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Wednesday, July 25, 2001
Shrimp a-peel
No matter how you cook them, these mighty mites of the sea are packed with flavor
By Leanne Libby
Caller-Times

Paul Iverson/Caller-Times

Fresh shrimp ‘has a texture that is a little bolder than frozen,’ says Grace Barrera of Kiko’s.

We call the poor things "shrimps," but there's nothing small about the number of ways you can eat them. Hot or cold, boiled or fried, as an appetizer or a main course, the versatile shrimp can be tucked into almost any dish that needs a taste of the sea.
   Even better, there's no need for bland, frozen shellfish when we can step outside and buy it fresh on almost every corner. Grab a bag of briny critters and head into the kitchen for a Gulf Coast creation.
   Grace Barrera, who co-owns Kiko's Mexican Food Restaurant & Cantina has been cooking nearly all her life, so she's been face to face with a shrimp or two in her kitchen.
   "Shrimp just have a summer flavor, an earthy flavor," she said. "They come from right here where we live. We probably have them at home about once every six weeks, but not just for company; this is for family."
   Barerra, who has been in the restaurant business for 24 years, understands that the cost of buying shrimp can shy some cooks away, but said that fresh shrimp is worth the price.
   "It has a texture that is a little bolder than the frozen ones," she said.
   While she prefers to eat it grilled, Barrera said shrimp's versatility has led her to cook it in a variety of ways. She suggests Shrimp Quesadillas for a summer treat, an idea she said she got from a customer.
   "It's something different," she said. "In Mexico, they may use a lot of seafood, but my food is not Mexican Mexican food. It's Corpus Christi-style Mexican food."
   Eat it naked
   Estela Valadez, a registered dietician at Christus Spohn Hospital Memorial, said shrimp is close to fat-free naturally, but is naturally high in cholesterol. Three ounces of shrimp (about 12 large shrimp), for example, deliver a modest 90 calories, but pack 130 milligrams of cholesterol. The high-calorie, high-fat plain hamburger, in contrast, has 114 milligrams of cholesterol.
   By all means, choose the shrimp, Valadez said, but keep an eye on how you prepare it and how often you eat it.
   "If you eat it often and cholesterol is a problem, it can be something to worry about," Valadez said. "Of course, you have to look at the rest of the diet and whether the person exercises, but for many people, one time a week is fine."

Paul Iverson/Caller-Times

Grace Barrera, co-owner of Kiko’s Mexican Food Restaraunt & Cantina, calls her Shrimp Quesadillas ‘Corpus Christi-style’ Mexican food.

   Just like a baked potato that is nutritious by itself but dangerous when fully-loaded, shrimp can be hard on the heart and waistline, depending on how they are prepared.
   "You can grill it, stir-fry it, and put a lot of vegetables with it," Valadez said. "If you marinate it, watch what kind of oil you use. A small amount of olive oil will have the healthy kind of fat. Also, keep a variety of seasonings on hand to spice up your shrimp."
   Occidental flavor
   Mon Shirley, owner of Mon's Thai Cuisine in Lamar Park said seafood is common in Thai dishes. She frequently has shrimp on the menu in the restaurant and at home.
   Shirley has been cooking regularly for the past two or three years she said, but she often experimented in the kitchen while she was growing up. Along the way, she has learned how to cook shrimp to tender perfection.
   "You want to get the wok hot enough so it cooks quickly," she said. "You don't want to cook it too long, or it will be tough."
   Having access to fresh shrimp in places such as the Coastal Bend makes for tastier shrimp dishes, Shirley said.

Paul Iverson/Caller-Times

Shrimp cooked too long will become tough, says Mon Shirley of Mon’s Thai Cuisine.

   "When shrimp gets old, it gets chewy and it's not as sweet."
   Shirley recommended Shrimp Pad Wun Sen as a perfect summer Thai main course to showcase shrimp. Most of the ingredients are available at grocery stores or can be found at Asian markets.
   "I like it because it is light," she said. "It has a little bit of the salty and a little bit of the sweet, so you get all flavors."
   SHRIMP PAD WUN SEN
   3 ounces clear noodles
   2 tablespoons vegetable oil
   1 cup celery, sliced in ¼-inch pieces
   1 cup white onions, sliced
   7-8 large shrimp
   1 egg
   1 cup Napa cabbage, chopped in 2-inch pieces
   2 tablespoons fish sauce
   1 tablespoon soy sauce
   1 tablespoon sugar
   ½ cup bean sprouts
   ½ cup green onions, cut in 2-inch pieces
   1 tomato
   Soak noodles in a bowl of cold water for 5 minutes. Remove from water and allow to drain in colander. Heat wok to highest temperature and add vegetable oil. Heat for about 2 minutes. Add celery and onions and cook until tender. Add shrimp and egg to hot oil and fry together until egg is almost done. Add Napa cabbage and noodles, and fry for about 1 minute. Add fish sauce and soy sauce. Stir-fry for 30 seconds. Add sugar, bean sprouts, green onions and tomatoes, and stir-fry for 30 seconds before serving.
   Yield: 1-2 servings
   Source: Mon Shirley, Mon's Thai Cuisine
   SHRIMP QUESADILLAS
   2 flour tortillas
   ¼ teaspoon butter or margarine
   ¼ teaspoon paprika
   ¼ teaspoon turmeric
   ¼ teaspoon salt and pepper
   4 medium shrimp, peeled and deveined
   ¼ cup Monterrey jack cheese
   Grill tortillas for 1 minute on each side. Set aside. In a skillet, melt butter. Add spices and shrimp and sauté for 2 to 3 minutes on medium flame, just until shrimp are plump to the touch. Do not overcook.
   Lay tortillas flat and sprinkle cheese on top of each one. Return tortillas to grill to melt cheese. Add shrimp mixture to one tortilla and cover with remaining tortilla. Cut into four pieces and serve with guacamole and sour cream.
   Yield: 1 serving
   Source: Grace Barrera, Kiko's Mexican Food Restaurant & Cantina
   SHRIMP PIZZA
   1 12-inch, ready-made pizza dough
   3 tablespoons olive oil
   2 cloves garlic, finely chopped
   2 roma tomatoes, finely sliced
   2 cups boiled and peeled shrimp
   1 cup shredded mozzarella cheese
   1 cup shredded Swiss cheese
   Mix garlic and olive oil and spread over dough, leaving edges bare. Spread tomatoes over dough. Add shrimp and top with cheeses. Bake in 400-degree oven until crust edges are brown and cheese is melted, about 8 to 9 minutes.
   Yield: 8 slices
   Source, Ron Estes, owner, Padre Pizzeria


Contact Leanne Libby at 886-3615 or at libbyl@caller.com

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