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First of the Season Maine Shrimp are In!

rlh Dec 4, 2009 08:05 AM

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

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  1. C. Hamster RE: rlh Dec 4, 2009 08:07 AM

    Cool! How big were they?

    3 Replies
    1. re: C. Hamster
      rlh RE: C. Hamster Dec 4, 2009 08:08 AM

      Headless, they look like they are larger than usual.

      1. re: rlh
        C. Hamster RE: rlh Dec 4, 2009 08:20 AM

        TNX

        Im going to check them out this weekend

        1. re: C. Hamster
          rlh RE: C. Hamster Dec 4, 2009 08:22 AM

          Call first - there was no sign even ready yet

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

    2. typhoonfish RE: rlh Dec 4, 2009 08:31 AM

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

      1. steinpilz RE: rlh Dec 4, 2009 05:13 PM

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

        4 Replies
        1. re: steinpilz
          trufflehound RE: steinpilz Dec 4, 2009 09:56 PM

          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
            steinpilz RE: trufflehound Dec 6, 2009 09:06 AM

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

          2. re: steinpilz
            j
            JoJo5 RE: steinpilz Dec 5, 2009 06:09 AM

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

            Thanks,
            JoJo

            1. re: JoJo5
              Food4Thought RE: JoJo5 Dec 5, 2009 01:16 PM

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

          3. w
            Wannabfoode RE: rlh Dec 5, 2009 07:35 PM

            any sign of them on menus yet?

            1. itaunas RE: rlh Dec 6, 2009 08:07 AM

              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. t
                trizydlux RE: rlh Dec 14, 2009 01:26 PM

                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
                  ScubaSteve RE: trizydlux Dec 14, 2009 01:52 PM

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

                  1. re: ScubaSteve
                    o
                    Ora Moose RE: ScubaSteve Dec 14, 2009 02:09 PM

                    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
                      StriperGuy RE: Ora Moose Dec 14, 2009 03:20 PM

                      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
                        c
                        cambridgedoctpr RE: StriperGuy Dec 17, 2009 11:25 AM

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

                      2. re: Ora Moose
                        ScubaSteve RE: Ora Moose Dec 14, 2009 03:25 PM

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

                      3. re: ScubaSteve
                        t
                        trizydlux RE: ScubaSteve Dec 14, 2009 07:24 PM

                        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
                          justbeingpolite RE: trizydlux Dec 15, 2009 05:11 AM

                          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
                            StriperGuy RE: justbeingpolite Dec 15, 2009 05:34 AM

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

                            1. re: StriperGuy
                              justbeingpolite RE: StriperGuy Dec 15, 2009 06:02 AM

                              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
                                StriperGuy RE: justbeingpolite Dec 15, 2009 06:21 AM

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

                                1. re: StriperGuy
                                  justbeingpolite RE: StriperGuy Dec 15, 2009 06:28 AM

                                  OK, I'll give it a try tonight!!

                                  1. re: justbeingpolite
                                    typhoonfish RE: justbeingpolite Dec 16, 2009 09:35 AM

                                    Nantucket bays and Maine's last night over pasta.

                                    IMHO Best New England seafood dish there is.

                                2. re: justbeingpolite
                                  Science Chick RE: justbeingpolite Dec 16, 2009 11:57 AM

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

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