Fish of the Week – Post #3

You may have heard about sustainable seafood and know which choices to make, but if you haven’t, no worries – we will break it down for you!AA035422

You can think of the ocean like your own heart. Just as your heart circulates blood and regulates the body’s temperature, the ocean controls the circulation of water and moisture throughout the planet, affecting both sea and land life! Choosing responsibly-sourced seafood is one of the best ways to contribute to our oceans’ health. Texas fishermen use responsible fishing techniques to gather your favorite seafood. They do this to ensure that our fish and oceans are healthy.

Want to be fish-friendly? Download the Monterrey Bay Aquarium Seafood Watch app to learn about “Best Choice” and “Good Alternative” seafood options. Click here to download the app from the Apple Store or Google Play.

Over the next few weeks, we will feature a new “Fish of the Week” recipe here on our blog site. Each week will feature a sustainably-sourced seafood option along with a recipe provided by our very own Chef Larry. Not only will get you get to hear from one of the Zoo’s top chefs, but you can also prepare meals at home that help protect marine wildlife and their ecosystems!

This week’s recipe is: Korean Spicy Shrimpkorean shrimp

OOHH YES! These little guys are spicy! If you don’t like it spicy, simply reduce the amount of cayenne pepper. Be mindful when buying your shrimp; U.S. Farmed and Alaskan Wild are your best choices. Try to avoid Gulf Wild-caught for the time being, as their nets are not a great choice for turtles and other marine animals.

1.5 lbs Large Shrimp (Peeled and Deveined)
5 tsp Paprika
½ tsp Cayenne Pepper
½ tsp Crushed Red Pepper Flakes
2 tsp Soy Sauce
1 tsp Sugar
1 tbls Mirin (Sweet Rice Wine Vingar)
1 tsp Sesame Oil
3 tbls Minced Garlic
1 cup Onion, Julienne
½ cup Carrots, Thinly Sliced
½ cup Red Peppers, Julienne Thin
1 ea Jalapeno, Sliced Super Thin
4 ea Green Onions, Bias Cut
2 cups Bean Sprouts
1 pkg Sounyeon (Thin Wheat Asian Noodles)

2 tbls Sesame Oil
2 tbls Sesame Seed
2 tbls Green Onions, Bias Cut

Cooking Instructions:
In a med bowl, combine paprika, cayenne pepper, crushed red pepper, soy, sugar, mirin, minced garlic and sesame oil.
Toss the shrimp in the marinate, set aside.

Bring a pot of salted water to a boil, blanch bean sprouts.

Cook pasta and hold. (use same water for bean sprouts)

In a wok or large sauté pan, heat sesame oil.
Add onions, carrots, peppers. Cook for 2 minutes.
Add zucchini sticks.
Add shrimp and marinate. Cook until shrimp are done, 3 minutes on each side.

Served Family Style – on a large platter, pile pasta in center. Top with bean sprouts and add the shrimp to the top.

Garnish with sesame seeds and bias cut green onions.

We would love to get your feedback on the recipe above; share your thoughts and suggestions in the comment section below. And be sure to check back next week for a new, tasty recipe to try!

Thanks for doing your part to save wildlife. And remember, every time you visit the Houston Zoo, you help save animals in wild!

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