A white plate on a polka dot cloth holds several skewered shrimp and vegetables.

Shrimping it up for summer

By Paula Dream (AKA Kale Haygood)

I have already been invited to several pre-parade parties. Remember, because of the heat and the possible consumption of adult beverages, it’s always best to have a little food on hand. So in this issue I will give you recipes for appetizers for your guest.

Let’s start with some shrimp recipes that scream spring and summer. Need a good rule of thumb for planning your appetizers menu? For the first 24 guests, plan on having, six to eight different appetizer choices, adding another appetizer for every 10 to 12 people.

And as always, thanks for your questions and comments. Please remember to support our advertisers who help make this publication possible.

BLOODY MARY SHRIMP SKEWERS

1/2 cup Bloody Mary mix
2 teaspoon Worcestershire Sauce
2 teaspoon Horseradish sauce
1 teaspoon hot pepper sauce
1/2 teaspoon lemon pepper seasoning
1 stalk celery
1 dozen shrimp, raw, peeled and deveined with tails on
12 grape tomatoes
12 garlic spicy pickle chips

Combine first five ingredients to blender until well-blended. Add to shrimp in large bowl and toss. Refrigerate 30 minutes, then drain marinade. Add shrimp into a large skillet, cooking over medium heat, stirring shrimp until they turn pink. Then refrigerate for at least 30 minutes. Cut celery length wise in half, then cut each crosswise into six pieces.

Thread celery onto 12 small skewers along with shrimp, tomatoes and pickle chips.

EASY GRILLED ACHIOTE SHRIMP 

1 dozen raw jumbo shrimp, peeled an ddeveined, with tails

For the marinade:
1/4 cup fresh cilantro
1 teaspoon each of lemon juice
1 teaspoon orange juice
1 teaspoon kosher salt
1 teaspoon black pepper

For the sauce:
1/4 cup olive oil
2 tablespoons chopped garlic
1/2 teaspoon achiote powder
zest of 1/2 lemon, minced
zest of 1/2 orange, minced

Whisk together cilantro, lemon juice, orange juice, kosher salt, and black pepper in a medium-sized bowl. Transfer to a large sealable plastic bag and add the shrimp to marinade. Seal and place in the refrigerator for no longer than 45 minutes. After marinating, thread three shrimp on metal skewers. Thread from head to the tail so shrimp are in a circular appearance. While shrimp are marinating, heat olive oil, garlic, achiote powder and zests over low heat in a saucepan. When it starts to bubble around the edges of your pan, remove from heat and let sauce rest for about 15 minutes. Preheat stovetop or outdoor grill to medium heat. Brush your grill with oil and grill shrimp until pink or cooked through, with grill marks on both sides, about one-and-one-half minutes per side, basting with achiote sauce.

CREOLE SHRIMP BURGERS

For the burgers:
4 scallions, chopped
1 rib of celery, chopped
1 lemon, zested
12-to-16 ounces large to medium shrimp, peeled and deveined
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
1/4 teaspoons Tabasco sauce
1 tablespoon olive oil (preferably organic)
Non-stick cooking spray

For the remoulade sauce:
1/2 cup mayo
2 tablespoons Dijon mustard
1 tablespoon shallot, minced
1 tablespoon dill pickle, minced
2 teaspoons capers, chopped
Black pepper, to taste
Hot sauce, to taste

For the burgers: Pulse scallions, celery, and lemon zest in food processor or blender, then add shrimp until you get a coarse chopped texture. Place in a large mixing bowl, then add panko, 2 tablespoons mayonnaise, Old Bay and 1/4 teaspoon hot sauce. Mix well. and stir to mix. Form into two 3/4″ thick patties, or desired size. Chill patties in refrigerator for 30 minutes.

For the remoulade: Stir together mayo, mustard, shallots, pickle, and capers. Season to taste with black pepper and hot sauce, then chill.

Heat oil in a cast iron skillet or large frying pan over medium-high heat. pray chilled patties with a non-stick spray and cook. Cook patties on each side about five minutes each side until golden brown and firm. Remove patties from skillet. Serve burgers on toasted buns, with the remoulade sauce. Garnished with red leaf lettuce.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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