Tuesday, August 31, 2010

Shrimp season is in full blast down here in south Texas!

OH BOY! Shrimp season is in full blast down here in south Texas! I went down to the Fulton Dock on Saturday and bought 2 pounds of 8-10 count shrimp for only $8.00 a pound. OH BOY were they good! I made Shrimp Kabobs for dinner Saturday night. Then on Sunday I cooked the rest of them for lunch. I melted a stick of butter and added two 6" to 8" stems of lemongrass chopped into 2" sticks, about a tablespoon of Old Bay Seasoning, about a tablespoon of White Wine Worcestershire Sauce, and about a half cup of dry white wine. I let it reduce a little, then added the shrimp and cooked until they were done. With shrimp that big it took about 4-5 minutes. Oh yes, and lemon slices were put into all the shrimp dishes! OH BOY, were they the best. Then last night I fixed a Cobb salad, and we ate it with the remaining 4 shrimp. And today we are getting 5 pounds of 16-20 count shrimp today for Labor Day weekend! OH BOY, I do love living on the coast!

And then after using the lemongrass stems, I took all of the leaves and added some mint and steeped them together in hot water for about an hour. OH BOY does that ever make a great refreshing summertime tea!

And if you want to check out growing your own lemongrass be sure to check out GROW SOME LEMONGRASS. AND while we are on the subjecct of lemongrass, be sure to check out this website that was forwarded to me by Cindy Curing properties of Lemongrass. Very interesting!

I guess that we had an OH BOY weekend! Anyway, I decided to type up my OH BOY SHRIMP recipe as follows:


*1 to 1 ½ pounds shrimp with heads and shells (8-10 count)
1 stick butter (not margarine)
2 6” to 8” sticks lemongrass, chopped in 1” to 2” pieces
1 tablespoon shrimp seasoning
1 tablespoon White Wine Worcestershire Sauce
½ cup dry white wine
1 garlic clove minced
½ lemon sliced
** Mexican Mint Marigold a/k/a Texas Tarragon (optional)

Melt the butter over medium heat and add the lemongrass pieces, shrimp seasoning, Worcestershire sauce, wine, and garlic. Continue cooking and reduce by about 1/3 to 1/2; then add shrimp and continue reducing, about 5 minutes, don’t over cook the shrimp. Add sliced lemons, stir and serve.

* You can use any size shrimp, BUT remember the smaller the shrimp the less time they take to cook. Cook shrimp until they turn pink all over. Overcooked shrimp are tough.

** (Optional) You can add about a tablespoon of fresh Mexican Mint Marigold a/k/a Texas Tarragon about a minute or so before serving.

Also I found the following recipe that looks very good at website: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=36200&origin=detail&servings=10

Lemongrass and Citrus Poached Salmon

Prep Time: 15 Minutes
Cook Time: 10 Minutes

"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth."

2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper

1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

1 comment:

Herbie said...

And Cindy sent this email about "Curing properties of Lemon Grass" that you might want to check out.