1 Ib. Oregon pink shrimp (or chunks of cooked fish)

¹/2 cup firmly packed brown sugar

2 T, cornstarch

¹/4 cup water

¹/4 cup finely chopped green onions

¹/2 cup vinegar

1/4 cup soy sauce

1/3 cup pineapple juice

1 (8 oz.) can drained pineapple chunks

¹/2 green pepper, cut in 1 ” cubes

Cooked rice

Combine sugar, cornstarch and water in medium saucepan; stir. Add all remaining ingredients except pineapple chunks, green pepper, seafood and rice. Cook over medium heat, stirring occasionally. Bring to boil and cook approximately 5 minutes, until thickened and clear. Add pineapple chunks, green pepper and seafood. Heat through. Serve with cooked rice. Makes 4-6 servings.

MICROWAVE: In 1-quart bowl combine cornstarch, water and sugar; stir. Add all remaining ingredients except pineapple chunks, green pepper, seafood and rice. Cook at full power for approximately 5 minutes, stirring once each minute, until thick and clear. Add pineapple chunks, green pepper and seafood. Heat an additional minute.

1 cup Oregon pink shrimp                                

9″ pastry shell                                                 

1/4 cup minced onion                                      

1/4 cup minced celery                                     

1/4 cup minced mushrooms                             

2 Tbsp butter or margarine                               

4 eggs

1¹/2 cups light cream or canned milk

1/4 tsp. salt

dash pepper

dash nutmeg

1-1 1/2 cups shredded cheese (Cheddar, Swiss or Monterey Jack)

minced parsley, for garnish

Bake 9″ pastry shell at 450°F for 7-9 minutes, until slightly browned. Set aside. Sauté onion, celery and mushrooms in butter until onion turns transparent. Set aside. Combine eggs, milk, salt, pepper and nutmeg in bowl or blender. Sprinkle vegetable mixture, cheese and shrimp into pastry shell. Pour egg mixture over shrimp. Sprinkle minced parsley on top. Bake at 325°F for 40-50 minutes, or until knife inserted in center comes out clean when tested. Makes 4-6 servings.

1/2 lb. Oregon pink shrimp

4 cups clear fish stock or chicken broth

1-1/2 cup long grain white rice

2-3 hard cooked eggs, diced

1-1/2 cup long grain white rice

1/2 cup diced lean ham

1/2 tsp. salt

Bring stock or broth to boil. Add rice and simmer 15 minutes. Add shrimp and remaining ingredients and cook 5-10 minutes more until rice is ten­der. Garnish with finely chopped parsley or other green herbs. Makes 4 – 6 servings

1-1/2lbs Oregon pink shrimp (or crab meat or mixtures of both) DO NOT WASH             

1 cup plain bread crumbs                                                                 

2 celery stalks, finely minced                                                             

1 small onion, finely minced                                                              

1 small green pepper, finely minced                                                  

1 teaspoon dry mustard                                                                   

½ teaspoon Tabasco                                                                       

1 large egg                                                                                       

¼ cup mayonnaise                                                                            

1 tablespoon lemon juice                                                                  

½ teaspoon Worcestershire sauce                                           

Additional bread crumbs for coating the cakes                                

½ cup oil for frying (or more as needed)

Combine all ingredients except the breadcrumbs for coating and the oil for frying.

Form the mixture into 8 1″ thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.

Preheat 10″ to 12″ sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.

Recipe courtesy of Gary Puetz, the Seafood Steward

Wasabi Tartar Sauce

¾ cup sour cream                                                                           

¾ cup mayonnaise                                                                            

3 tablespoons fresh ginger, grated                                                     

1 tablespoon fresh garlic, finely minced                                             

1 tablespoon white vermouth                                                            

1 tablespoon sesame oil                                                                    

1 teaspoon lime zest                                                                         

1 tablespoon lime juice                                                                     

2 teaspoons Wasabi Paste (jalapeno pepper, finely minced can be substituted)

Use food processor to puree ginger, Wasabi, garlic, vermouth, sesame oil, lime juice and zest. Puree for 3 minutes.

