SHOPPING FOR SHRIMP
The Menu
SHRIMP TETRAZZINI
vermicelli, cooked and drained
Mixed Greens Salad with Tarragon Dressing
Walnut Tart--Torta di Noci
The Recipes
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SHOPPING FOR SHRIMP
Shrimp come in a wide range of sizes; the larger the shrimp, the higher the price. (In some areas of the country, very large shrimp may be called prawns, a term used in many other countries to refer to shrimp of any size. But in the United States, shrimp is the standard name for all types and sizes.)
Size classifications range from Tiny (150 to 180 shrimp per pound) through Colossal (10 shrimp or less per pound). Larger shrimp may cost more per pound, but they may not taste any better than their smaller counterparts. Fresh-frozen shrimp are sold in bulk; whole, shelled, and shelled and deveined,
and either raw or cooked. You can also buy canned or packaged frozen cooked shrimp.
Fresh shrimp should have a clean smell, with no trace of ammonia. If sold still frozen, shrimp should be solidly encased in ice. Cooked shrimp should be purchased the same day they were cooked (the same is true of cooked crab or lobster). If cooked in the shell, shrimp should be pinkish-orange, with opaque rather than translucent flesh. Fresh-cooked seafood should not be displayed alongside raw fish
or shellfish, as bacteria can migrate from the raw to the cooked.
****************************************
SHRIMP TETRAZZINI
YIELD: 4 Servings
2 tablespoons margarine
1 medium onion, chopped
8 ounce package fresh mushrooms, sliced
1/2 pound fresh shrimp, shelled and deveined
8 ounces vermicelli, cooked and drained
1/4 cup flour
1/4 cup mayonnaise
2 cups milk
1/4 cup sherry or white wine
1/3 cup grated Parmesan cheese
Heat oven to 350 degrees F.
In skillet, melt margarine. Saute onion and mushroom until tender. Add shrimp and cook just until
it turns pink. Remove shrimp from skillet. Combine with vermicelli in large bowl. Add flour, mayonnaise and salt to skillet. Gradually add milk and wine, stir constantly until mixture is thick and comes to a boil. Continue boil and stir for 1 minute. Add mixture to vermicelli and shrimp. Turn into 1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake about 30 minutes.
Mixed Greens Salad with Tarragon Dressing
YIELD: 4 Servings
Since the dressing keeps well, I double the recipe most of the time and use half in this great-tasting salad.
2 tablespoons tarragon vinegar
2 tablespoons canola oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
6 cups torn mixed salad greens
2 radishes, thinly sliced
1 cup salad croutons
2 tablespoons sesame seeds, toasted
In a small bowl, whisk together the first nine ingredients.
In a large salad bowl, toss salad greens, radishes, croutons and sesame seeds.
Drizzle with dressing; toss to coat.
Walnut Tart
(Torta di Noci)
Serves 12.
For the pastry:
4 oz (100 grams) unsalted butter
2 oz (50 grams) superfine or caster sugar
2 large egg yolks
8 oz (225 grams) plain white or Italian type '00' flour
For the filling:
3 oz (75 grams) superfine or caster sugar
1 teaspoon (5 ml) fresh lemon juice
4 tablespoons (60 ml) fragrant honey
8 oz (225 grams) unsalted butter
8 oz (225 grams) chopped walnuts
Pinch of salt
Icing sugar, for dusting
Mascarpone cheese, to serve
Prepare the pastry:
Beat together the butter and sugar until light and soft.
Add the egg yolks one at a time, then mix in the flour.
With your hands, bind the mixture together.
Wrap in greaseproof paper and chill in the fridge for 30 minutes.
Prepare the filling:
Put all the ingredients in a saucepan, bring to the boil and boil for 2 minutes.
Remove from the heat a leave to cool.
Pre-heat the oven to 200°C (400°F) Gas Mark 6.
On a lightly floured surface, roll out the pastry and use to line a 8 and 1/2 inch (22 cm) flan tin. Don't worry if the pastry cracks, just press it into the tin and patch if necessary.
Trim and re-roll the trimmings for the top.
Spread the cooled walnut filling into the case and cover with the pastry top.
Using the prongs of a fork, seal the edges together and prick the top.
Bake in the oven for 30 minutes until golden. Leave to cool in the tin.
Before serving, dust with sifted icing sugar and serve with a serving of mascarpone cheese.
