PACIFIC NORTHWEST
SEAFOOD
CAMARÓN
SILVESTRE, SOSTENIBLE, SANO, DELICIOSO
CAMARÓN ROSADO DE OREGÓN
Also known as Oregon Pink Shrimp
Pandalus jordani
SPICY SHRIMP PILAF
SHRIMP PO'BOY
CRÉME SHRIMP BITES
Spicy Oregon Pink Shrimp Pilaf
YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes
Recipe by Heather Arndt Anderson of voodooandsauce.com
SABOR Y TEXTURA
Sabor dulce y suave con una textura delicada y tamaño pequeño.
BENEFICIOS PARA LA SALUD
Son una buena fuente de proteínas, hierro y calcio.
CERTIFICACIÓN
Marine Stewardship Council (Consejo de Administración Marina)
PREPARATION
Step 1
Heat the oil in a large skillet over medium heat. Sauté the onion, celery, and peppers for 5 minutes, then add the salt, pepper, oregano, thyme, cayenne, and 2/3 of the garlic. Cook for 5 more minutes, stirring frequently.
Step 2
Stir in the rice, tomatoes, and broth, and add more water as needed to ensure the level of liquid is about ¼” over the top of the rice. Bring to a boil and then cover, reduce heat to low, and cook for 20 minutes. Remove from heat and let the rice finish steaming.
Step 3
While the rice is resting, melt the butter in a small pan over medium heat. Stir in the rest of the garlic, the Cajun seasoning, and parsley, and cook for 2 minutes. Add the shrimp and cook gently just until it’s heated through.
Step 4
Stir the shrimp into the cooked rice pilaf, add more salt or cayenne as needed, and serve with another sprinkle of parsley.
Shrimp Po'Boy
INGREDIENTS
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1 pint pink shrimp (cooked)
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1 cup Mayo
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½ cup fine shredded cabbage
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½ cup fine shredded red pepper
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¼ tsp cayenne pepper
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1 tablespoon capers
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1 lemon, juiced
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Salt and pepper
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1 baguette, sliced thin
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½ cup Dill pickle relish
PREPARATION
Step 1
Mix all ingredients except for bread and adjust seasoning as needed.
Step 2
Toast bread in an oven if desired or serve fresh with shrimp mixture spooned on top.
Step 3
Garnish with a dot of relish and serve.
Recipe by Gregory Smith
Créma Shrimp Bites
INGREDIENTS
Shrimp
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1 lb Jordani pink shrimp (Pandalus jordani), peeled and deveined
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1 qt lightly salted water
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½ lemon, sliced
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1 bay leaf
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5 black peppercorns
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1 small piece kombu (optional, enhances umami)
Pickled Peppers
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½ cup red and yellow sweet peppers, finely diced
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½ cup rice vinegar (or white wine vinegar)
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¼ cup water
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1 tbsp sugar
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½ tsp kosher salt
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3 black peppercorns
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1 small garlic clove, crushed
Créme Fraîche
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¾ cup crème fraîche (or mix ½ cup sour cream + ¼ cup heavy cream)
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Zest of ½ lemon
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1 tsp fresh chives, finely minced
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Salt and white pepper, to taste
Volkornbrot Base
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4 slices Volkornbrot (dense whole-grain rye bread)
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2 tbsp unsalted butter, melted
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Flaky salt, to finish
Garnish (optional but elegant)
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Micro herbs (dill, chervil, or micro shiso)
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A few drops extra virgin olive oil or lemon oil
PREPARATION
Prepare the Pickled Peppers
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In a small saucepan, bring vinegar, water, sugar, salt, peppercorns, and garlic to a simmer.
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Add diced peppers and simmer gently for 1 minute.
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Remove from heat and let cool in the liquid.
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Strain before serving, reserving a little brine for seasoning shrimp later.
Poach the Shrimp
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Bring the salted water, lemon slices, bay leaf, peppercorns, and kombu to a gentle simmer.
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Add shrimp; poach 30–60 seconds, just until opaque and tender.
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Immediately transfer to an ice bath to stop cooking.
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Pat dry and toss lightly with a touch of olive oil and a few drops of the pickling brine for brightness.
Prepare the Créme Fraîche
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Mix crème fraîche with lemon zest and chives.
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Season with salt and white pepper to taste.
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Chill until serving.
Toast the Volkornbrot
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Cut bread slices into small rectangles or rounds (2-inch pieces).
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Brush lightly with melted butter and toast until crisp but not hard.
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Sprinkle with a touch of flaky salt.
Assemble
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Spread or pipe a small dollop of crème fraîche on each toast.
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Top with 2–3 shrimp, a teaspoon of pickled peppers, and a micro herb garnish.
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Finish with a drop of olive or lemon oil.
Recipe by Gregory Smith