By: Laura Tiu, The Ohio State University South Center

Preparation

Keep your Ohio Shrimp cold! Ideally, shrimp should be packed on ice that is able to drain as it melts. Use your fresh shrimp as soon as possible for the best flavor and quality. If you are not going to use shrimp soon, remove the heads. This is important so none of the enzymes from the head will make the tail meat mushy. The heads are prized by many for making seafood soups or sauce stock. Whole shrimp can be kept on draining ice for five days but is best if used right away. De-headed tails can be kept on draining ice for about eight days and frozen for up to six months.  Freeze tails for up to six months. Freeze tails by placing them in a zip-lock bag and adding water, covering all tails. Squeeze all excess water out of the bag; do not drain. What remains are tails packed tight with water filling any potential air spaces. Thaw in the refrigerator. Do not thaw at room temperature. Cook when still partially frozen with the tails still firm with ice crystals. 

Recipes

Freshwater shrimp can be substituted for marine shrimp in any recipe.  Many people compare their taste to lobster!

Easy Fried Shrimp

Peel shrimp and butterfly cut.  Dip in water or beer.  Dip shrimp in seafood breading and seasoning.  I like Tony Chachere’s Creole seasoning.  Drop shrimp in hot oil for one or two minutes cooking time.

 

Easy Sautéed Shrimp

Peel and place shrimp in a pan on low to medium heat with butter or margarine.  Add salt, pepper, garlic, or other seasoning to taste.  Simmer several minutes, stirring until shrimp change color (pink).  Serve over pasta.

 

Shrimp on the Barbie

• 2-3 lbs. Ohio freshwater shrimp
• ¾ cup Wesson oil
• 1/3 cup fresh herbs: equal parts parsley, oregano and basil
• 1 garlic clove
• ¼ tsp. ground black pepper
• 1 small hot pepper, seeded
• 1 tsp. American Ace prepared mustard
• ¼ cup lemon juice

Combine all ingredients (except prawns) and puree till smooth.  Marinate prawns 30 minutes to 2 hours.  Grill medium prawns 1 to 2 minutes per side and large prawns 2 to 3 min.

 

Ragin’ Cajun Shrimp Boil 

Bring a pot of water to boil.  Add a package of shrimp boil seasoning.  Add shrimp (whole, or tails with shells).  Bring water back to boil and boil for two minutes.  Drain water (you can keep this stock), keep shrimp in pot.  Sprinkle shrimp generously with Tony Chachere’s Creole seasoning.  Cover pot and let shrimp and seasoning steam until time to eat (3-5 minutes).

 

Hot and Spicy Prawns

3 tbl. low sodium soy sauce
1 tbl. cornstarch
1 tbl. rice vinegar
1 tbl minced, peeled fresh ginger
1/4 tsp. crushed red pepper
1 pound prawns
1 cup coarsely chopped green onions
3 cloves minced garlic
3/4 cup sliced red bell peppers
3/4 cup sliced yellow bell peppers
2 tbl. fresh lemon juice
½ tsp. white pepper
1/4 tsp. salt
4 cups hot, cooked rice

1. Combine first five ingredients in a medium bowl, add prawns
2. Cover and marinate in refrigerator for 30 minutes
3. Heat oil in a large not-stick skillet over medium heat; add onions, ginger, and garlic. Sauté one minute stirring constantly.
4. Add shrimp mixture, and sauté two minutes
5. Stir in bell peppers, lemon juice, white pepper, and salt. Cook 1.5 minutes or until prawns are done. Serve over rice.

 

Shrimp Dip

Boil one pound of shrimp tails in shrimp boil seasoning.  Take shells off.  Chop shrimp meat into small pieces.  Combine with one tub of whipped cream cheese and ½ jar of spicy seafood sauce.  Serve with a variety of crackers.