A healthy shrimp recipe ready in only 30 minutes!
Shrimp have a season. We’ll get to that quick and easy weeknight recipe in just a sec, but first, I want to chat a bit about how shrimp gets to on your plate — and a little moonlight magic. We’re used to always seeing shrimp in the case at the grocery store, but shrimp, like pretty much everything else on Earth, have a season.
In Georgia, shrimp spawn about 4 miles off the coast. Each female lays between 500,000 to 1 million fertilized eggs that drift along in ocean currents and hatch within 24 hours. During the next month or so, the larva continue to grow, eventually migrating from the ocean into the brackish marsh. There, as juveniles, they feed on algae, small animals, and organic debris for 2-3 months until they mature. Once mature, they return to the ocean as adult shrimp.
Shrimp season usually starts in late spring or early summer and lasts until December. The opening of the season is determined by the amount and size of the shrimp harvested within 3 miles of shore. The season opens when it is determined that there are enough fully grown shrimp that have come out of the marsh.
A few years I was able to go out on a working shrimp boat. It was then that I learned that a full moon typically produces a higher shrimp catch.
There’s a full moon this weekend. For most folks that’s enough to generate a powerful urge for a barefoot stroll on the beach in the soft light of la belle lune. Perhaps a stolen kiss? A wishful glance? A passionate embrace? Ah, no sweet, dear romantic one.
It means a darn BIG shrimp haul.
A full moon means hundreds of pounds of shrimp on slick, wet deck. It means being at work at 4:00 am, the emptiest, loneliest time on earth. It means mud, sweat, and possibly, blood. It’s dangerous work.
So, what does this have to do with the moon? (And, yes, we’ll get to that delicious recipe.)
How Tides Work
Check out my nifty graphic from NOAA, the National Oceanic and Atmospheric Association. (You have no idea how excited I am this works.)
The Earth and the moon are attracted to each other, and are constantly pulling at one another, just like magnets … or lovers on a beach. Gravity holds everything solid on earth in place — but that means the moon is able to pull the non-solid, the water. As earth rotates, the ocean is constantly moving from high tide to low tide, and then back to high tide.
A full moon creates the most water movement — and sweeps the most shrimp into the waiting nets!
Bet you didn’t know you were going to get a lesson in Physical Geography along with your recipe for a weeknight supper. 😉 It’s empowering to understand where you food comes from, why, and how.
You’re going to love this recipe. Growing up in Louisiana had enormous impact on my childhood culinary experience. Mama didn’t know anyone when we first moved there, so she immersed herself in the cuisine to learn the culture. She bought copies of Junior League cookbooks bound in plastic ring binders. I grew up eating étoufée, similar to this one.
Perhaps the best part of this recipe is that it can be a weeknight supper in less than 30 minutes. Oh so good! Lastly, to ensure the shrimp you are purchasing are sustainable, make sure to follow purchasing guidelines from Seafood Watch.
Bon Appétit, Y’all!
PS Need more? You won’t believe these Shrimp Nachos with Creamy Queso
Smoky Shrimp Étoufée
- 1 tablespoon pure olive oil
- 2 tablespoons unbleached all-purpose flour
- 1 sweet onion, chopped
- 1 stalk celery, diced
- 1 small green bell or poblano pepper, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- ¾ cup homemade chicken stock or reduced-fat low-sodium chicken broth
- 1 pound large shrimp, 21/25 count, shelled and deveined
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Coarse kosher salt and freshly ground black pepper
- Cooked long grain white or jasmine brown rice, for accompaniment
- 2 green onions, trimmed and chopped
- Heat the oil in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the onion, celery, and bell pepper. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- In small bowl, combine the tomato paste and stock. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Decrease the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
- Add the shrimp, parsley, smoked paprika, and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice, garnish with green onions, and serve immediately.
Calories 178 Fat 4 g Carbs 14 g Fiber 2 g Protein 22 g
Smoky Shrimp Étoufée photograph by Angie Mosier. All others by Virginia Willis.
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