maine shrimp

fishlessman

they are small but packed with flavor, very sweet. made this pineapple curry on the stove last night, looking for that scampi post, need a butter fix. half the price of the louisiana shrimp, fresh off the boat

BENTE

where is the recepie for the pineapple curry?

i mean come on you have been on here long enough to know not to keep vital info out of a post

tjv

Howdy fishlessman, quick question for you. My local Kroger has giant sea scallops again. Under 10 count for $11 a pound. The things are huge, palm size and bigger. Question is, can sea scallops be too big....thanks, tom

Roudy

I agree with Bente - don't tease us with a curry recipe without sharing it. These Maine "shrimpettes" may be too small to cook successfully using Randy's (AZRP) Spicy Grilled Shrimp, but I'll continue to talk up those shellfish that were served at Eggtoberfest '07. :P

Roudy

fishlessman

can of cocanut milk,1 tbls sugar, 2 tbls red curry paste, some lime juice, about a quarter cup fresh cilantro (basil would have been better) and i put a tabls of fish sauce in (probably could have ommited this as the shrimp tails brought up the seafood taste). pineapple and shrimp. cook the milk down a little, add everything but shrimp, bring to a soft boil until pineapple is good, add shrimp and take off the heat. next time more curry and a little more sugar. if it was egged i would have posted the recipe, but this could be done in the egg if you wanted to.

fishlessman

scallops cant be too big, there are some russian ones around that are huge. just make sure they are dry or day scollops, the wet ones have a bitter tasting preservative in them that you wont be happy with. and undercook them is better than over cooked

BENTE

you cook without an egg????? :laugh:

fishlessman

LOL ive been trying to keep it down to about 5 nights a week on the egg. ive got a nice wok burner as well, and i just cant see burning all that lump to get the egg hot enough, then cook for 4 or 5 minutes and shut it down. i know that some wok in the egg, but i dont really see it adding much to the cook if its a quick stirfry or something like this, its so quick you wouldnt even want to close the dome. besides, i think it was wise one that said i could egg a little less, that 5 days would be enough per week

Mainegg

You can't beat Maine shrimp. They are like tiny pieces of candy. You almost starve if you steam a bunch to peal and eat and your fingers look like you have been in the tub for two days! LOL but they are worth all the work. We are lucky and have a guy that sets with his truck about 1/4 mile from us. shrimp, scallops and haddock. One of the best parts of Maine in winter. I'm trying to remember these good things for Maine as we are getting another foot of the white stuff today! Julie

fishlessman

i was in a place down here in mass that wanted 16.99 a pound for the haddock, didnt buy it, ill wait til im up at camp near sebago where i know its fresh and can live with the prices. 16.99/pound, ill eat tilapia first (not), well maybe some canned tuna. you really cant beat cold water shrimp

Mainegg

Ouch, I like the I love haddock and the 7.00 a lb this guy gets much better.

Mainegg

Mainegg wrote:

Ouch, I like the I love haddock and the 7.00 a lb this guy gets much better.

I can type really!

Grandpas Grub

Man that looks tasty. Most all the shrimp we get out here is frozen.

Kent

BENTE

i have not even tried the whole wok thing. my brother bought me a stri-fry pan for christmas about 5 years ago but the btu's the stove put out are not enough.... so i have just let it go and put it on my to do list :ohmy:

fishlessman

good reason to get a big outside burner. not good having the house smoked out with burnt sesame oil and fish sauce. big ouside burner comes in handy for seafood boils as well

BENTE

yea proabably right i already smoked the house up this time last year when i put my plate setter in the oven on a self clean with no box fans to push the smoke outside.... stupid i know but what can i say i am blond and not the sharpest nife in the drawer :laugh:

i still get a kick out of it :woohoo:

Darnoc

Reminds me of one time I was stir frying whatever it may have been whatever because whatever I was going to cook never made it into the wok.Had some peanut oil in getting to the smoking point and made the mistake of putting about 1 1/2 teaspoons full of red pepper flakes into the wok.Mom,dad,pets and kids had to run out of the house.Now I know what pepper spray aimed at the bad guy must feel like. So I pulled out the high output btu burner out of the shed and put it to work.