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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.

              1. I am completely ignorant about Maine shrimp. I noticed some at Whole Foods yesterday, and kind of scratched my head tthinking, "Maine shrimp? They're so small and pink. Hmmm" Then I see this post for Maine Shrimp ideas. Can someone enlighten me about them? Thanks!

                1 Reply
                1. re: roxlet

                  Maine shrimp are cold water shrimp that are caught in December and January, usually. It's a very short season. They are caught both on the east coast and the west coast. They are small, pink, sweetly delicious with tender meat. Try them - you'll love them!

                2. YumYum a few other ideas. Always the simplest preparations are the best (and I like eating them raw), but I tend to go wild and buy 5 lbs of head on. Dry frying them in a wok is good, but I usually do it with kosher or coarser salt (if you can find portuguese coarse salt its great), maybe a few hot peppers (also the pickled peppers at courthouse are nice but not too hot) or make a sauce after taking the shrimp out (if you are going to cook it down, throw the heads back in) but I usually skip that. I have always loved a breakfast omelet with bacon, fresh shrimp fried in butter, and pico de gallo... make sure the bacon isn't too salty or smokey (or use less). They work well with Southern pickled shrimp, although you have to pickle them very lightly (after a super brief cooking), maybe 4 hours. And any kind of sweet/sour salad (think asian salad, etc) works very nicely with them. You can cook them first in the shells, then refridgerate. Use the shells and heads to flavor the dressing. Ceviche, again lightly pickled is another nice preparation.

                  Shrimp in a Moqueca is often used on top of another type of fish -- for instance you can add onion rounds, green onion, cilantro, and the shrimp on top of the fish when its close to ready and steam them... so works well for maine shrimp just by leaving them less time. However, if you don't want to buy fish on top of your shrimp haul, here are some ideas for a shrimp only moqueca (not fully traditional). Take the shrimp bodies and marinate them with a small amount of lime juice, salt, and bay leaves. Remove the shrimp heads, boil them for 20 minutes with peppercorns, bay leaf, cilantro stems. Heat olive oil in a heavy dutch oven that has a lid, add a couple of cloves of garlic (smash into a paste in a mortar with salt or maybe blend with salt, smash a hot pepper too for a bit of spice), then add tomato, onion, and cilantro in layers with some green onion (your choice whether to chop onion or leave in rounds, tomato can be in rounds if skinless), reserving a small amount to put on top of the shrimp. Steam this with a lid on, moderate heat, for about 15 minutes. Then put the shrimp (preferably shell on) on top with part of the lime juice and bay leaves, throw a few onions, green onion, and some cilantro over, steam for another 5minutes. If you want a moqueca from Bahia, add coconut milk and dende oil (which will provide color) at the end. If you want a moqueca capixaba, either put some achiote or paprika in with the garlic (bit more of the former, less of the latter, put them in the mortar if you want) and leave out the coconut milk and dende. You can also use dende in the first step for the moqueca baiana. Usually the flavor of the moqueca comes from the fish/shrimp cooking over the seasonings, but if you aren't going to make a pirao you can add some of your broth for a bit more taste after checking and correcting the salt. A pirao is a porridge made with mandioca/yucca flour, you add salt, tomato, onion, cilantro, and green pepper to season your broth. Then whisk the yucca flour, and cook like polenta stirring regularly. If you want a bit more taste, you can blend some of the shrimp or even the shrimp heads. Serve both with white rice.

                  3 Replies
                  1. re: itaunas

                    A million thanks for those recipes, Itaunas!! I've printed out your post for future reference.

                    1. re: itaunas

                      Mmmm.... thanks for the moqueca recipes. I will definitely try this.

                      1. re: yumyum

                        You are both welcome, but I apologize for the slightly vague directions and you may require a bit of trial and error (more time steaming until the tomatoes come apart, some broth so it stays soupish (don't use so much tomato that it becomes tomato stew like cioppino is served here in the US). If I get some more Maine shrimp this year, I will try to nail it down more closely.

                        Another Brazilian recipe which uses shrimp and would work well with Maine shrimp is Chayote (chuchu) with shrimp. I like it pretty simple, garlic, cilantro, onion and/or green onion, some broth, maybe some lemon juice. Just saute the garlic, then saute the chayote a bit, add the water and or broth and cook until just tender and add the shrimp. Use a bit of lime juice if you like. Its often served with coconut milk, tomato, bell pepper too. Cook the chayote with the other ingredients. The bottled brazilian coconut milk you can just dump in, the goya cans I tend to cook it with the thin milk and then fold in the thicker stuff when about ready.

                        The moranga squash is sometimes used with shrimp and I was hoping to try an acorn squash (with the stew of squash and shrimp served in it), but haven't given this a trial run yet. I also have seen the combination of shrimp and strawberry, such as in a risotto with prosecco or in a cream sauce for pasta, if you want something a bit out there to try!

                    2. YumYum, FYI the McGrath Highway S&S has the Portuguese coarse sea salt that I like, 2.2 lbs for $.69. You want the professionally packaged saldomar salt, not the local looking package in which the salt always seems to be damp (Medford only seems to have the damp version). Big packets of colorau (paprika) and allspice for not too much $$, plus fried favas and chickpeas in a can and so on.

                      3 Replies
                      1. re: itaunas

                        I looked for this salt last night but couldn't find it. Is it by the Portuguese goods or in the spice aisle?

                        1. re: yumyum

                          In the Portuguese aisle, near the huge bags of paprika and allspice (its on a middle shelf, those are above it and to the right). The bag has mostly blue and some red writing, and when I was by this weekend they still had a few.

                          1. re: itaunas

                            Thanks. How did you know I have a salt fetish? ;-)