CREOLE BARBECUE SHRIMP

4 tablespoons butter unsalted
4 tablespoons peanut oil
2 tablespoons chopped garlic
2 chilies red or green or jalpenenos (chopped)
2 tablespoons rosemary
1 tablespoon thyme
1 tablespoon oregano
2 tablespoons basil
1 tablespoon paprika
1/4 tablespoon cayenne
Salt and freshly ground pepper
Juice of 2 lemons
14 pieces shrimp 16/20 skin on

In a saute pan, heat up butter and peanut oil. Chop garlic and saute 1 to 2 minutes. Chop chilies and some of the herbs, chopped and whole, paprika, cayenne all to the pan. Add lemon juice and unpeeled shrimp to the pan. Saute until shrimp are cooked through

SHRIMP WITH SPINACH AND FETA CHEESE

This is quite Greeky in its combination of flavors and a different way to think about preparing shrimp

12 to 16 ounces peeled and deveined medium shrimp
1/2 cup lemon juice
2 teaspoons dried crumbled oregano
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons olive oil
4 cups fresh spinach leaves, stems removed
4 ounces feta cheese, cut into 1/2-inch pieces

Place shrimp in a bowl. Combine lemon juice, oregano, salt and pepper; pour over shrimp. Cover and refrigerate for 45 minutes. Drain, reserving marinade. Heat olive oil in a nonstick skillet. Add shrimp and saute for 2 minutes.

Remove sthrimp with slotted spoon; set aside. Pour reserved marinade into the pan then add the spinach. Cover and cook for 2 minutes. Return shrimp to pan and crumble feta over top; cover and cook 2 minutes longer, until shrimp are cooked through. Serves 4.

- FROM DIANA RATTRAY, "YOUR GUIDE TO SOUTHERN U.S. CUISINE"

Curried Rice Salad With Shrimp

6 servings

1 cup regular-cooking long-grain brown or white rice (see note)
1½ cups chicken broth or 1 (13to 14-ounce) can chicken broth
1/4 cup water
2 (6-ounce) jars marinated artichoke hearts, drained, each "heart" cut in half (reserve 1/3 cup marinade)
2 cups peeled deveined (tails removed) cooked very small or small shrimp
10 pimento-stuffed green olives, each cut in half crosswise
1/4 cup each chopped green pepper and sweet red and yellow pepper
1/4 cup thinly sliced green onion (include some green tops)
½ to 3/4 cup mayonnaise or reduced-fat or no-fat mayonnaise
½ teaspoon curry powder or to taste
Pinch of saffron (optional)
Salt and freshly ground black pepper to taste
1 head Bibb or Boston lettuce, core removed and divided into individual leaves
Sprigs of fresh cilantro for garnish
Favorite chutney as an accompaniment (optional)
In a large heavy saucepan, bring the first 3 ingredients to a boil over moderate heat; reduce heat, cover, and cook over low heat for 15 minutes, or until all liquid is absorbed. Drain well. Chill thoroughly in refrigerator. In a large bowl, combine chilled rice, shrimp, artichoke "hearts", olives, green, red, and yellow pepper, and green onion. In a small bowl, combine mayonnaise, curry powder, saffron, if desired, and reserved artichoke marinade, blending well. Spoon dressing over rice mixture, tossing gently but well to mix. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 1 hour. To serve, line a large salad bowl with crisp lettuce leaves; spoon rice mixture into bowl. Or, line individual salad plates with crisp lettuce leaves; evenly divide rice mixture onto salad plates. Garnish the large salad or individual salads with sprigs of cilantro. Accompany with favorite chutney, if desired. Serve immediately.

Sicilian Shrimp

You have been sent a News 14 Carolina Article by shrimpfarmer [ jimaolim@yahoo.com.sg ]

Shrimp is one of the easiest and fastest seafoods there is to cook and this is a simple, one pan, Sicilian-style dish that makes a great appetizer or even a light meal.

[ http://rdu.news14.com/content/top_stories/default.asp?ArID=86086& ]

Almond-crusted shrimp

Serves 4

1/2 cup ground almonds (pulse almonds in food processor until coarsely ground)
3 tablespoons flour
1 teaspoon minced fresh parsley or 1/2 teaspoon dried parsley
1/2 teaspoon seafood seasoning (such as Old Bay)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound shrimp, shells, tails and veins removed
1 egg white
2 tablespoons corn oil, divided use
1 lemon, cut into wedges (optional)

Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook. Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden. Use remaining oil as necessary. Serve immediately, accompanied by lemon wedges, if desired.

