Chipotle Mango Shrimp

I’m picky about shrimp. I’m picky about most things relating to food and where it comes from. Because I try to eat locally, I tend not to purchase items that have been shipped halfway around the globe, unless it’s a specialty ingredient that can’t be grown or raised here. Which brings me back to shrimp.

Most shrimp sold in conventional supermarkets in the US are farm-raised in Southeast Asia and, as you know, farm-raised seafood is not the greatest thing for the environment or for our health. It also lacks flavor, in my opinion.

I’ve always been a big fan of wild-caught Gulf pink shrimp, which is sweet and tender. Normally, I try keep a bag of frozen wild Gulf shrimp on hand – a habit that sadly may have to change due to recent events in the Gulf. Of course frozen pales in comparison to the real deal, caught locally and served fresh – it’s always been my favorite specialty on vacations to Florida.

Hopefully all is not lost. In the meantime, wild shrimp is still available from the Carolinas and Georgia, including pink shrimp, so there is still no need to settle for imported farm-raised shrimp.

Anyway, this dish makes a light and healthy meal for lunch or dinner that’s quick to boot. Onions scapes are all over the farmers market scene this time of year. They add a beautiful savory-sweet flavor and toothsome texture. Chipotle adds smoky spice and mango cools things down. I like it served over soba or udon noodles, but brown rice is also great for a nice nutty flavor to counter the spice.

Chipotle Mango Shrimp – serves 4

5 onion scapes, chopped
1 T olive oil
1 lb  uncooked peeled and deveined medium shrimp
3 T chipotle en adobo (here is a recipe, or you can buy it in a can or jar)
2 champagne mangos, diced

Heat olive oil in a frying pan over medium-high heat. Add the chopped scapes, lower heat to medium and sauté for 10 minutes until softened.

Add the shrimp and chipotle sauce and toss in the pan to coat. Cook 5 minutes.

Add the mango and cook an additional 5 minutes.

Serve over noodles or rice.

Ingredient origins: onion scapes – New Hampshire, olive oil – Italy,  shrimp – Florida Keys, chipotle sauce – homemade,  (organic onion – Massachusetts, organic garlic – New Jersey, lime – Mexico, dried chipotles – Mexico, organic apple cider vinegar – Vermont, tomato paste – California), champagne mango – Mexico

Fried Northern Shrimp

Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they’re only around in the middle of winter. So this is the end of the line for us until next year. How exciting! What to do, what to do?

I decided to fry them. Northern shrimp are very sweet and you’d think breading and frying would mask their delicate flavor. Not so in this case.

A light coating of flour and panko creates just the right amount of crunch to showcase their tenderness without weighing them down in oil, and the savory seasonings complement the shrimp’s sweetness. The key is starting each batch with the oil at 375 degrees, and keeping it above 300 degrees as it fries. If the temperature slips below 300 degrees, the breading will absorb the oil rather than browning and it will become saturated. That said, these are easy to make, and the result rivals anything you’d find at your local seaside clam shack.

Fried Northern Shrimp – Serves 4 – 6

5 – 6 C Northern Shrimp, peeled with heads and tails removed (about 5 lbs whole)
1.5 C flour
1 C panko crumbs
1 t salt
3 t old bay seasoning
1.5 – 2 quarts canola oil

If purchased whole, remove

In a medium bowl mix flour, panko, salt and old bay seasoning. Dredge the shrimp in the flour mixture and shake off excess.

Arrange paper towels for draining – I like to use a baking sheet covered with one layer of paper towels, then a cooling rack and another layer of paper towels. This way the top layer absorbs oil and the lower layer catches any drips. But hey, it’s your kitchen.

Heat oil to 375 degrees in a large stockpot or fryer. Start off with about a quart and a half, and you may need to add a little bit more with each batch. Carefully drop shrimp into the oil in batches, 2 cups at a time. Adjust with a heat resistant spoon to be sure they do not stick together. Cook 1- 2 minutes. Remove with a spider or strainer and place on paper towels to drain. Let the oil get back up to 375 degrees before adding the next batch.

Serve hot with a squish of lemon and maybe a bit of tartar sauce.

Ingredient origins: Northern shrimp – the waters right outside our door; Flour – Vermont; Panko – unknown; Sea salt – Maine; Seasoning – Maryland; Canola oil – unknown

Northern Shrimp Newburg

Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.

This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work just as well and have a more tender texture to boot.

Northern Shrimp Newburg – serves 4 – 6

2 shallots, diced
2 T butter
1/2 C Madeira wine
4 – 5 C Northern Shrimp, peeled with heads and tails removed
2 T flour
3/4 C light cream

Melt butter over medium heat in a sauté pan or deep skillet. Add shallots and soften, about 3 minutes. Stir in Madeira, increase heat to medium high and add shrimp. Sauté for about 5 minutes.

Remove from heat and, using a ladle, transfer liquid to a 2 quart saucepan. Simmer over medium high heat to reduce, about 10 minutes.

Reduce heat to medium. Whisk in flour one tablespoon at a time and cook 3 minutes, stirring constantly. Stir in cream and whisk until well incorporated.

Combine sauce with shrimp, gently stirring to incorporate any additional liquid.

Serve piping hot over egg noodles, rice or with a good crusty French bread.

Ingredient origins: (Oh, farmers markets, how I miss thee!) Shallots – California, Butter – Maine; Madiera wine – California; Northern Shrimp – the waters just outside our door; Flour – Vermont; Light Cream – Massachusetts