GOLDEN VALLEY, Minn. - May 10 is National Shrimp Day, and the KARE 11 Sunrise crew got in on the action.
Robert Wohlfeil, chef for The Oceanaire Seafood Room, was in-studio to show off four simple shrimp recipes.
SHRIMP AND GRITS
Shrimp; U15 or larger 16 ea
Grits 1.5 cups
Butter 3 T
Milk 1 cup
Heavy Cream 1 cup
Salt and Pepper TT
Roma Tomatoes; quartered 5 ea
Garlic; sliced 3 ea
Whole Butter 6 oz
Lemon Juice 2 Tbls
Cajun Spice 1 Tbls
Black Pepper TT
White Cheddar; shredded 4 oz
1) In a medium saucepan, heat cream, milk and butter to a simmer and stir in the grits.
2) Lower heat and continue to cook until thick and creamy. Stir occasionally.
3) In a separate pan, toast sliced garlic in olive oil until golden brown. Add tomatoes.
4) Saute tomatoes until they begin to break down. Add lemon juice and seasonings.
5) Add shrimp and cook until almost cooked.
6) Lower heat to low and add butter, while stirring constantly as it melts.
7) Add additional milk to the grits if they are too thick. Spoon onto plates and serve shrimp
and the pan sauce over the top. Top with shredded cheese.
Shrimp; 70/90 ct 24 oz
Red Onion 1 ea
Red Pepper 1 ea
Green Pepper 1 ea
Poblano Pepper 1 ea
Cucumber 2 ea
Roma Tomato 3 ea
Cilantro 1 bunch
Chile Powder 1 Tbls
Cumin 1 Tbls
Garlic Powder 1 Tbls
Lime Juice 3 oz
Lemon Juice 2 oz
1) In a medium saucepan, bring 1 gallon salted water to a boil. Add shrimp and turn off heat.
2) Let shrimp stand in poaching liquid for 2 minutes until nearly cooked. Remove and chill.
3) Dice all vegetables and place into a large mixing bowl. Chop cilantro and add.
4) Add seasonings and citrus juices.
5) Add chilled Shrimp
6) Allow to marinate for 4 hours. Season to taste with Salt.
7) Enjoy with your favorite chips.
Shrimp; U15 or larger 18 ea
Red Onion 2 ea
Red Pepper 2 ea
Green Pepper 2 ea
Large Mushrooms 18 ea
Salt 1 Tbls
Black Pepper 1 Tbls
Olive Oil 3 oz
Minced Garlic 1 Tbls
Red Pepper Flakes 2 tsp
Lemon Juice 1 Tbls
Balsamic Vinegar 2 tsp
1) Soak 6 - 10" skewers in water to keep them from burning when grilling.
2) Mix ingredients for the marinate and set aside.
3) Cut all vegetables into large pieces that will work well on a skewer.
4) Peel shrimp and remove tails, making them easier to eat while skewered.
5) Skewer vegetables and shrimp.
6) Place into the marinade and allow to marinate for 25 minutes.
7) Season lightly and place on a preheated grill. Cook until shrimp is cooked and veggies are
Shrimp U12 16 ea
Water 6 qt
Old Bay 6 oz
White Vinegar 2 cups
Garlic; crushed 2 ea
Salt 3 oz
Lemon Juice 4 oz
Thyme 2 sprigs
1) In a small stock pot, heat all ingredients but the shrimp to a boil.
2) Add shrimp to the boiling pot and stir quickly to submerge all the shrimp.
3) Allow shrimp to cook until just done and the tail begins to curl up.
4) Turn off the heat and let stand in the water for 1 minute.
5) Remove shrimp from the boil and chill.
6) Once chilled, if you used shell on shimp, peel and devein.
7) Serve with favorite cocktail sauce.
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)