These tiny sweet shrimp may not be the favorite of all. Being a born
and breed Main'ah fresh shrimp are the highlight of winter. $6.49
pound for shrimp meat, yikes, but only shrimpers with a contracted
price are going out this year, the shrimp are not in demand after years
of low availibility, and they were selling for nothing at the fish
auction. Up until four or five years ago I paid 79-99 cents lb for
whole shrimp, 1.89-2.09 lb for tails, and 3.99 lb for shrimp meat.
No gray sole or yellowtail to be had I opted for fresh haddock. Shrimp
stuffed baked haddock for dinner last night....by far the best I'd ever
made, simple stuffing of about 1/2 small yellow onion, 1 rib diced
celery, and two sliced scallions sauted in EVOO, added 3/4 pound of
shrimp, a generous splash of chardonay, a couple T. unsalted butter,
about 1/2 t old bay seasoning and gently simmered until the shrimp were
just barely cooked. Stired in fresh chopped parsley from one of the
pots growing in the kitchen window, and enough breadcrumbs from
Friday's bread to make a stuffing. Into an oval baker, topped with the
haddock, sprinkled with a bit of sweet paprika, dotted with butter and
baked @350 until the fish was cook through. Served it up with french
cut beans almondine and jasmine rice. For dessert dark chocolate
covered strawberries, that I'd dipped in Girhadelli (sp?) dark choc.
Rave reviews, and all told took about 45 minutes to make. Now to
figure out the next adventure with these tiny gems before they are gone
for another season.
Jessica