Every Saturday for 10 weeks Bob and I pick up 5 pounds of freshly caught shrimp. We then bring it home, refrigerate it overnight and on Sunday we have a shrimp peeling ritual. I am told we get 3 lbs of eatable shrimp from this endeavor. We’ve had shrimp omelets, shrimp scampi, shrimp in a seafood stew, and just plain boiled shrimp (which is surprisingly delicious). Fresh Maine shrimp is sweet and is somewhat like eating a tiny lobster. We’ve never had better.
Participating in this community event led to us landing on the front page of the local newspaper. http://www.islandadvantages.com/archives/2010/012110_stories/ia_shrimp_012110.html
On of my favorite ways to eat fish is ceviche. For those of you who aren’t familiar with this delicacy, it consists of raw fish which is marinated in lime or lemon juice which “cooks” the fish until it turns white. The acidic juice tones down the fishy taste. It can be kept in a covered container for a week providing plenty of appetizers for the evening cocktail hour.
I decided to make this recipe with shrimp. Delicious!
2 bottles fresh lime juice
¼ cup orange juice
2-3 lbs peeled small shrimp
1/2 medium red (or white) onion cut into slices
1 cup chopped fresh cilantro
1 jalapeno pepper, deseeded and chopped
1 orange, red or yellow pepper, chopped
Salt to taste
Mix all ingredients in a bowl, cover and refrigerate for at least 24 hours (until the shrimp is a light pink, cooked look). Stir once or twice to ensure the shrimp is all submerged in the lime-orange juice.
Use a slotted spoon to serve with lime slices for garnish, sliced avocado, and tortilla chips or your favorite crackers. Some people enjoy adding chopped tomatoes on the plate. I don’t suggest adding it to the marinade until you are serving the shrimp or the tomatoes will be mushy.
Note: Some people prefer to lightly cook the shrimp prior to adding it to the marinade. While this isn’t traditional, it works too. Just don’t overcook the shrimp or they will be rubbery.