Lifestyles

Shrimp are having a great year -- there's an abundant harvest featuring some of the lowest prices for medium and small shrimp in about 25 years.

"Shrimp is No. 1 among shellfish and fish sales in the United States," says Stephen Benyo, president of Pittsburgh Seafoods wholesale food purveyors.

Consumers have a wide choice of shrimp -- wild or farmed; domestic or imported; and white, pink, brown or tiger varieties.

The majority of shrimp is sold frozen, which, if handled correctly, will not 8interfere with flavor or texture, says Benyo, whose father founded Pittsburgh Seafoods in 1954. "There's little difference between quality frozen vs. fresh shrimp."

For the public to taste genuine fresh shrimp, often they must visit one of the coastal areas of the country, where a few restaurants buy them fresh-caught from local fishermen or have their own fishing crews to ensure this very perishable item remains top-quality until it hits the tables.

We asked three local chefs who specialize in fish and seafood to share recipes for using America's most popular aquatic food.

Colossal Shrimp Cocktail

Executive chef Terry Davidson of Mitchell's Fish Market at the Waterfront uses jumbo shrimp -- also called prawns in this country -- for a favorite appetizer that's a stunning starter. The recipe for the boil makes enough to cook 5 pounds of shrimp. Boil extra shrimp for more servings with the sauce, he says, or refrigerate the leftover cooked shrimp to use in another dish.

• 2 pounds raw jumbo tiger shrimp (prawns, 6 to 8 per pound), shells on
• 4 black cloth napkins
• 8 cups crushed ice
• 4 lemon wedges (1/6 whole lemon)
• Watercress, for garnish

Cocktail Sauce

• 1/2 cup chili sauce
• 1/2 cup ketchup
• 1/4 cup drained prepared horseradish, less to taste
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon lemon juice
• 1/8 teaspoon hot pepper sauce, such as Tabasco
• Salt and freshly ground black pepper, to taste

Shrimp Cocktail Boil

• 1 gallon water
• Juice of 2 lemons
• 1 tablespoon whole black peppercorns
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 bay leaves
• 8 ounces "lite" draft beer
• Ice-water bath, for cooling shrimp

For the cocktail sauce: In a small bowl, combine the chili sauce, ketchup, horseradish, Worcestershire sauce, 1/2 tablespoon lemon juice and the hot pepper sauce until well mixed. Season with salt and pepper. Refrigerate until serving time.

For the boil: Combine the water, juice of 2 lemons, the peppercorns, celery, onion, bay leaves and beer in a large pot. Bring to a boil. Add the shrimp and cook for 3 minutes or until done. Remove the pot from the stove and, using a slotted spoon, immediately place the shrimp into the ice bath to stop the cooking. Peel and clean the shrimp. Chill.

To assemble: On each of 4 oval plates, lay a folded black napkin. Mound each with 2 cups ice, making sure the ice is in the center of the napkin with the four corners showing.

Place 3 or 4 shrimp per plate, tails down, atop the ice. Fill 4 ramekins with cocktail sauce and place them on the right side of the ice (plate facing toward you). Garnish with watercress.

Spear the lemon wedges, using cocktail forks, and place at the front of the plate.

Makes 4 servings.

Giant Stuffed Shrimp

Executive chef Ricky Kirsop of McCormick & Schmick's Seafood Restaurant at SouthSide Works, South Side, says to reserve and refrigerate or freeze excess crab stuffing to use in novel shrimp "melt" sandwiches.

• 10 jumbo shrimp (prawns, 6 to 8 per pound), peeled
• 1 cup white wine
• 1 tablespoon butter
• 1 cup hot mashed potatoes
• 1 cup sauteed spinach
• Slivers of dried tomato, to taste

Crab, Shrimp & Brie Stuffing

• 1/4 pound crabmeat, Dungeness or blue, picked over, drained
• 1/4 pound bay (salad) shrimp, cooked, drained, cooled, chopped
• 1/2 pound brie cheese, rinds removed, cut into small dice
• 1/4 cup mayonnaise
• 2 teaspoons chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Prepare the stuffing: Combine all ingredients well. Refrigerate until chilled.

Heat the oven to 400 degrees. Butterfly the jumbo shrimp. Place the shrimp butterfly-side up in a pie tin and place a small amount (about 1 tablespoon) stuffing in the middle of each.

Add the wine and the butter to the pie tin and bake for 10 minutes. Remove from the oven and retain the pan juices.

To plate: Place a serving of potatoes in the middle of 2 dinner plates. Surround the potatoes with the sauteed spinach and sprinkle the spinach lightly with a few dried tomato slices.

Arrange the shrimp around the mashed potatoes and over the spinach with the tails sticking up toward the middle. Drizzle reserved cooking juices on top of the shrimp.

Makes 2 servings.

Shrimp Scampi

Brian J. Annapolen, executive chef at The Original Fish Market Restaurant, in the Westin Convention Center Pittsburgh, offers this twist on popular shrimp scampi

8 jumbo raw shrimp (6 to 8 per pound), peeled and butterflied

Sauce:

• 1/4 cup sliced whole garlic cloves (about 1/2 head)
• About 1/2 cup (1 stick, 8 tablespoons) unsalted butter, sliced, divided
• 1 1/2 cups white wine
• 1 cup chopped ripe tomatoes, seeded if desired
• 1/4 cup finely diced inner celery leaves
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh thyme
• Salt and freshly ground black pepper, to taste

Prepare the sauce: In a large skillet, saute the garlic slices in 3 tablespoons unsalted butter. Add the wine and cook until the mixture is reduced by half. Add the tomatoes, celery leaves, chives, parsley, cilantro and thyme. Bring to a simmer.

Add the shrimp; let cook for 3 minutes on one side, then turn and cook for 3 minutes more, or until they turn white throughout and are firm; be careful not to overcook. Remove from the heat. Remove shrimp from the sauce and place it on a platter; keep warm.

Over medium-low heat, gently whisk as much as 5 tablespoons of the remaining butter slices into the sauce, piece by piece, until incorporated and the sauce thickens and shines.

To plate: Divide the pan sauce between 2 rectangular dinner plates. Arrange the shrimp on the sauce, then drizzle with remaining sauce.

Makes 2 servings.

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