Maine Shrimp Recipes

MAINE SHRIMP

Maine Shrimp image

Maine shrimp are caught in the coastal waters of Maine during winter. They;re usually sold with their heads still on. Anyhow they are a very delicate shrimp, which appear to me to be very similar to the "ama ebi" (sweet shrimp) served up at good sushi bars. The recipe below is probably the simplest way of cooking them.

Provided by Diann is Cooking

Categories Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 lb maine shrimp, thoroughly rinsed
horseradish (optional) or horseradish sauce (optional)
1/4 lemon, sliced (optional)
salt, coarse (optional)

Steps:

Use a medium sized cooking pot, filled halfway or more with water, and bring to a boil on your range.
Since you will want to eat this immediately, set your condiments (ground horseradish, horseradish sauce [the white one works best], lemon slices, and/or salt) and place-settings out while the water comes to a boil. The adventurous may want to try a dab of wasabi.
Add shrimp to boiling water. Leave in water for 40-45 seconds. DO NOT OVERCOOK! Drain in colander immediately, and serve hot. This is best shelled as one eats, and the diner will dip each shelled shrimp into the salt or other condiment of choice.

Nutrition Facts : Calories 224.3, Fat 2.5, SaturatedFat 0.7, Cholesterol 441.7, Sodium 507.4, Protein 47.4

SWEET MAINE SHRIMP CRUDO

Sweet Maine Shrimp Crudo image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound Maine shrimp
1/2 lemon, juiced
Pinch coarse sea salt
2 turns fresh black pepper
4 tablespoons extra-virgin olive oil, from Tuscany
Chopped chives, for garnish

Steps:

Combine all of the ingredients in a bowl and mix well. Divide portions into 4 bowls and serve immediately, well chilled. Garnish with chopped chives.

MAINE SHRIMP CHOWDER

Maine Shrimp Chowder image

Make and share this Maine Shrimp Chowder recipe from Food.com.

Provided by KathyP53

Categories Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs shell-on shrimp
1/4 ounce bacon, cut into 1/4-inch pieces
3 medium russet potatoes, quartered lengthwise, and sliced crosswise into 1/2-inch pieces (about 1 lb.)
1 large leek, white part only, cut into 1/4-inch pieces
3 tablespoons butter
3/4 cup heavy cream
salt & freshly ground black pepper
1 pinch cayenne pepper
2 teaspoons snipped fresh chives

Steps:

Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds.
Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.

Nutrition Facts : Calories 711.6, Fat 29.8, SaturatedFat 17.1, Cholesterol 747.8, Sodium 868.2, Carbohydrate 32.4, Fiber 3.9, Sugar 2.2, Protein 75.8

MAINE SHRIMP LINGUINE

MAINE SHRIMP LINGUINE image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 tablespoons butter
6 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons minced shallots
1 cup bottled clam juice
1 cup dry white wine
2 teaspoons Angostura bitters
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
12 ounces linguine
1 pound shelled Maine shrimp
1/2 cup chopped fresh parsley
salt and pepper, to taste

Steps:

1. Heat butter and oil in large skillet over medium heat. Add garlic and shallots and cook for 1 minute. Add clam juice, raise heat to high and boil until reduced by one-third, about 5 minutes. Add bitters, lemon zest, lemon juice and red pepper flakes. 2. Cook the pasta until al dente. 3. Reheat the sauce, add the shrimp and cook over medium heat, stirring often, until the shrimp just turn pink, about 2 minutes. Stir in parsley and season to taste. 4. Drain pasta, toss with shrimp and sauce, and serve.

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