Shrimp have a special place in my heart. As a child, nothing made me happier than a shrimp cocktail - big, plump, pink shrimp placed beautifully around a cocktail glass with zippy horseradish infused cocktail sauce.
As the years have progressed, my love has remained true, but knowing that many ofthese little creatures are farmed, processed and shipped here from Asia, my affection started to fade - that is until my introduction to a very special local shrimp product.
A few years back, after moving to Halifax, I was introduced to the most spectacular little treats; the Chedabucto Bay Trap Caught Shrimp! Not only are these some of the best tasting shrimp I had ever eaten, but they're trap-caught off the shores of Canso. Local and sustainable - could it get any better than that? I think not!
Super sweet and utterly decadent, these shrimp are the perfect snack. I have prepared these shrimp in a variety of different ways. Here are my favourite ways to enjoy them:
- Flash Fried - simply dusted with flour, flash fried in hot vegetable oil and dressed with a bit of salt and lemon juice, these beauties can be eaten whole - head, body, tail and all.
- Pasta - so easy, yet tasty. Get a pot of water boiling for the pasta and start cleaning your shrimp. In a pan, add olive oil, garlic and some chili flakes. Cook for 30 seconds and add yellow or red grape tomatoes. Sautee and add salt and pepper; add a ladleful of the pasta water. Turn off heat. Once pasta is cooked, drain and set aside for an instant while you finish the sauce. Add the shrimp, lemon zest (1 lemon) and a touch of heavy cream. Add a handful of baby spinach and chopped parsley, grated parmesan and toss with the cooked pasta.
- Chowder - what better way than to use in a chowder. The key with these little guys is to simply add to your favourite chowder or seafood soup recipe at the very end.
These shrimp are harvested during the winter months and are available through the Off the Hook Community Supported Fishery or Local Source Market in Halifax or Fisherman's Market on the Bedford Highway.
Whether you eat them whole, blanch and peel, or toss cooked in a chowder or pasta, these Nova Scotian gems are sure to make you smile and appreciate yet another awesome local seafood product we have here to offer.
