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FOOD
SIOUXCITYJOURNAL.COM
WEDNESDAY, FEBRUARY 19, 2014
C9
THE AMERICAN TABLE
No need for a party to have shrimp cocktail
3 to 4 minutes for most
jumbo shrimp.
Once the shrimp are
cooked, I dunk them in
cold water to stop the
cooking. You know when
shrimp are perfectly
cooked when the shells
come off easily. The shells
tend to stick to overcooked shrimp.
Keep the peeled shrimp
dry and cold in the refrigerator, then serve with
homemade cocktail sauce.
The bloody mary cocktail
sauce here is one of my
favorites. The addition
of vodka adds a spike of
flavor and the rim of celery salt is both pretty and
reminiscent of that classic
cocktail.
ELIZABETH KARMEL
Associated Press
My favorite thing about
fancy parties? They almost always include a
shrimp cocktail appetizer
— platters of giant, plump
shrimp just waiting to
be dunked into a piquant
cocktail sauce.
But there’s no reason
you have to wait for fancy
parties to enjoy this treat.
All you need is an excuse.
And to me, there’s none
better than an Oscar viewing party. Best yet, shrimp
cocktail is easy to make,
can be done in advance,
and you don’t even have to
cook the shrimp yourself
(but it is better if you do).
My preference is for
large or jumbo shrimp,
generally classified as 10
to 15 shrimp per pound.
Large usually come in at 15
to 30 per pound.
The best shrimp are
flash frozen within hours
of being caught. This preserves the flavor and texture of the shrimp. Keep
the shrimp frozen until
Matthew Mead, Associated Press
This photo shows shrimp cocktail with “Bloody Mary” sauce
in Concord, N.H.
just before you want to
serve or cook them. When
you are ready, thaw the
shrimp under cold running
water. This is essential to
preserving the texture of
the shrimp.
For shrimp cocktail,
I cook the shrimp by a
method that is closer
to poaching. I want the
shrimp to be fully cooked,
but not over-cooked and
this is my fail-safe method. I boil a big pot of salted
water and add fresh lemons just before adding the
thawed shrimp. As soon as
the shrimp are added, the
lid goes on the pot and the
heat is turned off until the
shrimp are cooked, about
Shrimp Cocktail With
Bloody Mary Sauce
This sweet and smoky,
tart and tangy bloody
mary sauce is so good you
will want to drink it — or
adopt it as both your
house cocktail sauce and
the mixer for your favorite
the shrimp in the water for 2
to 4 minutes, or until cooked
through, pink and curled. The
larger the shrimp, the longer
they will take to cook.
Use a slotted spoon to transfer
Start to finish: 20 minutes
the shrimp to a large bowl. Add
Servings: 6
enough cold water to cover the
Kosher salt
shrimp, then stir to cool them.
2 lemons, quartered
When the shrimp are cool,
2 pounds jumbo shell-on raw
peel and devein them, then
shrimp, thawed if frozen
pat them dry and transfer to
For the sauce:
a platter or plate. Refrigerate
1/2 cup ketchup
until ready to serve.
1/2 cup Heinz Chili Sauce
To
make the sauce, in a meZest and juice of 1 small lemon
dium non-reactive bowl, mix
Juice of 1/2 small lime
together the ketchup, chili
1 heaping tablespoon prepared
sauce, lemon juice and zest,
white horseradish (or more to
lime juice, horseradish, pureed
taste)
chipotle, vodka, Worcestershire
1 teaspoon pureed chipotle pepand garlic salt. Taste and adjust
pers in adobo (or more to
seasonings. If you like a lot of
taste)
horseradish and chipotle, you
2 tablespoons (1 ounce) vodka
may want to add more. The
1 tablespoon Worcestershire
sauce can be made and refrigsauce
erated in a glass jar up to one
Pinch garlic salt
week in advance.
Celery salt, for serving
Sprinkle
celery salt around the
Fill a large (6- to 8-quart) stockrim of a serving dish. Transfer
pot halfway with water, then
the cocktail sauce to a serving
add 2 tablespoons of salt.
bowl and place in the center
Bring to a boil. Add the lemons,
of the serving dish. Arrange
then return the water to a boil.
the chilled shrimp around the
Add the shrimp, turn off the
edges.
heat and cover the pot. Leave
eye opener. Rim your serving dish with celery salt
before serving for a special
presentation and that hint
of celery.
Books, programs abound that will help solve the calorie battle
Among the books, programs and recipes you
might want to check out:
“Simon Loses His Tummy [Kindle Edition],” by Judith Wurtman with illustrations by Kathryn Selbert
Overview: “Simon is
a long-haired dachshund
who loves to eat cheese and
hates to exercise. Susie tries
to feed him diet dog food,
but Simon hates it! When
Susie goes to summer
camp, Simon stays with Susie’s friend, Annie. Simon
fools Annie into feeding
him lots of cheese and letting him take naps instead
of walks. But one day, Simon wakes up and finds
his tummy gone! There is a
furry beach ball where his
tummy used to be.”