Per serving: 300 calories, 28g protein, 17g fat (2g saturated), 8g carbohydrate, 338mg sodium, 172mg cholesterol, 2g dietary fiber.

www.Kltv.com : In the Kitchen: Johnny Carino's Shrimp Scampi

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In the Kitchen: Johnny Carino's Shrimp Scampi
http://www.Kltv.com/Global/story.asp?s=4982245

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Copyright 2006 KLTV

Shrimp Gambino

Simple shrimp supper has a luxurious flavor

The first time I made this dish, my husband delighted in its briny goodness. "This tastes like something a mobster would eat," he said, meaning that it's rich and satisfying and seems luxurious. So we call it "Shrimp Gambino." This shrimp-feta pairing is traditional in Greece, from where many good things come.

Frozen peeled tail-on shrimp would be fine for this dish -- choose 21-30 count, but thaw them under cold running water first. The recipe doubles easily.

Menu
Shrimp Gambino
Salad of mixed field greens.

Mixed melon chunks drizzled with mint syrup.

Tips
- omestic fetas can be very good, but for this dish, I prefer French or Bulgarian fetas, which are a little creamier and a little less salty.

- For the dessert, use a commercial syrup such as Torani, or make your own mint syrup by cooking 1 cup sugar and 1 cup water until the sugar dissolves, then steeping a handful of fresh mint in the syrup until it cools to room temperature.

Beverage pairing

Try Greek wines with this dish, such as a moschofilero, a bright, crisp white, or agiorghitiko, a red grape that is made into many styles; ask for a lighter style or even a rose.

Shrimp Gambino

Yield: 2 servings.

6 ounces dried spaghetti, fettuccine or linguine
1 tablespoon olive oil
3 cloves garlic, minced
3/4 pound raw, tail-on, peeled shrimp
14 1/2-ounce can peeled diced tomatoes, drained
2 ounces crumbled feta cheese
2 tablespoons fresh minced parsley

1. Heat oven to 400 F. Cook pasta in Dutch oven according to package directions until al dente, 10 minutes; drain.

2. Heat olive oil in heavy skillet over medium heat. Add garlic; cook, stirring, until golden and fragrant, 1 minute. Add shrimp; cook, stirring, until shrimp begin to turn pink, 2 minutes. Add tomatoes, stirring to blend; cook 2 minutes.

3. Toss shrimp-tomato mixture with pasta. Place in buttered 2-quart casserole; sprinkle feta on top. Bake until sauce is bubbly and feta is slightly melted, 10 minutes. Garnish with parsley.

Nutrition information per serving
Calories 657 Fat 17 g (6 sat.) Carbohydrate 72 g
Cholesterol 84 mg Sodium ,016 mg Protein 50 g

The Chicago Tribune is a Tribune Publishing newspaper

Curried Shrimp with Sugar Snap Peas

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1/2 pound fresh sugar snap peas or snow peas
1/2 to 3/4 teaspoon curry powder
1 teaspoon garlic salt
1 14-ounce can light coconut milk
2 tablespoons wine
1 tablespoon lime juice
1 tablespoon cornstarch
3 green onions, chopped

Melt butter in large skillet on medium-high heat.
Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt.

Cook and stir 5 minutes or until shrimp begins to turn pink. Stir in coconut milk, wine, and lime juice into cornstarch until smooth.

Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and simmer 2 minutes. Sprinkle with green onions.

Serve over rice, if desired.
Yield: 4 servings
Source: McCormick & Co.

Crispy Honey Walnut Shrimp

1/4 cup mayonnaise
1/4 cup sweetened condensed milk
Vegetable oil, for deep-frying
Water
Dry tempura batter mix
8 large shrimp (15 or fewer per pound), peeled except for the tail, and deveined
8 large broccoli florets
2 teaspoons Grand Marnier liqueur, or less to taste
Hot cooked Jasmine rice
8 to 10 honeyed walnut halves, purchased or homemade (recipe follows)
Dried parsley, for garnish
Sweet paprika, for garnish
Combine the mayonnaise and sweetened condensed milk in a small bowl or cup. Set aside.

