WHAT IS A SHRIMP FARM
Eddy-Lynn's Shrimp Farm is exactly what the title says, a farm raising shrimp IN INDIANA! We hope each year to include something new for your enjoyment. 2007 visitors found homemade foods that included, BBQ, cinnimon rolls, pies, jellies, elephant ears, grilled corn on the cob, along with hot dogs nachos and drinks. The children enjoyed watching the baby calf, donkey, fainting goat, horse and pigs. One neighbor set up a booth and proudly displayed her hand at wine making with a wine tasting area. Each year gets even better! We were amazed at the crowd that brought their lawn chairs and were entertained for the day as the pond was slowly drained, the shrimp removed, rinsed, and transported to the ice water where they were then weighed and packaged.
Once you have tasted these shrimp, you will anticipate the harvest and return each year to fill your freezer!
These will make great Thanksgiving or Christmas appetizers so if you enjoy the purchases from this harvest, make sure and contact us to see if we have fresh-frozen available for the holidays!
Come spend the weekend with us and watch for yourself as these shrimp are harvested. We promise to have something here for your appetite but bring a chair to rest and relax.
Feel free to contact us with any questions you have.
Prawns are done when the flesh turns from translucent to pinkish-white
(the shells will also turn a very attractive bright pink!)
Rinse shrimp and pat dry with paper towels. Heat a frying pan until hot and add oil. Add shrimp, making sure they are not crowded in the pan, and fry, turning occasionally, for 4 to 8 minutes, depending on size. Shrimp are done when they are opaque in the center.
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip peeled shrimp in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes.
Pour enough cooking liquid (water or broth and herbs and spices) in pan to cover shrimp. Bring to a boil, add shrimp, and reduce heat. Simmer until shrimp are opaque in the center, 3 to 6 minutes, depending on size and whether or not they have been peeled.
If shrimp are small, string them on a skewer, then place them 4 inches (about 10cm) above prepared hot coals or fire. Cook until opaque and moist on the inside, 3 to 4 minutes.
Place aluminum foil on a baking pan and spread shrimp on top. Place 4 inches (about 10cm) from the heat and broil approx 2 min each side
2 lbs cooked prawns
2 oz butter, softened
Pinch salt, white pepper and cayenne
1 clove garlic, crushed
6 tbsps fine dry breadcrumbs
2 tbsps chopped parsley
4 tbsps sherry
Remove the heads and legs from the prawns first
Peel off the shells, carefully removing the tail shells.
Remove the black vein running down the length of the rounded side with a cocktail stick. Peeled prawns may be used instead.
Place prawns in a shallow casserole or individual dishes.
Combine the remaining ingredients, except the lemon garnish, mixing well.
Spread the mixture to completely cover the prawns and place in a pre-heated (375°F) oven for about 20 minutes, or until the butter melts and the crumbs become crisp. Garnish with lemon wedges or slices.
chopped fresh herbs
wedges of lemon and picked parsley
Pass prawns through garlic-flavored mayonnaise thinned with milk, then through breadcrumbs mixed with chopped fresh herbs.
Deep fry until golden and serve garnished with wedges of lemon and picked parsley.
6 hard-boiled eggs
(1 oz) butter or margarine
(1 oz) plain flour
(1/2 pt) milk
3 tbsp chopped fresh parsley
3 tbsp chopped fresh dill (optional)
salt and pepper
1/4 tsp dry mustard
(10 oz) peeled prawns
3 tbsp grated Cheddar cheese
1. Preheat oven. 450. Shell and slice the hard-boiled eggs.
2. Melt butter or .margarine in a saucepan and stir in flour. Cook, stirring, for 1 min. Remove from heat and gradually add milk. Bring to a boil, stirring until thickened.
3. Stir in salt, pepper, mustard, parsley, and dill, if using.
4. Arrange prawns and eggs in an oven proof dish. Pour over sauce and sprinkle top with grated cheese.
5. Bake for 15 – 20 mins, until top is golden and bubbling.
For a spicier flavor, replace the mustard with a pinch of curry powder.
Taking Home Your Shrimp
1. Bring a cooler with ice
2. You can store in fridge for up to 5 days, covered in ice, draining daily and adding fresh
3. De-head and freeze if you do not intend to eat them in a couple days
4. Thaw under cool running water to separate and (you will have best results) cook immediately
5. If not cooking immediately, refrigerate for no more than 8 hours.
6. Do not re-freeze
Our shrimp are freshwater prawn/shrimp which we sell pondside upon harvesting. They have a more lobster texture making them a firmer and a little sweeter tasting than a regular shrimp. These shrimp are naturally grain fed 25% protein the first 30 days with no chemical additives and the remainder of the feeding cycle with 30% protein.
For more information on raising shrimp in Indiana feel free to contact us.