.In the meantime, in a big saucepan, warmth one gallon of water to boiling, then add the ramen noodles and cook dinner for 3 or 4 minutes till tender, stirring often after which drain. Divide the noodles between 4 heat bowls.Add the shrimp and bok choy to the inventory and permit the shrimp to simmer for a few minutes till they flip pink and curl and the middle is not translucent.Reduce the eggs in half and place one in every bowl on prime of the noodles. Ladle the broth, with the shrimp and bok choy over the noodles as nicely, dividing evenly between all 4 bowls.Garnish the bowls with the sliced scallions and a sprinkling of the Shichimi Togarashi if desired. Serve instantly.
Search for Wild Caught Texas Shrimp at these places!