Fill a fryer or deep pot with at least 4 inches of oil. Place a fryer basket in the oil. Heat the oil to 350 degrees. Bring a large pot of water to a boil.

Place dry tempura mix in a shallow dish for coating the shrimp. In another bowl, combine more dry tempura mix with water according to the package directions to make a batter. Dip the shrimp in the batter, then place the shrimp in the dry mix (see Photo A) and toss to coat. Roll the shrimp in the dry mix until the pieces are separate and look shaggy.

The shrimp are ready to cook. Stretch them out slightly as you add them to the fryer basket, one by one. After all the shrimp are added, do not shake the fryer or pot -- let them cook until they begin to turn golden brown and start to float. Shake the fryer basket a few times, then turn the shrimp onto a shallow plate (Photo B). The total cooking time should be 2-3 minutes.

Add the broccoli florets to the boiling water. Heat a large saute pan over medium-low heat, then add the mayonnaise mixture. Stir the mixture just until warmed through and loosened up. Remove from the heat and add the shrimp to the pan -- stir to coat. Drizzle with the Grand Marnier (Photo C) and gently toss just until combined, being careful not to break up the shrimp.

Using a slotted spoon, remove the broccoli from the boiling water -- it should be just fork-tender.

Place the hot rice in a small deep bowl and invert it onto the center of a dinner plate. Place the broccoli florets in a circle around the rice toward the edges of the plate (Photo D). Set the shrimp on their heads, tails up, between the florets. Sprinkle walnuts along the shrimp. Garnish the shrimp and broccoli with dried parsley and the rim of the plate with sweet paprika.

Makes 1 main-dish serving.

Honeyed Walnuts

This recipe appears in "First Impressions" by Betty Rosbottom (William Morrow and Company Inc., 1992), and was contributed by Rosbottom's friend, Nancy Roehrs. You will need a candy thermometer to prepare the nuts.


Vegetable cooking spray
1 1/2 cups granulated sugar
1/2 cup water
1/4 cup honey
3 cups walnut halves (about 12 ounces)
1/2 teaspoon vanilla extract
Line a baking sheet with aluminum foil and coat generously with vegetable cooking spray.

Combine the sugar, water and honey in a medium-size heavy saucepan and cook over low heat, stirring only until the sugar dissolves. Swirl the pan occasionally. Increase the heat to medium-high and boil, without stirring, until a candy thermometer registers 240 degrees (soft ball stage). Remove the pan from the heat.

Add the walnuts and vanilla to the pan and stir vigorously, using a spoon, until the syrup is thick and cream-colored, for about 5 minutes. Turn the mixture out onto the cookie sheet.

Using 2 forks, separate the walnuts. Let cool completely. The walnuts can be stored in an airtight container for as long as 3 weeks.

Makes 3 cups.

Fish farm can be money maker

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"Fish farm can be money maker"

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Chili shrimp is a lively dish

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Fried shrimp with fruit salad

with chef Ly Vi Cham from Renaissance Riverside Hotel Saigon

This week Ong Tao’s Kitchen features fried shrimp with fruit salad, a new creation by Ly Vi Cham, chef of the Chinese kitchen at Renaissance Riverside Hotel Saigon.

Cham likes this dish for its contrast of hot and cold. It can be served as an appetizer or a main course.
Ingredients:

200g of shrimp (about 10 shrimps)
100g apple
100g mango
100g dragonfruit
2tbsp mayonnaise
2tsp condensed milk
juice from a half of lemon
½ egg
¼ tsp salt
¼ tsp chicken flour
10g corn starch
30g dried bread crumbs

Preparation:

Remove shell and head of the shrimp but keep the tail. Add salt and chicken flour and leave for 15 minutes.

Cut fruit into squares about 1 cm in size and then mix with mayonnaise, condensed milk and one-quarter of the lemon juice. Put on a plate.

Coat the shrimp well with a mixture of half of the egg and all of the corn starch. Roll the shrimp in the bread crumbs.

Fry the shrimp in hot oil until the coating is crisp and turns yellow.

Display the shrimp on the fruit plate.

Sample this dish at Kabin Chinese Restaurant, Renaissance Riverside Hotel Saigon, 8-15 Ton Duc Thang Street, District 1, HCM City. Tel: (08) 8220033.

