Level Up with Wild Caught Texas Shrimp

 

Level up Lent with Wild Caught Texas ShrimpLove on Texas this Lent with some recipes the Texas Department of Agriculture is sharing to promote meat-free and flavor full meals with Wild Caught Texas Shrimp. Don’t need to tell me twice.

“This Lenten season, make Fridays a celebration of fresh flavors, new recipes, and local ingredients,” said Texas Department of Agriculture Commissioner Sid Miller. 

Miller’s quote was in the press release with this prompt: Visit WildCaughtTXShrimp.com for expert tips, cooking inspiration, and a guide to restaurants serving Wild Caught Texas Shrimp near you…

When I did that The Schooner came up and I got a quote from this family. You can find Wild Caught Texas Shrimp here. The family says they wish more area restaurants would follow suit. We know how long the community has supported The Schooner. Looks like they’re supporting the local shrimping industry, too.

So put some Texas shrimp on poor boys, serve with grits and toss them into salads. Here’s a recipe the Texas Department of Agriculture is sharing, from Chef Brian West. By the way, it looks like this Acadian Dust will dust a lot of future recipes.

Acadian Dusted Texas Gulf Shrimp

These bold and spicy shrimp are dusted with a rich Acadian blend, seared to perfection and balanced with a sweet, tangy jalapeño-orange marmalade, packing a punch of flavor in every bite. Serves four.

Ingredients:

• 24 U-10 Wild Caught Texas Shrimp, peeled and deveined
• Salt
• Blended oil 80/20

Acadian Dust

• 1 1/2 cup paprika
• 1 cup garlic, granulated
• 1/2 cup black pepper
• 1/2 cup white pepper
• 1/2 cup onion powder
• 1/2 cup cayenne
• 1/2 cup dried oregano
• 1/2 cup dried thyme

 

Jalapeño Orange Marmalade

• 1 cup pickled jalapeño
• 1/4 cup sugar
• 1 cup orange marmalade

Preparation

• In a smoking hot pan with oil, sear shrimp on both sides to slightly blacken.
• Remove and rest for 30 seconds before plating atop corn, interlocking shrimp tails.
• Top with a dollop of the Jalapeño Orange Marmalade.

Acadian Dust

• Combine all ingredients and mix well.
• Season shrimp and lightly dust with Acadian Dust.

Jalapeño Orange Marmalade

• Combine all ingredients and bring to a simmer, stirring to dissolve the marmalade.
• Allow to simmer for 30 minutes to reduce to a thick syrup.

 

For Later – Okay maybe Frrrozen Hot Chocolate Mix is not a Lenten topic, but we can plan ahead. Plus I’ve been holding onto this info for weeks. A handy powder can make a hot chocolate or whipped up with ice into a thick and cold flavor explosion. Say yes to both and any cookie that comes along with it. 

Darragh Doiron is a Port Arthur area foodie ready to peel some Texas gulf shrimp. darraghcastillo@icloud.com