shrimp

Shrimp Moratorium for 2014

Word is that ASMFC  has voted for a Shrimp Moratorium for the 2014 season. And, it doesn’t look good for the next couple of years!

The decision was unanimous from all industry sectors. This is bad news for fishermen and very bad news for Gulf of Maine shrimp stocks.

ASMFC press release with some insight on 2014 Shrimp season closure……
“In the Gulf of Maine, increasing water temperatures and a decline in phytoplankton abundance (a foodsource for shrimp) are factors which likely have and will continue to contribute to the poor recruitment in the stock.
The increased abundance of northern shrimp predators (spiny dogfish, redfish and silver hake)may play a role in declining biomass. Northern shrimp stocks in other areas of the world (Greenland, Flemish Cap, Grand Banks) have also seen decreasing trends in abundance and recruitment, providing additional evidence that environmental conditions are impacting northern shrimp across their range.”

Regulators cancel shrimp season in Gulf of Maine …….”Part of the problem is a warming ocean and the absence of the normal springtime surge of plankton, the microscopic creatures that make up a critical link at the bottom of the ocean food chain, scientists say.”

Cucumber Gazpacho and Tostadas recipes with shrimp

It’s a beautiful thing going to your freezer and being able to pull out shrimp, or scallops from your stash off-the-boat, whenever you need!    What’s in your freezer ? :)

Fantastically deliiish looking recipe from Diary of a Tomato blog
Cucumber Gazpacho with Shrimp, Basil and Lime

 Also, from our friends Craig and Judy…. yum, Yum and YUM
Shrimp Tostadas with Apricot-Cilantro Salsa and Feta

Both recipes combining all the many wonderful ingredients that are seasonal now in your gardens or local farms/farmer’s markets!

Sweet and Sour Shrimp or Scallops

SS scallopsS&S scallopsS&S sauce
1 – 2 cups of fresh cut PINEAPPLE
2 – 3 fresh ORANGE JUICE (try Blood oranges)
1/4 OLIVE OIL
2 T RICE VINEGAR
2 T squeezed fresh LEMON JUICE
1 T HONEY
1 – 2 RED PEPPER FLAKES

1/3 cup diced ONION
1/2 cup diced PICKLED cherry PEPPERS
1 – 2 GREEN ONIONS cut

1 – 2 cups raw SHRIMP MEAT and/or SCALLOPS
handful – pea pods sauteed/blanched/steamed to taste

1 cup uncooked brown rice (use white if you like, but brown brings healthy and earthy to the table)

Saute Pineapple in 1 T olive oil and 1 T butter until soft
Mix orange juice, vinegar, honey, olive oil, lemon juice and red pepper flakes.
Add to pineapple.

Cook shrimp/scallops over med high heat for about 1-2 minutes. DO NOT OVERCOOK.

Top brown rice with pea pods, onion, shrimp/scallops,  pickled peppers,green onion and maybe a few small pieces of fresh blood orange :)  Drizzle sauce.  Use cornstarch with the sauce if you like it thicker.

Please  adjust ingredients based on taste and enjoy!!

Paired with Argentinian Pie de Palo,  Viognier – 2012, thanks to Sue at Fresh Market, Portsmouth!

 

 

 

Padi’s Zucchini stuffed shrimp boats

This is one of our FAVORITE recipes and sooo very healthy!! I always make extra and eat cold/warmed the next day (if it lasts that long !!)

Cut Zucchini’s in half and scoop out the insides leaving the shells. Cook shells in 350* oven for 10-15 mins.

Meantime sauté some Shrimp Meat (*1 Cup, 1-2 minutes), drain and dice or keep whole and set aside. Sauté scooped/diced zucchini, Mushrooms (*1 Cup), Onion (*half onion) and Garlic (*2-3 cloves). Remove and add shrimp, diced fresh Tomato, diced Green Onions and combine it all with 1 beaten Egg or Egg white. Fill shells with mixture, top with fresh grated Parmesan Cheese     ( Sliced mozzarella or goat cheese would be good too). Cook for 20-25 mins. Drizzle fresh Lemon ( a must) and enjoy. *Suggested measures

Easy Shrimp & Avacado

This is another ‘must try’!!! It is as it looks.

Cut Fresh Tomato, Green Onion and Avacado
Saute Pea Pods and Mushrooms
Saute shrimp meat in 1 Tbs each Olive Oil, Butter and Garlic– 1-2 minutes.
Serve over Rice, Lemon Juice and Red Pepper Flakes to taste.

Rimrack Shrimp Padi Cakes

2 Cups Rimrack  Shrimp meat,
1 Egg,
1 Tbs Butter,
1 Tbs Olive oil,
1/2 cup diced Onion,
1/2 diced Celery,
2 diced Green onion,
3-4 Tbs Mayonnaise,
2 Tbs fresh Lemon juice,
1 Tbs Lemon Zest,
3-4 Garlic cloves,
1 Tsp Red Pepper Flakes,
2 Cups Panko (Japanese breadcrumbs),
2 Tbs Olive oil (or more).

 

Heat a large nonstick skillet over medium heat, add butter and olive oil. Add diced onion & celery until soft. Add garlic to pan; sauté for 1 minute. Remove from heat. Place mixture in a large bowl. In large skillet heat on med high, add some butter and/or olive oil. Sauté shrimp quickly (1 Minute), remove, drain and coarsely chop. Add shrimp, green onions, and the remaining ingredients in mixture bowl and combine. Stir in 1 ½ C panko.

Divide shrimp mixture into desired portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.

Heat pan over medium-high heat. Add olive oil and Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from… Continue reading

Shrimp Justice – Simple & Superb

Start with 12″ Fry pan with lid –    Saute plenty of diced Garlic (4/5 cloves) in 1 Tbs Butter & Olive Oil, Salt & Pepper.  Add 1/2 can of Beer and bring to a boil

 

Add 4 handfuls of fresh Rimrack’s HEADED shrimp.
Optional, sprinkle 1-2 Tablespoons Cajun spices over shrimp (our fav)
Cook until they curl and turn pink (1-2 mins)
Remove and plate shrimp
Reduce liquid by half or more (this doesn’t take long )  Add 2 Tbs butter to thicken to go with favorite bread.

 

Traditional cocktail sauce – Ketchup, Horseradish & Lemon to taste, or your favorite sauce or just lemon!

Service with a Baguette, good wine or beer :)
Serious fantastic feast!!!

End of Shrimp Season- Many Thanks!

Friday, Feb 17th- shrimp season closure was a big disappointment for us and our customers knowing it will be another year (Dec/Jan) to wait for fresh shrimp. It was great seeing so many old friends and meeting new ones this season, which brought us huge enjoyment under the business conditions we have to deal with (and have to add, the tremendous amount of misinformation :)  It was amazing to find out that so many people had no idea there is shrimp off our coasts, it’s availability or where to find it (which we gladly share!!).

It has been a wonderful season for catching such beautiful northern shrimp (we liken it to ‘organic’) and developing a terrific way for our neighbors and communities ability to access seafood directly off-the-boat while coming down and enjoying the adventure of seeing NH’s working waterfront. There was tremendous customer appreciation on shrimping information by Portsmouth HeraldManchester Union LeaderNH ChronicleWMURSeacoast Eat LocalNHIAF and others!

**We recommend sending us your emails for future fishing efforts, reminders of next shrimp season and welcome any feedback!

Mike and… Continue reading