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| Maine Shrimp in Wine Sauce |
2 pounds medium or small shrimp, remove heads, if desired
1 large bay leaf
1 small onion, peeled and quartered
1 cup dry white wine
1/2 cup water
2 slices lemon
6 black peppercorns
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1. Wash the shrimp thoroughly in cold water.
2. Combine the bay leaf, onion quarters, wine, water, lemon slices, and peppercorns in a pot. There should be about a half inch of liquid. Bring to a boil.
3. Add the shrimp and cook 3 to 4 minutes, not longer; it's important not to overcook.
4. Makes about 4 servings as appetizers; 2 servings as main course.
5. Can be served with cocktail sauce or a mayonnaise/dill sauce (1 cup mayonnaise to 2 tablespoons chopped fresh dill).
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| Maine Shrimp and Tortellini in Cream Sauce |
3 tablespoons butter
3 cloves chopped garlic, fresh
1/4 cup minced parsley, fresh
2 teaspoons unbleached flour
1 pound small Maine shrimp, thawed and patted dry
1/2 cup white wine
1 1/2 cups half and half
1 cup grated parmesan cheese
1 pound cooked tortellini, drained
1 cup coarsely chopped fresh basil leaf |
1. In a large, heavy saute pan over medium high heat, melt the butter and in it saute the garlic for 3 minutes.
2. Add the parsley to the pan and sprinkle the flour over the pan. Saute for 3 minutes more.
3. Add the shrimp to the pan and give a good stir before adding the wine. Slowly stir in the half and half until thick and beginning to simmer. Stir in the parmesan and the tortellini, and bring back to a simmer.
4. Sprinkle the fresh basil over the pan and serve immediately.
Serves 4 |
| Maine Shrimp and Pasta Salad |
1/2 cup pasta spirals (whole wheat or plain)
1 tub (8 oz.) fresh Maine shrimp
1/2 cup grape tomatoes, halved
1/4 cup torn basil leaves
Feta cheese crumbles (to taste)
1 teaspoon Italian seasoning
2 tablespoons olive oil
black pepper |
Microwave shrimp until tender (do not overcook). Chill in refrigerator.
In medium pot of rapidly boiling water, cook pasta 8 to 10 minutes. Drain in colander and rise with cold water until cool to touch.
Place pasta, shrimp, tomatoes, basil, feta cheese, Italian seasoning, and oil in large bowl and toss to coat. Season with black pepper. |
| Maine Shrimp with Linguine |
6 tbs. butter
6 tbs. olive oil
4 cloves garlic, minced
3 tbs. minced shallots (or leeks)
1 cup dry white wine
1 cup bottled clam juice
1/4 tsp. dried red pepper flakes
2 tsp. Angostura bitters (optional)
1 tbs. lemon juice
2 tsp. lemon zest
1 lb linguine or other strand pasta
2 lbs. shelled Maine shrimp
1/2 cup chopped parsley
salt and freshly ground black pepper |
In a large skillet, heat butter and oil. Add garlic and shallots and cook over medium heat for 1 minute. Add wine and clam juice, raise heat to high, and boil briskly until reduced by about one-third, about 5 minutes. Add red pepper flakes, bitters, lemon juice, and lemon zest. (Can be made ahead and held at cool room temperature for an hour or two.)
Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes.
Meanwhile, reheat sauce, Add shrimp and cook over medium heat, stirring often, until they just turn pink, about 2 minutes. Do not overcook. Stir in the parsley and season with salt and pepper to taste.
Drain pasta, spoon the shrimp and sauce over, and serve.
Yield: four servings |
| Garlic Lemon Maine Shrimp |
| The twice-used oil helps transfer the garlic flavor to all of the shrimp. |
| Step 1: Garlic Chips |
1/3 cup olive oil
1 whole head garlic, peeled and sliced thinly
Kosher salt to taste |
| Have a plate with paper towel close to the stove. Heat the oil in a large skillet over medium-high heat. Carefully add the garlic and spread out in the oil with a wooden spoon. When the garlic begins to brown and become crispy, turn off heat and quickly remove from oil with a slotted spoon. Transfer to the paper towel and sprinkle with salt. Use the oil to saute the shrimp next. |
| Step 2: Garlic Shrimp |
1 pound Maine shrimp, peeled
Zest from 1 lemon
1 tablespoon lemon juice
2 tblespoons olive oil
2 tablespoons minced garlic (about 4 cloves); save half for saute
1/2 teaspoon salt
1 teaspoon paprika
angel hair or other favorite pasta |
With your hands, gently toss shrimp, zest, lemon juice, olive oil, half of minced garlic, salt, and paprika in a medium-sized bowl. Set aside to marinate for at least 30 minutes.
Using the hot oil from the garlic chips, saute the second half of the minced garlic for 30 seconds to a minute. Have the shrimp close to the stove. Carefully add the shrimp and saute for about 3 minutes, or until all of the shrimp has barely turned pink, using a wooden spoon to stir. Remove from heat and pour over cooked pasta, using bowl deep enough to contain the oil.
Sprinkle with garlic chips and serve. |
| Maine Shrimp with Mediterranian Pasta |
1 pound Maine shrimp
12 ounces bow tie pasta
2-4 garlic cloves, crushed
1/2 cup chopped fresh parsley
1/4 - 1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1 15-oz. can cannellini beans, rinsed and drained
2 cups cherry tomatoes
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
coursely ground black pepper |
Combine all ingredients except pasta and shrimp. Cook pasta and shrimp separately (do not overcook Maine shrimp).
Combine hot pasta, shrimp, and remaining ingredients; heat thoroughly and serve immediately. |
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