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Asian Quesadillas with Grilled Shrimp

From Mitch Mariani

Serves 2

1/4 pound of shrimp, shelled, butterflied, deveined and washed

Salt and pepper to taste

4 tortillas

1/4 cup chili garlic sauce

1 cup Monterey jack cheese, shredded

2 green onions, chopped

1 small carrot, shredded

Vegetable oil, for brushing on the cast iron grill pan



Step 1: Heat cast iron grill pan over medium heat. Meanwhile, sprinkle the salt and pepper over the shrimp.

Step 2: Brush the cast iron grill pan with a light coating of vegetable oil. Grill the shrimp for about 1-2 minutes on each side, depending upon the thickness of the shrimp. Set aside.

Step 3: Clean off the grill pan by brushing any loose pieces of grilled shrimp. Return it to medium heat and brush with a light coating of vegetable oil.

Step 4: Assemble half of each tortilla with 1/4 of the remaining ingredients, spreading the chili garlic sauce on the tortilla first, followed by the cheese, green onion, carrot and shrimp. Fold the remaining half over all the ingredients.

Step 5: Grill the assembled quesadilla on each side for about 2-3 minutes or until the cheese is melted and the contents are heated.

Check Out This Page On OregonLive.com

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Mango adds sweetness to shrimp stir-fry

Marcia Kramer / Washington Post

Shrimp gets top billing in this Indian stir-fry, but the real star is mango, which takes on a sweetness when cooked. Turmeric reinforces the bright color, and cayenne pepper adds as much heat as you dare. Serve with jasmine rice.

Shrimp With Mango and Basil

Adapted from "Healthy in a Hurry," by Jim Romanoff and the editors of Eating Well (Countryman, 2006).

1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails on

Salt

1/4 to 1/2 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 tablespoon extra-virgin olive oil

1 large firm mango, peeled and diced into 1/2 -inch cubes (see Note)

1 bunch scallions, tender green parts only, thinly sliced

1/4 cup firmly packed basil leaves, finely chopped

In a medium bowl, combine the shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 minutes. Heat the oil in a large, nonstick skillet or wok over medium-high heat until it is shimmering. Add the shrimp in a single layer; you may have to cook it in batches. Cook until the undersides turn pink, about 1 minute. Turn over and cook for 1 minute. Add the mango, scallions and basil and cook, stirring, until the shrimp is just cooked through and starts to curl, 1 to 2 minutes. Serve immediately.

Note: To prepare the mango, spear the stem end with a fork. Lop off one end of the mango to steady it on the counter and hold it upright with the fork. Use a sharp paring knife to peel away the skin, then cut the flesh from the pit, stopping when the flesh gets too fibrous and hard. The fruit can then be cut into cubes.

Makes 4 servings.

Per serving: 191 calories, 26g protein, 11g carbohydrates, 6g fat, 172mg cholesterol, 1g saturated fat, 245mg sodium, 2g fiber.

Dinner Dilemma Recipe: Sauteed Jumbo Shrimp with Spicy Garlic Sauce

You have been sent the following article from shrimpfarmer as a courtesy of CourierPostOnline.com.

"Dinner Dilemma Recipe: Sauteed Jumbo Shrimp with Spicy Garlic Sauce"

To view this article on the Courier-Post Web site, go to:

http://www.courierpostonline.com/apps/pbcs.dll/article?AID=2006603080315

Shrimp Alexander

Prepared Bread Crumbs
2 cups Plain Breadcrumbs
2 tsp. Finely Minced Shallots
2 tsp. Chopped Parsley
1½ Tbsp. Chopped Fresh Garlic
Salt and Pepper to taste
Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Salt and pepper to taste.

Shrimp
4 oz. Butter or Margarine
12 Large Shrimp, 12 per pound
Prepared bread crumbs
In a small saucepan, melt butter. The butter should be warm, not hot. Dip cleaned shrimp in warm butter one at a time. Let excess butter drain off, then roll the buttered shrimp into prepared bread crumbs.
Place breaded shrimp on baking sheet vein side down with the tail curled up. Place sheet in a 500-degree oven for approximately 4-5 minutes, until golden brown.
Serve with white wine butter sauce (Sauce Beurre Blanc) or any other light cream sauce.

