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CARIBBEAN TODAY


FOOD


June 2008


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Versatile shrimp offers easy fix for Caribbean seafood treat


 BEV BENNETT
Shrimp is a wonderful
 ingredient when you're
 cooking for two. You can
buy shrimp by the ounce so


you have just enough for a
meal without leftovers and
you can prepare the seafood
in so many ways you won't get
tired of it.
 But shrimp comes in so
many forms, from fresh, which
rare, to cooked, peeled and
ready to eat. Each preparation


style has its virtues and draw-
backs. If you choose the
preparation that suits your
needs you'll save time and
expense.
 For example, if you're
 lucky enough
 to find fresh
 shrimp in
 your super-
 L market, savor
 the delicate
 taste with a
 simple prepa-
 ration, such
 as shrimp in
 a lemon-but-
 ter sauce.

 Shrimp that's
 cooked with
 the peel is
 more succu-
 lent and fla-
 vorful. If
 a m you're
 preparing
 shrimp to use
 in a salad
and you have the time, buy
unpeeled shrimp. Rinse the
shrimp under cold water so
the shrimp meat contracts
slightly from the shell and is
easier to remove. Start with 12
ounces of peel-on shrimp and
assume you'll lose about two
ounces of the initial weight.


 You have to peel raw
shrimp you're going to use in
soup, stew or a dish with
sauce. Whether you buy
peeled raw shrimp or do the
work yourself depends on
your time and budget. Peeled
shrimp are more expensive,
but you'll shave five minutes
off preparation, if that's
important. Peeling small raw
shrimp is tedious and I recom-
mend buying the peeled prod-
uct.
 Shrimp have a long dark
vein that runs down the back.
In small shrimp, the vein isn't
an issue; in large shrimp, the
vein can be filled with grit.
You can buy de-veined
shrimp. If you have to do the
job yourself, take a small par-
ing knife, make a slash down
the back and pull out the strip.
 Your supermarket fish
counter also offers cooked,
peeled shrimp. This is pricey
and limits your options. Use
precooked shrimp in salads or
for appetizers. Avoid adding
the shrimp to a dish you're
cooking; the results will be
tough and dry.
 For the following recipe
of shrimp in a zesty chipotle
chile tomato sauce, start with
large shrimp and peel them
before cooking.


SHRIMP WITH CHIPOTLE-
TOMATO SAUCE

Ingredients
* 1 tablespoon vegetable oil
* 1 small onion, peeled and
 chopped
* 1 garlic clove, minced
* 1 (14.5-ounce) can diced
 roasted tomatoes (see note)
* 1/4 teaspoon chipotle chile
 flakes (see note)
* 1/4 teaspoon crushed dried
 oregano
* 12 ounces large raw shrimp,
 peeled
* 2 teaspoons lemon juice
* Salt and pepper to taste
* Couscous with herbs
 (follows)

Method
 Heat the oil in a large skil-
let. Add the onion and garlic
and cook over medium heat
for three minutes or until ten-
der. Add the tomatoes with
liquid, chili flakes and
oregano. Reduce heat to low
and simmer for one minute.
Add shrimp. Cover skillet and
cook for 10 minutes, or until
shrimp are cooked through.
Stir occasionally. Stir in lemon
juice, salt and pepper.
 To serve, spoon couscous
onto two plates. Top each with
the shrimp and sauce.


Makes two servings.

NOTE: If roasted tomatoes
aren't available, use plain
diced tomatoes. Chipotle chile
flakes are available in the
spice section of supermarkets.
If not available substitute
crushed red pepper flakes and
a pinch of chili powder.

COUSCOUS

Ingredients
* 2 cups chicken broth
* 1 cup large pearl couscous,
 also called Middle Eastern
 couscous
* 2 tablespoons minced
 cilantro
* 2 tablespoons minced chives
 or scallions, green parts only

Method
 Bring the broth to a boil
in a medium pot. Stir in the
couscous. Reduce heat to low,
cover and simmer for five
minutes or until broth is
absorbed and couscous is ten-
der. Remove from heat. Stir in
cilantro and chives.

 2008, Bev Bennett.
Distributed by Tribune Media
Services Inc.
0


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