Edited by C.J. Jackson, director of the Billingsgate Seafood Training School at Billingsgate Market in East London, "Seafood: How to Buy, Prepare, and Cook the Best Sustainable Fish and Seafood from Around the World" is a comprehensive volume with more than 300 classic and contemporary recipes. It checks in at a remarkable 400 pages.
I find myself flipping past sections on tuna, trout and scallop, for example, but hone in immediately on shrimp. I have two-pound bags of shrimp in the freezer waiting to be cooked. I have shrimp on the brain. I begin to think of shrimp gumbo with okra and bell peppers, of pan-fried shrimp with olives and tomatoes, and of spicy shrimp with garlic. And I smile.
Shrimp Gumbo
from C.J. Jackson's "Seafood..."
6 Tbsp. butter
2 1/4 pounds raw shrimp, peeled and de-veined
4 Tbsp. crab meat
2 Tbsp. all-purpose flour
1/2 tsp. cayenne pepper
1 large onion, finely chopped
2 garlic cloves, grated or finely chopped
4 ounces okra, trimmed
1 large red bell pepper, seeded and diced
2 14-ounce cans tomatoes
4 1/4 cups shellfish stock
1 bay leaf
2 sprigs of thyme
grated zest of 1 lemon
1 Tbsp. file powder
salt
freshly ground black pepper
Melt the butter in a large saucepan, add the shrimp in batches and stir-fry over medium heat for 2 to 3 minutes or until cooked. Lift onto a plate to cool.
Add the crab and flour to the butter, cook over low heat for 3 to 4 minutes or until the flour is golden brown. Add the cayenne, onion and garlic, and cook for a further 3 minutes.
Stir in the okra and bell pepper. Pour over the tomatoes, stock, herbs and lemon zest. Bring to a boil and simmer for 25 to 30 minutes until thick.
Stir the shrimp into the gumbo to warm through, add file powder, and season to taste. Serve with rice and Tabasco sauce. Makes 6 to 8 servings.
Pan-Fried Shrimp, Olives, and Tomatoes
from C.J. Jackson's "Seafood..."
1 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
12 large raw shrimp, peeled and de-veined, tail left intact
splash of dry sherry or dry white wine
6 tomatoes, skinned, seeded and chopped
large handful of mixed olives, pitted
salt
freshly ground black pepper
handful of basil and flat-leaf parsley, chopped
Heat the oil in a large frying pan over medium heat. Add the onion, and saute for about 5 minutes until soft and translucent. Add the garlic and cook for a few seconds, then add in the shrimp and cook over high heat, until they are just turning pink.
Add the sherry and continue cooking for 5 minutes, stirring, until the alcohol has evaporated. Add the tomatoes and olives and cook for a further couple of minutes, stirring occasionally, until the tomatoes start to break down. Season well, and stir in the herbs. Serve immediately with fresh crusty bread. Makes 4 servings.
Spicy Shrimp with Garlic
from C.J. Jackson's "Seafood..."
4 Tbsp. olive oil
6 garlic cloves, grated or finely chopped
1 tsp. red pepper flakes
1 Tbsp. dry sherry
9 ounces raw shrimp, peeled and de-veined
salt
freshly ground black pepper
Heat the oil in a frying pan over medium heat, add the garlic and red pepper flakes, and cook gently for 2 minutes.
Add the sherry and shrimp, increase the heat and stir for 5 minutes, or until the juices have reduced by half. Season and serve with crusty bread and a crisp salad. Makes 4 servings.
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