Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_123715":{"type":"posts","id":"bayareabites_123715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123715","score":null,"sort":[1518119328000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","title":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits","publishDate":1518119328,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123987,123988,123989,123990,123994\"]\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.","status":"publish","parent":0,"modified":1534186797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":900},"headData":{"title":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits | KQED","description":"Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits","datePublished":"2018-02-08T19:48:48.000Z","dateModified":"2018-08-13T18:59:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123715 https://ww2.kqed.org/bayareabites/?p=123715","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/08/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits/","disqusTitle":"Celebrity Chefs Recipes: Tanya Holland’s Creole BBQ Shrimp & Grits","videoEmbed":"https://youtu.be/bMjlt0kqhpk","path":"/bayareabites/123715/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The name of this dish can be misleading if you’ve never had it before. Most people think of grilled meats when they think of BBQ, but this is a dish that gets its name because of the rich sauce that contains some ingredients often found in barbecue sauces. There are recipes with tomato products, but I prefer this rich and flavorful sauce.\u003c/p>\n\u003cp>The first time I tried a version of this dish, my taste buds went into happy overload. The dish represents all that I love about Louisiana’s Creole culture. It’s rich and spicy. The mixture of African, French, German and Native American influences in Creole cooking is what keeps me coming back to this genre. My mother was raised in Northern Louisiana, which has a strong Southern foodways, but I gravitate towards the foods of New Orleans and its surroundings. I’m also a seafood lover and there aren’t many dishes in Creole cuisine that don’t have one form of seafood. Shrimp is so versatile to many flavors and this dish lets them retain a crunchy texture since it’s a quick saute.\u003c/p>\n\u003cp>If the steps to create this dish seem overwhelming, just know that it’s worth the effort. The spice mixture and the sauce can be made a few days in advance. Once those components are ready, the rest goes fast. I like to emphasize how different this dish is from gumbo, which is a slow cooking stew where all of the vegetables and proteins break down and become tender. Most gumbos are best cooked for hours and hours. A little perspective always helps.\u003c/p>\n\u003cfigure id=\"attachment_123984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123984\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3022-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp and Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp and Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole BBQ Shrimp & Grits\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons vegetable oil\u003c/li>\n\u003cli>¼ cup each green and red bell pepper, diced\u003c/li>\n\u003cli>¼ cup scallions or green onions, thinly sliced\u003c/li>\n\u003cli>2 teaspoons minced garlic\u003c/li>\n\u003cli>2 teaspoons Creole spice (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1-½ pounds shrimp, peeled and deveined\u003c/li>\n\u003cli>¾ cup Creole sauce (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>¼ cup heavy cream\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>2 teaspoons lemon juice\u003c/li>\n\u003cli>2 cups baby spinach leaves\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>White Cheddar Grits (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2813-new.jpg\" alt=\"Ingredients for Creole BBQ Shrimp\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2813-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole BBQ Shrimp \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. Add shrimp, sprinkle with Creole spice and sear on one side. Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. Toss in spinach, a handful at a time, stirring to coat with sauce and wilt the spinach. Serve immediately with prepared white cheddar grits.\u003c/ul>\n\u003cfigure id=\"attachment_123948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123948\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2839-new.jpg\" alt=\"Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2839-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat oil in a large sauté pan until shimmering. Add bell peppers, scallions/green onions, and garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123951\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2856-new.jpg\" alt=\"Add shrimp, sprinkle with Creole spice and sear on one side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add shrimp, sprinkle with Creole spice and sear on one side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123953\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2867-new.jpg\" alt=\"Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2867-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn shrimp and sprinkle with Creole spice then sauté until vegetables are softened, about five minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123960\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2916-new.jpg\" alt=\"Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add Creole sauce and cream, and bring to a simmer. When shrimp are cooked through, add butter and lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2925-new.jpg\" alt=\"Toss in spinach, a handful at a time.