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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

SHRIMP LOUIE BITES

SHRIMP FRITTERS

SHRIMP PAN CON TOMATE

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Spicy Oregon Pink Shrimp Pilaf

YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes 

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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.

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CERTIFICACIÓN

Marine Stewardship Council (Consejo de Administración Marina)

Shrimp Recipe
Spicy Shrimp Pilaf

PREPARATION

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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.

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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.

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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.

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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

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INGREDIENTS

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  • 1 pint pink shrimp (cooked)

  • 1 cup Mayo

  • ½ cup fine shredded cabbage

  • ½ cup fine shredded red pepper

  • ¼ tsp cayenne pepper

  • 1 tablespoon capers

  • 1 lemon, juiced

  • Salt and pepper

  • 1 baguette, sliced thin

  • ½ cup Dill pickle relish

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PREPARATION

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​​​Step 1

Mix all ingredients except for bread and adjust seasoning as needed.

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Step 2

Toast bread in an oven if desired or serve fresh with shrimp mixture spooned on top.​

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Step 3

Garnish with a dot of relish and serve.​

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Recipe by Gregory Smith

Shrimp Po'Boy

Créma Shrimp Bites

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INGREDIENTS

 

​​Shrimp

 

  • 1 lb Jordani pink shrimp (Pandalus jordani), peeled and deveined 

  • 1 qt lightly salted water

  • ½ lemon, sliced

  • 1 bay leaf

  • 5 black peppercorns

  • 1 small piece kombu (optional, enhances umami)

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Pickled Peppers​

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  • ½ cup red and yellow sweet peppers, finely diced

  • ½ cup rice vinegar (or white wine vinegar)

  • ¼ cup water

  • 1 tbsp sugar

  • ½ tsp kosher salt

  • 3 black peppercorns

  • 1 small garlic clove, crushed

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Créme Fraîche

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  • ¾ cup crème fraîche (or mix ½ cup sour cream + ¼ cup heavy cream)

  • Zest of ½ lemon

  • 1 tsp fresh chives, finely minced

  • Salt and white pepper, to taste
     

Volkornbrot Base

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  • 4 slices Volkornbrot (dense whole-grain rye bread)

  • 2 tbsp unsalted butter, melted

  • Flaky salt, to finish
     

Garnish (optional but elegant)

  • Micro herbs (dill, chervil, or micro shiso)

  • A few drops extra virgin olive oil or lemon oil

 

 

PREPARATION

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Prepare the Pickled Peppers

  1. In a small saucepan, bring vinegar, water, sugar, salt, peppercorns, and garlic to a simmer.

  2. Add diced peppers and simmer gently for 1 minute.

  3. Remove from heat and let cool in the liquid.

  4. Strain before serving, reserving a little brine for seasoning shrimp later.
     

Poach the Shrimp

  1. Bring the salted water, lemon slices, bay leaf, peppercorns, and kombu to a gentle simmer.

  2. Add shrimp; poach 30–60 seconds, just until opaque and tender.

  3. Immediately transfer to an ice bath to stop cooking.

  4. 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

  1. Mix crème fraîche with lemon zest and chives.

  2. Season with salt and white pepper to taste.

  3. Chill until serving.
     

Toast the Volkornbrot

  1. Cut bread slices into small rectangles or rounds (2-inch pieces).

  2. Brush lightly with melted butter and toast until crisp but not hard.

  3. Sprinkle with a touch of flaky salt.
     

Assemble

  1. Spread or pipe a small dollop of crème fraîche on each toast.

  2. Top with 2–3 shrimp, a teaspoon of pickled peppers, and a micro herb garnish.

  3. Finish with a drop of olive or lemon oil.

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Recipe by Gregory Smith

Shrimp Bites

Oregon Pink Shrimp Louie Bites

YIELD Serves 8 (16–20 bites) | TIME Prep: 20 minutes | Cook: 0 minutes | Total: 20 minutes 

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INGREDIENTS

 

  • 1 pound (450 g) Oregon pink shrimp (pre-cooked), thawed

  • ½ cup (120 ml) mayonnaise (for dressing)

  • 2 tablespoon (30 ml) ketchup

  • 1 tablespoon (15 g) horseradish

  • 1 teaspoon (5 ml) Worcestershire sauce

  • 2 teaspoon (10 ml) lemon juice, divided

  • 1 dash hot sauce

  • 1 pinch (1 g) salt & pepper to taste

  • ½ cup (120 ml) mayonnaise (for aioli)

