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SHRIMP RECIPES

WILD, SUSTAINABLE, HEALTHY, DELICIOUS

COLDWATER SHRIMP

Also known as Oregon Pink Shrimp

Pandalus jordani

SPICY SHRIMP PILAF

SHRIMP PO'BOY

CRÉME SHRIMP BITES

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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

INGREDIENTS

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  • 2 tbsp neutral cooking oil
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 1 green bell pepper, finely chopped
  • 2 tsp kosher salt (or 1 tsp sea salt)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper (more to taste)
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups canned crushed tomatoes
  • ½ cup chicken stock or water
  • 2 tbsp unsalted butter
  • 1 tbsp Cajun seasoning (such as Old Bay)
  • 2 tbsp chopped parsley plus extra for garnish
  • ½ lb Oregon pink (bay) shrimp
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
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