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Halgrimson: Fresh shrimp can be used in variety of recipes

For the past two summers, I have been buying fresh shrimp sold from a truck parked in Fargo’s south side Kmart parking lot on South University Drive.

I usually buy two to three pounds, take them home and shell and devein them and then use them in a variety of recipes for the next few days.

The trucks come from Galveston, Texas, and are operated by the Fabian Seafood Co., a family concern that has been in business since 1975 and is fully licensed and inspected.

They offer fresh Gulf Coast shrimp, and depending on the season, blue crab, shucked oysters, crawfish, red snapper and flounder. Their trucks travel throughout the Midwest from April through October.

When I bought my shrimp last month, Robert Martin was manning the truck and said he would probably be back at the end of July depending on the weather in the Gulf.

Fabian will notify customers by discount post card or email. They do not do mail order nor do they accept credit cards. Take along your checkbook. They can be reached by mail at Fabian Seafood Co., P.O. Box 1405, Galveston, Texas 77553-1405, by phone at (409) 765-9522 and

Shrimp Scampi with Linguini

1 pound linguini

4 tablespoons butter

4 tablespoons good olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

1 pound shrimp, peeled and deveined

Salt and freshly ground black pepper

½ cup dry white wine

Juice of 1 lemon

¼ cup finely chopped parsley leaves

Cook linguini according to package directions. Drain and toss with a drizzle of olive oil and set aside.

In a large pan, melt half of the butter and olive oil over medium-high heat. Sauté shallots and garlic until shallots are translucent. Season shrimp with salt and pepper and add to pan. Cook until they have turned pink. Remove shrimp and set aside to keep warm. Add wine and lemon juice and bring to a boil. Add remaining butter and oil. When butter melts, return shrimp to pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Serves 4.

Scrambled Eggs with Shrimp

¾ pound raw shrimp, peeled and deveined

Salt and freshly ground black pepper

3 tablespoons butter

8 eggs

2 tablespoons soy sauce

1 tablespoon sesame oil

½ cup chopped scallions

Chopped fresh cilantro leaves for garnish

If shrimp are large, cut into bite-size pieces. Sprinkle with salt and pepper.

Melt butter in a large pan and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.

Turn heat to medium high and add eggs and scallions. Cook, scraping pan and folding eggs over themselves. If mixture clumps, remove it from heat and stir, then return to heat. When eggs are creamy, adjust seasoning, garnish and serve immediately. Serves 4.

Shrimp with Spinach and Pasta

2 tablespoons unsalted butter

1 large shallot, minced

½ cup minced fresh parsley

½ cup dry white wine

1 cup light cream

Salt and freshly ground black pepper, to taste

1 pound shrimp

1 cup freshly grated Parmesan cheese

½ pound fresh spinach, washed, stemmed, spun dry and cut in strips

Freshly grated nutmeg

1 pound penne, cooked

Melt butter in a large pan. Add shallot and parsley. Sauté gently for 5 minutes. Add wine, increase heat and reduce liquid slightly. Pour in cream and cook for several minutes. If desired, sprinkle with a little salt and freshly ground black pepper. Add shrimp and cook for 3 to 4 minutes. Add spinach and Parmesan. Stir to combine and toss with hot pasta. Serves 6 to 8.

Sources: New York Times, Mark Bittman,,