Community Seafood Share: Ridgeback Shrimp Recipes
Keith and Tiffany Andrews in the SB Channel
It didn’t take long for me to figure out that signing up for a Community Seafood share is a good idea. First of all, I don’t eat enough fish. So knowing I’ll have to pickup 2 lbs. every 2 weeks is a great idea for me. It also solves the pesky problems about making the enlightened choice. Many sustainability questions are taken care of by signing up with a local fisherman’s coop. And you get to meet another part of your food web, the fisherpeople. Community Seafood is a community supported fishery in Santa Barbara, CA. “Locally and sustainably harvested with a story behind every meal” as they say. I’ll let you know what I got, who fished it and what I made from it. What a great surprise to discover what you’ll be cooking via an email the day before pickup. This particular harvest was spectacular. Santa Barbara Ridgeback Shrimp are actually a prawn, a sweet, delicate, crisp taste of the sea. Despite having a pretty big range from Baja to Monterey most folks haven’t ever had them because they never show up in supermarkets and rarely in restaurants. Why? They have an incredibly short shelf life. I was told to cook them the same or next day after pick up and to clean them immediately. They have an enzyme that turns the shrimp blue as they age. OK. Cleaning immediately. Then the fun began as I cooked the shrimp scampi style. Here’s a mosaic of everything I did with this batch. As I catch up with writing the recipes I will add links from more photos. Thanks to the husband and wife fishing team Kieth and Tiffany Andrews for hauling them in.
Shrimp Broth
Course: Pantry Item (freezer), Soup
Cuisine: American, European
Servings: 1 quart
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
Peels from shelling 1 lb shrimp, more or less
1/2 lemon
5 peppercorns OR
1 tsp red chile flakes
sprigs of Italian parsley or carrot tops
10 coriander seeds optional
2 green onion tops
Instructions
1. Put shrimp shells and heads if you have them into pot. Add 1 1/2 quarts water. Squeeze juice from the lemon half into the water and throw in the squeezed half. Add the rest of the ingredients.
2. Bring the broth ingredients to a boil. Skim off any scum that rises to the surface if any. Lower heat so mixture simmers. Leave at gentle simmer for 20 minutes. Let cool in pot for 10 minutes. Strain. I store in small canning jars or zip bags in the freezer and use as needed.
Simple Shrimp Saute
Course: Appetizer, Entrée, Master Recipe, Salad
Cuisine: American, European, Italian, Mediterrarean, Mexican, Seafood
Ingredients
1 lb shrimp
1/2 stick butter OR
1/4 cup extra virgin olive oil
6-8 peeled garlic cloves
red chile pepper flakes to taste
Salt to taste
fresh lemon juice to taste
Handful Italian parsley chopped
Instructions
1. If your shrimp are shell on, peel them. You can opt to leave the tail on or off. Save the shells to make broth.
2. To devein the shrimp make a shallow cut along the back and remove the black vein
3. Melt the butter or heat the olive oil in a skillet big enough to accommodate the the shrimp in one layer. Add the garlic and red pepper flakes and cook for just a few seconds. Turn the heat up. The pan should be hot enough (not smoking) for the shrimp to start cooking on contact.
4. Use tongs or a wooden slanted spatula to move the shrimp around every few seconds, letting them sear on both sides. Taste one after a minute. They should snap and just be cooked through.
5. Do not overcook shrimp! Especially if you’re planning on using the shrimp in another preparation once cooked.
6. Squeeze a bit of lemon juice over the shrimp and toss in the chopped parsley. Eat immediately or save to use in another dish.
Shrimp Risotto
Risotto with Fresh Small Shrimp
Course: Appetizer, Entrée
Cuisine: Italian
Servings: 4 small servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
4 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 large onion peeled and minced
2 cups risotto rice (arborio, carnaroli, starchy sushi rice, paella rice)
1/2 cup white wine
6 cups shrimp broth, dashi or water approximately
Salt to taste
1/3 cup grated imported Italian Parmigianoor Grana
Instructions
1. Heat 2 tablespoons of the butter with the olive oil in heavy 2 quart saucepan. Add the onion and cook over low heat until it is tender and translucent.
2. Add the rice to the pot stirring so that every grain is coated with fat. Over low heat continue stirring until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1 to 2 minutes.
3. Add the wine and stir constantly until it is completely absorbed by the rice.
4. Meanwhile, heat the broth. Add the hot liquid first 2 cups at a time (then 1 cup at a time) to the rice over low heat. Stir occasionally and wait until all the liquid is absorbed before adding the next ladleful of broth. Midway in the cooking process add salt and pepper to taste. If your broth is already salted be careful you don’t over salt.
5. When you’re halfway there add any elements that need some cooking. I added some sprouting broccoli leaves instead of parsley which I didn’t have on hand.
6. When the risotto is almost tender add the shrimp. Add a bit more broth of you need it.
7. Continue to cook until the rice is tender and no longer chalky when you bite into a grain. Take the pan off the heat and add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir risotto vigorously until all the butter and cheese are absorbed. Serve immediately.