Oregon Pink Shrimp Recipes to enjoy
Newman’s Shrimp Slaw
Great alternative to regular cole slaw.
1/2 lb shrimp meat, approx a cup, rinse under cold water, remove any shell pieces
1/2 head cabbage, red or green
juice of 1/2 lemon
1/4 cup mayo
1 Tbs Johnny’s Salad Elegance, available locally
2 Tbs chopped onion, green or regular
2 tsp rice vinegar
Mix ingredients and serve. Can be made ahead to let the flavors blend. Great side dish but also wonderful as light main course.
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Oregon Shrimp Cakes from the Oregon Trawl Commission
1 lb Oregon Shrimp, well drained 2 Tablespoons Lemon juice 3 Cups Bread Crumbs (Panko) 2 Tablespoons Parsley, finely minced 1/2 Cups Green Onion, finely minced 1 Tablespoon Blackened seasoning 1/2 Cup Red bell pepper, finely minced 2 Teaspoons Sugar 1/2 Cup Mayonnaise 1 Large Egg Canola oil for frying
Divide bread crumbs into two equal portions. Combine half of the bread crumbs with the other remaining ingredients and mix gently. Cover and refrigerate shrimp mixture. Allow mixture to rest for at least 30 minutes.
Using butter or oil, coat inside of 1/3 cup measure. Fill the measuring cup with bread crumbs. Empty out excess. Firmly pack cup with shrimp mixture level with top. Gently tap upside down on the measuring cup to remove shrimp mixture. Gently coat shrimp cake with breading.
Coat sauté pan with 1/4 inch canola oil over medium heat. When oil is hot, add shrimp cakes and cook until golden on each side. Turn only once. Serve with Creole Tatar Sauce.
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Asian Cabbage Salad with Oregon Pink Shrimp
8 oz Oregon Pink Shrimp
1 package oriental ramen noodles
3 cups green cabbage, shredded
1/2 cup toasted almonds, sliced or slivered
1/2 cup green onion, chopped
2 Tbsp toasted sesame seeds
Dressing, recipe follows
Mix together the shrimp, noodles, cabbage, almonds, green onions, and sesame seeds. Right before serving, toss with the dressing and serve.
Dressing
Ramen noodle seasoning packet, (oriental)
1 Tbsp apple cider vinegar
1 Tbsp sugar
2 Tbsp sesame oil
Mix well and refrigerate at least 30 minutes before use. Serves 4
Recipe courtesy of The Oregon Seafood Center, Astoria, OR, www.seafoodschool.org
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Oregon Pink Shrimp Cakes
1 1/2 lbs. Oregon Pink Shrimp. Do not wash
1 cup plain bread crumbs
1 cup celery stalks, finely minced
1 cup onion, finely minced
1 cup green pepper, finely minced
1 tsp. dry mustard
1/2 tsp. Tabasco
1 large egg
1/4 cup mayonnaise
1 Tbsp. lemon juice
1/2 tsp Worcestershire sauce
Additional bread crumb for coating the cakes
1/2 cup oil for frying (or more as needed)
Combine all ingredients except the breadcrumbs for coating and the oil for frying. Form the mixture into 8 1” thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.
Preheat 10” to 12” sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes per side. The should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.
Wasabi Tartar Sauce
3/4 cup sour cream
3/4 cup mayonnaise
3 Tbsp. fresh ginger, grated
1 Tbsp. fresh garlic, finely minced
1 Tbsp. white vermouth
1 Tbsp. sesame oil
1 tsp. lime zest
1 Tbsp. lime juice
2 tsp. Wasabi Paste (jalapeno pepper, finely minced can be substituted)
Use food processor to puree ginger. Wasabi, garlic, vermouth, sesame oil. lime juice and zest. Puree for 3 minutes. Add mayonnaise and sour cream and process until smooth.
Recipe courtesy of Gary Puetz, The Seafood Steward
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Oregon Pink Shrimp Tacos
1 lb. Oregon Pink Shrimp
1 Tbsp. ground cumin
2 Tbsp. extra virgin olive oil
1 tsp. cayenne pepper
2 tsp. garlic powder
1 cup sour cream
hot sauce, salt & pepper to taste
4 flour tortillas
1 cup shredded cheddar cheese. Can substitute or mix with Monterrey Jack cheese
1 cup green cabbage, shredded
Black Bean Cilantro Lime Salsa, recipe follows
Dust the pink shrimp with salt & pepper and the cumin until evenly coated. Set aside in the refrigerator. Season the sour cream with the cayenne, garlic powder and hot sauce to taste, and reserve in the refrigerator. Lay tortillas out on a sheet pan and sprinkle the cheese over them. Place the tortillas in a 350° oven for 2–3 minutes, or just until the cheese is melted and the tortillas are warm.
Meanwhile, heat the olive oil over medium high in a sauté pan. Add the shrimp and cook 1–2 minutes until hot. Add the hot shrimp, sour cream, salsa and shredded cabbage evenly over the tortillas. Fold over and serve with Black Bean Cilantro Lime Salsa. Serves 2.
Black Bean Cilantro Lime Salsa
1 cup of cooked black beans
1 roma tomato, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp chopped fresh garlic
1 jalapeno pepper, diced
1 avocado, diced
1/3 cup olive oil
1/4 cup lime juice
salt & pepper to taste
Mix all ingredients together and refrigerate until use.
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Linguine with Oregon Pink Shrimp
1 1/2 lb Oregon Pink Shrimp
1 lb dried linquini
6 Tbsp butter
1 Tbsp finely chopped garlic
1 cup heavy cream
1/2 cup finely parsley
3 Tbsp finely chopped basil OR 1 tsp. dried
1/2 tsp dried thyme
3/4 cup freshly grated parmesan cheese
salt & pepper to taste
Cook pasta until al dente according to package instructions. While linquini is cooking, melt butter in large skillet. Add garlic and sauté briefly to release flavor. Add cream and heat just to boiling, stirring frequently. Lower heat and stir in shrimp, parsley, basil and thyme. Continue cooking until shrimp are just heated through. Do not over cook shrimp! Remove from heat and add linquini. Toss and add parmesan, salt, and pepper to taste; toss again. Serve immediately. Makes 6 servings.
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