Fried Shrimp and Peas

Ingredients:
150g raw shrimp, unshelled
1 medium size onion
150g of beef
½ cup of peas
Spring onions
2 eggs
1 teaspoon of salt
Pepper (shred)
Groundnut oil
Seasoning (1 knorr chicken cube, curry and thyme)
2 teaspoons of water
1 teaspoon cornstarch

Method:

Remove the shell and rinse the shrimp properly, cut into small pieces, season with half a cube of knorr chicken, salt, onion, curry and thyme and set aside for 20 minutes. Wash the beef, season and cook until it becomes soft and dice it. Dice the onion as well as the spring onion. Pour some oil into the frying pan, when it becomes hot stir fry the diced beef and peas for a while then, pour into a plate and set it aside. Shred the pepper, stir fry the pepper, shrimp and the onion as well and set aside. Break the eggs into a plate add some salt and beat with a fork and set aside. Heat the frying pan and add very little groundnut oil, when it becomes hot pour about half of the egg and cook for a while, when it is thoroughly cooked, turn it over so that both sides are cooked. Cook the other half of the egg the same way too and cut the egg into thin strips and set aside. Pour all the fried ingredients ( pepper, shrimp, onion, beef, peas, cornstarch, spring onions) together with the exception of the fried egg and mixed them together properly, then pour into a plate and garnish it with the fried egg.

Titilayo Ajumobi is a system administrator who loves to cook and likes to experiment with different dishes to get the best out of them. For more information on different African dishes visit http://african-dishes.blogspot.com/ .

Butterfly Shrimp With a Twist

Butterfly shrimp is a simple appetizer where a shrimp is cut down the middle, flattened out, and cooked to make it easy to eat. However, the recipe is going to add a couple twists. In this recipe, we're going to keep the shell on and on top put a mixture or fish roe and mayonnaise and cheese and bake it. It will open your eyes to how many different kinds of recipes exists for one type of food.

The ingredients you will need are regular sized shrimp, a pack of fish roe (preferably orange, but any color will work), mayonnaise, and american processed cheese.

1) The first thing to do is to prepare the shrimp. First, make a butterfly cut on the shrimp. A butterfly cut means simply cutting the shrimp right now the middle, but not all the way, and flattening it out. When most people make butterfly shrimp, they will peel the shell, but in this recipe we will leave it on.

2) Before cooking the shrimp, we will make the sauce that goes on top of the shrimp. The sauce is very simple. Get a couple spoonfuls of the fish roe and mix it with two to three tablespoons of mayonnaise. You are done with the sauce for now.

3) Now it's time to cook the shrimp. You can cook it in either a conventional mini oven or a stove oven. I prefer using a conventional mini oven over a stove oven because you won't need that much space and you will also save electricity. Place a row of shrimp on the rack, butterfly side up. Put a bit of the roe and mayonnaise mixture and make sure to spread it around so that every part of the shrimp gets the sauce. Next put a good sized piece of american cheese right on top of the sauce.

4) Put the tray of shrimp into the mini oven and cook it at 350 degrees for about 10 to 15 minutes.

5) Now simply serve the shrimp as appetizers and watch people as they tell you how delicious this shrimp recipe is.

There are many varieties of how to make shrimp; it is up to the person to think of the ways that we can make the shrimp.

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Wild Caught Shrimp

I’m thinking back to the shrimp boat scenes in the movie "Forrest Gump" and I seem to remember a few shots of the shrimp haul by his boat where this huge netfull of shrimp is dumped on board. How easy it seemed: Drag a net for a while along the bottom and pull up a few thousand pounds of ready to eat crustaceans. Sadly, in reality this is not the case.

Most shrimp fishing is done using an otter trawl. This is a fine-meshed net dragged behind a boat which skims the ocean bottom in hopes of scooping up as much shrimp as possible in each pass. An otter trawl may have an opening up to sixty feet wide as it scours the ocean bottom picking up anything in its path. The shrimp you eat are benthic animals that live among grass beds, coral reefs and sandy bottoms. They are not free-swimming animals like their relatives the krills, famous as the main staple of baleen whales.


Otter trawl

Benthic otter trawling is perhaps the single most destructive type of fishing method when it comes to "bycatch". This term refers to the unwanted fish and invertebrates that are caught along with the target species. You would think that bycatch would be easy to deal with since you could simply throw back what you don’t want and keep the rest. But this is not how it works. For several reasons.

First we have productivity. Boat owners depend on a certain tonnage of sellable catch to cover their costs and hopefully make a profit. When you consider that a shrimp boat’s haul may contain as much as ten pounds of bycatch for every pound of shrimp, no businessman in his right mind would pay his crew to take the time and energy needed to release the unwanted animals unharmed. Economics dictates that you freeze the targeted catch as soon as possible and get the net back in the water.

Second, although shrimp may be found in dense numbers in favorable habitats, they do not form schools as many commercial finfish do, nor do they live in colonies like many species of mollusks. To catch a worthwhile amount of an animal with behaviors like shrimp requires the boat to cover a lot of ground. Covering a lot of ground means that many, many non-target species get caught up as well.

Third, even if some ecologically-minded boat owner decided on a "catch and release" policy for all of the unwanted haul (he’d go broke), the time the bycatch spends out of water before the crew can pick out the valuable shrimp and then release the rest, as well as the injuries caused by being dumped onto a boat deck with thousands of pounds of other creatures, would make survival rates inconsequential.

So, what happens to the bycatch? In general, after all the shrimp have been picked out of the giant pile of biomass on the deck and quickly frozen to preserve them, the crew shovels or hose-sprays the rest of the catch overboard. Pretty much nothing survives. Of course, because the bycatch is left dead and dying at the bottom of the sea these animals are basically out of sight, out of mind. Imagine the outrage if a hunter searching for a deer killed nearly every bird, mammal, reptile and insect in his path. And simply left them lying dead on the ground.

Tropical shrimp live in much more diverse and fragile environments than those species found in the temperate Atlantic or Pacific. The damage that tropical trawling can do to bottom habitats can be summed up simply with a term some ecologists use for the destruction left behind in the wake of a passing shrimp boat: "Coral Decapitation". Temperate shrimp, on the other hand, live in less vulnerable habitats that are able to rebound from the damage done by a trawl (assuming it is given the chance to recover, that is) much quicker than a tropical reef or grass bed.


These Alaskan shrimp are caught
with smaller bycatch problems
than southern varieties.

Now, I’m not dismissing the bycatch issues associated with northern shrimp fishing, but consider this one truism of marine populations: In temperate oceans there is a smaller diversity of species than in tropical oceans, however these northern species occur in denser populations. In other words, a given area of tropical reef may have a thousand species on it but each species has a low population size. A temperate area of equal size may have twenty species living there but each species has many, many individuals.

This is important in two ways. Any deaths from bycatch in a tropical zone will result in a harder hit to the species’ small population. The bycatch of temperate animals will affect fewer species total, and because they inevitably will contain many individuals of each type, the bycatch will more likely be utilized as a marketable catch as opposed to being discarded back into the ocean.