“How will Simon find his
tummy? In ‘Simon Loses
His Tummy,’ the humorous and gentle message of
the importance of eating
healthy foods and exercising will appeal to young
children as well as their
parents.”
Notes: In the spirit of full
disclosure, Judith Wurtman
is a friend of mine, but I
think this book is hilarious, and packed with great
messages for children. I was
the one who urged Wurtman to give the book away
rather than sell it. Get it
while she’s still convinced!
The target age for this book
is 5-11.
Where you get it:
https://gumroad.com/l/
simonstummy Put a 0 in
the “Name a fair price”
donation section. Even
better, make a donation, if
you so choose. You can also
purchase the book from
Amazon.com http://goo.gl/
healthy recipes ranging
but there is no reason you
from oat squares to sesame
can’t do it right at your
tofu to fruit kebabs. You
kitchen table. Topics inDIET
clude Thinking about Media can even open the cookDETECTIVE
and The Power of Advertis- book on your mobile phone
when you’re doing your
ing, among many others.
grocery shopping to get the
Just creating awareness of
CHARLES PLATKIN
ingredients you’ll need for
the fact that they’re being
marketed and manipulated the recipes.
[email protected]
Notes: These are great
to eat unhealthy foods will
fun recipes for adults and
resonate powerfully with
K8JCxe
Cost: Free (or with a do- the 11- to 13-year-old mind. young kids.
Where to get it: http://
nation) or on Amazon.com The goal of the material is
goo.gl/9cNJKv
to get kids to think about
for 99 cents.
Cost: Free
making healthier choices.
“Media-Smart Youth:
“Pre-K Nutrition EducaWhere you get it: http://
Eat, Think, and Be Active!”
tion Curriculum Developed
www.nichd.nih.gov/msy/
Overview: This is an
by the Children’s Museum
Pages/index.aspx
interactive after-school
of Manhattan (CMOM) and
Cost: Free
education program for chil“Food Day Cookbook: Eat the NIH”
dren ages 11 to 13 developed
Overview: “EatPlayby the National Institutes of Real: Recipes from Some of
Grow is a new health eduAmerica’s Best Chefs”
Health. The curriculum is
cational curriculum creOverview: This eBook
designed to empower young
ated through an innovative
offers “tasty, healthy, and
people to “Become aware
public-private partnership
of and think critically about affordable recipes from
between the National Insome of America’s top
media’s role in influencing
stitutes of Health (NIH)
chefs, including Dan Bartheir nutrition and physiber, Rick Bayless, Nina Si- and the Children’s Museum
cal activity choices. Build
monds, and many others.” of Manhattan (CMOM).
skills that help them make
The book was published by … EatPlayGrow’s interacinformed decisions about
tive and engaging lessons
The Center for Science in
being physically active
incorporate art-making,
the Public Interest (CSPI)
and eating nutritious food
storytelling, music and
and has 20 kid-friendly,
in daily life. Learn about
media and create their own
media products to educate
Valuable Coupon
their peers.”
“The curriculum combines media literacy and
youth development principles and practices with
up-to-date research findings and federal recommendations about nutrition
and physical activity. It is
also consistent with widely
Served Daily 11am-8pm
accepted, national learning
standards.”
Notes: If you have any
concerns about the influence media have on your
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source, with lessons, activi4301 Gordon Dr. 1500 Hamilton Blvd. 3001 Singing Hills Blvd. 1902 Cornhusker, SSC
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to be used in the classroom,
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movement activities into
fun, hands-on educational
lessons about the importance of making positive
choices in areas that most
affect health: nutrition,
physical activity, and,
based on emerging medical
research, sleep.”
Notes: This is great for
the parents of 2- to 5-yearolds.
Where you get it:
http://goo.gl/ZH9s8l Read
more about the curriculum
and go to the download
page here: http://www.
nhlbi.nih.gov/health/public/heart/obesity/wecan/
tools-resources/eatplaygrow.htm
Cost: Free
“University of California,
Berkeley’s Edible Education Lecture Series: Edible
Education 103: Telling
Stories about Food and Agriculture”
Overview: “As the costs
of our industrialized food
system to the environment,
public health, farmers and
food workers, and to our
social life become impossible to ignore, a national debate over the future of food
and farming has begun.
Telling stories about where
food comes from, how it
is produced and how it
might be produced differently plays a critical role in
bringing attention to the
issue and shifting politics.
Each week, a prominent
figure in the debate explores: What can be done
to make the food system
healthier, more equitable,
more sustainable? What is
the role of storytelling in
the process?”
Notes: Lecturers include famed foodies Alice
Waters, Nikki Silva and
Davia Nelson (The Kitchen
Sisters), Jerome Waag,
Charlie Hallowell, Samin
Nosrat, Harold McGee
and Raj Patel. You can also
get the first series, called
“Edible Education 101:
The Rise and Future of the
Food Movement,” at http://
edibleschoolyard.org/
library/edible-education101-rise-and-future-foodmovement
Where you can find it:
http://edibleschoolyard.
org/library/edible-education-103-recordedlectures
Cost: Free
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