Mar-Apr2016_Final-FlipBook

SEAFOOD MOLDS

Shrimp Mold WHAT YOU WILL NEED 1 ⅓ cup liquid seafood boil 1 teaspoon Rouses salt 1

pound fresh wild-caught Gulf shrimp, any count, peeled and deveined

10¼ ounce can condensed tomato soup

1

8-ounce package cream cheese

¼ cup cold water 1

cup Rouses mayonnaise cup minced green onions

1 1

cup minced celery

Hot sauce, to taste ½ cup cold water 2 ¼-ounce envelopes unflavored gelatin HOW TO PREP

The Appeal Of Shrimp D uring the summer of 1943, teenager J.M. Lapeyre got an idea while sitting in church. “I was thinking about how to get the shrimp out of the shell,” he said during a 1982 television interview. “… and I thought why not squeeze them out.” When he got to his father’s south Louisiana shrimp peeling plant he started stepping on the side of a shrimp with his rubber boots.The idea worked.According to newspaper accounts,Lapeyre workedwith his uncle to build a prototype, using running water and mechanical pressure to feed a system of rollers that pinched the shell from the shrimp. He eventually joined his uncle and father in a business that manufactured and sold the first automated shrimp-peeling machine, the Model “A” Peeler. Over the years, the first model has been refined, leading to the establishment of Laitram Machinery. According to the company’s website, shrimp processors in countries around the world continue to rely on Laitram Machinery to design, manufacture and service automated processing systems for peeling, deveining, grading, blanching, cooking and pasteurizing both warm and cold water shrimp. Trained as an architect, but widely recognized for his engineering skills, Lapeyre went on to invent many more devices including machines for peeling tiny shrimp in Scandinavia (creating the processing industry in Greenland, Iceland, Alaska, Canada and the northwest United States) and the shrimp deveiner. When he died at the early age of 62, Lapeyre had been issued a total of 139 U.S. patents and more than 100 foreign patents. Lapeyre’s epiphany is just one of many historical moments that make up an industry that’s supported generations living off the gulf waters. At one point in the Gulf Coast region, one of the only ways to make a living was to work on a boat, in the processing factories or in a business selling seafood. One way to learn more about the history of shrimping and fishing is to visit the Maritime & Seafood Industry Museum on Point Cadet in Biloxi.The original museum opened in 1986 to pay tribute to the history of Biloxi and the Mississippi Gulf Coast. Hurricane Katrina destroyed the original building, but it’s risen again in the form of a $8.98 million museum that houses exhibits and artifacts, including photographs, early boat engines, lighthouse lenses and a replica of a late 1800s oyster schooner.

Bring 4 cups of hot water to boil in large pot over medium-high heat. Add seafood boil, salt and shrimp. When the water returns to a boil, turn off heat, cover the pot and let soak for 5 minutes. Drain, reserving 1 cup shrimp stock. Use a food processor to finely chop shrimp, about 8 pulses; set aside. Return the shrimp stock to pot. Add tomato soup and cream cheese and cook over medium-high heat, whisking to combine. Turn off heat and stir in the shrimp, celery, green onion and mayonnaise. Season with salt and hot sauce. In a medium bowl, stir gelatin into ½ cup cold water. Pour into warm shrimp mixture, whisking to combine. Spray mold or molds with vegetable coating spray and pour in mixture. Refrigerate until set and ready to serve, preferably overnight. Serve on bed of lettuce with crackers.

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