I was offered a great buy on some fresh Maine shrimp right off the boat, but I probably should have realized that it would not be neatly packaged in plastic non messy containers.
I honestly do not know what possesses me? Every time I drive by someone selling fresh Maine shrimp it’s almost like my car is automatically programmed to stop at every shrimp truck along side of the road, and the worst part about the whole thing is I absolutely hate peeling shrimp especially after the winter 2009 shrimp fiasco.
It all started when my best friend stopped by and said that one of the local lobstermen had a bunch of shrimp down at the town pier so I thought it would be a great idea to get 50 pounds of it and freeze it for a lot of Maine shrimp recipes (it could have been a 100 for all I know it sure seemed like it) and at the time before seeing how much shrimp 50 pounds was it really sounded like a great idea. That was until it was driven into my driveway in the back of a pickup truck and there were piles of shrimp in a large lobster tote or two and they were spilling all over the sides of the totes. I think it was at that moment I realized I may have gotten myself in a little over my head. So as usual I now was faced with peeling this entire ton of shrimp for the rest of the weekend and of course I first had to go to the grocery store and buy tons of freezer bags.
I know I shouldn’t have been surprised when as soon as I carried the first big container of the shrimp into the kitchen so I could start peeling it that is when everyone scattered but not before the usual and bellowed unwanted unwanted comments like how they smelled, looked gross and I will never eat any of those! The only company I had for the next two days that it took me to peel this shrimp was the cat who kept howling for the shrimp. Our cat is definitely a Maine coon cat and absolutely loves seafood. You can take a pack of scallops from the freezer and as soon as you remove one scallop she is all over it. I admit I actually have to make her her own appetizer bowl of cut up raw scallops just so she will leave me alone.
After standing in the kitchen for what seemed like months just peeling all of these shrimp I swore I would never ever do this again. But in the end after awhile I forgot about what a long and tedious process it was when I was finally enjoying different recipes with fresh Maine Shrimp. The sad part to this story is the following summer a breaker tripped in my basement that ran to the electricity in the garage where I keep a small chest freezer and of course this is where I had stored all of the shrimp I had peeled and of course I didn’t know it was tripped for a couple of days yuck and I lost the last half of the shrimp
SO now when I get the urge to have some shrimp and I pull off the side of the road I try to keep it to just four or five pounds at a time because I never want to repeat the winter of 2009 fiasco again.
First things first just because it’s winter there is no reason you can’t enjoy a nice pitcher of frozen Strawberry Daiquiri’s. I just turn up the heat a bit ((then turn it down because these will taste so good you’ll forget its winter!)Throw on a pair of shorts and a t-shirt, kick back and dream of summer coming soon also while you’re nibbling on a nice shrimp cocktail!
6 cups ice
½ cup white sugar
4 ounces frozen strawberries 1/8 cup lime juice
½ cup of lemon juice
¾ cup rum
¼ cup lemon lime flavored carbonated drink
In your blender combine the ice and strawberries. Add your lime juice, lemon juice, rum and lemon-lime drink blend until smooth and serve!
Maine Shrimp in Wine Sauce
1 pound fresh Maine shrimp cooked, peeled and cleaned
¾ cups minced onion
¾ cup sliced mushrooms
¼ cup melted butter
3 tablespoons flour
1 cup chicken broth
½ sour cream
¼ cup dry white wine
Cook your onion and mushrooms in butter until tender. Whisk in your flour. Add chicken broth and cook until thick, stirring constantly. Add in your sour cream, wine and shrimp. Stir and heat. Serve over your favorite rice.
Easy but Delicious Maine Shrimp Scampi
1 pound linguine
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 tablespoons minced garlic
½ tablespoon garlic salt
½ tablespoon crushed red pepper flakes (if you like it spicier add more to taste)
Kosher salt (or sea salt) and fresh ground pepper to taste
2/3 cup dry white wine
1 and ½ lemons
½ cup chopped chives
Cook your past ala dente according to directions on box. Reserve ½ cup of the pasta water before draining.
While your water is coming to a boil, sauté garlic and red pepper flakes in 2 tablespoons butter and 2 tablespoons of oil with a dash of salt and pepper on low for 2 to 3 minutes in a large pan. Add your white wine and juice of I lemon and bring to a simmer.
Add remaining butter, oil and shrimp. Sauté for 3 minutes until shrimp just firm up and change color do not over cook. Add your pasta water, ¼ cup chives to pan and toss with your tongs.
Squeeze remaining lemon juice season to taste to with remaining chives and serve.