OREGON BABY SHRIMP in chive oil
Sustainably harvested sweet Oregon pink shrimp are simply prepared here with chive oil to preserve their sweet fresh seafood flavor. About 90 percent of shrimp eaten in this country are farm-raised, and in places where environmental standards are lacking or not up to ours in the US. Monterrey Aquarium Seafood Watch, serving as our expert on ocean stewardship, advises against purchasing any farm-raised shrimp.
Shrimp is added to our chorizo saffron rice cake in July 2011 DINNER SHOW to signify spring! Oregon shrimp season is April to October, but they are usually found in markets as I.Q.F (individually quick frozen) and available year round. Buy Oregon baby shrimp this way year round in good conscience.
1 pound Oregon baby shrimp (if frozen, simple leave in the refrigerator a few hours before using)
2 tablespoons EVOO
- 2 tablespoons chives, minced
Salt, coriander, and finely ground black pepper
Give shrimp a quick cold water rinse. Drain well. Add oil and chives and blend. Season to your taste. Serve immediately with risotto cakes.
Also good on salads, stuffed into steamed artichoke, and with cocktail sauce as an appetizer.