This is a very simple recipe
and I am sure everyone who
loves seafood will love
eating Shrimp Creole. This
Creole sauce is really
versatile, one can just add
chicken cubes, lobster
chunks, mussels or clams any
seafood will do.
For every wild caught
shrimp, an estimated 8-10
animals are taken as
bycaught– meaning they are
caught accidentally and
usually killed and
discarded. This often
includes endangered species
such as sea turtles, as well
as protected and undersize
fish, as well as species
such like sea stars and
sponges that may be of
little direct value to us,
but are crucial in
maintaining marine
ecosystems.
Description
These shrimp have an appetite
for all kinds of freshwater
algae, but will not harm plants.
Very hardy and easy to keep,
they are compatible with koi and
small community fish.
We can supply Ecuadorian
farm raised shrimp with
value added, coconut
coated shrimps, bread
coated shrimps,
butterfly cut shrimps,
skewed, both raw and
cook
Just defrost and cook in
pan, oven, or barbecue.
Shrimp storage
Wash and sanitize your
hands, the kitchen sink,
counter top, and any
other surfaces which
will come in contact
with the shrimp.
Dissolve 2
tablespoonfuls of liquid
laundry bleach in 1
gallon of tap water for
a simple, yet effective,
sanitizing solution.
Thoroughly wash the
shrimp using plenty of
cool tap water. Head
shrimp promptly. Heading
reduces the amount of
ice and storage space
required because the
head accounts for 35 to
40 percent of the
shrimp's body weight.
Shrimp heads also
contain over 80 percent
of the spoilage bacteria
found in shrimp.
Therefore, headed shrimp
are less likely to spoil
than those with heads.
Leave the shells on
shrimp tail meat because
they help reduce drying
out (freezer burn)
during frozen storage.
Shrimp Cooking
If you want to eat the
shrimp fresh, mix them with
ice and store in the
refrigerator. Uncooked
shrimp should not be kept on
ice in the refrigerator for
more than 3 to 4 days.
Maintain Quality and Safety
Storage does not
improve the quality
of any food. The
quality of a food
will also not
decrease
significantly during
storage as long as
the food is stored
properly and used
within the
recommended time
frame.
Quality is not the same as
safety. A poor-quality food
may be safe, such as
overripe fruit or soured
pasteurized milk. An unsafe
food may have good quality
in terms of appearance and
taste, but have a high
(unsafe) bacterial count.
For example, cooked chicken
may be placed on a plate
that held the raw chicken
and become contaminated.
(The raw chicken juices may
contain salmonella
bacteria.) The goal of home
food storage is to provide
both safe and high-quality
foods.
Maintaining a food’s quality
depends on several factors:
the quality of the raw
product; the procedures used
during processing; the way
the food is stored; and the
length of storage. The
recommended storage time
takes these factors into
consideration.
Shrimp
Cooking
Tips
This is a very simple recipe
and I am sure everyone who
loves seafood will love
eating Shrimp Creole. This
Creole sauce is really
versatile, one can just add
chicken cubes, lobster
chunks, mussels or clams any
seafood will do
What you need?
8 oz tomato sauce
1/2 cup sliced mushrooms
1/2 cup dry white wine
1/2 cup chopped onions
2 clove minced garlic
1/2 cup chopped green
peppers
1/2 cup chopped celery
2 bay leaves
1/4 tsp cayenne pepper
1 lb peeled, and deveined
shrimp
2 cup cooked rice, hot
1 tablespoon
seafood seasoning
(recommended: Old Bay)
Remoulade Sauce, recipe
follows
Directions
Preheat oven to 350 degrees F.
Toss shrimp evenly in oil
and seasoning and bake on a
sheet tray for 10 to 12
minutes, flipping halfway
through. Serve with Spicy
Remoulade sauce as dip.
Spicy Remoulade Sauce :
1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
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