Updated Monday, December 3rd, 2012
Total Time: 50
Yield: 5 servings
Tiny, sweet North Atlantic shrimp are a winter-only treat, with a season that usually begins in January and ends by mid-February. They're often called "Maine shrimp," but they're hardly confined to state borders, and you can find them in New Hampshire and northeastern Massachusetts as well. Here, we've cooked them in a classic romesco sauce made with almonds, tomatoes, peppers, and bread. They're delicate, though, so don't overcook them. Served over toast, they make a delicious lunch or light dinner entrée.
Note: Many people like to eat Atlantic shrimp with the shells on. It's less labor, and it gives a dish more flavor. However, the texture does get a bit crunchy. Peel if you like; just budget 15 minutes of the above time estimate for prep work.
In this issue: Summer Off the Beaten Path
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