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2925-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss in spinach, a handful at a time. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2927-new.jpg\" alt=\"Stir to coat with sauce and wilt the spinach.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2927-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to coat with sauce and wilt the spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123977\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2999-new.jpg\" alt=\"Serve immediately with prepared grits.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2999-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve immediately with prepared grits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3020-new.jpg\" alt=\"Tanya Holland’s Creole BBQ Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Creole BBQ Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creole Sauce\u003c/h2>\n\u003cfigure id=\"attachment_123993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2258-new.jpg\" alt=\"Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon unsalted butter\u003c/li>\n\u003cli>2 scallions or green onions, white parts only, chopped\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>1 12-ounce bottle hefeweizen (wheat beer)\u003c/li>\n\u003cli>¾ cup Worcestershire sauce\u003c/li>\n\u003cfigure id=\"attachment_123986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2085-new.jpg\" alt=\"Ingredients for Creole Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2085-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creole Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMelt butter in a small saucepan. Add scallions/green onions and garlic and sweat over low heat until softened, about five minutes. Add beer and Worcestershire sauce and increase heat to medium high. Simmer and reduce sauce to a syrupy consistency, about 10 minutes. Remove from heat. Refrigerate any extra sauce.\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"123987,123988,123989,123990,123994","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/ul>\n\u003ch2>Recipe: Creole Spice\u003c/h2>\n\u003cfigure id=\"attachment_124888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2426-new.jpg\" alt=\"Creole spice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creole spice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about ½ cup\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>½ teaspoon ground black pepper\u003c/li>\n\u003cli>½ teaspoon sweet paprika\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons Herbes de Provence\u003c/li>\n\u003cli>2 tablespoons ground cumin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a small bowl. Store extra spice in an airtight container at room temperature.\u003c/ul>\n\u003ch2>White Cheddar Grits\u003c/h2>\n\u003cfigure id=\"attachment_123972\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2964-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup/140 g quick-cooking grits\u003c/li>\n\u003cli>3 tablespoons heavy cream\u003c/li>\n\u003cli>3 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup/240 ml grated sharp white cheddar cheese (about ¾ pound/170 g)\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>Pinch of white pepper\u003c/li>\n\u003cfigure id=\"attachment_124961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_2689-new1.jpg\" alt=\"Grits ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_2689-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grits ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring 4 cups water to a boil in a medium saucepan. Whisk in grits and cook, stirring occasionally, for about 4 minutes. Stir in cream, butter, and cheese, and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_123944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2795-new.jpg\" alt=\"White Cheddar Grits\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2795-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">White Cheddar Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and keep warm over very low heat until serving.\u003c/li>\n\u003cfigure id=\"attachment_123973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2969-new.jpg\" alt=\"Cover and keep warm over very low heat until serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2969-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and keep warm over very low heat until serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123715/celebrity-chefs-recipes-tanya-hollands-creole-bbq-shrimp-grits","authors":["11397","11350"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_13456","bayareabites_864","bayareabites_8925"],"featImg":"bayareabites_124965","label":"bayareabites_16039"},"bayareabites_99830":{"type":"posts","id":"bayareabites_99830","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99830","score":null,"sort":[1441211228000]},"guestAuthors":[],"slug":"grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","publishDate":1441211228,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","status":"publish","parent":0,"modified":1498083681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":561},"headData":{"title":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette | KQED","description":"Simple and healthy, and with plenty of punchy flavor, this salad makes the perfect end-of-summer salad for a weekend BBQ.