The Menu
SHRIMP TETRAZZINI
vermicelli, cooked and drained
Mixed Greens Salad with Tarragon Dressing
Walnut Tart--Torta di Noci
The Recipes
**************************************
SHOPPING FOR SHRIMP
Shrimp come in a wide range of sizes; the larger the shrimp, the higher the price. (In some areas of the country, very large shrimp may be called prawns, a term used in many other countries to refer to shrimp of any size. But in the United States, shrimp is the standard name for all types and sizes.)
Size classifications range from Tiny (150 to 180 shrimp per pound) through Colossal (10 shrimp or less per pound). Larger shrimp may cost more per pound, but they may not taste any better than their smaller counterparts. Fresh-frozen shrimp are sold in bulk; whole, shelled, and shelled and deveined,
and either raw or cooked. You can also buy canned or packaged frozen cooked shrimp.
Fresh shrimp should have a clean smell, with no trace of ammonia. If sold still frozen, shrimp should be solidly encased in ice. Cooked shrimp should be purchased the same day they were cooked (the same is true of cooked crab or lobster). If cooked in the shell, shrimp should be pinkish-orange, with opaque rather than translucent flesh. Fresh-cooked seafood should not be displayed alongside raw fish
or shellfish, as bacteria can migrate from the raw to the cooked.
****************************************
SHRIMP TETRAZZINI
YIELD: 4 Servings
2 tablespoons margarine
1 medium onion, chopped
8 ounce package fresh mushrooms, sliced
1/2 pound fresh shrimp, shelled and deveined
8 ounces vermicelli, cooked and drained
1/4 cup flour
1/4 cup mayonnaise
2 cups milk
1/4 cup sherry or white wine
1/3 cup grated Parmesan cheese
Heat oven to 350 degrees F.
In skillet, melt margarine. Saute onion and mushroom until tender. Add shrimp and cook just until
it turns pink. Remove shrimp from skillet. Combine with vermicelli in large bowl. Add flour, mayonnaise and salt to skillet. Gradually add milk and wine, stir constantly until mixture is thick and comes to a boil. Continue boil and stir for 1 minute. Add mixture to vermicelli and shrimp. Turn into 1 1/2 quart casserole. Sprinkle with Parmesan cheese and bake about 30 minutes.
Mixed Greens Salad with Tarragon Dressing
YIELD: 4 Servings
Since the dressing keeps well, I double the recipe most of the time and use half in this great-tasting salad.
2 tablespoons tarragon vinegar
2 tablespoons canola oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
6 cups torn mixed salad greens
2 radishes, thinly sliced
1 cup salad croutons
2 tablespoons sesame seeds, toasted
In a small bowl, whisk together the first nine ingredients.
In a large salad bowl, toss salad greens, radishes, croutons and sesame seeds.
Drizzle with dressing; toss to coat.
Walnut Tart
(Torta di Noci)
Serves 12.
For the pastry:
4 oz (100 grams) unsalted butter
2 oz (50 grams) superfine or caster sugar
2 large egg yolks
8 oz (225 grams) plain white or Italian type '00' flour
For the filling:
3 oz (75 grams) superfine or caster sugar
1 teaspoon (5 ml) fresh lemon juice
4 tablespoons (60 ml) fragrant honey
8 oz (225 grams) unsalted butter
8 oz (225 grams) chopped walnuts
Pinch of salt
Icing sugar, for dusting
Mascarpone cheese, to serve
Prepare the pastry:
Beat together the butter and sugar until light and soft.
Add the egg yolks one at a time, then mix in the flour.
With your hands, bind the mixture together.
Wrap in greaseproof paper and chill in the fridge for 30 minutes.
Prepare the filling:
Put all the ingredients in a saucepan, bring to the boil and boil for 2 minutes.
Remove from the heat a leave to cool.
Pre-heat the oven to 200°C (400°F) Gas Mark 6.
On a lightly floured surface, roll out the pastry and use to line a 8 and 1/2 inch (22 cm) flan tin. Don't worry if the pastry cracks, just press it into the tin and patch if necessary.
Trim and re-roll the trimmings for the top.
Spread the cooled walnut filling into the case and cover with the pastry top.
Using the prongs of a fork, seal the edges together and prick the top.
Bake in the oven for 30 minutes until golden. Leave to cool in the tin.
Before serving, dust with sifted icing sugar and serve with a serving of mascarpone cheese.
