Keeping shrimp in freezer gives you options at supper
By J.M. Hirsch | Associated Press
Wednesday, January 13, 2010

Frozen shelled and deveined shrimp are a weeknight cook's dream. They are delicious, versatile, can be kept for months and -- most important -- can be on the table in no time.

Start with the thaw. To prep frozen shrimp for cooking, dump them into a strainer and run under cold water for about 5 minute or until fully thawed. Let them drain well afterward.

I recently beat together a couple of eggs and a splash of milk, bathed the shrimp in it, and dredged them through a bowl of panko (Japanese-style) bread crumbs. I dumped them onto a baking sheet, spritzed them with olive oil cooking spray and baked them at 400 degrees for 6-8 minutes.

Stir-frying is another way to go. Toss chopped vegetables along with sesame oil in a wok or large saute pan. When the vegetables just begin to brown, add the shrimp and keep them moving in the pan until pink and firm. Season with soy sauce, rice vinegar and honey.

Go Indian with this Ginger and Tomato Shrimp Curry. If you can't find kaffir lime leaves, don't worry; leave them out. Serve this dish with plenty of rice to soak up the juices.

GInger and tomato shrimp curry

Start to finish: 30 minutes

Servings: 6

3 tablespoons ghee (clarified butter), divided

1 pound large shrimp, peeled and deveined

1 medium yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, minced

1/2 tablespoon turmeric

1/2 tablespoon chili powder

1/2 tablespoon grated fresh ginger

3 kaffir lime leaves

14-ounce can diced tomatoes

1 tablespoon tomato paste

Zest and juice of 1 lime

1/4 cup chopped fresh cilantro

Salt and ground black pepper, to taste

In large saute pan over medium-high, melt 2 tablespoons of ghee. Add shrimp and sear for 1 minute per side. Transfer shrimp to a plate and set aside. Discard any liquid in pan.

Return pan to medium heat and add remaining ghee. When hot, add onion, jalapeño and garlic. Saute for 2-4 minutes or until onion is tender. Add turmeric, chili powder, ginger, lime leaves, tomatoes and tomato paste. Simmer for 5 minutes. Return the shrimp to pan, mixing and heating thoroughly. Stir in lime zest and juice, and the cilantro. Season with salt and pepper.

From the Wednesday, January 13, 2010 edition of the Augusta Chronicle
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