[Veloce]

(08-02-2014 04:32 PM)el mechanico Wrote:  

(08-02-2014 03:38 PM)thedude3737 Wrote:  

^^^I know that hypoxia changes annually (and is getting better), people adapt, etc...I don't wanna get into a whole debate about Gulf fishing industry. My initial point was that those "giant fields of corn" are nothing but an agricultural and environmental nightmare.

I live in a fishing village. This thread made me go buy some gulf shrimp and corn. Thinking about a spicy shrimp and rice dish? Ideas?

Anyway the Chinese bastards are killing our fishing with cheap import farm raised crap. Thedude did you know all areas of gulf shrimp have different markings? Yet most of our resturants serve the Chinese shit. I just bought 1.5 lbs for 25 dollars. But it's the real shit. Shrimp is like weed or booze and key- gulf is the best. Think about that next time you're out eating and maybe well fire our boats up.

On the west coast, I will only get Mexican shrimp. I get IQF frozen shrimp in the shell that are as sweet and flavorful as lobster. It's not cheap. We get live shrimp out here but they're a fortune and customers don't know the difference anyway so I only get those for home. There's nothing like live shrimp cooked live, suck out the guts from the head, shit is delicious.

But yeah, most places don't bother. They get pre-cooked pre-shelled frozen shrimp from some shady operation out of southeast asia or china and most people don't know any better.

For seafood and rice, I always do a fried rice Thai style. It's better with day old rice, best to use jasmine rice but any medium grain will do.

This is the recipe I use for crab fried rice (Kao Pad Boo) but you could definitely substitute some chopped up good shrimp:

2 1/2 tablespoons oil
2 garlic, finely minced
2 cups tightly packed overnight rice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons light soy sauce
2 eggs, lightly beaten
4 – 6 oz freshly picked crab meat (preferred) or frozen crab meat
3 dashes white pepper
3 scallions, cut into small rounds
Cilantro leaves, for garnishing
Lime wedges
Cucumber slices
Tomato wedges
Nam Pla Prik:
3 bird’s eye chilies (Thai chilies), cut into small pieces
1 tablespoon fish sauce
Method:
Loosen the day old rice with your hand or a spoon so there are no lumps. Combine the cut chilies and fish sauce in a small saucer. Set aside.
Heat up a wok on high heat. When the wok is fully heated, add 2 tablespoons oil. When the oil is fully heated, add the garlic and stir-fry until light brown or aromatic. Add the rice into the wok and use the spatula to toss and stir the rice around. Add the light soy sauce and fish sauce, continue to stir and combine well with the rice.
Use your spatula and push all the rice to one side of the wok. Add the remaining 1/2 tablespoon oil in the wok and add in the beaten eggs. Leave the eggs to cook and set a little bit. Use the spatula to fold the rice on top of the eggs. Wait for about 1 minute, and then continue to stir and break the eggs into smaller pieces and make sure that they are nicely distributed in the rice.
Stir-in the crab meat and continue to stir-fry. The crab meat might make the fried rice slightly wet. Continue to stir-fry the fried rice until the rice is slightly toasted and fluffy. Add the white pepper powder and scallions, stir a few times, dish out and garnish the crab fried rice with cilantro leaves, and serve with lime wedges, cucumber slices, tomato wedges, and the cut chilies in fish sauce.

It's important to get a good high heat with this recipe, so the rice browns/fries just slightly. But I've made this a bunch and it's solid.