MANY people start itching at the mention of shrimps due to their sensitivity to this seafood. For those who can eat this crustacean, a relative of equally tasty lobsters and crabs, a shrimp concentrates all the flavors people want from a marine product.
Its tender flesh when cooked right remains tender, every bite bursting with succulence and sweetness. Because it adds a delectable fifth flavor known as umami, it is used in many dishes.
I don’t know how much the Philippines’ shrimp industry hauls per metric ton annually, but it should be in the high 15,000 to 40,000. Black tiger shrimps are exported with a number reserved for local industries, while Pacific white shrimps are more for the domestic market. But whatever type of shrimp you buy, make sure it is fresh.
This food of the sea is rather popular, deserving a holiday, albeit unofficial, for itself. The National Shrimp Day is celebrated in the US every May 10 and though it’s still far off, this is a good time to harvest a couple of recipes using this simply delicious sea creature in a new way.
The most popular is frying it shell and all in olive oil, garlic, red onion, green onion (optional), red bell pepper, and chili pepper to taste. In addition to this, some recipes call for tomato sauce or oyster sauce to add more moisture to the dish.
Sour shrimp soup (sinigang) is another good old way to use shrimps, and fresh lumpia can be filled with a mixture of sauted minced shrimp, heart of palm, lean ground pork, grated carrots and finely sliced cabbage.
Shrimp can also be grilled. Thread jumbo shrimp, shells removed save for the tails, alternately with a slice of a pickled, button mushroom, green bell pepper (slice into squares) and cherry tomato. Brush with favorite marinade. Don’t overcook. There are many other ways to enjoy shrimp. Try the following:
Cool Shrimp. Have on hand two cups finely cubed chicken breast, one-half cup cubed apple; one-fourth cup well-drained pineapple chunks; 1/4 cup Feta cheese (or your choice); and mixed salad greens, torn into bite-size pieces.
For dressing, use bottled varieties in ranch, Caesar or thousand island, or you can make your own. Mix one-half cup mayonnaise, one tablespoon soy sauce, two tablespoons minced onion and salt or powder seasoning to taste. If you want some ping, add hot sauce. To serve, mix the salad and dressing. Chill before serving.
Shrimp-vocado. This unusual but tasty salad is ideal for hot days. Cut firm-ripe avocado into cubes, and gently mix with one cup cooked and minced shrimp, four chopped hard-boiled eggs, one tablespoon minced white onion, and two tablespoons pickle relish. Add mayonnaise just enough to moisten salad, lemonsito juice to taste and any seasoning you want or plain salt to taste. You can also use tuna or chicken flavor mayonnaise if you like. Chill salad before serving on individual beds of shredded lettuce.
Shrimpwich. Shrimp in your sandwich? Why not? In hot pan, saute one-fourth cup green bell pepper, one-half cup crabmeat and one cup sliced cooked shrimp. Set aside to cool. When ready to serve, combine mayonnaise (tuna flavor would be good), one-fourth cup pickle relish and two tablespoons lemon or lemonsito juice. Gently blend with shrimp mixture. To serve, spread cream cheese on sliced French bread and add finely shredded iceberg lettuce and top with shrimp mixture.
Shrimp Balls. Combine three tablespoons chopped shrimp, two cups grated squash (juice squeezed out), one-fourth cup kamunggay, one-fourth cup chopped onions, one-fourth grated garlic, one egg beaten, one-half cup grated carrots and one-cup mashed potatoes or flour. Season according to taste and mix well. Form into balls with well-greased hands. Test-fry one piece so you can adjust seasoning before deep-frying the rest until golden brown. Serve with sweet chili sauce.