Big shrimp? Of course!

Written by Michael Osborne, CEC | 05 February 2010

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(Editors Note: Michael Osborne is the President of the American Culinary Federation / Middle Tennessee Chapter, www.nashvillechefs.org)

Topping the list of many of my favorite seafood dishes is shrimp. The cost of shrimp makes it a little difficult for of us to serve it as an entrée item. That’s why the bigger shrimp are often only served as an appetizer.
A great way to beat the high price of serving big shrimp is to process it yourself. Instead of shopping in the frozen food section for those $10 a pound, P&D-IQF (peeled and de-veined, individually quick frozen) shrimp, try looking in the fresh seafood case at the jumbo shrimp in the shell.  The sign will probably read “Previously Frozen” but don’t let that alarm you. Unless you live on the coast or you have a local fresh-seafood supplier, almost all shrimp are frozen. The size ranges on shrimp are no mystery either. 10-15, 16-20, 21-25, 26-30, these numbers all refer to the pieces of shrimp per pound, the lower the number, the larger the shrimp.
A good rule to remember is that shrimp will lose one size range from the peeling and cooking process. A 16-20 count shrimp, raw in the shell will be a 21-25 count shrimp once it has been peeled and cooked. If you are letting someone else do the peeling, de-veining and cooking, it will greatly increase the cost, and you have lost one of the best parts, the shell.     
For me, the shrimp shells are one of the most important parts of the shrimp. Here is a great recipe that will change they way you buy shrimp forever.

Mediterranean Shrimp and Pasta

(serves 4 - 6)
2 pounds Shrimp in the shell (Larger the better)
2 tablespoons Extra Virgin Olive Oil
3 cloves crushed Fresh Garlic
4 cups Water
1 stalk (not bunch) Celery (chopped)
1 large Carrot (chopped)
1 stick Unsalted Butter
1clove Fresh Chopped Garlic
1 large pinch Dry Oregano Leaves
3 tablespoons Flour
1 cup Heavy Cream
1/4 cup Grated Parmesan Cheese
Fresh Ground Pepper and Salt
1 pound Cooked Pasta “Aldente”

Rinse shrimp under cold water, peel and de-vein them. Place shrimp shells in a sauce pan with olive oil and crushed garlic. Sauté until the garlic starts to brown. Pour in water, add celery and carrot, and simmer until the liquid is reduced by half. Strain out shells and vegetable, and reserve the stock.
In a large sauté pan, cook shrimp in chopped garlic and butter with pinch of oregano. Lift out the shrimp when 3/4 cooked and set aside. To the butter and liquid left in the pan, add the flour and stir until smooth. 
Add the shrimp stock and continue to stir until it boils. Stir in the cream and simmer until reduced to a nice sauce consistency. Reduce heat and stir in the Parmesan cheese. 
Season with salt and fresh ground black pepper. Return the cooked shrimp to the sauce and stir until the shrimp in reheated. Place cooked pasta in the bottom of a large serving dish and pour the Mediterranean Shrimp over the top. Serve at once.
Try adding a 1/2 cup of Imported “Cizano” dry vermouth while cooking the shrimp shells. The bouquet is to die for! …NOW YOU’RE COOKIN!