I have not seen them yet, but I am always unsure how to prepare them as they are fairly small. Any favorite recipes for Maine shrimp??
Raw with very high quality olive oil, lemon salt and pepper. Possibly barely cooked with citrus juice in a ceviche. Do NOT overcook them, they are soo sweet and delicious and will dry out very quickly. If you need to cook them, saute them in a hot skillet for 30 - 45 secs at most maybe some garlic, parsley, o.o. s&p. Keep it simple or you won't be able to taste the shrimp and their inherent sweetness.
The Belgian's have a similar shrimp (Grey shrimp, even smaller!) that they cherish and use in different ways. I have done both the following recipes with maine shrimp and both worked very well.
The simple one is Crevette aux Tomate: Shrimp stuffed into Tomatoes. Maybe not a good time this season, but what they do is:
Poach the shrimp in court bouillion, but never boil. Just bring up to a near boil and remove. peel.
Mix with homemade mayo (ok, or Helman's), chives. lemon, salt and pepper and place, overflowing, in a good cored-out tomato. Simple, but great.
The other is croquette de crevette, which is a fantastic roux based croquette (fritter?) that is a little complicated, but is considered a high delicacy in Belgium. When you cut into it it oozes briney, sweet, shrimpy goodness. My wife's grandmother taught it to me and I would be happy to explain it if you want.
A few years ago I created a Margarita Shrimp recipe that's perfect for Maine shrimp. It's peel-and-eat and at it's very best if you find the shrimp with heads on. You can make it with other shrimp -- you just saute it longer.
You make a margarita, cut up scallions and saute them in butter & olive oil, add the margarita, when it bubbles add the shrimp and saute for a minute add pepper and serve with lime wedges.
More detail and photos here.