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Maine Shrimp ideas

I usually just poach gently in a court boullion and then peel and eat dipped in a little melted butter (sucking out the heads, of course), but am wondering if others have good ideas, the simpler the better. Tis the season... thanks in advance.

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  1. Pick up a set of oriental steaming baskets. Line each with seaweed, lay the peeled shrimp on top of the seaweed and steam in a pan over boiling water for about five minutes.
    Dip in sauce of olive oil and crushed red pepper flakes or soy sauce, white wine, and crushed red pepper flakes. Or Wasabi ...

    1 Reply
    1. re: todao

      Nice. Thanks. I also read of a local (Boston) chef who salts them and pops them in the microwave for 30 seconds. Simple and ready to peel and eat. I'm going to try several methods since I bought a LOT of them today and they don't keep.

    2. Here's your thread, yumyum:
      http://chowhound.chow.com/topics/594307
      I'm hoping to score a couple of pounds this weekend myself ---

      6 Replies
      1. re: BerkshireTsarina

        Sweet! Thanks for the link. For the record, I poached some tonight and also tried the microwaving idea. Microwaving was easiest to control the doneness factor, and produced sweet, unadulterated flesh.

        1. re: yumyum

          Replying to my own post, but I really liked the microwaving method. Took about a minute on high, and then I let them cool off befoe peeling, but I just stuffed a few leftover shrimp into an avocado half, and the flavor and texture of the microwaved shrimp were outstanding. Go figure.

          1. re: yumyum

            Dunno yet whether my local Price Chopper fish guy got me a couple of pounds --- will find out Sat am. But if he did, I want to microwave them. How did you do it? Covered or uncovered in a bowl? And you mentioned something about salting?
            Any advice appreciated ---

            1. re: BerkshireTsarina

              I salted them, tossed them in a bowl and nuked em for about a minute, uncovered. I like mine pretty rare, so you may want to go a little longer. They will cook a bit more as they cool in the bowl. Yum.

              1. re: yumyum

                Damn the power of suggestion. Had to buy Maine Shrimp after reading this thread. Tried the salt/microwave method and it worked beautifully. Served it with pesto and pasta as well as roasted brussel sprouts. Unfortunately, no leftovers to top it on avocados.

            2. re: yumyum

              That sounds great! I'm getting some tomorrow!!

        2. I'm planning a shrimp 'pate' to be served along side a steak, lemoned rice and spinach this VDday.

          1. Is there a wrong way to shrimp? My two favorites are.....Simmer in beer and old bay or your choice of seasoning - serve with wasabi mayo/sour cream, homemade cocktail sauce, etc. Shell, lightly dust with flour, seasonings and cayenne and panfry quickly - same sauces. Also like to marinade in any manner of things, skewer and grill. If we've got an overabundance then put them in anything - salad, tacos, quesadillas, eggs benedict, sandwiches.

            1. Love the microwave, love the beer& Old Bay, love the quick saute with garlic. Like AlaskaChick says, any wrong way?
              I picked this one up a few years ago in Mexico

              3 whole dried guajillo peppers
              'bout a pound of shrimp
              4-5 TBL butter
              1/4 bunch fresh cilantro, chopped
              1 TBL chopped fresh parsley
              as much garlic, chopped, as you like (maybe 1/2 to 2 bulbs)
              salt to taste

              Cut peppers into 1/16-1/8 inch rings with scissors (discard seeds). Drop them into a saucepan with butter and garlic, heat on med, stir.
              The butter/garlic/pepper mix will get a beautiful reddish color.
              Drop in shrimp, stir, add cilantro/parsley stir.
              Cover and cook until done (a few minutes), season to taste.
              Maybe serve over rice.

              A nice change of pace.