Mary Ann's Blog

Go Wild with Native Maine Shrimp

In season right now are wild, native Maine shrimp. When I see them, I buy them in volume because their availability is so short. Cooking them is a labor of love because they are so small that peeling them takes time but the end reward is their sweet taste. There are many uses for them from using them in salad to making them into fritters, stir-frying them, tossing them with pasta or just eating them plain. One tip for cooking any size shrimp: bring water or broth, lemon juice, a bay leaf and salt to a boil before adding the shrimp. That will keep them moist and tender


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