Prepare for Shrimpfest with two new recipes from Victoria chefs

By by jessica rodrigo/
June 12, 2013 at 1:12 a.m.

Keyson Perry, owner and cook at Noot's Thai Kitchen, prepares a grilled shrimp with lemongrass and herb salad, which will be a new addition to the menu this summer in Victoria.

Keyson Perry, owner and cook at Noot's Thai Kitchen, prepares a grilled shrimp with lemongrass and herb salad, which will be a new addition to the menu this summer in Victoria.

Eat shrimp and be merry. Seadrift's 33rd annual Shrimpfest will bring not only shrimp to your plate but also live music and shopping to fill your weekend.

Seadrift Chamber of Commerce President Nan Burnett said this year's festival will include more shrimp and more music.

"We're going to have live music playing most of the day," she said. "We've got three bands Friday and three bands Saturday."

Located on the bayfront, the event allows visitors to enjoy food from Seadrift favorite, Bubba's Cajun Seafood, merchant tents and music from Jack Motley & Friends, Southern Drive, Whiskey Sin, Texas Rhythm Band, Los Kolaches and Rhythm of the Road. Friday's festivities will also include karaoke for children and adults, and Saturday will host a fishing tournament for kids and the crowning of Miss Shrimpfest and Miss Bayrat.

Burnett's looking forward to the live music at this year's festival.

"People really do like music," she said.

If you can't make it out to Seadrift for Shrimpfest, buy some shrimp from your area seafood purveyor and stay home.

Two Victoria restaurants are preparing to revamp their menus to show off some new shrimp dishes that you can try yourself at home.

Noot's Thai Kitchen owner and head cook, Keyson Perry, offers a dish that she says is good for the waistline and health. It's packed full of herbs and takes almost no time to make.

Grilled shrimp with lemongrass and herb salad

• 1 pound of shrimp shelled, de-veined with tails intact

•  1 tsp. roasted chili paste

•  1/2 of red onion, sliced

• 1 carrot, julienned

• 3 stalks of lemongrass, sliced thin

• 2 kaffir leaves, rolled and sliced thin

• 4 Tbsp. fresh kaffir lime juice, or more to taste

• 1 Tbsp. fish sauce, or to taste

• 2 Tbsp. mint, chopped

• 1 Tbsp. honey

• 1 Tbsp. cilantro chopped

To make cooking shrimp easier, soak wooden skewers in water before sliding on four to five shrimp for grilling. Grill for about two to three minutes per side or until done throughout. Combine wet ingredients together in a bowl and mix well. Toss shrimp and vegetables in dressing until coated and serve with extra dressing and fried garlic.

The Club at Colony Creek's executive chef, Daniel Escalona, is tweaking the menu to include a shrimp appetizer that will rock the 'cue during backyard get-togethers.

The Club's BBQ shrimp

•  1 pound Texas Gulf shrimp, 16-20 count

•  1 Tbsp. plus 1 tsp. olive oil

•  1/4 cup chopped green onions

•  1/4 cup dry white wine

•  Sourdough bread, for serving

Pour olive oil into a hot saute pan. Add shrimp to the saute pan and cook on one side for one to two minutes. (Don't crowd; if necessary, use two pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp and add the chopped green onion. Cook for an additional one to two minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold barbecue butter*, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

*Barbecue butter:

•  1 pound butter

•  2 tsp. black pepper

•  1/4 tsp. cayenne pepper

•  1 1/2 tsp. paprika

•  1 tsp. salt

•  1/2 tsp. whole dried rosemary leaves, measured and finely chopped

•  1/4 cup garlic, finely chopped

•  2 tsp. Worcestershire sauce

•  1 tsp. Tabasco

•  1 1/2 tsp. water

Soften butter at room temperature to 70-80 degrees. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco and water into a mixing bowl. Whip on high speed three minutes or until thoroughly blended. Refrigerate to 40 degrees.



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