{"id":19427,"date":"2018-10-15T23:47:56","date_gmt":"2018-10-15T23:47:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19427"},"modified":"2018-10-15T23:47:56","modified_gmt":"2018-10-15T23:47:56","slug":"local-shrimp-with-chipotle-saffron-cumin-fennel-okra-chili","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19427","title":{"rendered":"local shrimp with chipotle, saffron, cumin, fennel; okra, chili"},"content":{"rendered":"

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Jumbo shrimp: It’s an archetypal oxymoron, but no less delicious for being a classic. There were also a lot of them this time, a bounty which would have been unlikely on our table had Jean Claude Frajmund not been offering them at a very good price on Saturday (he was\u00a0in a hurry to close his stall in the Union Square Greenmarket that afternoon).<\/span><\/p>\n

Did I mention that they were also local? Eco Shrimp Garden<\/a> has been bringing its harvests to the New York area since 2015. Their produce is extremely fresh excellent whole shrimp which begin as Pacific White Shrimp postlarvae which Frajmund sources from Texas and Hawaii. They’re then raised in Newburgh, New York, on the side (in fact, inside<\/em>) of the Hudson River, in chemical-free saltwater tanks using sustainable practices.<\/p>\n

[note: I had difficulty manipulating 2 huge pans on the limited area of the range top, so the okra ended up less charred, and therefore more al dente<\/em>, than I would have preferred; I will have to remember to pick a more appropriate vegetable side the next time I have to use a 13.5″ pan for the star of the entr\u00e9e]<\/p>\n