FWD: Vietnamese shrimp dish

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Comment from sender:

This article is from The Star Online (http://thestar.com.my)
URL: http://thestar.com.my/news/story.asp?file=/2006/2/14/lifeliving/13209220&sec=lifeliving

__________________________________________________________________________

Tuesday February 14, 2006

Vietnamese shrimp dish

<span class="story_byline">By AMY BEH

My family loves Vietnamese sugar cane meat and prawns. We ate this at a Vietnamese outlet in town and I would like to try a recipe for this dish. Can you please oblige? – Mrs Chuah Pang Yen

Here's the recipe:

<b>Vietnamese Shrimp Paste on Sugarcane</b>

<li>1 whole stalk sugarcane, skin removed and cut into triangular sticks of 8–9 cm lengths
<li>25g Bombay onion, chopped
<li>1 tsp chopped shallot
<li>250g prawns, shelled
<li>100g chicken fillet
<li>20g carrot
<li>1 stalk spring onion, chopped
<li>1 tbsp corn flour
<li>1 tbsp oil

Seasoning
<li>1/2 tsp salt
<li>1 tsp pepper
<li>1 tbsp sugar
<li>1 tbsp fish sauce
<li>1 tsp chilli powder
<li>1 egg

Heat oil in a non-stick pan. Sauté onion and shallot until fragrant and onions turn soft. Dish out and drain the oil.

Put prawns, chicken fillet, cooled onion and shallot mixture, carrot and combined seasoning in a food processor. Process mixture into a lumpy paste. Transfer the paste from the processing bowl to a mixing bowl. Add chopped spring onion and corn flour to mix.

Coat the sugarcane pieces with corn flour. Lightly grease your hands with a little corn oil and scoop out about two tablespoons of the sticky prawn paste mixture. Wrap and mould the paste around the sugarcane, exposing both ends to be used as handles. Make sure the paste sticks well to the cane. Sprinkle a little more corn flour on the paste. Deep-fry the pieces in hot oil over a medium heat until cooked through. Drain oil and serve immediately.

Can you share with me a recipe for braised chicken with Chinese five-spice powder? – Nellie Quek

I hope this recipe will interest you.

<b>Braised Chicken</b>

<li>1–1.2 kg chicken, cut into halves
<li>4–5 cloves garlic, smashed

Marinade
<li>1 tbsp salt
<li>1 tbsp Chinese five-spice powder
<li>1/2 tsp pepper

<li>2–3 tbsp oil
<li>1 tbsp chopped shallots
<li>3 slices young ginger
<li>3 stalks spring onion
<li>2 tbsp sugar
<li>1½ tbsp dark soy sauce
<li>5cm piece galangal, sliced thickly
<li>5–6 cm piece cinnamon stick
<li>3 star anise
<li>5 cloves
<li>700–750ml water

Combine salt, five-spice powder and pepper in a bowl. Use this to marinate the chicken. Keep in an airtight plastic container and leave to marinate in the refrigerator for several hours.

Heat enough oil in a wok and deep-fry the chicken halves until lightly golden. Remove and leave aside. Dab with kitchen paper to absorb excess oil.

Heat a clean wok with oil. Fry garlic and shallots until fragrant, then add in sugar. Stir until sugar melts and add dark soy sauce.

Coat the chicken with the sauce. Add water, galangal, cinnamon stick, star anise, cloves, spring onion and ginger slices. Bring to a boil, then simmer over low heat for 40–45 minutes or until meat is tender and the gravy has reduced. Remove the chicken and chop into bite-sized pieces and serve.

Could you tell me how to make fresh breadcrumbs? – Ruth Yeoh

To make fresh breadcrumbs, cut off the crust from bread slices. Tear the bread into pieces and pulse in a food processor until fine crumbs form. To ensure the breadcrumbs are fine and have an even texture, shake in a metal sieve over a mixing bowl and pulse any lumps in the food processor.

__________________________________________________________________________
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Forwarded from seattlepi.com: Fresh From The Garden: Garlic Shrimp is a m-m good mess

shrimplover (jimaolim@gmail.com) has sent the following story to
you from seattlepi.com.

---------------------------------------------------------------

Fresh From The Garden: Garlic Shrimp is a m-m good mess
A Garlic Shrimp recipe for occasions when nobody minds if you
have butter dribbling down your chin. Messy? You bet. Tasty? Oh
my. Plus Sizzling Citrus Sole and Prawn and Pesto Lasagna.