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","datePublished":"2015-09-02T16:27:08.000Z","dateModified":"2017-06-21T22:21:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99830 http://ww2.kqed.org/bayareabites/?p=99830","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/","disqusTitle":"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette","path":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ll admit it...I’m not a big fan of shrimp. I think I just ate way too much of it when I was a kid (when it was one of my favorite foods). Also, I don’t think it’s prepared well much of the time: underflavored, overcooked, undercooked, mushy and watery, you get the idea. \u003c/p>\n\u003cp>Before I turn you completely off of shrimp, I do love it when it’s made well. Throw it on the grill (or a stovetop grill pan) and add a zingy sweet and spicy vinaigrette, and I’m on board. Especially if I can convince someone else to clean the shrimp!\u003c/p>\n\u003cp>This particular salad has completely won me over. Not only is it super flavorful, but it’s also super healthy. Baby greens, ideally sweeter greens like mache or baby spinach, are topped with a tangle of fresh zucchini “noodles” and plenty of plump, perfectly cooked shrimp along with a Thai-style vinaigrette made with fresh herbs, lime, and sweet chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_99943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg\" alt=\"Creating zucchini “noodles” with a julienne peeler.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99943\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creating zucchini “noodles” with a julienne peeler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nTo create the zucchini “noodles” there are a whole range of tools you can use (to name a few):\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-sharpened-julienne-peeler/\" target=\"_blank\">julienne peeler\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.williams-sonoma.com/products/6572080/\" target=\"_blank\">spiralizer\u003c/a>\u003c/li>\n\u003cli>vegetable peeler (for ribbons)\u003c/li>\n\u003cli>mandolin (for ribbons)\u003c/li>\n\u003c/ul>\n\u003cp>I like to leave my zucchini unpeeled because there are more nutrients in the peel, but if you want the zucchini to more closely resemble real noodles, you can peel it.\u003c/p>\n\u003cfigure id=\"attachment_99941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-plated.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-plated-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>For the Salad\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>24 large shrimp, peeled, tails left on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>2 zucchini, ends trimmed\u003c/li>\n\u003cli>6 cups baby salad greens\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the Vinaigrette\u003c/em>\u003c/strong>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1/2 cup chopped Thai or regular basil\u003c/li>\n\u003cli>1/2 cup chopped cilantro\u003c/li>\n\u003cli>2 tbsp Thai sweet chili sauce\u003c/li>\n\u003cli>1/4 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99951,99955,99954,99949,99952,99953,99957,99950,99956,99948,99945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>If using a gas or charcoal grill, soak 8 wooden skewers in water for 30 minutes (or use metal skewers).\u003c/li>\n\u003cli>To make the vinaigrette, in a bowl, whisk together the lime zest and juice, chili sauce, basil and cilantro. Slowly drizzle in the oil, while whisking, until the vinaigrette is well combined. Set aside.\u003c/li>\n\u003cli>Divide the salad greens between 4 to 6 plates. Use a julienne peeler or spiral vegetable cutter to create zucchini “noodles,” or use a vegetable peeler to create zucchini ribbons. Divide between the salads. Set aside.\u003c/li>\n\u003cli>Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Or, heat a stovetop grill.\u003c/li>\n\u003cli>(If using the outdoor grill, thread the shrimp onto the skewers, 3 shrimp to a kebab.) Brush the grill with olive oil, then sprinkle with salt and lime juice. Grill, turning once, until nicely charred, about 3 minutes.\u003c/li>\n\u003cli>Brush the shrimp with the vinaigrette. Drizzle some vinaigrette over each salad, and top with the grilled shrimp. Serve with more vinaigrette on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/shrimpsalad-finishplate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11765","bayareabites_1815","bayareabites_864","bayareabites_2633","bayareabites_1258"],"featImg":"bayareabites_99940","label":"bayareabites"},"bayareabites_91494":{"type":"posts","id":"bayareabites_91494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91494","score":null,"sort":[1419958101000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","publishDate":1419958101,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","status":"publish","parent":0,"modified":1481593931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":403},"headData":{"title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers | KQED","description":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","datePublished":"2014-12-30T16:48:21.000Z","dateModified":"2016-12-13T01:52:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91494 http://blogs.kqed.org/bayareabites/?p=91494","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/30/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","path":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14034","bayareabites_147","bayareabites_564","bayareabites_11449","bayareabites_3681","bayareabites_14037","bayareabites_679","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_11110","bayareabites_10630"],"featImg":"bayareabites_91763","label":"bayareabites_15124"},"bayareabites_91477":{"type":"posts","id":"bayareabites_91477","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91477","score":null,"sort":[1419716397000]},"guestAuthors":[],"slug":"fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","title":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas","publishDate":1419716397,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91615,91602,91603\"]\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" ids=\"91610,91609\"]\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91604,91605\"]\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91612,91613,91608\"]\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ","status":"publish","parent":0,"modified":1449093229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":428},"headData":{"title":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas | KQED","description":"Pressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas","datePublished":"2014-12-27T21:39:57.000Z","dateModified":"2015-12-02T21:53:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91477 http://blogs.kqed.org/bayareabites/?p=91477","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/","disqusTitle":"Fast and Simple New Year's Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas","path":"/bayareabites/91477/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For your next holiday party (or any gathering really), these savory bites are just the ticket. Tender shrimp is rubbed with a bit of chili powder, cayenne pepper (which you can leave out for the kiddos or anyone who is adverse to spice), and tangy lime. After a superfast sauté – careful, you don’t want to overcook these little guys – you just perch them on a mound of guacamole dolloped on a tortilla chip. \u003c/p>\n\u003cp>This recipe is great because you can also serve the components of it. Add the shrimp to a Mexican-inspired salad, and serve the guacamole on the side with plenty of chips. Voila, easy and fast holiday lunch fare that is also light and healthy.\u003c/p>\n\u003cp>Be sure to purchase fresh, uncooked peeled and deveined shrimp from a reputable source so that these are not only quick to prepare but delicious to eat. Look for round, flat tortilla chips to serve these on, and choose ripe but still green avocados. \u003c/p>\n\u003cfigure id=\"attachment_91600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-ingredients.jpg\" alt=\"Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/h3>\n\u003cp>\u003cem>Makes about 45 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb medium peeled and deveined shrimp (about 45 shrimp)\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>Pinch of cayenne pepper (optional)\u003c/li>\n\u003cli>1/2 tsp light brown sugar\u003c/li>\n\u003cli>2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 avocados, peeled and pitted\u003c/li>\n\u003cli>1/4 cup minced fresh cilantro leaves, plus more roughly chopped for garnish\u003c/li>\n\u003cli>About 45 round, flat tortilla chips (or mini tostadas)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, toss together the shrimp, chili powder, cayenne pepper (if using), brown sugar, zest and juice of 1 lime, and a pinch of salt. Let marinate 15 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91615,91602,91603","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, in a bowl, smash together the avocado with the juice of 1 lime and a pinch of salt. Add the cilantro and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","ids":"91610,91609","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large frying pan, warm a few glugs of the oil. Remove the shrimp from the marinade, shaking off any excess and add the shrimp to the pan. Sear, turning, until cooked through and pink, about 2 minutes. Transfer to a bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91604,91605","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each tostada, dollop a little of the avocado mixture onto the tortilla then top with a shrimp. Place on a serving tray. Sprinkle with cilantro and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91612,91613,91608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_91620\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-vertical-final.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili-Lime Shrimp and Guacamole Tostadas. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91477/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_3681","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_10630"],"featImg":"bayareabites_91599","label":"bayareabites_15124"},"bayareabites_84398":{"type":"posts","id":"bayareabites_84398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84398","score":null,"sort":[1404266869000]},"guestAuthors":[],"slug":"the-great-fish-swap-how-america-is-downgrading-its-seafood-supply","title":"'The Great Fish Swap': How America Is Downgrading Its Seafood Supply","publishDate":1404266869,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.","status":"publish","parent":0,"modified":1404266869,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1172},"headData":{"title":"'The Great Fish Swap': How America Is Downgrading Its Seafood Supply | KQED","description":"One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'The Great Fish Swap': How America Is Downgrading Its Seafood Supply","datePublished":"2014-07-02T02:07:49.000Z","dateModified":"2014-07-02T02:07:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84398 http://blogs.kqed.org/bayareabites/?p=84398","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/","disqusTitle":"'The Great Fish Swap': How America Is Downgrading Its Seafood Supply","nprStoryId":"327248504","nprApiLink":"http://api.npr.org/query?id=327248504&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply?ft=3&f=327248504","nprRetrievedStory":"1","nprPubDate":"Tue, 01 Jul 2014 15:46:00 -0400","nprStoryDate":"Tue, 01 Jul 2014 13:35:00 -0400","nprLastModifiedDate":"Tue, 01 Jul 2014 15:44:19 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3?orgId=1&topicId=1033&ft=3&f=327248504","nprAudioM3u":"http://api.npr.org/m3u/1327366423-863b6e.m3u?orgId=1&topicId=1033&ft=3&f=327248504","path":"/bayareabites/84398/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84398/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply","authors":["5403"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_376","bayareabites_11278","bayareabites_11721","bayareabites_9498","bayareabites_323","bayareabites_864"],"featImg":"bayareabites_84399","label":"bayareabites"},"bayareabites_55547":{"type":"posts","id":"bayareabites_55547","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55547","score":null,"sort":[1359876028000]},"guestAuthors":[],"slug":"super-bowl-food-red-and-gold-inspiration","title":"Super Bowl Food: Red and Gold Inspiration","publishDate":1359876028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n","blocks":[],"excerpt":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","status":"publish","parent":0,"modified":1550607334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1281},"headData":{"title":"Super Bowl Food: Red and Gold Inspiration | KQED","description":"Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Super Bowl Food: Red and Gold Inspiration","datePublished":"2013-02-03T07:20:28.000Z","dateModified":"2019-02-19T20:15:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55547 http://blogs.kqed.org/bayareabites/?p=55547","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/02/super-bowl-food-red-and-gold-inspiration/","disqusTitle":"Super Bowl Food: Red and Gold Inspiration","path":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55547/super-bowl-food-red-and-gold-inspiration","authors":["5038"],"categories":["bayareabites_109","bayareabites_50","bayareabites_1763","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_2132","bayareabites_11130","bayareabites_3681","bayareabites_14738","bayareabites_864","bayareabites_3381"],"featImg":"bayareabites_55806","label":"bayareabites"},"bayareabites_54890":{"type":"posts","id":"bayareabites_54890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54890","score":null,"sort":[1358971250000]},"guestAuthors":[],"slug":"mazatlan-throws-an-endless-seafood-fiesta","title":"Mazatlán Throws an Endless Seafood Fiesta ","publishDate":1358971250,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n","blocks":[],"excerpt":"Anna Mindess discovered the world's freshest oysters and a street lined with shrimp sellers in Mazatlán.","status":"publish","parent":0,"modified":1359480260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1200},"headData":{"title":"Mazatlán Throws an Endless Seafood Fiesta | KQED","description":"Anna Mindess discovered the world's freshest oysters and a street lined with shrimp sellers in Mazatlán.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mazatlán Throws an Endless Seafood Fiesta ","datePublished":"2013-01-23T20:00:50.000Z","dateModified":"2013-01-29T17:24:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54890 http://blogs.kqed.org/bayareabites/?p=54890","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/23/mazatlan-throws-an-endless-seafood-fiesta/","disqusTitle":"Mazatlán Throws an Endless Seafood Fiesta ","path":"/bayareabites/54890/mazatlan-throws-an-endless-seafood-fiesta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54890/mazatlan-throws-an-endless-seafood-fiesta","authors":["5283"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_181","bayareabites_61"],"tags":["bayareabites_11079","bayareabites_9269","bayareabites_11068","bayareabites_2561","bayareabites_1021","bayareabites_323","bayareabites_864"],"featImg":"bayareabites_55038","label":"bayareabites"},"bayareabites_1407":{"type":"posts","id":"bayareabites_1407","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1407","score":null,"sort":[1220303559000]},"guestAuthors":[],"slug":"campfire-shrimp-boil","title":"Campfire Shrimp Boil","publishDate":1220303559,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/campfire-shrimp.jpg\" alt=\"campfire food\" align=\"left\">Every Labor Day weekend, Joshua and Jineui gather 30 or so lucky friends for a four-day camping extravaganza by Manresa State Beach. This is not a hardcore outdoor experience -- this year, there was a badminton game going near a very well stocked bar and a four-burner kitchen set up within snacking distance of our tents. For the price of an hour of downtown parking, some of us could even enjoy a hot shower. It's definitely more about extreme eating and drinking that any thing resembling \"camping,\" but there aren't too many things that bond people together better than wide, shaded hammocks or Scrabble marathons or jumping and screaming together in the ocean's cold waves.