A Happy Circumstance

So ... I just happened to be perusing the latest issue of Saveur and read the extensive story on shrimp. Then ... I read that Northern (or Maine) Shrimp are only harvested for a limited season and that's RIGHT NOW. Then ... I went to Whole Foods at lunch and saw them in the seafood case. The very nice fella I talked to confirmed that they had come in that morning (and were mostly likely swimming in the bay 24 hours prior) and were probably the last shipment they'd get for the season. So, what else to do but buy a pound and bring them home for supper?

They were good. But I will admit, Dave and I weren't blown away by them - I am wondering if we got a mild catch, or if our tastebuds have just been reset to expect more intense flavors (more likely the latter then the former). That said, it was a lovely dinner and was on the table in a jiffy: Maine Shrimp sauteed with butter, shallots and garlic, steamed broccolini, sliced fennel and baguette.

Sauteed Maine Shrimp

• 1 pound Maine shrimp
• 4 tablespoons butter or oil
• 1 shallot, sliced
• 2 cloves of garlic, chopped
• salt

Rinse the shrimp and pat it a little dry. Melt the butter in a large skillet. Toss in the shallots and garlic. When everything is sizzling, toss in the shrimp. Spread them into a single layer and sprinkle some salt over. Let them sit for a minute then stir them around (gently, these shrimp are delicate). Let them sit again and stir them again after a minute or so. They don't take long to took at all: maybe 5 minutes tops.

Scoop them out into bowls. Squeeze a little lemon over if you'd like. Peel and eat - finger bowls or wet napkins are a must. Ideally, the whole meal should be "finger friendly" so you don't get things too messy.