Andy Gadaleto pulled two trays from a display case and set them on the counter. They’d just arrived fresh from Florida.
“Brown is the one most people are familiar with,” he said and then pointed to pink “hoppers.” “The farther south you go, more people know the hopper.”
We’re talking shrimp. And what better time to enjoy them? Tomorrow’s National Shrimp Day.
“The brown shrimp is more of a succulent shrimp, whereas the pink shrimp is more of a sweet shrimp,” explained the owner of Gadaleto’s Seafood Market in West Chester. “If you’re looking for a full-flavored shrimp, go with the fresh, never frozen.”
He sells raw and cooked shrimp along with homemade cocktail sauce, shrimp salad, fried shrimp and shrimp po’boys to go.
“Shrimp are so universal,” said Aaron Wilson, Gadaleto’s chef. “You can grill them, saute them, boil them.”
“That’s what’s so great about shrimp – two minutes and you’re done. The sky’s the limit,” agreed Tara Buzan, co-chef/owner of At The Table BYOB in Wayne. “We use shrimp all the time.”
Try her smoky grilled shrimp and avocado toast as a savory lunch, first course or hors d’oeuvre.
“It’s a good summer dish,” described Buzan, whose 8-year-old son’s also a fan. “It’s easy, but it looks elegant.”
As for Gadaleto’s young daughters, “they love the shrimp cocktail,” he said with a smile.
Smoky Grilled Shrimp & Avocado Toast
This is a great lunch, first course or hors d’oeuvre for the summer.
Ingredients2 pieces thick-cut sourdough bread (buttered and toasted/grilled)
2 large Haas ripe avocados2 limes (divided)
3 cloves garlic, minced (divided)
6 large raw peeled and deveined shrimp
2 tablespoons smoked paprika2 tablespoons olive oil
1 tablespoon creme fraicheCilantro
InstructionsPrepare BBQ grill. In bowl, marinate the shrimp in olive oil, salt and pepper to taste, smoked paprika, juice and zest of 1 lime and 1 clove minced garlic. Set aside for at least 30 minutes. Scoop out avocado inside and combine with remaining garlic, lime juice, salt and pepper. Smash with fork so it is still chunky. Set aside. On BBQ grill, lightly grill buttered bread and grill on both sides. Set aside. Remove shrimp from marinade. Put on grill and cook 1 to 2 minutes per side till pink.
Assembly: Spread creme fraiche and then avocado mixture on grilled toast. Top with shrimp. Garnish with cilantro and enjoy! Makes 2 servings.
RECIPE COURTESY OF AT THE TABLE BYOB
Shrimp and Wild Rice BakeIngredients
21/2 pounds Wild American Shrimp, boiled, peeled and deveined
1 large green pepper, chopped3 (10 1/2-ounce) cans cream of mushroom soup
1 (2-ounce) jar diced pimentos2 cups finely chopped onion
3/4 cup water1 cup finely chopped celery
1 (6-ounce) box wild rice1 pound cheddar cheese, shredded
InstructionsDilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular baking dish. Bake uncovered at 350 degrees for 45 minutes to 1 hour. Serve at once. Makes 8 servings.
RECIPE COURTESY OF AMERICAN SHRIMP PROCESSORS ASSOCIATION
Pickled ShrimpIngredients1 pound cooked Wild American Shrimp, peeled and deveined
1 cup white vinegar1 cup chopped red onions (large pieces)
1/2 cup vegetable oil2 tablespoons capers
2 teaspoons minced garlicInstructions
Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad greens or pasta. Makes 4 servings.
RECIPE COURTESY OF AMERICAN SHRIMP PROCESSORS ASSOCIATION
Shrimp TacosIngredients2 pounds shrimp
1 teaspoon cumin1 teaspoon chili powder
1 teaspoon garlic powder1 small fresh red pepper
1 dash cayenne pepper, optional (very spicy)
1 dash paprikaInstructionsStir-fry for 4 to 5 minutes on medium-high heat. Serve on tortillas.
RECIPE COURTESY OF GADALETO’S SEAFOOD MARKET