\u003c/p>\n\u003cp>For months leading up to the trip, I obsessed about what I was going to cook. If any of you had chatted with me in the last several weeks, I would have bugged you for banana-leaf grilling recipes. Fish rubbed with lemongrass and chile and then mummified in fragrant banana leaves? Or a nice Yucatan-style marinade poured on some pork and then all that succulent goodness wrapped up in the leaves? Or cute little packets of gingery straw mushrooms? Or maybe otek-otek?\u003c/p>\n\u003cp>Then, I realized I just didn't have enough time to hassle with banana leaves.\u003c/p>\n\u003cp>Then, I saw a sale on wild-caught Gulf shrimp.\u003c/p>\n\u003cp>Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, for you PR people lurking out there, if you're going to try to woo a writer, especially one who makes a point of keeping a proper distance between the writing and the selling, it's worth thinking through what you're sending. Most cooks, both novice and advanced, use TWO pot-holders when moving heavy stockpots filled with boiling water and seafood.\u003c/p>\n\u003cp>So, I wasn't able to do any proper testing. But all my camping friends did enjoy the shrimp boil I made, compliments of a failed PR pitch, and one of my friends will receive an almost new stockpot, only slightly charred from the campfire. (Hint #2 for PR folks: be sure your client's logo appears on the most expensive, most durable object in the box.) I adapted the recipe provided to the seafood seasoning company by our very own Franciscan Restaurant, for a \"San Fran-style\" shrimp boil that can be done pretty damn easily in the semi-wild.\u003c/p>\n\u003cp>There was intense debate around the campfire about whether all the extra effort was worth messing up a perfectly good, simple, old-fashioned shrimp boil. I noticed, though, that there was not a single shrimp left, and even the fennel -- one of those love-it or leave-it foods -- was picked clean, so I'd have have to say this version gets the thumbs-up.\u003c/p>\n\u003cp>\u003cstrong>MANRESA-STYLE SHRIMP BOIL\u003c/strong>\u003c/p>\n\u003cp>When buying shrimp in bulk for cooking in the outdoors far from home, ask the fishmonger for the still-frozen IQF stuff in the back. They're usually sealed in 5- to 10-pound bags that will thaw in 24 hours if packed in a smallish cooler with some beer bottles but no ice. They'll last a couple of days longer if you throw in some ice, too. Prep your veggies and garnishes in advance and bring them along in plastic bags. Make sure you have access to plenty of potable water, a big-ass pot that you don't care about, a long spoon, and some lively embers under a cooking trivet or a heavy grid over flames. And yes, TWO well-insulated oven mitts or pot-holders.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 24 hungry campers.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 big onions, cut into thin wedges\u003cbr>\n8 cloves garlic, chopped\u003cbr>\n1 stick unsalted butter\u003cbr>\n4 cubes chicken or fish bouillon\u003cbr>\n2 32-ounce cans diced tomatoes\u003cbr>\n4 14-ounce cans whole artichoke hearts\u003cbr>\n3 bulbs fennel, cut into thin wedges (stems and fronds reserved)\u003cbr>\n2/3 cup of your favorite shrimp or crab seasoning mix (stocked by the seafood counter)\u003cbr>\nPeel from 1 lemon, removed in wide strips\u003cbr>\n1 teaspoon red pepper flakes, or to taste\u003cbr>\n1 bottle of dry white wine (optional)\u003cbr>\n10 pounds wild-caught Gulf shrimp, shell-on\u003cbr>\n1/2 cup whole parsley leaves\u003cbr>\nFresh lemon wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a very large stockpot halfway with water. \u003c/p>\n\u003cp>2. Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes. \u003c/p>\n\u003cp>3. Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.\u003c/p>\n\u003cp>4. Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.\u003c/p>\n\n","blocks":[],"excerpt":"Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\r\n","status":"publish","parent":0,"modified":1220371774,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":973},"headData":{"title":"Campfire Shrimp Boil | KQED","description":"Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Campfire Shrimp Boil","datePublished":"2008-09-01T21:12:39.000Z","dateModified":"2008-09-02T16:09:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1407 http://blogs.kqed.org/bayareabites/2008/09/01/campfire-shrimp-boil/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/01/campfire-shrimp-boil/","disqusTitle":"Campfire Shrimp Boil","path":"/bayareabites/1407/campfire-shrimp-boil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/campfire-shrimp.jpg\" alt=\"campfire food\" align=\"left\">Every Labor Day weekend, Joshua and Jineui gather 30 or so lucky friends for a four-day camping extravaganza by Manresa State Beach. This is not a hardcore outdoor experience -- this year, there was a badminton game going near a very well stocked bar and a four-burner kitchen set up within snacking distance of our tents. For the price of an hour of downtown parking, some of us could even enjoy a hot shower. It's definitely more about extreme eating and drinking that any thing resembling \"camping,\" but there aren't too many things that bond people together better than wide, shaded hammocks or Scrabble marathons or jumping and screaming together in the ocean's cold waves.