Wild American Shrimp will delight mothers this Mother’s Day
Mother’s Day weekend is one of the busiest for restaurants that feature a brunch menu. Reservations can be difficult to come by, and the restaurants are packed. This year, treat mothers to something a little different and make a brunch fit for the queen that she is!
Incorporating Wild American Shrimp caught fresh from the Gulf of Mexico into your Mother’s Day menu adds superior flavor and health benefits, making it a wonderful ingredient to use. Because of these attributes, it’s no wonder shrimp is the most popular consumed seafood in the United States!
Mom will swoon for homemade shrimp and grits with bacon bits, shrimp and crabmeat benedict, or an omelet topped with shrimp and crawfish cream sauce. Pair any of these with seasoned hash browns and a mimosa made from freshly squeezed orange juice, and you’ve got yourself a brunch at home, for half the price!
Your mother will appreciate the gesture, and will enjoy one on one time with her family at home rather than at a crowded restaurant with everyone else. Want to really make Mom feel special? Take it a step further, and set the table with the nice dishes and buy some flowers for a centerpiece. With these recipes and some extra touches, Mom will truly know how much you love her and how grateful you are for everything she has done for you.
When shopping for your brunch ingredients, be sure to check the labels of origin, especially for the shrimp. Look for labels stating “Wild Caught” or “Gulf Shrimp” but ensure that only entities within the United States are listed on the back of the label. If you head to the fresh seafood market, ask the fish monger where the shrimp are from. Farm raised and wild caught are not the same. Check out a list of retailers in your area that carry Wild American Shrimp here.
Shrimp and Grits with Bacon Bits
Cook Time: 1 Hour
• 1 lb. Large Shrimp
• 1 Cup Organic Polenta Corn Grits (or grits of choice)
• 4 Slices of Bacon
• 1 (8 oz.)– Pack of Baby Bella Mushrooms
• 1/4 Cup of Green and Red pepper (diced)
• 1/4 Cup of yellow onion (diced)
• 1/2 Cup of Extra Sharp Cheese
• 1-2 Green Onions (Finely chopped)
• 4 tsp unsalted butter
• 3 Clove of Garlic (minced)
• 1-2 Tbs of vegetable oil
• 1/2 tsp onion powder
• Salt and Pepper
Cook your grits according to the directions on the package. Once they are finished, remove from heat and add butter, 1/2 tsp of black pepper, and cheese. Stir to get everything nice and smooth. While your grits are cooking, start your bacon. Make sure to get it nice and crispy!
In a pan on low heat, add a couple tablespoons of oil, minced garlic and allow to warm for a few minutes (allow the garlic to infuse the oil without burning).
Next add your yellow onion, peppers and mushrooms. Sprinkle in 1/2 tsp onion powder and black pepper. Turn your heat setting to medium and cook until your mushrooms are tender.
Now add your peeled and deveined shrimp. They will only take a few minutes to cook so be sure to stir them every 30 seconds or so. As soon as they have turned pink and curled up they are ready to take off of the heat. Approx 2 mins per side.
Finally, it is time to plate this delicious meal. In a bowl ladle in your grits, top with the mushroom, onion, peppers and shrimp. Finely cut and add green onion, crumble the bacon slices and place on top.]]
Shrimp and Crab Meat Benedict
Prep Time: 30 minutes | Cook Time: 30 Minutes
• 12 slices ciabatta bread or 6 English muffins, halved
• unsalted butter, for spreading
• 6 tablespoons cream cheese
• 12 spears asparagus, cut in half and steamed until fork tender
• 1/2 lemon, zested
• 1 1/2 cups jumbo lump crabmeat, picked and divided into 12 portions
• 12 slices smoked salmon
• 12 large shrimp, cooked, completed peeled and deveined
• salt and pepper, to taste
• 12 sprigs dill, about 2- inches long
• 1 packet hollandaise sauce mix
Butter the ciabatta or muffins on both sides and place in a pan or a on a griddle to lightly toast.
In a large pot of boiling water, add the vinegar. Turn the heat down to a low simmer. Crack the eggs into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
Spread tops of ciabatta or muffins with cream cheese. Next add 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top of the salmon.
Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest.
Omelet topped with Shrimp and Crawfish Cream Sauce
Prep Time: 15 minutes | Cook Time: 15 minutes
• 1 pound shrimp
• 1 pound crawfish tails
• 1 tablespoon of butter
• 1 cup heavy cream
• 1⁄2 cup butter
• 3 – 4 tablespoons flour
• 3 tablespoons parmigiana, grated
• 1⁄4 teaspoon garlic powder
• 1 dash salt
Shrimp and Crawfish Cream Sauce:
Melt ½ cup butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens. Add more cream or flour depending on desired consistency.
Melt butter in another skillet. Add in shrimp and crawfish stirring every 30 seconds. Once shrimp and crawfish are pink and curled, they should be cooked through (no more than 4 minutes at most). Add shrimp and crawfish tails to sauce mixture and keep warm.
Beat eggs, water, salt and pepper in bowl until blended.
Heat 1 tablespoon butter in 6 to 8-inch nonstick pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture (approx. 2 eggs per omelet). Mixture should set immediately at edges.
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, place provolone cheese slices on one side of the omelet. Fold omelet in half and slide onto plate. Top with Shrimp and Crawfish sauce.