Wild for American Shrimp - Shrimp Sliders and Salt & Pepper Shrimp

  Shrimping season is open…today as a matter of fact.    And I am looking forward to an abundance of wonderful Low Country White Shrimp straight off the local docks.   There's shrimp and then there's wild shrimp.   After biting into the little sea jewels that trawl our waters I'll never go the other route again.   Pond raised or farmed shrimp will never find their way into my cocktail sauce.

This weekend I'll hit the Beaufort Shrimp Festival with my dearest friend Terry. It’s a chance to catch up and yak sans her hubby and Mr. Crown and Ginger. A sunny girlie afternoon. We walk and talk, we bitch and moan all while looking for the most appetizing stalls along the Beaufort waterfront.

Last year Terry and I hovered at the Wild American Shrimp trailer inhaling shrimp burgers from Captain Bobby Webb while asking tons of questions.   The burgers were delicious, sweet and tender served simply on a roll with lettuce and tartar sauce.   No fillers all shrimp with a hint of spice.   It was a true testament to the main ingredient – wild fresh shrimp.   We walked away from the trailer with our stomachs full and more shrimp savvy.

  Here are a few things we learned; if you freeze shrimp do it in water and ice, this helps keep freezer burn at bay. You can keep shrimp frozen for up to two months if they are really fresh.  Freeze shrimp in a combination of ice and milk. There's an enzyme in milk that enhances the shrimp’s sweetness. Thaw shrimp under cold running water.   Cooling shrimp in their cooking liquid makes them tough. Don’t store them with their heads on. Little things like that.

When Captain Bobby started talking about farm raised pond shrimp the total look of disgust on his face was real. I had long known about the problems facing farmed salmon, but never transferred that knowledge to shrimp. It all makes sense now

We are lucky with this local delicacy at our fingertips in Hilton Head.   I plan on taking full advantage of the shrimping season and supporting my local shrimpers. 

Oh, and one last thing.   Remember the old adage …if it smells bad it is bad…shrimp should smell sweet; it should smell like the ocean…just fresh.

 Shrimp Sliders

Makes 8-10 small sliders or 4-5 large burgers

This is a mini burger chocked full of shrimp with a touch of Old Bay seasoning. Serve them on a mini roll/biscuit with shredded lettuce and tartare sauce, or plain with cocktail or sweet chili sauce on the side as an appetizer

1-½ lbs of fresh cleaned shrimp (shelled, deveined, tails off)

4 green onions (chopped including a little of the green part)

1tablespoon of fresh flat leaf parsley

1 egg

1/4-cup mayo

½ cup of Panko breadcrumbs

1 teaspoon of Old Bay seasoning

1 teaspoon lemon juice

½ cup each of flour and cornmeal for dredging

Vegetable oil for frying

Place all ingredients into a food processor and pulse until everything is combined. Mix flour and cornmeal together on a baking sheet. Form shrimp patties (the mixture will be sticky) and dredge in flour mixture, place on baking sheet and chill for several hours until the patties are firm.

Shallow fry the sliders until golden brown, about 5-7 minutes on each side.

Makes 4-5 large burgers or 8-10 smaller sliders.

Salt and Pepper Shrimp

1 pound of shrimp (shelled and deveined, tails on)

1-teaspoon sea salt

½ teaspoon sugar

½ teaspoon red pepper flakes

2 green onions chopped (chopped including some of the green part)

1-tablespoon vegetable oil

Splash of rice wine

In a large skillet or wok heat oil until hot -when a bead of water evaporates in a few seconds. Combine salt, sugar and pepper flakes in a bowl.   Add shrimp and toss to coat. When wok is ready add shrimp and any salt mixture left in bowl, stir fry until shrimp are cooked through and pink, add a splash of rice wine and green onions.   Serve these just as they are without a sauce.