How to Celebrate National Shrimp Day May 9 with Sublime Ethnic Dishes

(Gerry Furth-Sides) May 10 marks National Shrimp Day.  It isn’t surprising that shrimp is the most widely served seafood in the world, and Americans eat more shrimp than any other seafood.  But did you know that the word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.”  Some countries use the word exclusively for all shrimp.

As healthy as they are tasty and textured, shrimp is low in calories and high in levels of protein, omega-3, calcium and iodine.  Shrimp is also known to be considered good for the circulatory system.  At the same time, shrimp and other shellfish are among the most common of food allergens.  People who have this reaction, including a member of our family, can be so sensitive, as our family member is, that a washed plate that held shrimp can send a diner to the emergency room.

San Pedro Fish Market Grille is celebrating National Shrimp Day on May 10 with $1 Shrimp Tacos.  San Pedro Fish Market Grille serves only the highest quality, freshest shrimp, delivered fresh daily from the San Pedro Fish Market.   The mouthwatering shrimp tacos are cooked to order with San Pedro Fish Market’s signature seasoning and served grilled or fried on corn tortillas topped with fresh cabbage, onion, cilantro and signature sauce. The World Famous Shrimp Tray for two people will also be available for just $25.  No coupon necessary.

All San Pedro Fish Market Grille Locations will celebrate. Harbor City: 1313 W. Sepulveda Blvd., Harbor City, CA 90501. (424) 263-5864.  Rolling Hills Estates: 3 Peninsula Center, Rolling Hills Estates, CA 90274. (310) 265-2260. Wilmington: 120 West G Street, Wilmington, CA 90744. (310) 835-6671

Working with Ocean Garden jumbo beauties at Western Research Kitchens has until now been the highlight of my  own “shrimp history”.  These 14-20’s (measuring how many to the pound) give an idea of the whopping big size. Ocean Garden was the name chosen by the Mexican Government, who owned the operation.  They came in a thick plastic bag and I made a lot of very good friends with these as gifts.

Most recently the supermarkets have been having plump, tasty 15-20’s prwns from Indonesia on sale certain days.  Sprouts has them in the counter, defrosted.  Von’s has them in resealable plastic bags, limit four at $5.99 a pound! When I menterioned this to a gourmet chef, she raved about the waters that produce thee shrimp, confirming our opinion.  They are my new “go –to” gourmet mix-and-match food for salads or entrees. Add greens and fresh veggies for a salad.  Add baked yam fries, a green veggie and any internationally-based sauce and you have the most satisfying meal.

Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”.  There are many ways to cook shrimp.  Standard methods of preparation include baking, boiling, broiling, sauteing, frying and grilling.  Cooking time is delicate for shrimp, and they are at their best when not overcooked. You can see a a  “tails on” version below of a  Mexican dish that is also fun to eat.   Our colleague, Barbara Hanson, prepared this Aquachile at home with instructions from the chef at the Villa del Palmar Restaurant in Mexico at the Islands of Loreto.

Popular North American regional  Shrimp Dishes:

• Seafood Gumbo:  A stew or soup that probably originated in southern Louisiana during the 18th century.  Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables.  Gumbo is often categorized by the type of thickener used:  okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

• Shrimp Cocktail:  The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959, now considered a Las Vegas cliché, and an enormously popular one.  Listed on the menu as the “Original Shrimp Cocktail” on the menu, it consists of a regular-sized sundae glass filled with small salad shrimp, topped with a dollop of cocktail sauce.

• Shrimp DeJonghe:  A Chicago specialty, this appetizer or main dish casserole features  whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.

Two Indian chefs at local restaurants also are inspiring.  Martin Shah at India’s Tandoori Brentwood makes a soup he calls simply, “Ginger Shrimp” and it’s clear flavors ring out.  Popular Bangladeshi restaurant owner, Shah, continually creates regional dishes for his patrons.

Finally there are dishes that just call out for shrimp.  Here below is eponymous Adya Restaurant chef’s pixie-radish salad.

Celebrate your favorite way to celebrate the holiday and share on #NationalShrimpDay.