Okay, if you live in Kentucky, the Bayou isn't actually in your backyard, but if you're a lover of the freshest shrimp you can get your hands on, it may as well be. You can "boil it, broil it, sautee it ...." as you know, but there may be nothing more enticing to the palate than the flavor of that sweet seafood contrasted in a spicy cajun dish. Kentucky and Cajun come together beautifully, thanks to the many farmers who are bringing shrimp to the Bluegrass.
For many, Shrimp Creole is the first dish that comes to mind when thinking Cajun & Creole shrimp dishes, but do not forget about Etoufee, Gumbo or a classic Southern shrimp & grits. Regardless of what your tastebuds are craving you are in one of the best undiscovered regions of the United States for flavorful, fresh-water shrimp.
Kentucky has put itself on the map for farm-raised, fresh water shrimp. Local fine dining restaurants are opting for the freshness of the these locally pond-raised "fruits of the sea" rather than purchasing salt water shrimp that must be flown in from the Gulf. Not only are these shrimp desirable for their freshness and quality, but for their size. Our temperate climate (cooler temperatures) slow the maturation process of these shrimp. Basically if a shrimp has longer to to reach maturity, the larger it will get. Wonderful prawn dishes can be created with these backyard beauties.
The web is full of amazing Cajun and Creole recipes that utilize shrimp. So rather than offer just one of those recipes as a suggested use of Kentucky shrimp, allow me to give you more "food for thought". Before you jump into any recipe with these amazing fresh shellfish keep one thing in mind: buy with shells on, peel yourself, and keep those shells.
The shells are packed with flavor and should be utilized. Think of it as getting even more for your money. Place the shrimp shells in a pot and just cover with water. Bring to a boil then reduce to a simmer for about 10 minutes and add a pinch of salt. Strain the shells from the liquid and you now have a wonderful shrimp stock that can be used in any creole, etouffee, gumbo or shrimp dish. Replace water in any recipe with your shrimp stock to boost the amazing flavor of your fresh shrimp dish. Serving rice? Simmer your rice in your shrimp stock instead of water. Or should you choose to keep your shrimp stock for future use, it freezes beautifully.
So, where can you get your hands on these shrimp? Many local KY markets will carry them, especially the more upscale grocers who are proud to carry this "Kentucky Proud" product. Give them a call. You may also run across these shrimp fresh from harvest at a local food festival.
A better idea: take a roadtrip and become an agritourist! There are so many of these shrimp farms in Kentucky now, you probably have one close enough to make a fun, family day trip of it. Check out www.kentuckyfarmsarefun.com for a list of Kentucky farms that welcome visitors and offer their wares for sale or click here for a list of Kentucky Shrimp Farms and their harvest dates.
Bring flavors of the Bayou to life in your Kentucky kitchen with shrimp that does not come any fresher, than when it comes from just down the road.
View the quick video link below showing the shrimp harvest at Bluegrass Shrimp Farm in Ryland Heights, Kentucky.
VIDEO: Bluegrass Shrimp Farm: Harvesting the Shrimp (via Cincinnati.com)
Here are just a few of Kentucky's shrimp farms:
Buck Acres Freshwater Shrimp, 847 McDonald Rd, Fountain Run, Kentucky, 42133
G&R Freshwater Shrimp Farm, 3972 Levee Rd., Mt.Sterling, KY 40353
Walnut Grove Farm, 2564 Old U.S.25, South Shore, KY 40403
Avalon Farm, 4258 Lexington Rd, Winchester, KY 40391
Double A Farms, 9489 U.S. 41A, Henderson, KY 42420
Other recipe suggestions from the author: Grilled chicken breast stuffed with Kentucky creole shrimp, Blackened Kentucky Fresh-water shrimp, Cajun shrimp stew, Cajun Shrimp Puffs with Thai chili sauce. Email the author for recipes: kelly.haysley@gmail.com
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