Man, people really miss their Maine shrimp.
The way our audience put it, they love the tiny, sweet, pink crustaceans almost as much as they love lobster — and that’s saying something, considering Maine shrimp haven’t been widely available for years.
But now that the first official shrimp fishing season in more than a decade has been announced — albeit a small, experimental one, with only 58,400 pounds allowed to be caught by just seven fishing boats statewide — Mainers are salivating at the thought of snagging a pound or two of the delicacy.
We asked readers what their favorite way to eat Maine shrimp is, and what they’d do and how much they’d pay to get their hands on some. Here’s what some of them had to say.
“Deep fried in my families’ special coating, with a bit of tartar sauce on the side for dipping them.” – Christie Mitchell, Dixmont
“I would LOVE to buy some Maine shrimp! Favorite way is battered and fried with a bit of tartar sauce, on a picnic table at Lincolnville Beach.” – Robyn Tarantino, Lincolnville
“My mum used to make shrimp wiggle. She would make a roux, then add sweet peas and Maine shrimp. Very simple, but so tasty.” – Tawnya Hoyt, Gray
“Oh, how we have missed our tiny Maine shrimp. I still remember when they were plentiful and would buy a few five gallon buckets off the fishermen and clean them ourselves. We will try to buy some, if they are available in Hancock County.” – Stacey Salsbury, Surry
“It was a tradition for me for many years – watching the Superbowl with a huge bowl of Maine shrimp and lemon garlic butter.” – Edward McInnis, Bar Harbor
“We always would get a tray off the boat, pick them out and freeze the meat to have later that year. Or just steamed and eaten. Gosh we miss having them! We’d pay an arm and leg to be able to get a couple pounds!” – Deb Hollingshead, Harpswell
“If they’re fresh caught, I love them raw! The sweetest morsels with the best texture.” – Jim Parsons
“Shrimp cooked, minced and added to cooked orzo, with basil, garlic, olive oil, white wine vinegar, smoked salt, three grinds of pepper and lemon juice. Stuffed into hollowed out big tomatoes. Crabmeat can be used as well.” – Kyle Fletcher Baker
While fried shrimp and shrimp cooked in garlic and butter or olive oil were by far the most popular ways to eat Maine shrimp according to our audience, there are lots of other recipes out there to try should you be one of the lucky few to get your paws on a pound or two.
Brownie Schrumpf, the Bangor Daily News’ cooking columnist for more than 40 years between the 1960s and early 2000s, shared countless recipes throughout the years, including one for a baked shrimp and cheese puff, and one for shrimp and cucumber sandwiches. Let us know if you try to make either of these.
Brownie’s Baked Maine Shrimp and Cheese Puff (1973)
- 2 cups cooked shrimp meat
- 4 slices buttered bread
- 1/2 pound cheddar cheese, shredded
- 3 eggs, beaten
- 2 cups milk
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- Pepper to taste
Cook Maine shrimp meat to preferred doneness. Spread slices of bread with butter or margarine and dice in one-inch cubes. Put half of the bread cubes in a buttered casserole; spread with half the shrimp and sprinkle with half the cheese; repeat the layers. In a bowl, beat eggs slightly; add milk, mustard, salt and pepper; pour over the contents of the casserole. Bake in a slow oven, 325 degrees, for 40 to 50 minutes, or until puffed and browned.
Brownie’s Shrimp and Cucumber Sandwiches (1984)
- 2 cups cooked and shelled shrimp
- 1 tablespoon lemon juice
- 1 tablespoon grated onion
- 2 to 3 tablespoons chopped cucumbers
- Salt and pepper to season
- Mayonnaise
Cook and shell shrimp. Shrimp needs only about two minutes of cooking; do not overcook. Chop shrimp in pieces and add lemon juice, salt and pepper and cucumbers, and add onion — just enough to give flavor but not overpower. Refrigerate until time to with prepare the sandwiches, then mix with mayonnaise — again, a sparing amount of mayonnaise. Spread on buttered bread and serve.
