Shrimp Season on Hood Canal
WDFW recently announced that Puget Sound will open for recreational spot shrimp fishing beginning May 19.
Marine Area 12 (Hood Canal Shrimp District): Open from 9 a.m. to 1 p.m. on May 19, May 22, June 2, June 5, and June 16.
In all areas of Puget Sound, fishers are limited to 80 shrimp per day on open days in May. Fishers may keep dock, coonstripe, and pink shrimp caught incidentally while fishing for spot shrimp, but they count toward the 80-shrimp limit. Beginning June 1, the daily limit is 10 pounds of all shrimp with a maximum of 80 spot shrimp.
A valid 2021-22 combination license, shellfish license, or Fish Washington license is required to participate in all shrimp fisheries. More information on recreational shrimp seasons, and a description of the marine areas, is available on WDFW's recreational shrimp fishing website.
Shrimp & prawn recipes
Thanks to local celebrity chef, Xinh Dwelley, here are a few delicious ways you can prepare and serve your Hood Canal bounty!
Crunchy Sweet Coconut Shrimp
Of all the recipes tasted for Xinh’s recently published cookbook, this was definitely a favorite. Easy, attractive, and a crowd pleaser – this simple but delicious creation would be good as a starter or for dinner!
2 lbs shrimp
2 cups panko
2 cups shredded coconut
3 Tbsp flour
2 eggs
1 cup coconut milk
3 Tbsp cornstarch
1 tsp garlic, minced
1 tsp lemongrass, finely chopped
1 Tbsp soy sauce
1 tsp salt and pepper, or to taste
Peel, devein prawns, leave tails on, and set aside. Make egg wash by combining eggs, coconut milk, cornstarch, garlic, lemongrass, soy sauce, salt, and pepper. Mix pan-ko, flour and shredded coconut together in another bowl to create breading mixture. Dip shrimp in egg wash. Then dip in the breading mixture. Arrange on cooking sheet and refrigerate for at least 15 minutes to help breading stick to shrimp. You could prepare in advance and cook when serving. Heat a few inches of canola oil to 375°F. Place shrimp into oil and cook until golden brown.
Prawns in Tamarind Sauce
2 lb prawns
⅓ cup white onions, chopped
1 Tbsp garlic, minced
1 Tbsp lemongrass, minced
1 Tbsp canola oil
1 tsp dry Italian seasoning
1 tsp cumin
1 pinch crushed dried cayenne pepper
1 cup crushed pineapple in its own juice
2 Tbsp tamarind concentrate
1 Tbsp fish sauce
1 Tbsp brown sugar
1 cup mushrooms, sliced
1 cup celery, sliced
1 cup carrot, sliced
1 cup coconut milk
1 whole medium tomato, sliced into wedges
2 Tbsp fresh Thai basil, chopped (garnish)
2 sprigs scallions, thinly sliced (garnish)2 Tbsp cilantro, chopped (garnish)
Peel and devein prawns and set aside. Sauté garlic, lemongrass, and white onion in oil until golden brown. Add Italian seasoning, cumin, cayenne pepper, pineapple, coco-nut milk, tamarind concentrate, fish sauce, and brown sugar. Simmer for 5 to 10 minutes. Add prawns and sauté for 2-3 minutes. Add remaining vegetables and mix gently until prawns and vegetables are cooked. Garnish with Thai basil, cilantro, and scallions. Serve with Jasmine rice.
Easy and Delicious Pad Thai
Xinh’s Pad Thai stir-fry dish made with rice noodles, fresh vegetables, peanuts, and prawns/shrimp all mixed together with a spicy and sweet sauce is surprisingly easy to make and can be customized with any vegetables or protein you wish – prawns, shrimp, chicken, tofu – and spice level you prefer.
1 lb prawns
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 Tsp garlic, minced
1/4 cup Tamarind concentrate Pinch red pepper flakes Juice of 1/2 lime
3 Tbsp canola oil
16 oz package of pad Thai noodles
2 cups Napa Cabbage, shredded
1 cup bean sprouts
1 cup pea pods
1/2 cup onion, sliced
1/2 cup carrots, cut in matchsticks
3 green onions, chopped
1/2 cup garlic chives, chopped (optional)
Peel and devein prawns and set aside. Place noodles in hot boiling water for 3-5 minutes, or until they “relax,” and then drain. Set aside. In a bowl mix soy sauce, fish sauce, oyster sauce, tamarind, red pepper flakes, and lime juice. Using a large wok or large frying pan on high heat, saute garlic, carrots, cabbage and onions in oil until vegetables reduce (about 5 -7 minutes). Add noodles. Turn mixture with tongs and wooden spoon, Add beans sprouts, pea pods, green onions, and chives. Cook, turning often until incorporated (about 5 minutes). Remove from heat. Saute prawns in oil until cooked. Add prawns to mixture and toss well. Serves 4.
About Xinh
Chef Xinh Dwelley was born in South Vietnam, in a village near Siagon, where she discovered her natural talent of making people happy with her food as she cooked for an entire U.S. battalion. When she moved to Washington in 1970, she sold her spring rolls at the Olympia Farmers Market, and became an ace oyster shucker, winning the West Coast Oyster Shucking Championship at OysterFest five times in a row.
She finally found her home at Xinh's Clam & Oyster House in Shelton, WA. This book celebrates 25 years of favorite recipes and memories.