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
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
-
1 pint pink shrimp (cooked)
-
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