Best 2 Freshwater Shrimp Canada Recipes

Venture into the realm of culinary delight with freshwater shrimp, a delicacy waiting to be discovered. Hailing from the pristine waters of Canada, these succulent shrimp offer a unique and flavorful experience that will tantalize your taste buds. Dive into a culinary journey with our carefully curated collection of freshwater shrimp recipes, ranging from classic preparations to innovative culinary creations. Embark on a tasteful adventure as we explore diverse cooking techniques, each highlighting the delicate sweetness and versatility of this hidden gem from Canada's freshwater ecosystems.

Here are our top 2 tried and tested recipes!

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD

The Best Garlic Shrimp in the Whole Wide World image

Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!

Provided by Dreamgoddess

Categories Canadian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

25 -30 large shrimp, raw and peeled (or jumbo)
3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars (see tip)
1 cup fresh parsley, chopped
2 teaspoons paprika
fresh ground sea salt, to taste (see tip)
fresh ground pepper, to taste
1/2 cup olive oil
2 tablespoons butter

Steps:

In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
Refrigerate for 1 hour.
Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
Serve with steak or pasta with a white sauce.
I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!

Nutrition Facts : Calories 222.8, Fat 22.3, SaturatedFat 5, Cholesterol 41.7, Sodium 182.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.2, Protein 4.1

PAN SEARED ALI'I MOI, BRAISED ARUGULA, WARM LOMILOMI SAUCE WITH FIDDLEHEAD FERN AND FRESHWATER SHRIMP

Pan Seared Ali'I Moi, Braised arugula, Warm Lomilomi Sauce with Fiddlehead Fern and Freshwater Shrimp image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons sliced green onions
2 pounds whole Moi (threadfin), cleaned and scored (can substitute snapper or seabass)
2 tablespoons Hawaiian red salt (can substitute kosher salt)
1 tablespoon freshly ground white pepper
3 tablespoons olive oil
2 ounces olive oil
1 medium Maui onion, small diced
2 ripe tomatoes, small diced
1 cup whole freshwater shrimp (can substitute any type of shrimp or squids)
2 tablespoons minced garlic
1 cup sliced fiddlehead ferns
1 tablespoon minced ginger
1/2 cup fish stock, vegetable stock, or clam juice
1/4 cup unsalted butter
2 lemons, juiced
3 green onions, sliced fine
Salt
Freshly ground black pepper
Braised Arugula, recipe follows
2 tablespoons olive oil
1/2 pound baby arugula, cleaned
1 tablespoon minced garlic
Salt
Freshly ground pepper

Steps:

For the fish: Gently rub the green onions over the Moi, then season with salt and pepper. In a large, hot saute pan, add the olive oil and gently place the fish in the pan. Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
For the Lomilomi: In a hot saucepan, add the olive oil and heat. When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent. Next, add in shrimp, garlic, ferns, and ginger and continue to saute. Deglaze with the stock and reduce by half. Reduce the heat and whisk in the butter until melted. Finish with the lemon juice and green onions. Season, to taste, with salt and pepper.
Place the arugula in the center of a plate. Place the fish on top of the arugula and top off with the sauce.
In a large, hot saute pan, add the olive oil and arugula. Toss lightly and add in the garlic and saute for 1 minute. Season, to taste, with salt and pepper.

Tips:

Choose the right shrimp. Freshwater shrimp, also known as prawns, come in a variety of sizes and flavors. For the best results, choose shrimp that are firm and have a slight briny smell.
Clean the shrimp properly. Before cooking, be sure to clean the shrimp thoroughly. This means removing the head, tail, and deveining the shrimp.
Use fresh, quality ingredients. The fresher the ingredients, the better your dish will taste. When possible, use locally-sourced and organic ingredients.
Don't overcook the shrimp. Shrimp cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
Experiment with different flavors. There are many ways to flavor freshwater shrimp. Try using different herbs, spices, and sauces to create unique and delicious dishes.

Conclusion:

Freshwater shrimp are a delicious and versatile seafood option. They can be cooked in a variety of ways and are a great addition to any meal. With a little creativity, you can create delicious and memorable dishes that will impress your friends and family. So next time you're looking for a new and exciting seafood dish, be sure to give freshwater shrimp a try!