Add mayonnaise and sour cream and process until smooth.

Recipe courtesy of Gary Puetz, the Seafood Steward

Yield: 20 to 24 appetizer servings

1 oz. butter
1 medium onion, roughly chopped
½ tsp. tarragon
½ tsp. cayenne pepper
¼ c. tomato paste
2 c. shrimp shells
2 oz. brandy
4 c. heavy cream
2 c. whole milk
Salt and white pepper, to taste
14 eggs
1 ½ lbs. Oregon bay shrimp, well drained
1 lb. Oregon bay shrimp, for garnish
Micro greens, for garnish
Lemon butter, for garnish
Chive Oil, for garnish

Preheat oven to 300 degrees. Grease 20 to 24 (4 oz.) ramekins and set aside. Melt butter in a medium size pot and add the onion, tarragon, cayenne and tomato paste, and allow to cook for about 5 minutes on medium heat. Add the shrimp shells and continue to cook until the shells
have turned pink. Deglaze the pan with the brandy, then add the cream and milk and bring to a simmer for about 5 minutes. Remove from the heat and allow all the flavors to infuse for about 30 minutes.

With a hand blender, puree the cream mixture. In a separate bowl, beat the eggs well, then add to the cooled cream mixture and mix well. Strain through a very fine mesh strainer, pushing down gently on the solids to extract all the liquid. Check seasonings and adjust as necessary. Place about 1 oz. of bay shrimp in each prepared ramekin and fill with the cream and egg mixture. Place ramekins in a deep sided pan and fill the pan half way up the sides of the ramekins with warm water. Cover the pan with foil and place in the oven to bake for 45 to 60 minutes. When they are done, they will be set, but wiggle like Jell-O. Unmold onto individual plates and garnish as desired with micro greens, lemon butter, chive oil and additional bay shrimp.

NOTE:
The custard mixture can be made several days in advance and refrigerated until needed. The cooked custards can be made a day in advance an
d reheated just before serving in a warm water bath or steamer, being careful to not cook them, but just warm them.

Basic Crepes:

 1 cup cold water

2 cups sifted flour

1 cup cold milk

4 T melted butter, margarine, or vegetable oil
4 eggs

¹/2 tsp. Salt

Combine all ingredients in blender for about 1 minute. Scrape batter down to insure thorough blending of flour. Let stand in refrigerator for at least 2 hours. Using 1/4 cup batter for each crepe, cook in pre-heated, seasoned skillet or use crepe maker.

NOTE: For thinner crepes, add ¼ – ½   cup more milk. Makes 16-7″ crepes.

Filling:

1 cup Oregon pink shrimp

1/2 cup cooked peas and/or carrots

1 cup sliced fresh mushrooms

¹/2 cup finely chopped green onions

2 hard cooked eggs, chopped

1 tsp. dried parsley flakes

1 T, butter or margarine

1 tsp. pimento

1 (10/2 oz.) can cream of shrimp soup

-OR-

1 (10/2 oz.) can cream of mushroom soup

dry sherry (optional) 

salt and pepper to taste

Sauté mushrooms and green onions in butter. Gently stir all ingredients together. Season with salt and pepper. If liquid is needed, use 1 tb­sp dry sherry. Spoon about 3 tablespoons of filling into each crepe; fold and roll, placing seam side down in 7″ x 11 ” casserole. Bake at 350°F, 20-25 minutes. Makes 6-8 servings.

MICROWAVE: Cover with waxed paper and cook at medium power for about 8-10 minutes.

