Pemaquid Lovbster & Seafood LLC
Fresh caught and harvested
Preheat oven to 375 degrees.
Place whole Maine shrimp on a lined baking, one layer thick. Bake for 8 minutes. The shrimp will cook in their natural juices. Scandinavians suck the juice out of the head followed by eating to roe (eggs). Finally, the shell would be peeled off for the meat.
1 1/2 lbs Maine shrimp meat
2 Cups chopped onion
2 Tablespoons butter
2 teaspoons salt
2 Celery stalks, minced
2 large potatoes, cut in 1 1/2″ cubes
14 oz chicken stock
1 can cream corn
1 red bell pepper, minced
2 1/2 cups frozen corn kernels, thawed
3 cups half & half*
1/4 teaspoon thyme
Fresh ground pepper and salt to taste
Melt butter. Sauté onion with salt, about 2 minutes. Add celery, sauté until soft about 8-10 minutes. Peel and cube potatoes put in small stock pot with chicken broth. Bring to boil and reduce heat and simmer 5 minutes until just soft. When done transfer to larger pot with onions and celery. Add red peppers, can & frozen corn bring back to boil. Then add, 1/2 & 1/2 and Maine shrimp with its juices. Reduce heat to low, cook until shrimp is done about 5-8 minutes. Season with thyme, salt and pepper.
*We like to use fat free half & half to save on a few calories.
6 servings.
1/4 cup butter
3/4 cup chopped onion
1 clove garlic, minced
1 cup green pepper, chopped
3 cups thinly sliced celery
1 28 oz can diced tomatoes
3 tablespoons brown sugar
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 bay leaves
3 tablespoons fresh lemon juice
2 lbs raw Maine shrimp
3 cups hot cooked rice
Melt the butter in a large skillet; add onion, garlic, green pepper and celery. Cook uncovered over low heat until tender (about 15 minutes). Add tomatoes, brown sugar, salt, pepper and bay leaves; simmer for 15 minutes. Add lemon juice and shrimp. Cover and simmer about 6 minutes (until shrimp are cooked) stirring after about 3 minutes.
Serve over hot rice.
Notes: Do not over cook the shrimp!