Maine Shrimp

[Onshore]

Yummmm. Saw on another site that the Maine Shrimp season opened Dec.1st., so I checked with the Back Bay Fish Market here in Melbourne today and, low and behold, they had a shipment of fresh Maine Shrimp. I bought a 10 lb box today, had if for supper tonight and froze the rest.

Best shrimp I've ever eaten up there or down here and pleasantly surprised to find them here. By the way, the restaurant also operates the NE Seafood Restaurant & Pub and only sells fish and shell fish brought in from Maine, Mass and Maryland.

[BobG]

Bill,

We didn't have any Maine shrimp for dinner tonight. But we did have littlenecks with braised leeks, with white wine, and French Bread...:brow

[Onshore]

Bill,

We didn't have any Maine shrimp for dinner tonight. But we did have littlenecks with braised leeks, with white wine, and French Bread...:brow

Just as good!

[John Wade]

Got a slushfest on Seal Point, how about you?
Can't wait to see some freshies, its the only time I can get fresh head on shrimp up here! I am going to post a recipe that requires fresh head on shrimp that I do once a year. Eight sticks of butter. Eight. Yes.
its called Barbeque shrimp, but it has nothing to do with a grill. It is from a restaurant in New Orleans called Pascals Manale. There is not a better preparation of any shellfish anywhere. Try it, you will not be let down.

From Pascal's Manale Restaurant on Napoleon Avenue in New Orleans where the dish was created.

2 pounds butter, 8 sticks
2 tablespoon Creole Seasoning to taste, recipe follows
2 tablespoon chopped fresh rosemary leaves, or substitute 2 teaspoon dried rosemary
½ cup Worcestershire sauce
6 ounces good beer
5 to 10 cloves garlic, finely minced, or to taste
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 to 4 tablespoon chopped parsley
2 teaspoon fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on if you can

Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 to 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed vegetables, Worcestershire and lemon juice. Place the shrimp in the seasoned butter, using as many baking dishes as you need to make sure all the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. Bake in a 350°F oven until the shrimp turn pink, about 15 to 20 minutes. Serve in big bowls. Put a handful of shrimp in each bowl and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib as this gets messy. Serve with plenty of French bread to sop up the sauce.

[soundownsam]

I have never had that recipe before but it looks good and anything from Pascal's is very good. i went by Rowan's in Beverly today to see if they had shown up yet and they told me later this week.

I can't wait.

sam

[Onshore]

Hi, John,

Seal Point ! Haven't thought about that for a few years. Don't slip in on the sluch.

As for me, check out my report on the Indian River Lagoon on the Florida Forum

Thanks John. Can't wait to try that recipe. Good to hear from you.

[Jacob K.]

WFs in swampscott had them this weekend.... 6 bucks a lb cleaned. not like the .75/lb they are out of the back of the pickups on rt1, but still a good deal

[S Wally]

<2 pounds butter, 8 sticks>

As Bart once said, "My heart hurts!"

[eddie]

I like to cook them in their shells in a pan with a few inches of olive oil. Salt and a pinch of crushed red pepper. Just as they turn pink...get 'em out! What a treat!