Sunday, January 25, 2009
Clarence River Shrimp
After reading about local fresh shrimp on Haalo's blog Cook (almost) Anything at least once, I kept an eye out for them at Prahran market and eventually came up trumps. These shrimp came from the mighty Clarence River in northern NSW, Australia's largest east coast estuary and found their way to Theo and Sons' stall at the market.
They prove the adage that good things do come in small packages.
While small might seem pesky to some, shrimp have the very sweetest meat and are worth the effort. A hint on quick peeling I picked up from Culinaria Germany, is to hold the head in the fingers of one hand, grab the tail with the other hand and give a sharp twist, which releases the shell from the body and an easy tug releases the meat from the head section.
Not bothering with that, I deep fried them as they were, eating them head, shell and all. My wife D, a veteran at shelling sunflower seeds was happier to peel poached shrimp and devour the sweet flesh with a dab of aioli.
Next time I'm going to have a crack at English style potted shrimp.
They cook in a flash, needing no more than one or two minutes, either poached or fried - be careful with the frying as they tend to splatter hot oil at the start.
At $12kg, Clarence River shrimp are a great bargain and wonderful eating, look out for them.