  • 1–1½ teaspoon (3–5 g) Old Bay seasoning

  • 1 teaspoon (2 g) lemon zest

  • 1 loaf baguette, sliced and toasted

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PREPARATION

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Step 1

Prepare the Quick Louie Dressing: In a medium bowl, whisk together ½ cup mayonnaise, ketchup, horseradish, Worcestershire sauce, 1 teaspoon lemon juice, hot sauce, salt, and pepper.
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Step 2
Gently fold the Oregon pink shrimp into the Louie dressing until evenly coated. Cover and chill in the refrigerator until ready to assemble.
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Step 3
Prepare the Old Bay Aioli: In a small bowl, whisk together the remaining ½ cup mayonnaise, Old Bay seasoning, lemon zest, and the remaining 1 teaspoon lemon juice.
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Step 4
To assemble, spread a small amount of the Old Bay Aioli onto each toasted baguette slice. Top with a generous spoonful of the shrimp Louie mixture.
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Step 5
Garnish with an extra dusting of Old Bay or fresh chives if desired. Serve immediately while chilled.

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Recipe by Gregory Smith

Pink Shrimp Louie Bites

Oregon Pink Shrimp Fritters

YIELD Serves ~20–24 bites | TIME Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes 

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INGREDIENTS

 

  • 1 pound (450 g) Oregon pink shrimp, peeled, deveined, chopped

  • ½ cup (60 g) all-purpose flour

  • ¼ cup (30 g) cornstarch

  • 1 teaspoon (4 g) baking powder

  • ½ teaspoon (3 g) salt

  • ½ teaspoon (1 g) smoked paprika

  • ¼ teaspoon (1 g) black pepper

  • 1 large egg

  • 1/3–1/2 cup (80–120 ml) cold sparkling water

  • 2 tablespoon (8 g) finely chopped scallions or chives

  • ½ cup (75 g) thinly sliced peppers (sweet or mild chili)

  • ¼ cup (60 ml) vinegar

  • ¼ cup (60 ml) water

  • 1 tablespoon (12 g) sugar

  • ½ teaspoon (3 g) salt

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PREPARATION

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Step 1

Prepare the Pickled Peppers: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer until the sugar dissolves. Pour the hot liquid over the sliced peppers in a heat-proof bowl and let them sit for at least 20 minutes.
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Step 2
Prepare the Fritter Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, smoked paprika, and black pepper. In a separate small bowl, lightly beat the egg with the cold sparkling water.
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Step 3
Gently stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped shrimp and scallions. The batter should be thick enough to hold its shape but loose enough to drop from a spoon.
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Step 4
Heat about 2 inches of neutral oil in a heavy skillet to 365°F. Carefully drop rounded tablespoons of the batter into the hot oil. Fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
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Step 5
To serve, top each warm fritter with a few rings of the pickled peppers. Serve immediately with an optional dollop of aioli if desired.

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Recipe by Gregory Smith

shrimp fritters

Oregon Pink Shrimp Pan con Tomate

YIELD Serves 8 (16–20 bites) | TIME Prep: 15 minutes | Cook: 5 minutes | Total: 20 minutes 

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INGREDIENTS

 

  • 1 loaf baguette, sliced on a bias into 16–20 pieces

  • 4 tablespoon (60 ml) extra virgin olive oil, divided

  • 1 pinch (1 g) salt

  • 3 large ripe tomatoes, halved

  • 1 small garlic clove, peeled

  • 1 pinch (1 g) salt to taste

  • 1 pound (450 g) Oregon pink shrimp, peeled & deveined (pre-cooked)

  • 1 teaspoon (5 ml) lemon juice

  • 1 tablespoon (4 g) fresh chives or parsley, finely chopped

  • 1 pinch (1 g) optional: flaky salt

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Look for ripe, soft tomatoes—they work best for the traditional grating method used in Pan con Tomate.

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PREPARATION

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Step 1

Preheat your oven to 400°F or set a grill pan over medium-high heat. Brush the baguette slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt. Toast until golden and crisp, about 5 minutes.

 

Step 2
While the bread is warm, lightly rub one side of each slice with the peeled garlic clove. The heat from the bread will "melt" the garlic flavor into the crust.

 

Step 3
Grate the cut side of the tomatoes over a box grater into a bowl (discard the skin). Stir in the remaining 2 tablespoons of extra virgin olive oil and salt to taste.

 

Step 4
In a separate bowl, gently toss the pre-cooked shrimp with 1 tablespoon of olive oil, lemon juice, and a pinch of salt.

 

Step 5
To assemble, spoon a generous amount of the tomato mixture onto each toast. Top with a few Oregon pink shrimp and garnish with chopped chives or parsley and a sprinkle of flaky salt.

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Recipe by Gregory Smith

Shrimp pan con tomate
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