Best Maine Shrimp Recipes

NANTUCKET BAY SCALLOPS OR SWEET MAINE SHRIMP CRUDO

Steps:

• Mix all the ingredients except the chervil in a bowl, then divide into four small bowls.
• Top with the chervil, chill, then serve.

BAKED STUFFED MAINE SHRIMP

Steps:

• 1. SHRIMP: Combine the butter and seasonings in a shallow 8x8 baking dish and put in a 350 degree oven to melt the butter. Arrange the cooked shrimp in a single layer in the melted butter.
• 2. STUFFING: In a small bowl mix all the ingredients for the stuffing and lightly toss with a fork.
• 3. Spread the stuffing over the shrimp in the baking dish.
• 4. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake an additional 5 minutes. 14 points per serving

MAINE BAKED STUFFED SHRIMP

Steps:

• SHRIMP:.
• Combine the butter and seasonings in a shallow 8x8 baking dish and put in a 350 degree oven to melt the butter.
• Arrange the cooked shrimp in a single layer in the melted butter.
• STUFFING:.
• In a small bowl mix all the ingredients for the stuffing and lightly toss with a fork.
• Spread the stuffing over the shrimp in the baking dish.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove foil and bake an additional 5 minutes.

MAINE CHOWDER (SHRIMP)

Steps:

• Peel the heads and shells off the shrimp, reserving both for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells and heads in a large pot and add 10 cups 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.
• Chowder base: Cook the 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, 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
• Melt the 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 of each.

MAINE SHRIMP CHOWDER

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.

SWEET MAINE SHRIMP CRUDO

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 AND GOLDEN BEET RISOTTO

Steps:

• Heat olive oil in large, heavy bottomed pan over medium heat. Add chopped shallots and chopped beats cooking until shallots turn golden. Add rice and saute until rice turns translucent. Add white wine and cover. Cook about 10 minutes so the beets are softer and yield somewhat when pierced with a fork. Meanwhile, you can shell the shrimp and rinse in cool water. Over a medium/high heat, keep adding water to the rice mixture in 1/2 cup increments until the rice absorbs the liquid. Stir as needed to keep the rice from sticking to the pot. When the rice is softening past the "al dente" stage, and is taking on a creamy texture and full golden color from the beets, add the shrimp and stir until the shrimp turn darker color and curl (about 1-2 minutes for the Maine shrimp). Stir in the parmesan and add the frozen peas, cooking until the peas are heated through (about 1-2 minutes). Season with white pepper to taste. No need for salt with the shrimp and parmesan! Serve in bowls with a sprinkle of parsley and grated parmesan. Serves 4 as a hearty appetizer or two as an entree.

MAINE SHRIMP LINGUINE

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.

MAINE SHRIMP

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.