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“Maine shrimp are caught in the coastal waters of Maine during winter. They;re usually sold with their heads still on. Anyhow they are a very delicate shrimp, which appear to me to be very similar to the "ama ebi" (sweet shrimp) served up at good sushi bars. The recipe below is probably the simplest way of cooking them.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 lb maine shrimp, thoroughly rinsed
  • horseradish (optional) or horseradish sauce (optional)
  • 14 lemon, sliced (optional)
  • salt, coarse (optional)

Directions

  1. Use a medium sized cooking pot, filled halfway or more with water, and bring to a boil on your range.
  2. 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.
  3. 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.

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