Recipes for Maine shrimp? [moved from Boston board]
I've sauteed them with oil and garlic, also did a chineese style dish last year. That gambas al ajillo sounds great silver queen!
This year I thought I'd try pickeled Maine shrimp, I used an old family recipe (last used by me in the 80s):
1-1.5 lb Maine shrimp, peeled
one medium onion thinly sliced
2/3 cup olive oil
1/3 cup red wine vinegar
1/3 cup catsup
3 Tbs Worcestershire sauce
2 tsp sugar
1 tsp salt
1/2 tsp white pepper
1/2 tsp dry mustard
1/4 tsp marjoram (I used thyme this year)
Blanch shrimp with boiling water (I used Old Bay seasoned water, thanks to this thread, and poured the water over the shrimp in a strainer). Set aside onions and shrimp. Whisk remaining ingredients together. Layer onions, then shrimp, then onions, etc... pour flavoured oil mix over the onions and shrimp, refrigerate overnight, serve on letttuce (I also made some guacamole, the combination makes for a tasty lunch). Refrigerated this is probably good for a week.
The shrimp were tender and sweet but I don't think the shrimp flavour was ovewhelmed, for more/simpler pickeling recipes see FoodDownUnder.com, a great recipe site.
Sorry for the delay in getting back - have been out of town for a few days. I'll post my shrimp and grits recipe within a day. It's my second favorite way of using Maine shrimp.
My favorite is to blanch them for one minute or less - just to the water comes back to a low boil. Drain, let cool, serve on a bed or crushed ice with lemon wedges. Add some smoked mussels to the seafood tray. Fix an Asian style cole slaw or cabbage salad for some crunch on the side. Pour a wonderful Sauvignon Blanc. Dig in.
My favorite way is also to blanch shell-on maine shrimp briefly in old-bay spiced water.
Then serve them warm to peel and eat with melted butter to dip in- just like lobster. They are so sweet and good that way.
They're very easy to peel, either cooked or uncooked. Just rip off the head, if present, then the first segment- then squeeze near the tail. They pop right out.
If I can only get them without shells- then a little gambas al ajillo are in order- Get a couple of tablespoons olive oil very hot- add the shrimp (don't crowd) cook for 30secs or so- add a bunch of chopped garlic and a pinch of hot pepper. stir the shrimps to turn them over and cook another 30 secs-1 min. Careful not to over cook. Serve with sliced baguette for dipping in the fabulous garlic shrimp oil.
Here's the link to the Hominy Grill website with the shrimp portion of the shrimp and grits recipe that is our favorite. Hominy Grill is in Charleston, SC and is a marvelously authentic restaurant.
Their website doesn't include the cheese grits portion of the recipe but it's included in the website referenced below. Enjoy!
I tried them in a shrimp scampi last year and besides being more tender than regular shrimp, I couldn't tell much of a difference...the garlic must have overpowered the taste :-P
Plus they're pretty small, so deshelling/deveining is a bit of a pain..
I'd love to hear good recipes too, besides eating them as raw sushi which is the only thing I can think of.
They make an amazing sauce for pasta. Sweet and delicious. I saute a sliced garlic clove in extra virgin olive oil over low heat, until barely colored. Add the rinsed and patted dry shrimp in the shell (leaving heads and roe intact, just cutting off the tiny legs with a pair of scissors...lots of flavor in the heads and shell and roe) to the oil and saute for 2 or 3 minutes turning once. Add your favorite tomato, salt, pepper and lots of chopped Italian parsley. Cook for approximately 30 minutes and enjoy over your favorite pasta (for Italians, often linguini). Eating the shrimp is a bit messy but part of the experience. Yum!
When I was a young girl, my Dad would buy this shrimp from a man from Maine who would sell them roadside in Belmont every season. Back then, they were extremely inexpensive before marketing got involved and they were mainstreamed. I believe he used to pay about $.25/lb and would buy about 10 pounds at a time.