Northern US and Canadian Shrimp

• Savory Shrimp and Mozzarella Melt
• Bay Scallop, Shrimp and Corn Chowder
• Grilled Jamaican Shrimp and Pineapple
• Shrimp Lollipops with Honey Mustard Dip
• Seafood Gumbo
• Ghoulishly Garlicky Shrimp
• Cold Shrimp and Avocado with Chile Chipotle

Savory Shrimp and Mozzarella Melt

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipes order Aviva’s cookbook online.

Prep (20 minutes) + Cook (20 minutes); 4 servings

This dreamy, creamy shrimp dish, from my friend Jessica Honigberg, is so delicious! If you chop the shrimp, it would also be a fabulous appetizer spread on a warm baguette or crackers. Serve it with steamed Broccoli Parmesan and couscous or quinoa (a couscous-like whole grain).

• 2 tsp. olive oil, divided
• 1 tsp. minced garlic (about 2 cloves)
• 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped into 1/2-inch pieces
• 1/8 tsp. red pepper flakes (optional)
• 1 lb. medium or large U.S. Farmed shrimp, peeled and deveined
• 8 oz. fresh mozzarella cheese, diced (or use 2 cups shredded)
• 2 Tbsp. shredded or grated Parmesan cheese

Preheat the oven to 400 degrees.

In a large heavy-duty skillet, heat 1 tsp. oil over medium heat and sauté the garlic for about 1 minute. Add the artichokes and red pepper flakes (optional) and cook for about 3 minutes. Transfer the mixture to an 8 x 8-inch baking dish.

Heat the remaining oil in the skillet over medium heat. Add the shrimp and sauté them for 3-4 minutes until they turn pink. Drain the excess liquid from the pan and put the shrimp on top of the artichokes in the baking dish. Top it with the mozzarella cheese and sprinkle the Parmesan cheese on top. Bake it for 20 minutes until the cheese is thoroughly melted and the dish is heated through.

Side Dish suggestion: For Broccoli Parmesan, toss hot steamed broccoli with 1 Tbsp. butter or olive oil and 1 Tbsp. grated Parmesan cheese.

Tip: Fresh mozzarella cheese is usually sold at supermarket deli counters

Bay Scallop, Shrimp and Corn Chowder
by Sara Moulton

Makes about 6 cups

• ¼ lb Canadian bacon, finely chopped
• 2 tablespoons unsalted butter
• 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (2 cups)
• ½ cup finely chopped shallots (2 large)
• 1 cup chicken broth
• 2 ½ cups whole milk
• ¾ pound farmed bay scallops, halved
• ½ lb US farmed, Northern salad (Canadian) or Oregon pink shrimp, shelled, deveined and cut into ½-inch pieces (Can use pre-shelled shrimp)
• ½ teaspoon salt or to taste
• 1 cup blanched fresh or defrosted frozen corn

Heat butter in a large saucepan over moderate heat until hot, add bacon and cook, stirring until lightly browned, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Add potatoes, shallots and chicken broth to pot. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 to 10 minutes. Stir in milk and return just to simmer.

Add scallops, shrimp and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes. Add corn and cook 1 minute more.

Grilled Jamaican Shrimp and Pineapple

From The Six O’Clock Scramble cookbook and e-newsletter by Aviva Goldfarb. For more family-friendly recipes order Aviva’s cookbook online.

Prep + Cook = 30 minutes + Marinate; 4 servings

Your family will be transported to the islands when they taste this light and delicious jerk-style shrimp.  The skewers are optional, but make for a lovely presentation.  Older kids may enjoy helping you thread the skewers.  Serve with plenty of brown or white rice and extra pineapple chunks. 