* Read the full article at:
http://seattlepi.nwsource.com/food/258620_fresh08.html

---------------------------------------------------------------
Reviews, previews, critics' picks and pans, at
http://www.seattlepi.com/artandlife/

Shrimp with Romesco

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Fantastic flavors of the Spanish Mediterranean!

[ http://rdu.news14.com/content/headlines/Default.asp?ArID=80037&SecID=2& ]

Check Out This Page On OregonLive.com

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Shrimp Businessman avoided arrest by Burmese authorities

Narinjara News 1/19/2006

A shrimp businessman from Maungdaw, a Western border town of Burma, situated on the eastern bank of Naff River, is avoiding arrest by Burmese authorities, said another Businessman from Maungdaw. "Yes, I heard that he is now being kept from arrest by the Maungdaw police," he said. According to sources, Ko Thein Kyaw is a shrimp farm contractor who owes kyat 7.2 million to the Burmese army for having leased shrimp farms from the Burmese army. He leased a hundred acres of shrimp farm land, namely Ton Chaung Taung, from the Burmese army and borrowed kyat 10.5 million for the 2005 fiscal year. The shrimp farm is located at Nasaka area number4 of Maungdaw Township. Last year, however, he lost a large amount of profit from shrimp farms due changes by the Burmese military to the policing of shrimp products. Thus he could not pay the full amount of money to lease the shrimp farm from Burmese army As a result of the new policing policies, a number of shrimp contractors from Maungdawhave failed and lost their profits from shrimp businesses. According to new government policy, the shrimp businessmen are not allowed to export the shrimp products to Bangladesh directly. All shrimp products first have to be sent to Rangoon after which the shrimp products can be exported abroad. In Maungdaw Township, there are 1000 acres of shrimp farms owned by the Burmese military governmentand the government gets over Kyat 1000 million from shrimp farms by leasing to businessmen. The authority is now preparing to rent out shrimp farms in Maungdaw for the 2006 fiscal year.

ABC7Chicago.com: Coconut Shrimp and Avocado Salad Recipe

shrimplover sent you this from ABC7Chicago.com link:
Coconut Shrimp and Avocado Salad Recipe
David L. Katz, author of The Flavor Diet, shares a recipe.
http://abclocal.go.com/wls/story?section=local&id=3816513

Comments:

____________________________________________________________
Log on to ABC7 Chicago - http://abc7chicago.com.

brandonsun.com: Shrimp tossed by chef caused man’s death, family claims in lawsuit

Hi shrimplover;

I thought you would find the story (Shrimp tossed by chef caused man's death, family claims in lawsuit) interesting.

You can view it here: http://www.brandonsun.com/story.php?story_id=15662

From:

___________________________________________

The Brandon Sun: Online

http://www.brandonsun.com

Brazilian Northeast: world’s highest productivity in shrimp exploitation

17:46

Agencia Brasil


Brasilia – Brazil's Northeast region holds the world's highest productivity levels in the exploitation of sea shrimp, reaching 6 tons/hectare/year. The good performance is due to favorable climatic conditions, in addition to the use of their own technology and to full knowledge of the reproductive cycles of the species. Another factor that contributes to shrimp production in the Northeastern states of Brazil are the extensive coastal areas – 300 thousand hectares. The increasing demand for small size shrimp by international markets also play an important role for the sector.

This information was published this week, by the Bank of the Northeast, in the study "Perspectives for the Development of Shrimp Culture in the Brazilian Northeast."

Translation: Andréa Alves

13/01/2006

 

 

7online.com: Cafe Cafe's shrimp in champagne sauce

shrimplover sent you this from 7online.com link:
Cafe Cafe's shrimp in champagne sauce
If you're still in the mood to celebrate the new year, this week's Neighborhood Eats is just for you.
http://abclocal.go.com/wabc/story?section=neighborhood_eats&id=3788318

Comments:

____________________________________________________________
ABC7 - The News Leader

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Peppercorns spice up fried shrimp

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"Peppercorns spice up fried shrimp"

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PR Newswire news release: Casual Dining Leader Supports Best Aquacultur

Hello,

The following news release from PR Newswire was sent to you by: Jimmy Lim (jimaolim@gmail.com).

A message from Jimmy Lim:

Headline:
Casual Dining Leader Supports Best Aquaculture Practices Standards

Full story:

http://www.prnewswire.com/news/index_mail.shtml?ACCT=104&STORY=/www/story/01-04-2006/0004242641&EDATE=

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