Shrimping…breakfast or brunch

Shrimp.
That ubiquitous crustacean.
Always elegant anytime.
Raw. Boiled. Grilled.  Sauteed.  Endless creative.
Brunch. Dinner.  Cocktails.
Or…Low Country elegant breakfast or brunch.
The Menu Shoppe has it covered…
great tips for great menus.
Explore our handsome product portfolio for best presentations.
Shrimp Paste
Similar to British Potted Shrimp, similar to classic Low Country Fare. Ideal for breakfast or brunch.  Or an elegant anytime snack.
1/2 lb. (2 sticks) unsalted butter
1 lb. fresh shrimp, peeled and deveined
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup sherry
2 tbsp. freshly squeezed lemon juice
1/4 tsp. cayenne pepper
Heat 6 tbsp. of the butter in a large skillet until it is hot and foaming. Add the shrimp, salt, and black pepper and cook over high heat, stirring often, for 4–7 minutes, until the shrimp are pink and cooked through. Remove the skillet from the stove and use a slotted spoon to transfer the cooked shrimp to the bowl of a food processor fitted with a steel blade. Return the skillet to the stove and add the sherry, lemon juice, and cayenne. Cook over high heat until the liquid in the skillet is reduced to approximately 3 tbsp. and is quite syrupy. Immediately add this to the shrimp in the food processor and process until the shrimp are thoroughly puréed. With the motor running, add the remaining butter, a few pieces at a time, and process until thoroughly blended. Turn the food processor off and carefully taste the shrimp paste for seasoning, adding more salt, black pepper, sherry, lemon juice, or cayenne as needed. Transfer the shrimp paste to a ceramic crock and allow to cool completely. If not using immediately, cover the shrimp paste and refrigerate for up to 1 week.
Or an authentic Low Country dish ideal for Hominy or Grits.  And don’t forget the fresh brewed coffee.
Charleston Shrimp Breakfast
2 lbs. small creek shrimp
1 small onion, finely chopped
1⁄4 tsp. ground black pepper
3 tbsp. bacon fat
3 tbsp. flour
Hominy
Boil shrimp in 3 cups of water for 5 minutes. Cool shrimp, reserving liquid. Cook onions and pepper in bacon fat. Add flour and stir until mixture begins to turn brown. Pour in the shrimp liquid, and cook 2–3 minutes, stirring vigorously. Add shrimp, lower heat, simmer 4 minutes, and serve over hominy.
Elegant for Brunch or small plate panache.
Skewered Rosemary Shrimp with Mint Pesto
Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp:
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs
For the mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice–process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead–cover and refrigerate.)
For the shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp–toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
Grilled Citrus Shrimp
1 pound large shrimp, shelled and deveined
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/2 cup pineapple juice
2 tablespoons sugar
2 star anise pods, broken
1 rosemary sprig
1 cinnamon stick, broken
1/2 teaspoon crushed red pepper
Olive oil, for brushing
Salt and freshly ground black pepper to taste
Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes. Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl. Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
Advertisements
This entry was posted in appetizer, breakfast, brunch, National Food Holiday, seafood, small plates and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s