Cooking Shrimp


T

he Belize Shrimp Growers Association (BSGA) is a membership Company Limited by Guarantee and not having a Share Capital. The company is associated and registered under the Companies Act, Chapter 250 of the Laws of Belize, and incorporated pursuant to Section 28 of the Aquaculture Development Act, No. 4 of 2007. For operational purposes, the BSGA is synonymous to a non-profit organization, created to respond to existing and evolving challenges and opportunities of the shrimp industry, driven by principles of growth, innovation, sustainability, and environmental and social responsibility.


Sweet and Sour Shrimp

Ingredients:

8 oz. Pineapple chunks
¼ cup Brown sugar
1 tsp salt
1 onion chopped finely
1 green pepper cut in strips
3 drops tabasco sauce
2 cups shrimp (de-veined)
Water
2 tbsps. cornstarch
¼ cup white vinegar
1 tbsp. soy sauce
¼ tsp dry mustard

Method:

Drain syrup from pineapple into cup and add water to make 1 cup liquid, set aside. In large frying pan, blend brown sugar, cornstarch, salt and mustard. Slowly stir in vinegar, soy sauce, tabasco and pineapple liquid. Cook over medium heat, stirring constantly until thickened. Boil for one minute. Reduce heat, stir in onion, pepper, shrimp and pineapple chunks. Simmer 3 minutes or until vegetables are tender, but crisp. Serve over hot rice or white egg noodles. Serves 4.

Shrimp White Rice

Ingredients:

1 ½ lbs. boiled shrimp
4 stalks celery chopped
Dash tabasco sauce
1 lg. onion chopped
Salt and pepper to taste
1 clove garlic minced
1 tin whole tomatoes
1 green pepper cut in strips
2 cup water
3 tbsps. cocking oil
2 cups rice

Method:

Fry rice, onion, garlic and celery in hot cooking oil. Add tomatoes, seasoning, shrimp, tabasco sauce and water. Cover tightly and cook slowly for about 50 minutes, or until rice is soft, stir occasionally. Serve on large dish, decorated with pimiento strips. Makes 6-8 servings.

Shrimp and Ham Jambalaya

Ingredients:

2 lbs. shrimp
1 slice pre-cooked ham (1 ½ ins. tick) cubed
2 sm. White onions chopped
1 green pepper chopped
1 bay leaf crushed
2 cups water
8 oz. whole tomatoes
½ tsp. black pepper
3 tbsps. olive oil
1 clove garlic minced
1 ½ cups uncooked rice
½ tsp. salt
½ tsp. paprika

Method:

Thoroughly clean, de-vein and cook shrimp in large skillet, sauté ham in oil until lightly browned and remove. Add onions, green pepper, garlic and bay leaf and cook until onion is tender. Add rice and cook until browned. Add water, tomatoes and seasoning, mix well. Cover and cook, stirring occasionally until rice is tender. If too dry, add a little more water. When rice is cooked, add shrimp and ham. Serve hot with tossed green salad and hot rolls. Serve 6-8.

Shrimp Fritters

Ingredients:

1 cup flour
1 tsp. baking powder
1 tsp. salt
2 eggs beaten
4 cloves garlic
1 habanero pepper (remove seeds and chop finely)
1 med. Onion
1 tsp. black pepper
2 springs parsley finely chopped
1 tsp. dried thyme
1 lb. shrimp (peeled, de-veined and chopped)
½ cup beer
Oil for deep frying
Lettuce leaves for garnish
Lime or lemon wedges

Method:

Sift flour, baking powder and salt. Stir in eggs, garlic, pepper, onion parsley, thyme and shrimp. Fold mixture until it forms a stiff batter. Add beer and stir. Cover and refrigerate for at least one hour. Heat oil until very hot and drop in batter by the tablespoon and fry until fritters are golden brown (about 5 minutes), turning if necessary. Keep fritters small to ensure uniform cooking. Drain on paper towel and garnish. Terrific when served with mango chutney glaze!

Shrimp Mould

Ingredients:

1 tin tomato soup
½ cup finely chopped onion
½ cup finely chopped celery
1 ½ pks. or 3 tbsps. gelatin
16 oz. cream cheese
1 cup mayonnaise
1-2 cups shrimp

Method:

Peel and de-vein shrimp. Blend or chop finely, then cook. Set aside. On slow fire, cook soup and cream cheese until well blended, let cool. Mix onion, celery and mayonnaise. Dissolve gelatin in 172 cup hot water. Mix all ingredients together adding blended shrimp last. Stir well, pour into mould, chill until set. Serve with crackers.


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All owners engaged in the business of growing shrimp , in all or any of the stages of their life-cycle, for the purpose of commercial sale shall be eligible for membership

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