| August is the heart of the Texas shrimp season. Shrimp are fresh, so take advantage of the season and try these tasty recipes. Peppered Shrimp with Balsamic Strawberries Created by Chef Michael H. Flores Serves four to six 1 cup long-grain Texas rice 1 pound Texas shrimp, peeled and deveined 1/4 cup extra virgin olive oil 1 tsp. freshly ground black pepper 1 tsp. kosher salt 1/4 cup balsamic vinegar 1 pound Texas strawberries, hulled and cut in half Fresh tarragon for garnish Cook the rice according to the directions on the package. Meanwhile, place the shrimp, extra virgin oil, pepper and salt in a bowl, and toss until the shrimp is well coated; set aside. Heat a large sauté pan over high heat. Pour in the balsamic vinegar and cook for 2 minutes. Add the strawberries, coat with the vinegar, and continue cooking for another minute. Add the shrimp and stir well to combine. Cook for about 2 minutes. Serve the shrimp and strawberries atop the rice, and garnish with chopped tarragon. "Pulled" Barbecue Shrimp Sandwhiches Created by Chef Michael H. Flores Serves six 2 cups heavy whipping cream 1 cup of any Texas barbecue sauce Juice of half an orange 2 pounds uncooked Texas shrimp, shells and tails removed 1 T. of any Texas-made barbecue seasoning blend 2 T. corn oil 6 bolillos or sandwich rolls Pickle slices Onion slices Whisk together the cream and barbecue sauce. Pour it into a large sauté pan and bring it to a simmer. Continue simmering for 45 minutes occasionally whisking and scraping the sides and bottom. The sauce may separate; just keep whisking it back together. When the 45 minutes are up remove the pan from the heat, add the orange juice and whisk the sauce together. Allow to cool completely. This sauce can be made a day in advance and stored in the refrigerator. To make the sandwiches, you'll first have to shred the raw shrimp by using a knife or the slicing attachment of a food processor. Put the shrimp in a bowl and toss it together with the seasonings and oil. Place a large sauté pan on high heat and get it hot. Add the shrimp and sauté for a couple minutes until all the pieces turn pink. Stir in the sauce and reduce the heat to low. Cook just as long as it takes for the sauce to warm up. Serve in bolillos with sliced pickles and onions. When shopping at your local grocery store, be sure you are purchasing Texas shrimp. If it is not clear where the shrimp originated, ask the seafood clerk. Always ask for Texas shrimp by name. For more information on Texas shrimp and additional recipes, visit www.txshrimp.org. Help us celebrate the restaurant owners and chefs who care about serving local ingredients and who pride themselves in Texas quality. On Oct. 1, participating GO TEXAN Restaurant Program members will show their dedication to bringing Texas to the table during the first-ever GO TEXAN Restaurant Round-Up. On that day - the first day of Texas Wine Month - participating establishments will offer a special Texas dining experience. Many have pledged to donate a portion of the day's proceeds to a local food bank. To find a participating restaurant or for more information, go to www.gotexanrestaurantroundup.org. Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at BestBites@tda.state.tx.us and share the tastes of Texas. You never know, your recipe may be featured next month! Hungry for more GO TEXAN news? Visit www.gotexan.org to find GO TEXAN members, tips, recipes and updated information about our other exciting marketing programs. GO TEXAN and create the recipe for success |
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