\u003c/p>\n\u003cp>For months leading up to the trip, I obsessed about what I was going to cook. If any of you had chatted with me in the last several weeks, I would have bugged you for banana-leaf grilling recipes. Fish rubbed with lemongrass and chile and then mummified in fragrant banana leaves? Or a nice Yucatan-style marinade poured on some pork and then all that succulent goodness wrapped up in the leaves? Or cute little packets of gingery straw mushrooms? Or maybe otek-otek?\u003c/p>\n\u003cp>Then, I realized I just didn't have enough time to hassle with banana leaves.\u003c/p>\n\u003cp>Then, I saw a sale on wild-caught Gulf shrimp.\u003c/p>\n\u003cp>Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain's tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone's time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn't expensive stuff, folks. I'm not asking for two tins of caviar.) And my favorite...there was one pot-holder. Stamped, of course, with a big fat logo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, for you PR people lurking out there, if you're going to try to woo a writer, especially one who makes a point of keeping a proper distance between the writing and the selling, it's worth thinking through what you're sending. Most cooks, both novice and advanced, use TWO pot-holders when moving heavy stockpots filled with boiling water and seafood.\u003c/p>\n\u003cp>So, I wasn't able to do any proper testing. But all my camping friends did enjoy the shrimp boil I made, compliments of a failed PR pitch, and one of my friends will receive an almost new stockpot, only slightly charred from the campfire. (Hint #2 for PR folks: be sure your client's logo appears on the most expensive, most durable object in the box.) I adapted the recipe provided to the seafood seasoning company by our very own Franciscan Restaurant, for a \"San Fran-style\" shrimp boil that can be done pretty damn easily in the semi-wild.\u003c/p>\n\u003cp>There was intense debate around the campfire about whether all the extra effort was worth messing up a perfectly good, simple, old-fashioned shrimp boil. I noticed, though, that there was not a single shrimp left, and even the fennel -- one of those love-it or leave-it foods -- was picked clean, so I'd have have to say this version gets the thumbs-up.\u003c/p>\n\u003cp>\u003cstrong>MANRESA-STYLE SHRIMP BOIL\u003c/strong>\u003c/p>\n\u003cp>When buying shrimp in bulk for cooking in the outdoors far from home, ask the fishmonger for the still-frozen IQF stuff in the back. They're usually sealed in 5- to 10-pound bags that will thaw in 24 hours if packed in a smallish cooler with some beer bottles but no ice. They'll last a couple of days longer if you throw in some ice, too. Prep your veggies and garnishes in advance and bring them along in plastic bags. Make sure you have access to plenty of potable water, a big-ass pot that you don't care about, a long spoon, and some lively embers under a cooking trivet or a heavy grid over flames. And yes, TWO well-insulated oven mitts or pot-holders.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 24 hungry campers.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 big onions, cut into thin wedges\u003cbr>\n8 cloves garlic, chopped\u003cbr>\n1 stick unsalted butter\u003cbr>\n4 cubes chicken or fish bouillon\u003cbr>\n2 32-ounce cans diced tomatoes\u003cbr>\n4 14-ounce cans whole artichoke hearts\u003cbr>\n3 bulbs fennel, cut into thin wedges (stems and fronds reserved)\u003cbr>\n2/3 cup of your favorite shrimp or crab seasoning mix (stocked by the seafood counter)\u003cbr>\nPeel from 1 lemon, removed in wide strips\u003cbr>\n1 teaspoon red pepper flakes, or to taste\u003cbr>\n1 bottle of dry white wine (optional)\u003cbr>\n10 pounds wild-caught Gulf shrimp, shell-on\u003cbr>\n1/2 cup whole parsley leaves\u003cbr>\nFresh lemon wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill a very large stockpot halfway with water. \u003c/p>\n\u003cp>2. Add the onions, garlic, butter and bouillon, then bring to a boil. Let boil for 10 minutes. \u003c/p>\n\u003cp>3. Stir in the tomatoes with their juices, artichoke hearts, fennel, seafood seasoning mix, lemon peel, red pepper flakes, and wine. Boil for 3 minutes.\u003c/p>\n\u003cp>4. Add the shrimp, cooking in two batches if needed, and boil for 4 to 6 minutes, depending on size, just until opaque. Do not overcook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in parsley and serve immediately: With a large net skimmer or slotted spoon, transfer the shrimp and vegetables to a big, deep platter or directly into individual bowls. Pass lemon wedges.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1407/campfire-shrimp-boil","authors":["5018"],"categories":["bayareabites_12"],"tags":["bayareabites_1174","bayareabites_864"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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