At SeaPak we love reading great blogs. We also love foodies and aspiring foodies. So when our friend Scott Jones, former Executive Food Editor of Southern Living, started his own blog dedicated to all things food, we were beyond excited. It didn’t take us long to reach out to him and ask him if he’d share some of his seafood insight and a recipe with us. You’ll love what he has to say…and his recipe. Yum!
One of the things I most enjoy about food is its emotional connection to some of life’s most cherished memories. You know how you can be instantly transported to a specific place or time by the aroma of a simmering pot of soup, the pop and sizzle of a frying egg, or the taste of a certain dessert? I know I can. At least once a week I’ll see, smell, or taste something that takes me back to my childhood.
This time of year, those nostalgic nuggets typically involve childhood trips to the beach with my family. Growing up in Central Florida, the beach was never far away.
Whether for the day or a long weekend, every family activity seemed to involve a sandy spot on either the Atlantic or Gulf side of the state.
Here’s where the food comes in. As a budding food enthusiast, I always looked forward to our suppertime visits to a local seafood shack. My dad was (and still is) a real aficionado when it comes to spotting great, down-home joints. He went straight for the grilled fish sandwich, so long as it was fresh and local. Mom liked to splurge on either crab cakes or stuffed crabs. My sister and I were always partial to the fried shrimp basket. In fact, that’s how I learned to love things like hushpuppies and tartar sauce; or how to contrast the shrimp’s golden crust with a squeeze of fresh lemon. By the time I was in junior high, shrimp had become my favorite food.
Cut to the present.
Like most parents, my wife and I have struggled (mostly in vain) over the years to wean our girls off of dinosaur-shaped chicken nuggets. This has been especially good fodder for our friends who find it a hoot that the children of a “foodie” (this is used in its derogatory form) have survived for years on little more than peanut butter sandwiches and various shapes of processed chicken.
All this said, I think there’s light at the end of the tunnel. During a trip to the beach last summer, both girls tried (and liked!) fried shrimp. And I’ve been slowly converting them to my favorite protein ever since. They’ve now had it grilled, boiled, and sautéed, but they always come back to the classic fried preparation.
Recently, we tried SeaPak Tempura Shrimp and Coconut Shrimp. While the girls enjoyed the slightly sweet exterior of the Coconut Shrimp, they went absolutely bonkers over the extra-crunchy Tempura batter. This, of course, got me thinking of ways to mix it up a bit, which is how the Tempura Shrimp Sliders came to be. That and the fact that our family always loves a good sandwich—whether po’ boy or grilled cheese, fork-and-knife or roll up. In fact, these tasty little shrimp sandwiches have caught on with adults too, who go for the tangy slaw.
What’s more, the Slider recipe is easy enough to allow the girls to help out mixing together both the slaw and spread. My hope is that this interaction in the kitchen (with shrimp!) will create the kind of lasting memories my daughters will carry into adulthood, and one day, think back to the good ol’ days of dad’s Tempura Shrimp Sliders.
Tempura Shrimp Sliders
Makes 4 sliders
Prep: 15 min., Bake: 14 min.
1 (8.2-oz) package SeaPak Tempura Shrimp
2/3 cup lite mayonnaise, divided
2 Tbsp. plus 2 tsp. Sweet and Spicy Orange Sauce (included with Tempura Shrimp), divided
1 tsp. white wine vinegar
Salt and pepper to taste
1/2 (16-oz.) package angel hair coleslaw mix
2 tsp. fresh lime juice
1 Tbsp. chopped fresh chives
1 (8.8-oz) package King’s Hawaiian Snacker Rolls
Preheat oven to 450˚. Remove tails on Tempura Shrimp, and bake according to package directions.
Meanwhile, stir together 1/3 cup mayonnaise, 2 Tbsp. Sweet and Spicy Orange Sauce, vinegar, salt and pepper in a large bowl. Add coleslaw mix, and toss until well combined. Set aside. (May be prepared up to 8 hours ahead.)
Stir together remaining 1/3 cup mayonnaise, 2 tsp. Sweet and Spicy Orange Sauce, lime juice, and chives. Set aside. (May be prepared up to 8 hours ahead.)
Spread bottom half of each roll with mayonnaise mixture. Place 2 pieces of shrimp on bottom half of each roll; top with coleslaw, and top halves of rolls.
POSTED BY SeaPak AT 9:47 am Friday September 9th 2011 6 COMMENTS