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First of the Season Maine Shrimp are In!

Just picked them up at Fresh Pond Whole Foods for $5.99 per lb - very exciting!

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    1. re: C. Hamster

      Headless, they look like they are larger than usual.

      1. re: rlh

        TNX

        Im going to check them out this weekend

        1. re: C. Hamster

          Call first - there was no sign even ready yet

          -----
          Whole Foods Market
          200 Alewife Brook Pkwy, Cambridge, MA

    2. The first shipments arrived to us yesterday so the grocery stores should see them today or tomorrow.

      1. Saw them at New Deal tonight, complete with blue roe (the best indicator of freshness IMO).

        4 Replies
        1. re: steinpilz

          My best indication of freshness, last year was the shrimp jumping at Courthose seafood. I assume New Deal has them with the heads on?

          1. re: trufflehound

            That's a great indicator trufflehound! I think they were heads on but I'm feeling a little vague about this.

          2. re: steinpilz

            May I ask what they were charging for them at New Deal?

            Thanks,
            JoJo

            1. re: JoJo5

              $4.99/ lb, $3.99 for 11+ lbs. OT but 16.99 for DRY sea scallops

          3. any sign of them on menus yet?

            1. FYI, the Chelsea MB has the head-off (unfortunately IMHO, but markets prefer them for presentation and to keep longer) shrimp for $3.99 at the seafood counter.

              1. Hey... I got some of these lovely Maine shrimp and they do have roe, which I keep hearing is tasty, but I haven't been able to find much information about what to do with this roe or how to make the shrimp so I can eat the roe... any advice? Anyone? :D

                13 Replies
                1. re: trizydlux

                  steam them and eat them.
                  the head, the tail, the whole dam thing.

                  1. re: ScubaSteve

                    Just wondering, how do you cook them for best (not-overcooked) taste? I tend to crank up a big pot of boiling water and then cook them in small batches of only a dozen or so, that way they are done in just a couple of minutes but it's tedious. I'd consider alternatives, let me know what works for you..

                    1. re: Ora Moose

                      You're not using a big enough pot.

                      I like a rendition I first had at East Coast Grill. A bottle of good beer. A few dashes of assorted spices (they use Old Bay) some water at a fierce boil, add shrimp. They are done in 3-4 minutes.

                      Oh, and per scubasteve eat the whole darn thing shell and all, or do some munching and sucking if there's a little too much chitin in them shells for ya.

                      1. re: StriperGuy

                        i asssume that you drink the beer, not add it to the pot?

                      2. re: Ora Moose

                        i just throw them in a steamer basket and let them steam for a couple of minutes at most.

                      3. re: ScubaSteve

                        Thank you! I forged ahead without reading your reply first, so I blanched them just for a minute, and I DO find the roe tasty that way. My DBF, unfortunately, is put off by it. :( We're committed to eating it two more times at least, though! Maybe he'll get used to the idea, and I can try steaming them whole as you suggest. :D

                        1. re: trizydlux

                          They're pretty easy (if a little time intensive) to shell, too. Then can saute 'em for just a minute. I like to add them to a small quantity of Nantuckett scallops and serve over pasta. Make the pricey scallops go a long way, and a nice combo of flavors.

                          1. re: justbeingpolite

                            Nooooooooooooooo. You lose 1/2 the flavor shelling them.

                            1. re: StriperGuy

                              Really? I've done them both ways, and I'm not sure I agree with you. How 'bout if I reserve the sauteed shrimp, then add the shells back to the pan and sautee, then deglaze with wine, reduce, add a little cream, and strain it to make a sauce to add to the pasta? Would that get me some flavor back, but leave me with a less crunchy pasta with shrimp and scallops?

                              1. re: justbeingpolite

                                That is a great idea. I do think a lot of the flavor resides in the shells and the heads.

                                  1. re: justbeingpolite

                                    Nantucket bays and Maine's last night over pasta.

                                    IMHO Best New England seafood dish there is.

                                1. re: justbeingpolite

                                  I did a quick saute last weekend with them...shelled, butter, EVOO and garlic/parsley. Tossed w/pasta...... Immensely flavorful!