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whole local shrimp

makiman Jan 17, 2010 12:11 PM

local shrimp are $2 a pound, head on, at intershell seafood, which just opened a retail place (this has probably already been covered, but I've been out of the country)

Would people suggest cooking these head on, or heading them first, for a peel-and-eat session?


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  1. StriperGuy RE: makiman Jan 17, 2010 01:02 PM

    nice deal on Maine shrimp. tastee. steam em, fry em, 2 min boil em in beer

    Just don't cook em too long

    Suck the heads if you like some bold shrimpy goodness


    1. trufflehound RE: makiman Jan 17, 2010 02:12 PM

      Leave the head on and wok them alt and pepper style.

      1. steinpilz RE: makiman Jan 17, 2010 02:43 PM

        Definietly cook head on, they're juicier and more flavouful.

        I have great summer memories of grilling whole white shrimp that had been marinated in EVOO/lemon juice/cilantro. Yum.

        For whole maine shrimp maybe marinate and broil? You might even try not peeling them. (I've got to do this)

        1 Reply
        1. re: steinpilz
          StriperGuy RE: steinpilz Jan 17, 2010 03:42 PM

          very brief marinade

          You can eat em with the shells on and eat the shells

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