Yield: 12 cakes, 6 servings

¾ pounds Dungeness crab meat
¾ pounds Oregon bay shrimp
Pinch of pepper
Pinch of salt
3 tablespoons chopped celery
3 tablespoons chopped onion
3 tablespoons mayonnaise
1 egg, beaten
Pinch cayenne pepper
Pinch dry mustard
2 tablespoons Dijon mustard, smooth
1 tablespoon Worcestershire sauce
Pinch of Old Bay seasoning
½ cup Panko bread crumbs
3 ounces freshly squeezed lemon juice
Vegetable oil, for frying
Lemon wedges, for garnish
Fresh parsley sprigs, for garnish
Tartar sauce (see below for recipe)

Make sure that the crab and bay shrimp are both well drained and dry. If necessary, squeeze them slightly to extract the excess water. Grind the celery and the onion in a food processor. Place the ground celery and onions in a large bowl and add the shrimp, mayonnaise, eggs, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Add in three-quarters of the Panko bread crumbs and blend. Fold in the crab. Do not over-mix. Form into 4-ounce patties. Place on a sheet pan or cookie sheet and sprinkle with the remaining Panko. Let the cakes refrigerate for at least an hour, but no more than 2 to 3 hours. These cakes can be deep-fried, pan-fried, or lightly drizzled with oil and baked in a 400 ̊F oven. Serve with tartar sauce and garnish with lemon and parsley. If deep frying, fry until cakes are a deep golden brown; if pan frying, fry 3 to 4 minutes per side, until the cakes are a golden brown.

Tartar Sauce
Yield: 3 cups
1/3 cup finely minced celery
1/3 cup finely minced onion
2 cups mayonnaise, homemade or purchased
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
Pinch of salt
Pinch of dry mustard
Pinch of pepper
2 tablespoons dill pickle relish
Combine all ingredients and mix well.

1 cup Oregon Pink Shrimp

1 package oriental ramen noodles

½ head green cabbage, shredded

½ cup toasted almonds, sliced or slivered

½ cup green onion, chopped

2 tbsp. toasted sesame seeds

Dressing (recipe follows)

Mix together the shrimp, noodles, cabbage,

almonds, green onions and sesame seeds. Right

before serving, toss with the dressing and serve.

Dressing

Ramen noodle seasoning packet (oriental)

2 tbsp apple cider vinegar

1 tbsp. sugar

2 tbsp. sesame oil

Mix well and refrigerate at least

30 minutes before use.

Serves 4

Recipe courtesy of

The Oregon Seafood Center, Astoria, Oregon

www.seafoodschool.org

1 lb. Oregon pink shrimp

1/2 -1 tsp. curry powder

1 16 oz package frozen shredded potatoes

1 T. minced onion

1 cup sour cream

1/4 cup chopped green olives

1 10¹/2 oz. can cream of shrimp soup

2 T. chopped ripe olives

Thaw frozen potatoes. Combine all ingredients and pour into shallow, greased 1¹/2-quart casserole. Bake at 325° F, 40-50 minutes or until lightly browned on top. Makes 4-6 servings.

MICROWAVE: In 2-quart casserole combine soup, curry, onions and frozen potatoes. Cook at full power approximately 15 minutes, stirring gently every five minutes. Add shrimp, sour cream and olives. Cook at medium power, 7-10 minutes or until hot and bubbly. Let stand 5 minutes.

1 lb. Fresh or Frozen Oregon Pink Shrimp meat

1 cup Best Foods Mayonnaise (or preference)

4 oz. Cream Cheese

1-2 minced garlic cloves or ¼ teaspoon garlic powder

¼ tsp onion powder or 1 Tbsp dried onion flakes or 3 diced green onion

dash celery salt or ¼ tsp celery flakes 

Soften cream cheese. Mash shrimp (save a dozen individual shrimp to garnish the top), then mix thoroughly with mayo, cream cheese and seasonings in a large bowl. Garnish with parsley and dash of paprika. Chill for a couple of hours or overnight to allow flavors to blend. Serves crew of four.

Better make a double or triple batch.  It’s that good!!

This is even better after the flavors blend together for several hours or overnight. Put in refrigerator overnight in covered glass container