Fresh Story for October, National Seafood Month
Fresh story this October, as part of National Seafood Month, Commissioner Miller and the Texas Department of Agriculture invite you to discover the “tail” of Wild Caught Texas Shrimp – proudly and sustainably caught by Texans in our wild Texas waters.
With the rise of cheap, imported shrimp raised in unsustainable conditions flooding U.S. markets, Wild Caught Texas Shrimp is boatloads better. Not only is this shrimp fresh, healthy and sustainable, it also supports the local shrimping industry.
Choosing Wild Caught Texas Shrimp matters – not just for the superior flavor, but for the positive impact on local shrimpers. Here’s how you can make a difference:
- Look for the Wild Caught Texas Shrimp seal on packaging and menus across Texas.
- Ask for Wild Caught Texas Shrimp by name when dining out or shopping.
- Visit WildCaughtTXShrimp.com for recipes, tips on selecting shrimp, and to find where it’s available.
Wild Caught Texas Shrimp Recipes:
Recipes & Images from ‘Wild Caught Texas Shrimp’
Seafood Stuffed Mushrooms
A delicious blend of fresh mushrooms and a savory seafood stuffing to enhance your party or special dinner.
Serves eight.
Ingredients
1 cup cooked, flaked fish, crab meat or chopped shrimp
24 large mushrooms
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 cup fresh whole wheat breadcrumbs
1 tablespoon chopped pimiento
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne
1/8 teaspoon salt
Preparation
Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet.
Finely chop half the stems and sauté in butter with onion and celery.
In a small mixing bowl, combine sautéed vegetables with remaining ingredients.
Stuff each mushroom cap. Sprinkle with paprika and bake at 350°F for 5 minutes.
Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.
Avocado Shrimp Tostada
These crispy, crunchy tostadas take inspiration from the Mexican classic. They’re bursting with grilled shrimp marinated in garlic and a hint of spice. And extra tasty when topped with roasted corn kernels, jalapeños, pico de gallo and crumbled queso fresco.
Serves four.
Ingredients
- 1 1/2 pounds medium size Texas wild caught shrimp, peeled and deveined
- 3 cloves fresh garlic, peeled and minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 small avocados
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon kosher salt
- 8 crispy 6-inch round tostadas
- Garnishes: sliced jalapeños, sliced radishes, roasted corn kernels, shredded red cabbage, pico de gallo, crumbled queso fresco and lime wedges
Preparation
- In a medium size bowl, toss the shrimp with the garlic, olive oil, cumin, red pepper flakes, salt and pepper. Allow the shrimp to sit for ten minutes for the flavors to develop. Heat a char broil grill to medium high heat. Brush the grill grates with a little oil to keep the shrimp from sticking. Place the shrimp in a single layer on the grill and cook for three to four minutes on each side until the shrimp begin to curl and turn pink and the center of the shrimp is no longer translucent. Remove the shrimp from the grill and keep warm.
- Cut the avocados in half and then remove the pits and scoop the flesh from the skin, placing the avocado pulp in a small bowl. Using a fork, mash the avocado with one tablespoon of olive oil, the lime juice and one teaspoon salt. Continue to mash the avocado until fairly smooth.
- Divide the avocado pulp evenly between the eight tostada shells and spread across the surface of each tostada.
- Top each tostada with three or four shrimp each and then add a topping of the wide range of garnishes as desired. Serve immediately.
Shrimp Ramen Bowl
Shichimi togarashi is a blend of spices used to flavor Japanese noodle bowls and adds a bit of spicy heat as well as citrus notes. If you are unable to find it, and still want some spice, try adding a little sriracha sauce and lemon pepper to the broth prior to serving.
Serves four.
Ingredients
1 tablespoon vegetable oil
1 tablespoon fresh ginger root, peeled and minced
1 clove fresh garlic, peeled and minced
1 cup fresh shiitake, straw or button mushrooms, sliced
6 cups rich shrimp or chicken stock
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon white miso paste
2 whole soft-boiled eggs, peeled
1 pound medium-sized Texas wild caught shrimp, peeled and deveined
2 baby bok choy, cleaned and cut in half lengthwise
8 ounces dry ramen noodles
2 scallions, sliced thinly
shichimi togarashi (Japanese spice mix)
Preparation
Start by making the broth. Heat a medium-sized saucepan over medium heat and add the oil, ginger, garlic and mushrooms. Sauté these items for a minute or until fragrant, but do not allow them to brown.
Turn the heat to high and add the stock, soy sauce, sesame oil and miso paste; bring the mixture to a boil and then immediately reduce to a low simmer. Allow the broth to simmer lightly for about 10 minutes.
Meanwhile, in a large saucepan, heat one gallon of water to boiling, then add the ramen noodles and cook for three or four minutes until tender, stirring occasionally and then drain. Divide the noodles between four warm bowls.
Add the shrimp and bok choy to the stock and allow the shrimp to simmer for a couple of minutes until they turn pink and curl and the center is no longer translucent.
Cut the eggs in half and place one in each bowl on top of the noodles. Ladle the broth, with the shrimp and bok choy over the noodles as well, dividing evenly between all four bowls.
Garnish the bowls with the sliced scallions and a sprinkling of the Shichimi Togarashi if desired. Serve immediately.
Look for Wild Caught Texas Shrimp at these locations!