• 1 tsp. minced garlic (about 2 cloves)
• 1 tsp. allspice (or use a combination of cinnamon, nutmeg and cloves)
• 1 1/2 tsp. fresh minced ginger or 1/2 tsp. ground ginger
• 2 Tbsp. soy sauce
• 3 Tbsp. pineapple juice (from pineapple chunks below)
• 1 lb. large U.S farmed or Oregon pink (Pacific) shrimp, peeled and deveined
• 1 large red bell pepper, cut in 1 inch chunks
• 1 can (20 oz.) pineapple chunks in juice, drained, 3 Tbsp. juice reserved

In a small bowl, combine the garlic, allspice, ginger, soy sauce and pineapple juice.  Put the shrimp and red pepper chunks in a resealable bag or shallow bowl, add the sauce ingredients, and marinate for at least 30 minutes and up to 12 hours. 

Remove the shrimp and peppers from the marinade, discarding the marinade, and thread the shrimp, peppers and pineapple chunks onto metal skewers, alternating the shrimp, then pineapple chunks, then peppers until all the shrimp and peppers are used.  Reserve extra pineapple chunks to serve on the side. 

Grill or broil the skewers for about 3 minutes per side until the shrimp is cooked through.  Remove from skewers and serve over rice.

Tip:  The ingredients can also be stir-fried together over medium-high heat, rather than grilled or broiled. 

Shrimp Lollipops with Honey Mustard Dip

Created by Chef Michel Nischan, owner of The Dressing Room restaurant.

Serves 6

1 cup all-purpose flour
1 teaspoon salt
1 cup cold sparkling water
½ cup ice water
1 large egg, lightly beaten
1 ½ lbs shelled and deveined medium shrimp, tails off (preferably U.S. farmed shrimp)
1 cup cornstarch, for dredging
About 4 cups vegetable oil for deep-frying

Special equipment : a deep fat thermometer, bamboo skewers
In a medium bowl, whisk together flour and salt. Add sparkling water, ice water, and egg. Stir with fork until blended. Do not over-mix; there should be lumps in the batter. Heat 3-inches oil in a six to eight-quart heavy pot over moderate heat until it registers 375 degrees Fahrenheit on the thermometer. Starting with the head and ending with the tail, roll shrimp so that it forms a flat coin. Secure the shrimp with a skewer, to look like a lollipop.

Dredge two shrimp at a time in the cornstarch, shaking off any excess. Holding a skewered shrimp in each hand, swirl them quickly through batter and carefully lower shrimp into the oil. Fry shrimp until golden brown, about 1½ to 2 minutes. Transfer shrimp to paper towels to drain and sprinkle with salt. Repeat with remaining shrimp. Serve immediately with dip (below).

Honey Mustard Dip

6 tablespoons honey
¼ cup mustard
In a small bowl, whisk mustard and honey until well combined. Serve dipping sauce on side of lollipops.

Seafood Gumbo

Adapted from globalgormet.com

Serves 8 to 10
Cooking time: 25 minutes

Gumbo comes from the Bantu name for okra, spelled guingombo, tchingombo or kingombo, and is a traditional Southern dish. Bantu is the name of a large section of African languages. The word “Bantu” is also a homogenized label for over 400 different ethnic groups all over the African continent. The secret to good gumbo is to prepare it in advance and let all the seasonings infuse overnight.

1/2 pound kielbasa or Cajun sausage, cut into 1-inch rounds
1/2 cup of olive oil
2 cups diced onions
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup grated celery
6 cloves garlic, minced
3 cups drained whole tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1-1/2 pounds large U.S. or Canadian shrimp, cleaned and deveined
1 pound farmed bay scallops
1 pound cooked lobster meat
1/2 pound Dungeness crabmeat
2 tablespoons fresh parsley
5 cups chicken broth
1 pound okra, cut into rounds
Cooked rice for eight people

1. Combine all the ingredients except the okra in a large heavy cooking pot and bring to a boil.
2. Lower the heat, add the okra, and simmer for 15 minutes.
3. Remove from the heat and cool.
4. Refrigerate the gumbo overnight.
5. The next day reheat, but don’t boil, the mixture.
6. Remove the bay leaves and serve over rice.