Create Your Own Gourmet Meals with Our New Ready-to-Cook Garlic Shrimp

Located inside our C-SQUARE building, CURED now offers marinated meats & seafood, handmade in small batches and ready to enjoy. The savory, satisfying flavor of marinated meat is a natural match with fresh pasta. Pair these tasty options with CRUST & CRUMBS‘s new hand-prepared pasta, made with organic semolina flour. The perpetual question of what’s for dinner can be answered with a quick trip to C-SQUARE.

CURED Garlic Shrimp

Our premium, plump, wild caught shrimp are ready to rock your taste buds. Marinated with a flavorful blend of fresh garlic, herbs, citrus and spices, these shrimp are delectable when featured in a main dish or sauteed on their own. Achieve shrimp perfection: heat your pan (or grill) to medium-high, brush lightly with oil and cook shrimp for 5-7 minutes, turning once halfway through, until they are slightly charred but not rubbery.

Once these tender morsels are ready, the sky is the limit. Try serving them as “Shrimp Bite” appetizers on skewers: be sure to soak your skewers for a few minutes before cooking, then thread shrimp and diced sweet onions and/or peppers.

Shrimp are also an excellent compliment to the comforting, neutral base of rice. Brown or white, steamed or stir-fried, add sauteed shrimp to lightly seasoned rice for a tasty, gluten-free meal. Then add a sprinkle 0f minced cilantro and parsley, plus a lemon or lime wedge to create a zesty and nutritious main dish. Serve it with vegetable side dishes or a tangy green salad. Or try shrimp with Southern-style grits.

Shrimp & Cheddar Grits

Ingredients:

  • 1 14-ounce can reduced-sodium chicken broth
  • 1 1/2 cups water
  • 3/4 cup quick grits, (not instant)
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 pound CURED Garlic Shrimp
  • 3/4 cup extra-sharp or sharp Cheddar cheese
  • 1 tablespoon extra-virgin olive

Directions:

Position rack in upper third of oven; preheat broiler. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.

Meanwhile, toss shrimp, scallions and olive oil on a baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.

Garlic Shrimp Linguine 

Twirl strands of handmade pasta and succulent shrimp around your fork. Make this recipe and try out our new, house made linguine pasta, now available at C-SQUARE.

Ingredients:

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan, melt butter over medium-low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Increase heat to medium-high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

 

Photo: cajuntvnetwork.com

Skagit Shrimp Po Bo Recipe

Serves 2 as meal, 4 as appetizer

Ingredients:

  • 1 CRUST & CRUMBS Baguette, sliced lengthwise
  • 1 pound CURED Garlic Shrimp
  • 1/2 head butter lettuce
  • Tomato slices, to taste

For the Remoulade sauce:

  • 1 teaspoon minced garlic
  • 1/2 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon Bubbies dill relish
  • 1/2 teaspoon cayenne pepper

Directions:

Slice baguette lengthwise. Heat grill or large saucepan over medium heat. Cook shrimp for 5-7 minutes, turning once halfway. Slather bread with remoulade, add a layer of lettuce leaves and tomato slices, then garlic shrimp. Serve immediately, do not delay joy!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.