Right now in the Maine and New Hampshire Seacoast region we are enjoying these scrumptious little shrimpies, brought to us straight from the local fishermen and women who catch them. You can find them for sale at local fishmongers' counters, on the curb in various seaside towns, at the farmers' markets still taking place, and even through CSFs ("Community Supported Fisheries" - a complement to CSAs, or Community Supported Agriculture).
These loves don't need but 30 seconds to cook, honest and truly, so choose your recipe(s) wisely. I add them, and a bit of chopped parsley, at the very last moment to a pan of sizzling-hot scampied butter (finely chopped garlic, a little white wine and lemon juice already sauteed into the butter), toss them for one or two flicks of the pan, and then pour then over a bowl of hot, tender fettucini ribbons.
A bit more chopped parsley to finish, and maybe a wedge of lemon, and you've got a delicious, hot dinner in the amount of time it takes to boil pasta! Don't overcook! If they feel mushy in your mouth, you've overcooked them. They should have a texture that pops when you bite down on 'em.
Why choose Maine shrimp over the commonly seen tiger shrimp in our supermarkets? There are lots of reasons, and an article in the Concord Monitor states them succinctly.
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